August 2011
6 posts
Sweet corn o' mine *guitar solo*
As winter, or as it is sometimes known, the sad times, draws closer up here in Minnesota, and Southern states become more appealing, a vegetable appears to remind Minnesotans it is still the warm third of the year and to be grateful they don’t get their corn from a jar, in the words of Dolly Parton.
As one of the more famous Minnesotans Garrison Keilor once wrote:
O that fresh sweet corn...
My name is Hannah Hayes, and I am a dishaholic
It is not dark chocolate that blows my skirt up, nor pictures of Ryan Reynolds, new high heels, the latest episode of Glee or Anne Taintor cards. It is not cake pops, “10 new pony tail ideas!”, cosmopolitans or chiweenies, yorkies and westies that make me giggly.
It is dishes — old and new, shiny or blue, even the ones that are glued back together anew.
Sadly, my latest finds...
I want a cake with a short bake time in a long...
Editor’s note: I honestly did start this post in a timely fashion — then my boyfriend came to visit me for a week in Minneapolis, I had to transform some peaches on the precipice of rot into jam, the stock market collapsed for about 36 hours and the world fell into disarray. I apologize for its complete lack of relevance, but it’s still a damn good cake.
Also, excuse my...
State Fair Test Pie #1
Here is one of my practice pies I made during my training for the Minnesota State Fair. It’s a lemon chess with purple raspberries for the Pillsbury Pie Crust contest. Needless to say, it was about as rockin’ as the drum solo in Edgar Winter Group’s “Frankenstein.”
Hopefully it’s a winner.
What I've eaten lately in poorly lit iPhone photos
Although I miss Green Truck Pub, Sol, Sweet Potatoes, the Gwinnett Street Kroger’s baking and condiment aisle and my kitchen in Savannah like whoa, I have been cooking and eating great food in Minneapolis.
Yellow rice, black beans, cornbread, collards and butterscotch pudding from Brasa; if the president could have this catered in to peace discussions, let me tell you, things would...
Did someone say citrus-chile butter?
Much like Jack White, puppies, The Golden Girls, my boyfriend’s tomato sauce and the numbers 16, 25 and 144, some things are perfect just the way they are.
The greatest of these is butter.
I don’t believe there is anything that you can do to make butter better, but adding citrus zest, jalapeño and herbs as Southern Living’s latest (incredibly useful) issue suggests...
