Monthly Archives: November 2010

From Scratch, Part Two

And thus begins my second installation of From Scratch. Drool. The SO and I don’t eat a lot of bread. Although I do love my carbs, I grew up not being a big bread eater. I did enjoy toast, but … Continue reading

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From Scratch

“Originally a sporting term, the phrase ‘from scratch’ means to start from the beginning without any preparation or advantage.” I can’t count the number of times I’ve used the term ‘from scratch’ without really knowing where it came from. I’ve … Continue reading

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Happy Thanksgiving!

Happy Thanksgiving from the fierce Thanksgiving Lion!

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Vichyssoise

“Vichyssoise, named after the French town of Vichy (pronounced Vee-shee), is a thick soup made of pureed leeks, potatoes, onions, cream, and chicken stock.” We are anxiously awaiting the arrival of a massive cold front here in SGPS. The high … Continue reading

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Leavening Agent

“A leavening agent is any one of a number of substances used in doughs or batters that causes a foaming action which lightens the finished product.” There are three main types of leavening agents: biological, chemical, and mechanical. Biological agents, … Continue reading

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Polenta and Red Sauce

“Polenta is an Italian dish made from boiled cornmeal. A peasant dish, it can be made from any type of flour depending on region. When boiled, polenta has a creamy consistency because of the gelatinization of its starches.” I learned … Continue reading

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Basilica

“Basilica has two meanings: one, an architectural term, means a large roofed building used for business and legal matters. The second, religious meaning, is a large and important church that has been given special ceremonial rites by the Pope.” I’m … Continue reading

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