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Croissants for Christmas Morning

Probably one of my favorite things in the world is a properly made croissant. For me, it needs to be made with butter, not margarine or some other butter substitute. Only real sweet cream butter brings the proper flavor to the finished treat. Notice that this project is going to take more than one post.…

Just in time for Christmas Morning: Scones

Here it is, I don’t do too much concerning the holidays. Just not something I do really. Sure we have our own family traditions but I don’t always think to put them up here for the world to see. Sometimes I do some things that surprise me. Well, when it comes to Christmas morning, we…

It Ain’t Over Yet

Yep, it’s true. Thanksgiving hasn’t given up on us yet. Granted this is the last of the turkey for us this holiday. At my mothers it is traditional to turn the turkey into turkey and dumpling soup. Well, I had the bones this year so instead of making stock to freeze for later I used…

Pasta: Sauces and Shapes

I haven’t really talked about it over here on this portion of my writing sites. I have been working my way through NaNoWriMo (National Novel Writing Month) this month. Basically, this means the amount of fiction I write in a normal month is now on steroids. The month of November is devoted to writing a…

Apple Crisp

I don’t do too much here as far as holiday hints or tips. For me every meal is a cause of celebration (does that sound uber corny?). When you look at the work that has gone into not only the preparation of your food but also the growth and harvesting there is reason to celebrate.…

Chicken Wing Confit the Return

You may remember last week I started the first half of the chicken wing confit. This week I finished them off. I let the wings mellow for a week, but I could easily have let them go much longer. Confit is an old world traditional form of preservation. The salt and the fat are used…

Chicken Wing Confit

You heard that right. I am making confit but instead of duck legs I am using chicken wings. Crazy right? Truth be known. You can confit almost anything if you really want to. You see, confit means to gently boil in fat. Aside from duck confit, you will often find garlic confit. This is simply…