I think you’re sauceome. – Let’s Freeze Some Avocados!

I think you're sauceome. - Let’s Freeze Some Avocados!.

50/50 Bar (Creamsicle) Drink at Starbucks

Ever have a 50/50 Ice Cream Bar? Did you know you can make one at Starbucks in a Frappuccino form? Me either. But I did and while it was good for me it was a lot to take but then I'm not a huge fan of the 50/50. I prefer fudgecicles or ice cream bars... Continue Reading →

Deseeding A Pomegranate

Who knew it could be so easy? I didn't so when I found this I knew I had to share. Plus, now that we've got a family orchard of them we need all the help we can get.

The Perfect Hard-Boiled Egg—Yes, Even with Fresh Farm Eggs | Paths of Wrighteousness

Unlike their store-bought counterparts, farm-fresh eggs are fresh, and because of that the shell really sticks to the egg and makes peeling virtually impossible. If you’ve tried hard-boiling fresh eggs in the same manner as store eggs, you know that you lose half the egg white along with the shell and end up with lots... Continue Reading →

Corn Shucking Tip by Ken

This is a great tip. And it also works when you put the corn on the barbeque.

Easy Potato Peeling…

I don't find peeling potatoes that hard and usually I don't peel them anyway but this is an interesting tip.

Quick Tip: Baking Fresheners!

Storing a cake with half an apple will keep it alive for days longer than its projected lifespan. The apple absorbs all the mold-breeding moisture, leaving the confection nearly as fresh as the day it was baked. Also a slice of bread in with the fresh bakes cookies to provide the moisture. Bread gets stale... Continue Reading →

Temperature Change

Did you have any idea that when baking in a gas oven the temperature you're baking at it likely to change? Neither did I which is why my first two loaves of Chocolate Chip Pumpkin Bread came out a blacken door stop. The second two loaves came out rather soft in the middle. But the... Continue Reading →

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