Adventures in Life and Thought

  This has got to be one of the easiest meal-planning solutions ever! So how does a Texas Lady put these crepes to good use in her kitchen? Well, take a seat because I'm about to tell you. Basic Crepe Recipe Ingredients: 1 cup all-purpose flour 2 eggs ½ cup milk ½ cup water ¼ teaspoon salt 2 tablespoons butter, melted Directions In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.  Lynda's Kitchen: When I strap on my apron and get serious about making crepes, I make a ton of them at one time. That way I have plenty to

  It Doesn’t Have a Michelin Star But It’s Come-Back Good I’m a grandma that loves to cook. I received my training at the apron strings of my mother, aunts, and grandmother, who were all great cooks from Texas, USA. Family gatherings meant that the ladies of the family spent many hours preparing their favorite dishes. None of them were trained chefs but they were all dedicated to putting their best food on the table. Simple, satisfying, smell-good, taste-good food topped the menu. And since money was never something any of them had in abundance, their ability to improvise, adapt, and create original recipes flourished. One thing you’ll learn about cooking from me is that grandma-style leaves lots of room for self-expression. Why? Because we don’t measure — we taste for accuracy. A pinch, a dash, a palm-full, and a smidgeon are all very exact directions when you learn to appreciate them. So don’t get stuck in a rut, experiment a little, tweak a lot, and you’ll be surprised to find your

When is The Last Time You Ate a Hyperbolic Paraboloid Snack Your average, unsullied Pringle is a hyperbolic paraboloid; its equation is (x²)/(a²) — (y²)/(b²) = z/c. Here’s where things get interesting, though (as if hyperbolic paraboloids weren’t interesting enough). Proctor & Gamble doesn’t just shove a bunch of Pringles in a can and call it a day. Rather, they use supercomputers to keep conditions just right to make sure the chips make it from their factory to your house unmolested. ~ Source I hope you found that as interesting as I did. Life is just full of technology-enhanced bits of fun. Don’t you just wish you could get into the head of the person who dreamed this up? Their problem-solving skills are superior to mine. What problems you may ask? How to get a lot of chips into a small cylinder, is one. Since they stack tightly together, space is efficiently utilized. How to keep chips from breaking and crumbling in the package? Since they stack tight, one on top of the other i

On my bucket list is a world tour for the sole purpose of sampling as many kinds of street foods as possible. What is Street Food Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or other public place, such as at a market or fair. They often sell it from a portable food booth, food cart, or food truck and is meant for immediate consumption. Wikipedia Street Food Heritage Throughout time, there has always been a vendor selling ready-made bread, cheeses, desserts, and other culinary delights. However, in more recent times, street food vendors have often come from immigrant cultures looking for a means of income or the love of sharing their native cuisine. Then, fast-food chains populated the streets and independent street food vendors became harder to find, especially where I live in the US. However, in other parts of the world, street food is common and easily found. What draws me and others to the street food experience?  Adventure — who doesn’t like

Purple Hull, Crowder, Black-Eyed, and Cream peas are coveted items during the southern states’ gardening season. When paired with potato salad with a touch of mustard and garlic and garnished with fresh onion and tomatoes, there is no finer eating. There are as many ways to cook peas as there are southern cooks, but I’m sharing an old family recipe that I hope will inspire you to add a pot of these goodies to your next family dinner. There are no fancy directions, diet analyses, ingredients, etc. This is straight from my kitchen in southern, granny-style simplicity. Presuming your peas are shelled and washed, you’re ready to do the following:  In a large pot, saute´ (2 diced medium) onions, and 2 diced garlic cloves in 2 tablespoons of bacon drippings until onions are somewhat glazed and clear. Add salt and pepper to taste. Add a can of petite-cut tomatoes.  Add peas and cover with water. Add 1–2 tablespoons of molasses depending on the amount of peas you’re cooking. I’d add 1 generous