This morning at the table having a sweet little breakfast with my husband, we got on the topic of passion and how when it's plentiful, life has such clarity and meaning; but when it's lacking, moving through life can be a little like moving through murky waters that are hungry for the sun's rays to penetrate through.
Nuts-and some legumes masquerading as nuts-are a great snack to have around, but sometimes they can be way too salty. Some paper towels, a paper bag, and a few good shakes will help. Maybe you accidentally bought the salted nuts at the store and didn't realize it.
Cream of tartar is a fine white powder that is called for in many recipes. It is an acid known as potassium hydrogen tartrate, and it's formed during the fermentation of grapes into wine. It has many uses in recipes, but sometimes you may need to substitute cream of tartar in a recipe, such as when you have none on hand.
Before last week, I never would have described a calzone as light. Or as something that tastes like spring. Or as something I would consider serving to company, maybe sliced into rounds to reveal its oozing, cheesy goodness. Well, leave it to Chez Panisse to create that very calzone, a six-inch round of pizza dough ...
Life's too short to wait for the oven to pre-heat.
Love it or hate it, these are worth trying.
Let me come out and say that I am a huge fan of mead. To give you a basic idea of what mead is, think of it as "honey wine." While that may or may not be a gross simplification, that is indeed what it tastes like to me.
