Everyone should make bread.
Maybe it’s not necessary to make all of your own bread, but every now and then you should. It’s easy, and it makes your house smell better than just about anything.
Have you ever looked at the ingredients in a loaf of store-bought bread? If not, you’d be surprised to see how many ingredients you’ll find. I recently read the ingredients of a “better” loaf of bread in my grocer’s (my favorite grocery brand) and found Continue reading Bread Making Basics
A while back, we had the horrid experience of ruining a batch of wine. It was what should have been a lovely Chilean Malbec. But, during our primary fermentation, two tragic errors were made.
First, instead of spending about 10 days in the primary fermentation bucket, it sat for about a month. That’s far from ideal, but the wine may forgiven this oversight if it had not been for… Continue reading What to do with Ruined Wine
Here at BuzzQuack, we’ve never planted leeks. We just don’t cook with leeks much. Though we are big soup eaters, this year was the first year we tried our hand at potato-leek soup, and the only reason we did was because we found two big leeks growing alongside the arugula in the garden. Continue reading The Big Leek!
In Central Texas, it’s been a little winterish. Not too much winter this year, but we’ve had some chilly nights. On those nights, we’ve been enjoying some German Mulled wine, also known as Gluehwein. (I think that is pronounced Glue Wine.) Continue reading How to make Gluehwein
There’s still quite a bit of winter left for some of you! (Not us.) Why not settle into a cup of warm mulled apple cider or mulled wine? Continue reading Make Your Own Mulling Spices!
I like milk in my tea. It’s my morning tradition. This morning, I was saddened to pour a dollop of milk into my cup only to see it curdle–a lot.
Because we drink raw milk, soured milk is not a bad thing. Actually, from a probiotic point of view, this is a very good thing. Continue reading Good Uses for Bad Milk
Wanting to try something new, I thought I’d learn how to make coddled eggs. After reading several recipes, here’s what I did:
I took some custard dishes and rubbed the inside with a bruised garlic. Then, I rubbed the inside with some butter. I cracked today’s freshest eggs into the bowl, poured a little cream around the edge, seasoned with salt, pepper and olive oil. Continue reading Coddled Eggs