Milk-white bread

As a child I hung out in my mom’s kitchen a fair bit, and especially on bread-baking day. If I was lucky I would get a pinch of dough to roll and knead like she was doing, and I would think about baking my tiny bun alongside her half-dozen loaves but it always ended up being eaten before it raised a second time. Continue reading “Milk-white bread”

Simple things are best

Some cream whipped with powdered sugar and a few drops of vanilla, drop biscuits fresh from the oven, a handful of ripe raspberries. Not sophisticated, but delightful. Probably an hour of time invested, but most of that was waiting for the oven to get hot.

Ginger Snaps recipe

Every so often I find something I am sure I really really wanted, but now I am not certain of the context.

This recipe, I am fairly sure, was given me by someone who happens to be a really great baker. If this is the one I think it is, they were absolutely wonderful and I nommed lots! So I am going to throw this up here in hopes I will a) not lose it, and b) feel compelled to make a batch of these real soon now if only to take pictures of them to post here. Continue reading “Ginger Snaps recipe”

Brown sugar baked beans project

One of those supreme comfort foods, baked beans are marvellous in part because of their taste, in part because of how the house is warmed and smells delicious with hints of sweet and bacon, mustard and onion.

And all my recipes make enough to feed a houseful of boys.

So I started a project today: how to make a baked beans side-dish for two. Only two.

Today’s edition worked for size, but was lacking in taste. Which means… more attempts in the near future!

Why do you do it that way? – fresh sausage

Quite some time ago one of the kids asked me how I managed to cook fresh sausages so they were not tough or dry. We are talking about bratwurst or various other link sausage bought in a raw, uncooked state, not talking about bulk sausage.

Lunch! Copyright © 2019 Wayne and Elizabeth Saewyc

And, actually, it is kind of tricky to get them to come out juicy and tender, yet carmelized and cooked completely through. Continue reading “Why do you do it that way? – fresh sausage”