Archive for June, 2010

This week, I got my first fresh basil of the season.

Pesto sauce is the default for fresh basil in my kitchen. But we’ve so been there and done that. So this week we tried some different things.

Bruschetta-like success

For an appetizer Thursday, we had something akin to bruschetta. I have to admit that sometimes I’ll put something bruschetta-like together and it’s barely more than the sum of its parts. This time, however, it worked.


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Freezing eggs

Did you know you can freeze eggs?

It’s a bit of a process but really useful when you suddenly need an egg or when you need a bunch of yolks or whites.

The first step is separating the eggs. While there are tools that help with this, I find it easier to use my hands. First, crack the egg into a bowl.

Then carefully slide a hand under the yolk and pick it up. Carefully shift the yolk from one hand to the other. After a few times, all you’ll be holding is the yolk and the whites will be in the bowl.

(If you break a yolk, it’s no big deal – you’ve still got an egg. Put it in the fridge and use it in a day or two.) (more…)

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Egg custard!

Chris and I have a new love – egg custard. I’ll make three servings in the morning whenever I’m planning vegetarian meals. Then we have one each that night for dessert and split the third at breakfast the next morning.

Here’s the basic recipe. It’s quick and easy without a lot of fuss. It evolved from this recipe, but I returned all the fat, replaced the Splenda with sugar, and then cut the sugar in half.


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Basil, yellow squash, and green beans mean it’s summertime in my kitchen.

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Next Thursday, June 17, Marcus Samuelsson will give a step-by-step demonstration and sign books at Macy’s North Point Mall in Alpharetta. His latest cookbook NEW AMERICAN TABLE was named  “Best Overall Cookbook” by Epicurious.com. You also may have seen him on Bravo’s current season of Top Chef Masters. Lucy’s a big fan, so she and I are making the trek next Thursday. If you’re in that neck of the woods, let us know if you’re coming and we can meet up.

Here are the details:


Chef Marcus Samuelsson will give a free lesson in new American cuisine inspired by the recipes from his latest cookbook, NEW AMERICAN TABLE. Following his cooking demo, Marcus will be available to meet customers and sign copies of his cookbook, which will be available for purchase the day of the event.

Marcus Samuelsson was born in Ethiopia and raised in Sweden and his international background continues to influence his cooking. When he arrived in the U.S., Marcus made his mark at restaurants such as Aquavit.  His impressive list of awards and accolades includes three awards from the James Beard Foundation.


The event is free. Seating is limited. Please call 1.888.MacysNY to reserve a space. For more information, visit www.macys.com/culinarycouncil.


Thursday, June 17, 2010

6:30 PM


Macy’s at North Point Mall

1000 North Point Circle

Alpharetta, GA 30022-4853


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Got flies?

We have our first fruit flies of the season, so I laid out a couple of the fruit fly traps that worked so well for us last year.

Here are some other trap ideas from Instructables.com.

And this fruit fly article just has the best title: Time flies like the wind — but fruit flies like bananas.

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Saturday 5/29, I went to the opening of Farmers’ Fresh indoor market. It’s in downtown Carrollton just off the square and is open four days a week:

  • Tuesdays 10-6
  • Thursdays 10-2
  • Fridays 10-6
  • Saturdays 8-2

The market has beautiful, fresh, local produce… (more…)

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