Recent content by purple.alien.giraffe

Day before Christmas I made broth for pho. Hubs and I just ate leftovers from earlier in the week for dinner. Christmas day we had the pho for brunch, then we did Chinese take-out for dinner. The pho was fantastic.

That is the primary struggle.

Cream scones and macarons. I've always wanted to make them but they seem extremely intimidating. I don't know why.

It makes about two large or three smaller servings.

This is a quick and easy soup to make that is absolutely delicious and full of intense flavor. If you like onions, this might be the soup for you. Creamy Green Onion Soup Ingredients - 4 bunches green onions, cleaned and roots removed - 1 tbsp salted butter - small fistful of fresh parsley - 2...

Made this the first time right after Dad died. Was just looking for something to push a bit of the sad away for a moment. It was so good and so comforting. It was also intensely chocolatey. Love at first sip. Ingredients 2 cups water 1 cup whole milk 1 cup heavy cream. 2 each of the...

Musician

Usually about a week seems to be good but it depends on the vegetables. Things like peppers, cucumbers, green beans that are spongier, less dense are sometimes good in three days depending on how thickly they are cut. Carrot slices, radish, celery, parsnip are a solid week. Onions are two days...

Root

Depends on the coffee. Lower quality is nice if I want flavored coffee. I like adding melty hazelnut chocolates into it, adding cream, milk, cinnamon, flavor syrups, or whatever I'm in the mood for. I also like steeping chai in lower quality coffee. The two work well together. For better coffee...

Because it's a laminated dough, you might get away with stacking a few pieces on top of each other, pressing together and rolling, then a few more and do the same, repeat until no scraps left. Then stack those bits you rolled out, press together, and roll out. For individual scraps, you could...

Not sure on that. Most of the pickles we get are vinegar added or refrigerator pickles.

This. I've used no salt added canned items to make soups, that way I can control the sodium added. I also make sure they are low/no sugar added. You can use all sorts of things together with lots of different meats. So like, one of my favorites is I'll brown breakfast sausage and then add a can...

We usually use the pickle juice, either by adding more veggies once the pickles are gone (carrots, peppers, green beans, cucumbers, etc.) or by using it has a meat brine/marinade. Bread and Butter pickle brine is great for a pork marinade, gives it a sweet and sour flare. Dill pickle brine is...

Lost (Thanks @GinnyPNW !)