So, I have to confess that I ordinarily don’t much care for cauliflower. Or, well, most vegetables, if I’m perfectly honest. Don’t judge – It’s a genetic thing. But I am VERY pro cheese, so a recipe that masks veggies with a creamy cheese sauce, it turns out, was sorely needed in our household lineup.
Mrs. Rorer’s Philadelphia Cookbook is a treasure that long sat hidden on a bookshelf in my grandmother’s basement. Relegated to its decorative, rather than functional, role, the book idled until I eventually inherited it many ago. Even then, I chose it mostly for its look. However, as I would discover in the following
There’s nothing like mom’s old standby recipes, regardless of whether it’s a biological mom or a chosen one. Sometimes, the simplest food is the best one, especially during long winters. When I was 17 I did a gap year in Turkey that changed my life, not least of all because it instilled in me a
So, I get to visit some pretty cool worlds in my line of work, but usually just from the comfort (and isolation) of my own home. But it’s been an awesome year of meeting so many of you at conventions all over the country, hearing about your favorite recipes and watching your excitement as your
So, after some initial hesitation, I finally jumped onto the Stardew Valley bandwagon. I thought it was cute, and I played some. Then I played some more. And then more. And I thought, “Uh oh…” This is one instance where I really wish Steam didn’t keep track of how many hours I’ve spent playing a
So, these actually started out as an attempt to make the licorice wands from Honeydukes. I tried a few batches, all failures, either too hard or too soft or just too darn finicky. Then I remembered something that would prove crucial to the development of this recipe… I don’t actually like licorice. So the next
There’s just something about this dish that has always appealed to me ever since I encountered it while roving around in the world of Witcher. Go on, say it out loud. Flamiche. It’s almost as much fun as talking about the Nilfgaardians… Only when I started researching a recipe for it did I realize that
Here’s a fun recipe that’s both fictional AND historical. You know I love when that happens. ;) This is from Deborah Harkness’s All Souls trilogy, just out as a television series (as A Discovery of Witches), and from what I’ve watched so far, it’s fantastic. Seriously, can we get more history professors writing awesome fiction,
Guys, I know it’s been a while since I polled you all online about what fictional worlds you’d most like to see new recipes from. Like, a really, really long time. I’ve been mobbed with work projects, and the blog took the hit. BUT! Witcher was the winner of those polls, and I’m so excited
“Take sum parsneps and boyle them till thay bee very soft, then mash them very small and picke out the hard peces, then put to it sum grated breed or flouer, and a good many Corrants sum nuttmeggs and a Litell suger, and when you have mixed them together putt too an Indeferett quantaty the