For the stock: 1 whole chicken 2 carrots, cut into thirds 3 celery stalks, cut into thirds 1 small onion, quartered 1 teaspoon of black peppe...
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Fluffy, tender biscuits have been eluding me for years. You see, I'd find recipe after recipe, tweak here and there, in the hopes that I could rec...
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You may not have not have noticed but last week was the first time in years that I have gone a week without posting anything to the site (if you e...
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I get obsessive about finding stuff. Can you relate? The other day, I realized that I have either lost or misplaced a favorite pair of earrings...
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I've been a huge fan of Amanda's beautiful site, give me flour, for some time now. Her writing makes me want to travel to her homeland of Brazil, ...
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I was recently lamenting to Matt that I feel like every time I have an opportunity to cook or photograph food, I basically have to approach it lik...
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There is no perfect time for perfect, it seems. In our modern age, we're all trying to tackle that elusive concept: perfect timing. We want to qui...
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The day after I got Kim Broyce's Good to the Grain, I went out and purchased six different kinds of flour. I had read so many rave reviews about t...
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Back when my grandmother's Alzheimer's was in its early stages, she called my grandfather and asked him to pick her up. When he asked her where, she...
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I have come to that inevitable time in my life — when my passport full of stamps is about to expire. The name inside is no longer accurate (even...
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serves six Nonstick vegetable spray 1/2 cup of whole wheat pastry flour 1 cup of all-purpose flour 1/2 teaspoon of baking powder 1/2 teasp...
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We had a feast for New Year’s. The sort that makes your stomach hurt and demands an antacid. The sort where you want time to stand still a littl...