I love Mark Bittman's How to Cook Everything and How to Cook Everything Vegetarian, so when I saw his name on the NY Times website I was instantly intrigued. His opinions article, entitled "A Food Manifesto for the Future" discusses some potential ideas that would bail American out of our unhealthy, unsustainable habits. I'm hoping Pollan will offer some more developed thoughts on how we can fix the food industry we've created as we finish up Omnivore's Dilemma.
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Wednesday, February 2, 2011
Mark Bittman in the New York Times
I love Mark Bittman's How to Cook Everything and How to Cook Everything Vegetarian, so when I saw his name on the NY Times website I was instantly intrigued. His opinions article, entitled "A Food Manifesto for the Future" discusses some potential ideas that would bail American out of our unhealthy, unsustainable habits. I'm hoping Pollan will offer some more developed thoughts on how we can fix the food industry we've created as we finish up Omnivore's Dilemma. 
Sunday, January 23, 2011
Almost-Instant Walnut Fudge
My housemates and I had a house event last night called "Share a Skill." The premise was that each person had to teach the other six house members a skill they had in 10-15 minutes. I learned how to make a journal, plan out my life, make pizza dough, write my name in chinese, play guitar and tap dance—sort of, I'm a horrible dancer—in just under a few hours. It was wonderful. I showed the others how to whip up this easy fudge recipe. Its pretty great for something that only takes ten minutes. I've used it as a last-minute stocking stuffer in the past. All you need is:11 ounces of your favorite dark chocolate
14 ounces of sweetened condensed milk
2 tablespoons of unsalted butter
2 cups of your favorite nuts, crushed or chopped
a pinch of salt
9x9 inch pan with tinfoil covering the insides and buttered or sprayed with Pam.
All you have to do is heat the chocolate, condensed milk, butter and salt in a pot until everything is melted together and smoothe. Then add the nuts—I used walnuts because they were out of pistachios— and quickly pour into the prepared pan. Smoothe the top of the mixture and set in the fridge for at least an hour. Then enjoy!
Monday, January 10, 2011
Sweet Cinnamon in the Morning.
I've always wanted to make home-made cinnamon roles. Maybe—hopefully—this helpful recipe will give me the oomph to actually do it. Someday. Her cite has some other really beautiful recipes if you want to check them out. I especially recommend the Spaghetti with Artichoke Hearts and Tomatoes and the Blackberry Cheesecake.
Also, this photo is from a cite called Things Organized Neatly. Its beautiful. If you like things put in their right place like I do you'll be sucked into this blog as soon as you click on the link.
Subscribe to:
Posts (Atom)