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sift this: July 2006
http://siftthis.blogspot.com/2006_07_01_archive.html
Random musings from my kitchen. Tuesday, July 11, 2006. For my friend, TJ:. Subscribe to: Posts (Atom). Recipe: Savory Tomato-Basil Morning Muffins — Recipes from The Kitchn. The Pioneer Woman - Full RSS Feed. Up-to-the-Minute Friday News by Ree. Plum squares with marzipan crumble. The Last Long Weekend. Savory Do-It-Yourself Power Bars. Lucky Peach's Miso Claypot Chicken (No Claypot). See You in September Your Assignment. USBCHA Finals - Last Day! The 2011 Reveal Part 5 - Master Bathroom.
siftthis.blogspot.com
sift this: August 2010
http://siftthis.blogspot.com/2010_08_01_archive.html
Random musings from my kitchen. Tuesday, August 03, 2010. All summer, I have been watching the neighbour's blackberry vines descend over my cedar hedges. I even make a half-hearted attempt to trim them back every now and again. Because these ugly vines:. Produce these beautiful fruit! And I don't have to reach my hands into a prickly deathbush to get them either - they are cascading over the wall! So I decided to take my bounty and make a crumble. Give it a bit of a stir. Cut in butter til, well, crumbley.
siftthis.blogspot.com
sift this: July 2010
http://siftthis.blogspot.com/2010_07_01_archive.html
Random musings from my kitchen. Thursday, July 01, 2010. Boneless Leg of Lamb Stuffed with Feta and Swiss Chard. Still looking for something to do with Swiss Chard, I came upon. This recipe for boneless leg of lamb stuffed with swiss chard and feta. A quick check of the fridge revealed that I had feta - yay! I knew I had some leg roasts in the freezer, and swiss chard - yeah, I've got lots of that too. I also made the Spiced Quinoa. Swiss Chard with stems removed, roughly chopped. Cook to light golden.
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sift this: June 2010
http://siftthis.blogspot.com/2010_06_01_archive.html
Random musings from my kitchen. Wednesday, June 30, 2010. I love making bread. I love watching the dough come to life, the simple few ingredients swelling into this doughy, sticky mess. Foccacia is a really fun bread to make because it's such a silly, runny dough. I am following the recipe from the definitive (in my mind) bread book: Rose Levy Beranbaum's The Bread Bible. In a stand mixer, stir the flour and yeast. Slowly drizzle in the water. Doesn't it look soupy? Lightly oil a sheet pan with olive oil.
siftthis.blogspot.com
sift this: Foccacia with Rosemary
http://siftthis.blogspot.com/2010/07/foccacia-with-rosemary.html
Random musings from my kitchen. Wednesday, June 30, 2010. I love making bread. I love watching the dough come to life, the simple few ingredients swelling into this doughy, sticky mess. Foccacia is a really fun bread to make because it's such a silly, runny dough. I am following the recipe from the definitive (in my mind) bread book: Rose Levy Beranbaum's The Bread Bible. In a stand mixer, stir the flour and yeast. Slowly drizzle in the water. Doesn't it look soupy? Lightly oil a sheet pan with olive oil.
siftthis.blogspot.com
sift this: Boneless Leg of Lamb Stuffed with Feta and Swiss Chard
http://siftthis.blogspot.com/2010/07/boneless-leg-of-lamb-stuffed-with-feta.html
Random musings from my kitchen. Thursday, July 01, 2010. Boneless Leg of Lamb Stuffed with Feta and Swiss Chard. Still looking for something to do with Swiss Chard, I came upon. This recipe for boneless leg of lamb stuffed with swiss chard and feta. A quick check of the fridge revealed that I had feta - yay! I knew I had some leg roasts in the freezer, and swiss chard - yeah, I've got lots of that too. I also made the Spiced Quinoa. Swiss Chard with stems removed, roughly chopped. Cook to light golden.
siftthis.blogspot.com
sift this: Blackberry Crumble
http://siftthis.blogspot.com/2010/08/blackberry-crumble.html
Random musings from my kitchen. Tuesday, August 03, 2010. All summer, I have been watching the neighbour's blackberry vines descend over my cedar hedges. I even make a half-hearted attempt to trim them back every now and again. Because these ugly vines:. Produce these beautiful fruit! And I don't have to reach my hands into a prickly deathbush to get them either - they are cascading over the wall! So I decided to take my bounty and make a crumble. Give it a bit of a stir. Cut in butter til, well, crumbley.