homemade French Onion soup, onions, making soup, Epicurious, Michael Ruhlman, love to cook, sweet onions, Vidalia onions

It’s all in the details

Specificity is key The saga of my homemade French Onion soup started with miscommunication. I have a Dear Husband (DH, for short) who is caring, considerate, and he makes me laugh. Frequently. We have a pretty good division of labor in our household: in general, he’ll clean the house and pay the bills and I’ll… [ Read More ]

trifle, baking, desserts, layered dessert, parfait, pound cake, pudding, Michael Ruhlman, ratios, whipped cream, homemade

It’s but a Trifle

Layers upon layers When I think about layers, several different images pop into my head. The scientist part of me immediately goes to sedimentary rock…layers upon layers of compressed silt and mud from ancient sea beds, trapping and fossilizing plants and animals alike. Southern California has many places where those rocks were thrust up into… [ Read More ]

making pie crust, hand pies, Michael Ruhlman, Ratios, Theresa-Carle Sanders, Outlander Kitchen, Outlander, King Arthur Flour, Epicurious, Pi Day

Easy as Pi (Day)

Wait, what’s Pi Day? Pie is sublime. Don’t get me wrong, I have nothing against cakes (even with the slightly overdone cupcake phase we’re in), cookies (see my recent post Sharing is Caring for my thoughts about cookies), or ice cream in general…in fact, I encourage them all with equal gusto. But there’s something special… [ Read More ]

love baking, Michael Ruhlman, Theresa Carle-Sanders, outlander kitchen, ratios, baking, baking science

…and now to explain the “& Scones”

As I mention in my “A Little About Me” page, I love cooking and especially love baking. Where else do you get the melding of magic and science? What magic, you say? Look what happens when flour, sugar, and butter are combined and subjected to heat…Scotch shortbread appears! Voila! Well, maybe not quite “voila” but you… [ Read More ]