Food for Thought: Bowl of Cherries

Monday, November 19, 2007

Bowl of Cherries

Well, so this is my new blog, all about cooking, recipes, tips, thoughts about life, etc. I hope I can shed a little light on your world as I learn new things. I'll share some of my favorite recipes, old and new, in hopes that you will share, too!

Can I just start by saying how much I love FRESH cherries!

"Life is just a bowl of cherries, don't take it serious, its mysterious. Life is just a bowl of cherries, so live and laugh and laugh at love, love a laugh, laugh and love."
~Bob Fosse

3 comments :

kira said...: just don't eat the whole bowl right?? :)bring on the recipes!; November 19, 2007 at 12:08 PM
Amy Tuck said...: Best of luck! I will definately call you next time I need something from PC!!; November 19, 2007 at 1:54 PM
Waldron Family said...: Kimmy, this is my favorite phrase as I am a Mary Englebriet fan. Love your blog...it is mouth watering delicious!; December 31, 2007 at 8:11 AM

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Cooking secrets:

~Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.
~Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
~If your brown sugar is brick-hard, put your cheese grater to work and grate the amount you need.
~Or place a slice of soft bread in the package of hardened brown sugar and it will soften again in a few hours.
~If you've oversalted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
~You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for five minutes first.
~A thin slice cut from each end of a potato will speed up baking time.
~A quick way to separate frozen bacon: heat a metal spatula over a burner, slide it under each slice to separate it from the others.
~You won't have "curly" bacon for breakfast when you dip it into cold water before frying.
~A few drips of lemon juice added to simmering rice will keep the grains separate.
~Grating a stick of butter softens it quickly
~Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
~Before measuring honey or Karo syrup, oil the cup with cooking oil and rinse in hot water.
~To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles and does not spin, it's raw.
~To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh; if it rises to the surface, throw it away.
~Eggshells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water right out of the boiling water for a few minutes.
~For fluffier omelets, add a pinch of cornstarch before beating.

Food for Thought

Monday, November 19, 2007

Bowl of Cherries

3 comments :

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