I was recently told that it would be beneficial to my readers if I posted my July 4th recipes before the actual holiday so they could actually make them on the holiday. Sorry, first-time blogger here making first-time blogger mistakes. So for the week and a half we have left before the 4th, I will be posting more recipes than normal so I can get them all posted in time. I have been cooking up a storm much to Justin’s delight. Justin is my taste tester, a role he prizes (or at least pretends to [this is Justin, I love it, continue on]). He is also my editor, content consultant, dishwasher, and oftentimes, even my Amazon echo when I have a cooking question but have my hands covered in flour or oil or what have you. I shout all kinds of questions from the kitchen, which he graciously Googles for me.
“How many ounces are in a quart?” (32 ounces by the way)
“How can you tell when scallops are done?” (they should be white and non-transparent)
“Is this chicken supposed to be purple?!” (we were making coq au vin)
“How do you thicken whipped cream?” (put in refrigerator over night) Continue reading “pasta salad with marinated tomatoes”
