I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.
After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.
It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.
Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…
I have a good friend at work who is from the Jalisco region of Mexico. Lorenza grew up outside of Puerto Vallarta. Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.
Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.
My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.
In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.
I make absolutely no claims of authenticity, nor do I believe this is the best way to make it. But it sure did hit the spot after a day of cleaning and craft projects!
Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…
This picture does not include a picture of my pizza dough. But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.
I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.
I'm not going to say I've done it, because I haven't. But what I can say is I think this version is the closest I'll ever get.
For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.
I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough). To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees. Hopefully one day my husband will build the wood fired pizza oven of my dreams. And to manage the flour issue, I order my flour from Amazon.