Growing up in Southern California I don’t remember coleslaw being a thing. My mother never made it, and while it was often available at picnics and potlucks, it was always the gloopy, white, mayo-coated variety, probably picked up from a grocery store deli counter or created with dressing made by Kraft.* I actually really like mayonnaise, but somehow glopping it on cabbage never did it for me. 491 more words
Tags » Recipes That Worked!
Light wheat bread from The Bread Baker’s Apprentice and featured on Smitten Kitchen
Adventures in Bread
Over the past couple of weeks I’ve developed a new interest: making dough for rolls, pizza crust, and now bread in the West Bend bread machine (circa 1994) that Elizabeth purchased at a second-hand store when she bought the house a couple of years ago. 352 more words