Shamazing Scones

Archived: January, 2010 | Related topics: , , , , ,


  • 1c sour cream
  • 1t baking soda
  • 4c flour
  • 1c sugar
  • 2t baking powder
  • 1/4 t cream of tarter
  • 1 t salt
  • 1c butter
  • 1 egg
  • 1t vanilla
  • additions (chocolate chips, blueberries etc…)


  1. Preheat oven to 350 and lightly grease a cookie sheet
  2. In a small bowl combine the sour cream and baking soda, set aside
  3. In a large mixing bowl combine next 5 ingredients (flour, sugar, baking powder, cream of tarter and salt)
  4. Cut in butter with a pastry cutter or two knives until it resembles course sand
  5. mix in egg and vanilla until the dough will stay together if pressed into a ball. (It will still be dry and a little crumbly, it’s ok I promise.)
  6. Add whatever ingredients you want.
  7. Knead a few times on floured surface, flatten into a 3/4 inch round
  8. Cut into 12 wedges and shape if you want. (Hearts are fun!)
  9. Arrange on cookie sheet two inches apart (they puff up a fair amount)
  10. Bake 12-15 minutes until the bottoms are brown. (You can check by lifting one with a spatula, but be careful, scones will break easy when they’re hot.)
  11. Let cool on a wire rack (If you don’t have one, don’t freak out. It’s not a necessity for these guys.)

Share with people because otherwise you’ll end up eating, like, 5 in one night and want to die…. I mean, that’s what someone told me. Also, they’re amazing and everyone will think you’re brilliant for making scones!

(This one is for Amber, more to come…)

Harriet van Horne …on cooking and love

Archived: January, 2010 | Related topics: , ,

“Cooking is like love. It should be entered into with abandon or not at all.”

– Harriet van Horne

New Upcoming Website

Archived: January, 2010 | Related topics:

So I know I haven’t posted anything in awhile. I’ve been trying to make it through the holidays and January. Also, I’ve been working with my AMAZING web designer/best friend Liz Andrade on a new website. I’m really excited about it, and it’s going to kick this websites ass!

As part of my commitment to my new website, I bought a video camera tonight so I can start video blogging. My goal is to have some longer videos showing how to make a complete dish, but I want to have a lot of “How to” videos as well. Like “How can you tell if an egg is good, without breaking it open?” and “How the hell do you de-vein a shrimp?!”

I hope that the more videos I get on the web, the more people will stumble upon the site as they desperately search the internet trying to figure out how to dredge stew meat, or whatever.

So, please keep an eye out for new stuff. And if you have any ideas/suggestions, please let me know at



Fried Green Tomatoes

Archived: January, 2010 | Related topics: , , ,

Fried green tomatoes are amazing, and I felt it was time to stop and give them the recognition they deserve.Just look at them…

More thoughts on southern food that makes me happy to be alive coming up real soon.

Hot Chocolate admissions

Archived: January, 2010 | Related topics: , , , ,

I’m not a big fan of chocolate. There, I said it. I don’t hate chocolate, but I don’t crave it the way my friends and family do. Therefore, I love cheap hot chocolate.

Very rarely will you hear (read?) me touting the merits of cheap bullshit food, but in this case I will. And if I’m being honest, the reason I like hot chocolate at all is because of the marshmallow factor. I LOVE marshmallows. Gooey and warm are my favorite way to consume them. And I have found hot chocolate to be a perfect vessel for my beloved marshmallows. (That cup has about 8 big marshmallows in it, yum!!)

If you aren’t like me and prefer good quality, good tasting hot chocolate, I would recommend this recipe:


  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup white sugar
  • 1 pinch salt
  • 1/3 cup boiling water
  • 3 1/2 cups milk
  • 3/4 teaspoon vanilla extract
  • 1/2 cup half-and-half cream


  1. Mix dry ingredients in pan. Pour in boiling water, while stirring.
  2. Bring  to an easy boil and keep stirring! Simmer and stir for about 2 minutes. Make sure it doesn’t scorch.
  3. Stir in 3 1/2 cups of milk and heat until very hot, but not boiling!
  4. Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
  5. Stick as many marshmallows as is humanly possible into mug and prepare to be happy.

Luciano Pavarotti …on eating

Archived: January, 2010 | Related topics: , ,

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”

– Luciano Pavarotti

The Man who ate Everything by Jeffrey Steingarten

Archived: January, 2010 | Related topics: , , ,

Here is a link to the first chapter of “The Man who ate Everything” by Jeffrey Steingarten . It’s a book of essays that covers everything from the science of Mashed Potatoes to the scary substance called Olestra.

The reason I love this book so much is I can read essays at random, whenever I need to get excited about food again. He is intelligent, and clearly knows what he’s talking about, but he writes so simply that anyone can understand and enjoy the topic he is writing on. And after reading a bit of his writing, I remember why I love food.

If you have ever spent time obsessing over how to get perfect ripe peaches, or why your mashed potatoes are too starchy, you’ll love this book. And on top of all this, my brilliant friend Dale recommends this book, so you know it’s good.


P.S. Did you know you can order used books from Powell’s Books, the largest independent used and new bookstore in the world, based in Portland OR? Well you can, and you’ll feel better about yourself then if you go to some super giant online store. Just an idea. :)

Sultana – Definition

Archived: January, 2010 | Related topics: , ,

[suhl-TAN-uh] Origination in Smyrna, Turkey, this small, pale golden-green grape was once used to make wine. today, however, it’s cultivated primarily for raisins. Its offspring in the United States is known as the Thompson seedless grape.

Red Flannel Hash – Definition

Archived: January, 2010 | Related topics: , , , ,

A New England specialty made by frying chopped cooked beets, potatoes, onions and crisp bacon together until crusty and brown. Traditionally about 85 percent of the volume should be beets. red Flannel hash is usually served with cornbread.

So, I’ve never heard of this, but you can be damn sure I’ll be making it soon! Here’s a recipe I found. Let me know if you want to taste test it with me.

Perigueux Sauce – Definition

Archived: January, 2010 | Related topics: , , ,

[pay-ree-GOUH] A rich brown sauce flavored with MADEIRA and TRUFFLES. The sauce, which goes with a variety of dishes including meat, game, poultry and eggs, is named after Périgueux, a city in the Périgord region of southwest France that is noted for it’s truffles. Dishes using the sauce are often labeled a la périgourdine or simply Périgueux.