View allAll Photos Tagged MadeFromScratch
might not be the prettiest looking pizza ever, but I've lovingly made every bit of it from scratch...and it tastes gorgeous!!! (the wine is quite tasty too!!...well, you gotta wash your dinner down with something!!)
Being slightly untraditional, I used Surry Farms' jowciale in this "cake" making it extra unctuctous and a bit more peppery than norm.
I can easily eat several large slabs of these dense cakes.
© 2013 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
From scratch.
I've always been amazed at how much fat there is in those commercial chicken pot pies, though it really shouldn't have come as a surprise since they taste so good.
Tonight I decided to make us chicken pot pie from scratch, since we've been stuck in a rut of simple-to-prepare meals for the past few weeks (mac&cheese tuna with broccoli on the side anyone?).
I was hoping to make it a little bit healthier, but failed. The recipe called for one cup of cream, half-and-half, or milk. Benson insisted on half-and-half (so he could use the rest in homemade breves). Then the veggies needed to be sauteed in butter. And the crust required shortening (though I substituted butter). In the end, it turned out pretty darn tasty. And, it wasn't even THAT hard to make. I mean, I made this from start to finish (including stir-frying the chicken and preparing the crust) and cleaned the dishes, and still had more than an hour left in Magnolia. :)
I used the trusty Better Homes and Gardens Cookbook, an updated version of the cookbook we had around the house growing up, on which I cut my cooking teeth. (It's the Deep-Dish Chicken Pie recipe if you have the cookbook...)
Last night I decided to make pizza with some of the leftover pork we had. I made the crust from scratch, substituting in one cup of whole wheat flour for a cup of all-purpose, and topped it with homemade pizza sauce, green peppers, onions, mushrooms, cheese, the leftover pork, and the sofrito Kurt had made. It was good -- though I need to refine the crust a bit. I think I need to heat my pizza stone in the oven and then slide the unbaked pizza on to it. We're having pizza again tonight just so I can try that out. Hehe.
Little toddler boy/girl shorts I sewed for my son. I call them Knit Knickers. They are super cute and comfy, but I need to work on the cut a bit.
Louis The Goldsmith forging our new wedding rings from melted platinum. He tells us these old techniques are now being lost to a saturation of high street jewellers selling computer designed and machine made jewellery. Amazingly the work of a true craftsman like this is better priced but people don't even venture far from the main malls nowadays and fewer and fewer consider having something made from scratch.
Snow is falling outside and the sky is solid grey. It’s a Dutch baby kind of morning. I made both mini and small dutch babies and served with with our homemade espresso maple syrup (yes the maple syrup you watched me make last March!) and bacon (the stuff I never show buying at the store.) It’s quick and easy, and honestly I usually whip up the batter a blender. . . . . #dutchbabies #minidutchbabies #yorkies #pancakes #breakfast #comfortfood #whatsforbreakfast #popover #minidutchpancake #poffertjes #baking #fbcigers #truecooks #unsweetenedca #baking #homecooking #homemade #freshbaked #food #foodforfoodies #foodietribe #foodoftheday #torontofoodies #foodielife #igerstoronto #instafood #madefromscratch #cooking #LexGoFurther via Instagram ift.tt/2Ui3bXz
More #jammaking this week... this time #strawberrymargaritajam ...very #yummy 🍓🍐🍹 #ginascustomcreations #jam #jelly #homecanned #madefromscratch #canning #canningseason #canningseason2018 #strawberrymargarita #strawberry #somethingsweet #snapseed
© 2013 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.