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I would wager the discussion happens in a large percentage of kitchens every Thanksgiving: “Well, we should have something green…” Then, this green item — in the sea of brown, beige , white and maybe orange dishes that crowd the Thanksgiving table (and plates) — may or may not happen. After all, you . . . → Read More: Green(bean)ing the Thanksgiving table
Certain ingredients create certain sensations, like those whose tastes create the illusion of cool, despite not actually being a lower temperature. Powdered (confectioner’s) sugar is one…a fine dusting of this soft sweetness automatically tempers any sort of sweet — even one as strongly warm-flavored as coffee or chocolate or cinnamon — and on . . . → Read More: Scone of the Month: Cooling it with citrus
Spring fever hit me hard this year. It began way back in January, with the greening from the rains here in California, and it has not let up. It has had me pondering the moon, cricking my ear for every croak and chirp, sniffing every blossom. It had me sitting in the backyard . . . → Read More: Springing to life with homemade citrus salad dressing
 Comments are closed  FIELD TRIP, PANTRY, RECIPE BOX, Uncategorized  citrus, mustard, salad, salad dressing, shallots 
Whoa, where do all the hours, flours, butter and keyboard strokes go? As of this writing, A Woman Sconed is now conjuring her 200th post! Why, just the other day, it was my 186th! I am delighted with disbelief at this “mile-scone,” and, to be honest, when I saw it on the horizon . . . → Read More: Scone of the Month: Celebrating a “mile-scone” of 200 posts
I’ve long been intrigued by Dia de Los Muertos (Day of the Dead). Halloween is my favorite holiday and in its truest respect, it honors the night that is not only the fine dividing line between seasons, but the barrier — at its thinnest — between the living and the spirit world. Day of . . . → Read More: Bread of the Month: Shaping Pan de Muerto
Comments are closed FIELD TRIP, PANTRY, RECIPE BOX, Uncategorized bread, citrus, Halloween, holiday, yeast 
Have you ever juiced a key lime? You can get blood more easily from a turnip or paint from a marble. Yet, I spent an afternoon recently wrangling with these tiny green but potent creatures, feeling oversized myself, giant wooden reamer in hand, as I violated nearly a dozen limes for the mere 1/2 cup . . . → Read More: Keying in to flavorful citrus
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