by Brian | Nov 20, 2012 | Recipes
This post has already appeared a couple of years ago, but I’m showing this vital information to you again because in about 48 hours the panic is going to set in. You’ll want information immediately. Search will not be something you want to do. Gravy? Oh,...
![Thanksgiving Peas, Please [Cracked Pepper and Butter Peas with Parmesan from Diane Morgan]](https://cookingbythebook.com//wp-content/uploads/2012/11/imgres2.jpg)
by Brian | Nov 17, 2012 | Recipes
“They want a green vegetable,” Suzen said to me. “God, not green beans. Please, I can’t do it.” We were discussing our hosts’ requests for what to bring on Thanksgiving. This year we’ve opted to share the holiday with lovely friends. There will be wine, noise, shared...
by Brian | Nov 16, 2012 | Recipes
“Uh, not next week,” I said to Suzen. “Thanksgiving cannot be next week.” “It is,” Suzen insisted. “But, but, the Christmas decorations have only been up for six weeks,” I said. “This is screwed up.”...
by Brian | Nov 15, 2012 | Recipes
I was visiting my family is Austin and the nightly issue was dinner for my grandsons. What would they eat for dinner, what did I want, what could we compromise on. Tacos. I made them their standard beef tacos using the packaged sauce, because that is what they like...
by Brian | Nov 11, 2012 | Cookie Jar, Dessert Digest, Recipes
Sables. Warm, furry. A comfy coat, or at least a collar. Just the thing as winter … Oh, dear, no. Butter cookies. Sables are a butter cookie, a specialty in Breton, France, for example. Butter, sugar, and flour. No eggs. And flavorings that must be matched to...
by Brian | Nov 9, 2012 | Recipes, Techniques
Baking, particularly cookies, often involves nuts or coconut. And there in that recipe you’ll see the suggestion that they be toasted. My first reaction: ah, gee, do I have to? I revert to being a 6-year old told to clean up his room. The thing is, toasting these...
