This was the only saving grace from tonight's dinner. I initially decided to prpare them because they would add some color to the presentation of tonight's meal and because my wife loves onions. Surprisingly, they were as sweet as candy.…
I met Tery Spataro of Daily Eats at a recent Social Media Club event. It's always fun to meet another foodie blogger in person. Tery is a wonderful, enthusiatic person who has taken her blogging a lot farther than I…
My first attempt at Pain a l'Ancienne from Bread Bakers Apprentice. This recipe was interesting and very different. Rather than two rises, you make the dough using ice cold water, put it in fridge overnight, take it out the next…
I made this Boule yesterday in the bread-making class I took at Plate It Up!. The recipe was given to us by the instructor, Chef Pat Smith who is a pastry chef and operates her own catering company, Patty's Cakes.…
A few of you know that I lead a double life (quadruple life actually but that's a story for another day). I have a consulting business called Business Blogging Pros. When I'm not fumbling around wearing the cape and the…
While Curt's recipe for Grandma's Bread tasted OK, I believe it should have made two 8-1/2 inch long Pullman-style loaves. Mine did not come out looking like that. I've been doing some reading, and so far have noticed two things:…
I made bread today using Curt McAdams' Grandma's recipe and it met with resounding approval here in the Fumbling Foodie household. On entire loaf was devoured within about 5 minutes. My loaves did not turn out in the traditional rectangular…
I think it is interesting that Adam and Curt and I are all getting into baking and bread-making at about the same time. I'm looking forward to some interesting conversations with them on this subject. I've got Curt's 'Grandma's Bread'…