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Showing posts from October, 2009

Best. Canned. Tuna. Ever.

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I am not kidding. As my family knows, I am darned picky about tuna. Years ago, there was a brand usually sold to restaurants that I was able to get over the internet. Mothers routinely would call or corner me and ask what I did to make tuna salad that their kids loved and mentioned to their mothers. "Easy," I said. "Just use albacore and real mayonnaise." You would not believe how many faces of disgust I saw at the mention of real mayo. Our country is so messed up. However, I digress. My beloved tuna was discontinued, at least for public purchase. Sadness ensued. Accompanied by a quest to replace it. I have been able to do so to varying degrees, finally settling for a kind sold at the Central Market. For $6 per can. It was worth it. Just believe me. Not equal to my restaurant tuna but close enough. Then, of course, The Central Market discontinued carrying it in favor of their own brand which, you should excuse me, is something my cat would enjoy but not something I

Lemon Ginger Muffins

This recipe, originally Bridge Creek Fresh Ginger Muffins, is from The Breakfast Book by Marion Cunningham. I served these for a book club meeting and was greeted with cries of delight mingled with demands for the recipe. Indeed, one friend's mother loved them so that she is being applied to daily for the recipe, where is that recipe! Now that surely warms the cockles of any baker's heart. Rather than type it in, which I have been trying to find time to do since that meeting three weeks ago, I found it at Williams Sonoma where it looks as if they slightly adapted it for one of their cookbooks, such as more than doubling the amount of ginger called for. I changed it back to Cunningham's amount. You can find a wonderful photo of the muffins here . Update : I now have had a chance to compare Cunningham's original recipe with that from Williams-Sonoma and they tinkered with more than the ginger amount. I have restored the recipe to its original state. These are fresh tast

Looking Good Enough to Eat

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Believe it or not, these are each 150 sheets of note paper , though the stem is made with a real twig. They are detailed right down to the seeds, as you can see below. As you may well imagine they are very expensive. (Via The Food Section )