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”
the speckled spork 