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Lasers cause havoc on Australian flights -- soon to be outlawed {Gadling}
Apr 22nd 2008 12:02PM Have you ever flown in to Mexico City? People who live in the houses along the runway could do this without even getting out of bed!
How to peel a butternut squash without also peeling your fingers {Slashfood}
Feb 18th 2008 3:51PM They are easy to peel with the y-shaped peeler I always use for peeling potatoes. I like to cut the peeled squash into small chunks, toss them with a little olive oil, salt, pepper and some chopped green onion then roast them at about 400 degrees for about 15 or 20 minutes. Yummmmmmmmm
Bag o'milk is better for the environment {Slashfood}
Feb 7th 2008 10:08PM Honestly, we had this in Oregon in the 1970's. You got a plastic "pitcher" with your first purchase then you just put the plastic bag into the pitcher and snipped the corner off the milk bag and poured. I've often wished they'd come back. However - that plastic isn't biodegradable. Maybe we should stick with the paper cartons after all.
Looking for blueberry recipes {Slashfood}
Aug 3rd 2007 7:00PM I have made this with regular pie crust and graham cracker - I liked the graham cracker crust better. It's easiest too. Just put a package of graham crackers in the food processor with 1/4 cup butter and 1/4 cup sugar. Process until it's nice fine crumbs then press in the pan and bake at 375° for about 8 minutes.
LEMONY BLUEBERRY CHEESE TART
Makes 8 servings
1- 9 inch frozen pie crust, thawed
1 8 ounce container mascarpone cheese
5 tablespoons lemon curd, divided (recipe follows)
2 cups fresh blueberries
Preheat oven to 375°. Press the pie crust into a 9 inch tart pan with a removable bottom or leave in a pie tin. With the tines of a fork, pierce the bottom and sides of the crust. Bake until lightly browned, about 10 minutes. Refrigerate until cool.
In a small bowl, stir together the mascarpone cheese and 3 tablespoons lemon curd until smooth. You might want to add more to your taste. Spread mixture in the bottom of the cooled tart shell.
In a medium bowl, gently stir the blueberries and the remaining 2 tablespoons lemon curd until thoroughly combined. Spoon the berries evenly over the mascarpone layer. Cover and chill 2 hours. To serve, remove the sides of the tart pan, if used. Cut into wedges. Serve with or without whipped cream.
Lemon Curd
3 eggs plus 1 egg yolk
1 cup granulated sugar
1/2 cup unsalted butter, cut in pieces
2 teaspoons grated lemon zest
1/3 cup fresh lemon juice (about 2 lemons)
In the top of a large double boiler, lightly whisk eggs, yolk and sugar; stir in the butter, lemon zest and juice. Place pan over simmering water over medium-low heat; cook, stirring frequently, until thick. Strain and cool. Refrigerate or freeze leftovers for another use. Makes about 2 1/2 cups.
This is really a nice lemon curd recipe. The original recipe indicates it might take 20 minutes to cook the lemon curd but it only took me about 8. Just stir it until it's nice and thick. Be SURE to put it through a sieve to get out any of those pesky egg parts that aren't smooth.
British Airways Hides Knight from 007 {Gadling}
Apr 23rd 2007 9:32PM I agree! I almost never meet anyone who enjoyed that "reality" show as much as I did! What amazing things they had to do! He is one of my heroes too - always interesting.
Slashfood Suggestion Box {Slashfood}
Aug 29th 2006 2:12PM This is a fascinating site. Up to now my favorite food site was King Arthur Flour's Baking Circle and that doesn't really have anything like this. What a find! I come back every day and enjoy every minute.
