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Hello! Thanks for stopping by. I love good conversations and some great ones take place here in comments. Whether it's an opinion a deep topic or simply a tweak you made to a recipe, we all learn more when additional voices join in.
Comments are moderated for spam so your comment will not appear immediately. Beyond that, however, my policy is to allow open, honest, uncensored feedback and conversation. (You may have no idea how rare this is. I didn't either...) I trust my readers to behave reasonably, they seldom let me down.
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Popular Posts
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This post is frequently the #1 hit on Google for such recipes. Better, people who make them say they have finally whipped their biscuit problems and made great biscuits. That makes me kinda happy. - Removing Twitter's Recommended User to Follow "Feature"
People hate it. Seriously. For classic twitter, new twitter here. - Dear PETA, women are animals too.
Ah, PETA. For a group that can work up a head of steam over a goldfish, you sure don't seem to get that women are people too. - Bread 101: How to Cut an Epi
Step-by-step photos illustrate how simple it is to to cut an epi, or sheaf of wheat, loaf. - English Muffins and Crumpets: an (almost) Shared Recipe
The recipe is still a work in progress, but I have lots of company on my quest for nooks and crannies of awesomeness. - Farmgirl's Oatmeal Toasting Bread, slightly corrupted
In which I twist Farmgirl's famous Oatmeal Toasting Bread into a healthy variation on an old favorite: Cinnamon Swirl Bread - Homemade Caviar
Warning: I use the word "placental" in ways that may haunt you.
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All content on this site is © Beth Sheresh (2005-2012). Please play nice and don't take things that aren't yours.
See something you like and want to use? Drop me a note, kitchenMage(at)gmail(dot)com. I'm pretty agreeable when people ask.
See something you like and want to use? Drop me a note, kitchenMage(at)gmail(dot)com. I'm pretty agreeable when people ask.
