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Now that it’s practically winter, our tomatillos suddenly ripened. We decided to use them and some peppers from the garden to make some salsa verde. Last time we made roasted tomatillo salsa, we kept it sweet as a sauce for some pork. This time, I wanted it to be moreRead more
I know what you’re thinking; you’re finally making pretty good no-knead bread but it’s getting a little boring. You’re wondering if there’s a way you can add flavors to your bread without changing the cooking method. I wondered the same thing. I’ve had much success incorporating various liquids and solidsRead more
As regular readers know, I’ve been experimenting with homemade bread for months now. In retrospect, I handicapped my learning process by adopting and abandoning several different methods and recipes before perfecting one. After initial success with a no-knead bread technique, I decided to stick with it. Over time, I incorporatedRead more
Roasts were on sale this weekend at Publix, so I decided to dry some beef jerky.
I’ve been baking bread at home for a while now with mixed results. This weekend, I finally made some very good bread: I used the no-knead technique made famous by Mark Bittman and Jim Lahaney (video here), but I incorporated some tips from America’s Test Kitchen.
Like I’ve said before, I’m trying to get better at baking bread. Last week I tried a no-knead ciabatta recipe and was only somewhat pleased with the results. I decided I’d try again, so I made another batch of dough on Saturday. On Sunday afternoon, the dough was ready forRead more
Bruschetta is one of those recipes that many people really like to make, but few make really well. This past weekend, my wife and I had some great bruschetta at a restaurant in Hendersonville, NC. What made it great was the simplicity of the ingredients. It was just sliced baguette,Read more
While my wife was sitting on the front porch, she saw something moving in the monkey grass. It turned out to be a praying mantis:
To conclude our Labor Day staycation, my wife decided to try out some recipes form the latest issue of Gourmet: We made a chili-crusted pork tenderloin with roasted tomatillo salsa, a side dish of bulgur with herbs, and some provolone popovers.
Sometimes it’s tough to come up with a good meal to cook for a football Saturday (or Sunday). It seems like everyone else makes the obligatory crock pot meatballs and cheesy rotel dip, but sometimes you want something a little more substantial. You know, something that won’t fit on aRead more
My job involves staying up to date with social media trends. As part of that effort, I keep a Hobby Blog. It’s mostly a public scrapbook for my friends and family. I also keep a travelogue of my outdoor adventures at C.C. Hikes.
