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educook

Wednesday, May 25, 2011. USDA lowers pork safe cooking temperature. About time, I say! Do you still cook your pork to 160 degrees F? Will this make you change your mind? Do you know someone with celiac disease or gluten intolerance? On what those terms really mean. Looking for new recipes for Memorial Day? Picnic salads and beyond. In the market for a new Italian cookbook? Jamie's Italy is on my birthday wish list and these. Sound pretty amazing, too. Have you ever cooked with rhubarb? So please let me k...

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educook | educook.blogspot.com Reviews
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Wednesday, May 25, 2011. USDA lowers pork safe cooking temperature. About time, I say! Do you still cook your pork to 160 degrees F? Will this make you change your mind? Do you know someone with celiac disease or gluten intolerance? On what those terms really mean. Looking for new recipes for Memorial Day? Picnic salads and beyond. In the market for a new Italian cookbook? Jamie's Italy is on my birthday wish list and these. Sound pretty amazing, too. Have you ever cooked with rhubarb? So please let me k...
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1 wednesday links
2 how about you
3 some good information
4 local news
5 posted by
6 danielle
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10 share to twitter
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educook | educook.blogspot.com Reviews

https://educook.blogspot.com

Wednesday, May 25, 2011. USDA lowers pork safe cooking temperature. About time, I say! Do you still cook your pork to 160 degrees F? Will this make you change your mind? Do you know someone with celiac disease or gluten intolerance? On what those terms really mean. Looking for new recipes for Memorial Day? Picnic salads and beyond. In the market for a new Italian cookbook? Jamie's Italy is on my birthday wish list and these. Sound pretty amazing, too. Have you ever cooked with rhubarb? So please let me k...

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educook.blogspot.com educook.blogspot.com
1

educook: Product Review: Trader Joe's White Salmon Alla Checca

http://educook.blogspot.com/2011/05/product-review-trader-joes-white-salmon.html

Thursday, May 5, 2011. Product Review: Trader Joe's White Salmon Alla Checca. The package is sold by weight and the nutrition facts said the servings per container varied so I wasn't sure how many fillets I was buying. But $8/pound didn't seem ridiculous to me. Is that high? For an American product? It says it's a product of the USA so I hope that means the salmon is American, too. As in, how did it taste? The fish was OK, but I wouldn't buy it again. The checca/sauce part was pretty blah. Like w...Oh, a...

2

educook: Spring Dinner Party

http://educook.blogspot.com/2011/05/spring-dinner-party.html

Tuesday, May 10, 2011. I'm in the middle of planning a dinner party for this Friday night. How do you plan parties? Do you have a list of recipes you always make? Or do you use the party as an excuse to try something new? I also like to let the weather and the seasons guide my decisions. And although spring has finally come to Michigan, it still cools down at night, making my debate between something lighter (and more spring-like) and heavier (to combat the chill) that much tougher. Or a new cookbook?

3

educook: Wednesday Links

http://educook.blogspot.com/2011/05/wednesday-links.html

Wednesday, May 4, 2011. Do you eat tilapia? Do you know how it gets to your table? Some good info on factory fish farming. My grocery store advertises that all its meat is 'natural'. Here's. Some clarification about what that means. Speaking of my grocery store ( Hiller's. If you're wondering), they sell a lot of British food, including candy bars. Apparently I've been missing out on the Ripple. Some insight into why we crave junk food. Instead of healthy fruits and vegetables. Other places to find me.

4

educook: Wednesday Links

http://educook.blogspot.com/2011/05/wednesday-links_18.html

Wednesday, May 18, 2011. Test your dairy IQ. Are you getting 3 cups a day? You might be getting enough dairy in your diet, but how about luxury foods? Gilt Taste has arrived. I might not be able to afford the products, but I'm thrilled to see Ruth Reichl (formerly of Gourmet magazine) back on the scene. The best part? It's a mini-food magazine, too! Wondering about the calorie information for a recipe you've found online? A new recipe search engine. Foodily, will do it for you automatically.

5

educook: Hi there

http://educook.blogspot.com/2011/05/hi-there.html

Wednesday, May 25, 2011. I'm having a hard time finding the motivation to write. I'm doing better about cooking more regularly, but I'm not sure what to do about the blog. Is what you've been reading making an impact, had an effect? Are you cooking more? Are you still struggling? Or do you go through phases like I do? May 29, 2011 at 12:55 PM. Hmm, i think the extended weather forecast has us all down in the dumps. Hard to think about planning a wonderful outdoor event when the sun just wont shine! Dorie...

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not martha — to make: papier-mache easter eggs

http://www.notmartha.org/tomake/papiermacheeastereggs

Archive and categories and search. Links to some favorite sites. About me and all this. To make: papier-mache easter eggs. Water balloons (they make the egg-iest shape). White tissue paper (one sheet will make about three eggs). Colorful tissue paper (one sheet will make many eggs, so you don’t need much). A 3/4 inch hole punch. A paint brush you don’t care much about. A sturdy shot glass to hold your egg while you’re working with it. A way to hang the balloons to dry. Also cut a 1″ strip of your c...

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Wednesday, May 25, 2011. USDA lowers pork safe cooking temperature. About time, I say! Do you still cook your pork to 160 degrees F? Will this make you change your mind? Do you know someone with celiac disease or gluten intolerance? On what those terms really mean. Looking for new recipes for Memorial Day? Picnic salads and beyond. In the market for a new Italian cookbook? Jamie's Italy is on my birthday wish list and these. Sound pretty amazing, too. Have you ever cooked with rhubarb? So please let me k...

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