If you’ve made a German chocolate cake, then you know it takes 8 egg yolks and 4 egg whites with 4 egg whites left over, leaving a decision to be made for using the extra whites. I decided to substitute half of them for an egg in each of two batches of Super speedy baking … More Chemistry? Egg whites, canned milk, baking powder biscuits & Cranberry Lolly scones.
My daughter’s friend from London brought me a box of dark chocolate truffles made by one of Seattle’s chocolatiers, Seattle Chocolates. These shots are a thank you. I use temporarily vacant space to set up art displays for myself. Tonight, the dining room table served very well, so I’ve promoted it to a category. Table … More Table Art: Tonight as Gratitude
Two sourdough starters in the fridge need regular tending, so with a bit of this and that in the fridge I decided to bake three items. The sourdough flatbread was first spread with warm, just-caramelized yellow onions, a bit of ham pieces and crumbled cheddar-jack left from one of the protein snacks. Notice the attention … More Sourdough Saturday: Flatbread & Walnut Sticks
Eye appeal is an important feature of food as well as art, and sometimes the food featured in a painting is the focal point. Sometimes it as mysterious as someone else’s entree passing by one’s table at a restaurant on the wait staff tray. What is that? When I bought this painting a number of … More Art as Food 1
