Remember these dill crackers from the other week? The ones that were made with sage, not dill? Well, here’s a different version. I skipped the herbs altogether and mixed in a bunch of curry powder, tandoori seasoning and garam masala. I also used chili oil, instead of olive oil. How were they? Great. And a…
Pandemics Suck, but Here are Two Kinds of Crackers!
Stuck at home wisely avoiding COVID-19? Us, too. It sucks, but make some crackers! You probably have everything you need right in your cupboards. Out partying and gathering in large groups? I guess that’s just Darwinism at it’s best. For the rest of us smart and reasonable people staying indoors, life can get a little…
Ricotta Pound Cake: Looked awful, tasted great
I’m a huge fan of pound cake, though I haven’t eaten it in years. In fact, I really like the ubiquitous Sara Lee pound cake, though I’m not sure how it rates with pound-cake cooks and connoisseurs. I just remember liking it the last time I had it—about 15 years ago. Anyway, I ran across…
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