Half Hour Meals

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Mushroom Parmesan Crostini

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Prep Time:	10 Minutes
Cook Time:	15 Minutes

This is a great appetizer for holiday parties. I got the idea from my grandpa. He used to make these when he was teaching me different things to do with bread.

2 results of 2 Blogs

Ordinary Recipes Made Gourmet

http://ordinaryrecipesmadegourmet.com

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Ordinary Recipes Made Gourmet is a site dedicated to my mom for teaching me to cook by my just watching her in the kitchen. Now I share how everyday ingredients can turn into exciting and tasty meals!

Feeding the Ravenous Horde

http://feedingtheravenoushorde.blogspot.com

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I am a diverse home cook who loves making new recipes and changing them up a bit. I have a horde of 4 very ravenous kids so we like to keep things fresh in the kitchen. Teaching my boys (and girl) to cook is important to me and they usually help ou…

10 results of 193 Blog Posts

VEDA – August 16, 2010: Sports

posted August 17, 2010 in Curious Notions

Today’s VEDA (topic: sports) wasn’t as cute as I thought it would be. I was going to try to sneak a video clip of Alan teaching me about sports but he caught on and made me promise no video. Boo. I did sneak in a few boring clips of him. (read full article)

Summer’s Over, School is Here: Let the Games Begin!

posted August 16, 2010 in The Chile Underground

Classes haven’t officially started yet, but we’re ramping up here at the University for Yet Another Semester. It’s my first as full-time faculty, and I’m already about a month behind. Or so. Teaching a full load of chemistry (read full article)

Book review: SUB ROSA.

posted August 16, 2010 in Winesworld\'s Blog

This is a. Dawn’s first novel, and to no ones surprise it has been hailed as stunning, daring, and post-feminist by several critiques. The author has a vivid imagination, and seems to have observed very closely and in real life the “profess (read full article)

Seizing Summer Just in Thyme

posted August 16, 2010 in Think It Bake It

In a few short days I will be back at Bowdoin. Exciting, is it not? It'll be great to get back into classes and cooking on Sundays for brunch, possibly teaching German to some little kids, working in the Bowdoin organic garden, and a myriad of other (read full article)

Saturday Morning Tea

posted August 14, 2010 in Art and Tea

In continuing my series on Oolong teas, this morning’s tea, called Bao Jun, comes from the island of Taiwan, located just across the Formosa Strait from Fujian Province in China, home of the Chinese Oolongs. 235 miles long by 90 miles wide, (read full article)

Links for 2010-08-09 [del.icio.us]

posted August 10, 2010 in Frugal Front Porch

Stepping Stones Together – Teaching Kids to Read Trying to teach my kids to read has always been a tough and intimidating challenge. I try, but I guess my mind doesn’t work in a way that allows me to teach someone so small the daunting task (read full article)

Stepping Stones Together – Teaching Kids to Read

posted August 09, 2010 in Frugal Front Porch

Trying to teach my kids to read has always been a tough and intimidating challenge. I try, but I guess my mind doesn’t work in a way that allows me to teach someone so small the daunting task of reading…especially when you get past the three let (read full article)

Domo Arigato: A Package from Japan!

posted August 09, 2010 in Iowa Girl Eats

Good morning! Wow, I must have been tired last night because apparently we got some crAzy storms, that even knocked the power out (thank goodness for cell phone alarms!), but I didn’t hear a single sound! I am usually the lightest sleeper in t (read full article)

Sous Vide Salmon

posted August 07, 2010 in Stumptown Savoury

Like many cooks, I’ve heard about cooking sous vide (under vacuum), but not tried it because the necessary equipment is a bit expensive for experimenting. Fortunately for me, I’m the Culinary Expert at my local Williams-Sonoma, and I had (read full article)

If you are what you eat...

posted August 06, 2010 in inner pickle

then what are you? I am not an apple. Although I do love a sharp crisp Granny Smith. Better cooked, though. With a touch of sugar. And mixed with boysenberries and blackberries. And topped with crumble. Maybe I am a crumble. That'd figure. We d (read full article)