… and how to take them to next level! This is so simple I almost feel bad for posting under “recipes”. Lets call it friendly chit chat instead, shall we? You can find the recipe… er, steps –lets go with that– ok, you can find the steps to making a batch of yummy peanut butter
Amidst an avalanche of kids’ performances and business parties to attend to, hundreds of to-do bullets to cross off your planner, ridiculously long shopping lists to go through, and the aftermath of Thanksgiving dinner, Christmas & New Year’s dinners can be a tad intimidating –and that’s an understatement! So wouldn’t it be wonderful if you
You may as well call it the European equivalent to Pumpkin Spice! It’s the blend used by Germans, Swedish, Danes, Dutch, British et al. to make ginger cookies/biscuits (ginger nuts/ginger snaps), lebkuchen, and gingerbread everything. You can use it in all your holiday baking or sprinkle merrily on your coffee and hot chocolate! In a cute little jar,
“The way the… muffin crumbles” One of the very first recipes I shared here on the blog was that for a traditional Greek Saint Fanourios’ Cake. The mystical story behind said recipe holds that on the night of August 26th, women bake a “Fanouropita” [Fa-nu-ró-peeh-ta] in preparation for Saint Fanourios’ day. On August 27th, the day
One of the very first posts I’ve written here, on KBtP, is not a recipe nor a travel post! It’s rather one on my quest to properly educate myself on recycling, switching from chemical cleaners to natural ones, and cutting down on using all the disposable cleaning aids I had been used to using for so long.
Every year this time I usually share –and re-share!– what has proven to be a rather popular post on this blog: how to make a true Cappuccino Freddo (an iced cappuccino) at home. On that original post (here), I explain cappuccino, hot and iced, I give a short description of espresso machines, a run-down of the tools