It’s June, Pride month, therefore it’s time for rainbow frosting in or on a new cookie, right? And since it’s also time to continue trying flavors for sandwich cookies, I borrowed from my Rainbow Joneses* and my Limey Joneses** for the new offering, juliyya’s Limey Wich. It’s a lime butter cookie with lime cream frosting … More Limey Wich with Rainbow Frosting
I’ve delayed making my version of sandwich cookies for a long time, maybe 25 years of delay. Why? Because the wire racks look like they’re full of cookies when they’ve come out of the oven and are cooling, then the frosting is applied and suddenly there’s half as many cookies! Make 80 cookies and get … More New!New!New! juliyya’s Wich. First 3 flavors of a buttery sandwich cookie.
Saw the idea for this sandwich somewhere and Gruyere was $6.00 off per pound on Tuesday at Beecher’s so I said yep. I had already purchased a bag of yellow onions to caramelize in a big batch and freeze in small batches, so one onion was “sacrificed” for the sandwich today on rustic Seattle Sourdough … More Soup & Sandwich without the Soup: French Onion
A friend read in a Facebook post that I’d found a way, while presently in a very delicate dental circumstance, to have tomato soup with grilled cheese sandwich (in my mind) by melting sharp cheddar in the soup and soaking the crumbled soda crackers in it. It just so happens that he’s one of two … More Tomato & Basil Soup for Ms. Delicate
I typically make a loaf of sourdough dill rye on Easter because it goes well with leftover meat from the dinner, whatever kind of meat it is. Today it’s close to Easter and I have some fresh sliced turkey from the QFC deli, so the annual rye bread bake is on. Three kinds of flour, … More Yearly Sourdough Dill Rye Loaf