a cooking and canning blog
x
(Move to ...)
Home
Cooking
Preserving
Canning Basics
Pressure Canning 101
Resources and Books
About
▼
Sunday, April 28, 2013
Rendering Lard in a Slow Cooker
›
If you want to make an excellent pie crust, there are two ways from the way I see it. One made with butter and one made with high-quality l...
Saturday, April 20, 2013
Making and Canning Chicken Stock
›
I use a lot of chicken stock, and several years ago I began making my own and freezing it. The problem with that was that I often forgot to...
25 comments:
Sunday, April 14, 2013
Chickens!
›
For anyone who knows me, it will be nothing new that one of my long time dreams has been to live on enough land to have chickens. Well, the...
Monday, April 1, 2013
NYC Halal Cart Chicken and Rice
›
Let me begin this post with an apology. I have been away from the blog for almost a month. In my defense, I have been very busy traveling ...
20 comments:
Sunday, March 3, 2013
Potato, Corn, and Bacon Frittata
›
I love eggs. They're easy to make, versatile, and can be quickly prepared on a busy evening. Unfortunately, not everyone in my house e...
Sunday, February 17, 2013
Perfect Chocolate Chip Cookies
›
I am not the biggest cookie lover in the world. I find that, often, cookies fall short of what I want them to be. They are either too cake...
Saturday, February 9, 2013
Preserved Lemons
›
Preserved lemons are lemons which have been cut and packed with kosher salt or coarse sea salt so that their juices and the salt create a so...
3 comments:
‹
›
Home
View web version