These savory popovers are perfect by themselves or slathered with honey-pecan butter. They would be great paired with steak (sans butter) or for a fancy brunch (avec butter). Don’t let the look of them intimidate you. No special pan or equipment is required–a whisk and a muffin tin will do.
This carrot cake is flawless as-is. People literally lined up for one of these beauties when my Mom Mom made them to sale at church bazaars. It really is the best carrot cake you will ever eat. I cut down on the sugar and oil and added a healthy cup of spent grain because I had it on hand.
I took out my handwritten recipe archive the other night searching for my dad’s handwritten blue cheese dressing recipe because his you can eat by the spoonful (and shellac your arteries while you’re at it). I wanted to add my own zsa zsa zsu by adding a palmful of chopped fresh rosemary, and that I did. And like everything I test in my kitchen, it works or it doesn’t. This one happened to work beautifully!
Clean-out-the-freezer week. Don’t you love it?! It’s like a meal-time lottery ticket. You dig to the bottom or to the back of your freezer and pull out Lord-knows-what; it’s a lose-win situation. My favorite is the unlabeled ziploc filled with the freezer burned mass of something. Once it thaws, it goes through a not-so-selective process to…
These scalloped beets are an amazing side dish or could easily work as a main course with a side of quinoa and fresh, green salad.