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This is a thank-you note to Pam Corbin. Pam wrote the lovely River Cottage Preserves Handbook .* And in the very back of this exquisite little book, long past the rhubarb relish, and well beyond the piccalilli and winter fruit compote, she proposes a simple idea: make your own bouillon blend.
I think that french fries are underappreciated. Sure, everyone eats them and enjoys them but do we ever really stop to think about the process of the french fry?
It’s Friday again! Thursday was somewhat of a different day where I was completely snowed in. It has been snowing for about 30 hours with wind gusts of over 60 MPH .
It’s Tuesday everybody!