by Brian | Jul 4, 2012 | Dessert Digest, Recipes
Rhubarb is a funny word. “Getting into a rhubarb” is an old-fashioned yet common expression, one I have yet to find the origins of. Rhubarb has been cultivated for over 5,000 years, beginning in China where it began its life as a spice and medicine. Rhubarb, in the...
by Brian | Mar 29, 2012 | Dessert Digest, Recipes
“Do you want to make dessert?” I asked my grandson Daniel last week in Austin. “YES.” The kid is definitely a good branch on the family tree. “What should we make?” I’m thinking cookies, brownies, cake, … “Pie,” Daniel said with confidence. “Uh, sure. What kind?” I...
by Brian | Mar 28, 2012 | Dessert Digest, Recipes
Graham cracker crust is a staple for many pies, particularly the summer pies that will soon be enticing us. Getting a “crust” ready-made from the store is one option, and a bad one. Those ready-made creatures are often too thin, dry, and stale. They are a poor match...
by Brian | Mar 3, 2012 | Cooking Classes, Cooking Events, News
Our whole universe depends on the values of some important numbers, and the most important of those is π — you know 3.14159… It is the ratio of the circumference of a circle to its diameter. But the number π appears everywhere in the science that drives our lives....
by Brian | Jan 16, 2012 | Recipes
“It’s not expensive. Even with shipping from the UK,” I said. I wasn’t certain what reaction I was going to get. “No effing way,” Suzen said. That’s really what I should have expected. “First of all, we are making this pie today. Second of all, I would never have a...
