I’ve been searching for an aggregator that fit my style of blog reading for quite some time. I’ve tried a variety of tools and nothing seemed to fit just right. The solution has been just to have blogs I read in bookmark groups that get opened as tabs in Firefox. Over the weekend I migrated all of the sites I …
Ice Cream of the Week: Basic Vanilla (with Splenda)
Welcome to week two of the Ice Cream of the Week. This week we’re modifying last week’s recipe to make a lower calorie version by using Splenda instead of sugar. I generally don’t go for stuff like this, but I wanted to try cooking with Splenda and this seemed like a good challenge. This ice cream tastes very good for …
Is there a good grocery store in Springfield, MO?
So we just got back from the grocery store and I’m mad. We’ve shopped at several stores over the year we’ve lived in Springfield. We originally shopped at Price Cutter when we moved, but with the house switched to shopping at Wal-Mart to save a little money. A couple of weeks ago we decided that the quality of products at …
I’m Biking Again
In my younger days I was an avid biker, er cyclist. I used to ride more than 100 miles a week on average, often times riding twice a day. It’s been quite some time since I’ve done that and I’m pleased to say I’m getting back into the swing of things. I still have a long way to go, but …
Margaritas
Last night we were bored and not sure what to do exactly. Sarah decided she wanted margaritas so we called some people up and made drinks. I’m not usually a fan of margaritas — I can’t say that I’ve ever liked the taste of tequila. Last night may have converted me. Our margarita recipe is fairly simple: lime juice, triple …
Food Blogs in 417
I just got done being interviewed by Evan Fisk for an article he’s writing for 417 Magazine about food blogs in the Springfield area. I’m not sure how many of them there are in SW Missouri, but I was pleased to hear that there were enough for even a brief write up. One of note that I’ll probably start reading …
Fresh Toasted Bread
Yesterday I baked bread for the first time since we moved to the new house. I used my standard recipe (which isn’t really a recipe): 1.5 cups of water, 2tsp yeast, 1 tsp salt, 1tbsp sugar, and the appropriate amount of flour to make a good dough. I also added a tablespoon of barley malt for some depth to the …
Crock Pot Piperade
In our continued quest for easy weeknight cooking we still use the crock pot quite a bit. We’ve been cooking from a book called The Gourmet Slow Cooker by Lynn Alley. Yesterday we made the Piperade which is a traditional Basque pepper sauce that was served with chicken — traditionally it would be served with eggs, but is often used …
Ice Cream of the Week: Basic Vanilla
There are two schools of ice cream thought in the US — Philadelphia style and French style. The difference between the two being whether or not the base is a custard (using eggs) or not. This being the first Ice Cream of the Week post I thought I would go with a very simple, traditional Philadelphia style ice cream. I’m …
Blackberry pie and other farm goodness
There is nothing quite as tasty as a blackberry pie made from berries picked a few hours earlier. Except perhaps when that pie is served with ice cream (homemade if possible). Sarah’s grandparents live on a farm south of Purdy, MO (about an hour from Springfield). It used to be a dairy farm, but they’ve retired and now they just …
Agenda for the Summer
I’ve got several series of posts planned for the summer. Posting has been a bit sporadic lately due to settling into the new house, but I expect it will pick up again next week. I’m spending the last half of this week at a youth leadership retreat for the church. Starting next week I’ll be doing an ice cream of …
ODEO
I got an invite to Odeo last night and I have to say it’s pretty slick. As far as tools for finding and subscribing to podcasts it’s the best I’ve seen. Podcasting has always seemed a bit lame to me, perhaps it was just the tools that were available. The audio creation portion still isn’t done yet, this is the …