kbrenner
10/21/14
One time I had some great Brussels sprouts at a restaurant, I don’t remember the name of it but it was a tapas place —
News & Article
Author: kbrenner
kbrenner
10/20/14
Walking through the backyard the other day I suddenly realized the broccoli raab (rob) my daughter planted a few weeks ago is starting to go
kbrenner
10/19/14
Blueberries get their color from the flavonoid class called anthocyanins. They contain 15 different types of these anthocyanins which are powerful antioxidants that are as
kbrenner
10/18/14
Applesauce at the grocery store, particularly those single-serving brands that go into kids’ lunchboxes, usually contain either sugar or fake sugar, such as Sucralose (like
kbrenner
10/17/14
At first, it didn’t seem possible to me that cauliflower could substitute well in mashed potatoes but, except for a slightly different texture, it’s excellent.
kbrenner
10/16/14
On my top ten never-buy processed food list is carrot cake mix. Besides partially hydrogenated oils (trans fats) and other chemicals, there are absolutely no
kbrenner
10/15/14
In case anyone wonders why I suggest my pie crust for the empanadas, I ran a little taste test today. I made half of the
kbrenner
10/14/14
These are easy biscuits to make when you want to use up buttermilk. I will add a tag to the site for buttermilk recipes to
kbrenner
10/13/14
Still looking for another way to use up the last of the cherry tomatoes, I came across today’s recipe which I modified from the October
kbrenner
10/12/14
Yesterday we talked about some of the issues surrounding overproduction of feed corn, and now I’ll make something yummy with non-genetically modified sweet corn. This