tag:blogger.com,1999:blog-27915712700175542732011-10-06T06:22:35.953-07:00a blog on food, made from a happy quarter cow, 100 dozen happy eggs, happy lamb, and much more foods!Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.comBlogger431100tag:blogger.com,1999:blog-2791571270017554273.post-29690174867129535102010-09-24T16:15:00.000-07:002010-09-24T16:16:27.257-07:00

Yes, we're carnivores, as you might have guessed from the title and the theme of the blog. But we also have lots of veggies. Especially if I have been to a Farmer's Market, and if we have unplanned visitors and I don't have time to defrost and properly prep meat. Here are a bunch of ideas, slightly inspired by Bittman, on what to put on the barbecue for your last sessions of the summer. Or, if

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com3tag:blogger.com,1999:blog-2791571270017554273.post-49443074228620789512010-09-20T15:30:00.000-07:002010-09-20T15:30:43.896-07:00

On my last China trip, I again had these wonderful cumin scented lamb ribs they serve in Hunan and Sichuan restaurants (in Shanghai at least). Plus I brought back (or smuggled in) a bag of best grade Sichuan peppercorns - which I learned to distinguish in one of my food classes in China - you only want the hull, the more of the seeds are in there the cheaper the product, because they are gritty

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com1tag:blogger.com,1999:blog-2791571270017554273.post-27500802475002261582010-09-20T14:14:00.000-07:002010-09-20T14:14:01.841-07:00

Each time we drive to or from Tahoe during the daytime, we stop at this one farm stand in Davis, not for the produce necessarily, nothing is organic, but for this Middle Eastern and Asian drink that comes with many different names and grosses out 95% of Americans. It's just yoghurt mixed with salt and water. I've had it as Ayran (Turkish), Salt Lassi (Indian) and Doogh (Iran). And I could drink

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com2tag:blogger.com,1999:blog-2791571270017554273.post-74729868247183453092010-08-17T20:34:00.000-07:002010-08-17T20:34:11.015-07:00

Leaving on a jet plane... All my bags are packed and I'm standin' here outside your door. Well, not quite. Nothing is packed, but I'll have an hour tomorrow morning I guess, have to leave by 9. So - just a few pics of two rainbow trouts we made last weekend. We discovered cedar planks, partly because we still have about 2000 sqft of cedar siding in our garage, courtesy of our contractor whose

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com3tag:blogger.com,1999:blog-2791571270017554273.post-65258687318500064632010-08-11T11:50:00.000-07:002010-08-11T11:50:30.933-07:00

Just a quickie post today, I have soooo much work today! I'm home alone and free to eat when and what I want. Almost at least, I really have to drop a few pounds so it has to be sensible. I really wanted something sweet, for a few days, but cakes or cookies are out. So I decided to combine a late breakfast with an early lunch, and my daily intake of fruit. Quinoa also sounded really good. I

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com1tag:blogger.com,1999:blog-2791571270017554273.post-14342010349401570612010-08-09T09:56:00.000-07:002010-08-09T09:56:53.076-07:00

This post could also be called: "Why should you try things that sound weird?". The NYT's Diner's Journal Blog had a recipe on a Gazpacho with Vanilla Cream last week. It wasn't just the vanilla cream that was weird (the soup is salty, after all), but it also used a bottle of lemon flavored Perrier. The lemon flavored Perrier was the inspiration to the recipe, but I'm not keen on buying water that

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com1tag:blogger.com,1999:blog-2791571270017554273.post-58323826524682141742010-08-06T09:52:00.000-07:002010-08-06T09:53:07.887-07:00

Moving from head to toe on my pig (yes, I still have a trotter in my freezer and am pondering what to do with it) I'm making it across the nice cuts. Ok, pork chops usually tend to be on the dry side, tender - yes, but quite something to chew on. I had made one of the chops a few weeks ago, after brining it for a few hours, and it was great in taste, but it still had a bit of that pork chop

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com2tag:blogger.com,1999:blog-2791571270017554273.post-27932056939587501202010-07-31T17:47:00.000-07:002010-08-11T08:43:53.918-07:00

Here's the promised follow-up with the taste test. I was skeptical. Yes, I liked it when I tried it before we put it in the oven. I was still skeptical. I loathed it when my mom got Suelze when I grew up. Really not mine. I also really didn't like tongue growing up, and while I've had it since (thanks Jeff for trying, it's just got the wrong consistency for hot pot!) it's just not my favorite.

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com5tag:blogger.com,1999:blog-2791571270017554273.post-37404668023652386222010-07-29T16:58:00.000-07:002010-08-11T08:44:09.846-07:00

Still with me? Good. The head was part of the half pig that I shared with a friend. We were both a bit queasy about the head (You take it - no, you take it!), but we both couldn't just throw it out. There had to be something that we could make of it. I told this to my French friend, and she said that her mom makes a great pate out of pig's head. "Sulze" or "Head cheese" was what I was thinking,

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com5tag:blogger.com,1999:blog-2791571270017554273.post-58376003729848806502010-07-26T14:35:00.000-07:002010-08-11T08:43:36.319-07:00

I'll start off saying that I'm sorry about the picture quality. I only brought my iPhone to the wedding, hence the low quality. Plus, in the relative panic of making the cake I also only used the iPhone. Blame it on the jet lag. I'm sure I'll get a nice pic of the cake sometimes soon and will update the post. However, I had a few good learnings so I figured I'll share right away. Here is the

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com5tag:blogger.com,1999:blog-2791571270017554273.post-48469192818955256862010-07-17T22:48:00.000-07:002010-08-11T08:44:37.459-07:00

Here is the confession of the day: I was once a beet hater. Why, you say? Because the only way I knew them were pickled, out of a glass bought at the supermarket. Soggy, weird tasting, and very red. I hated beets. Until I walked past them one sunny morning at the farmers market. I asked the farmer what to do with them, and she said that she wrapped them in foil and baked them. Which I did that

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com4tag:blogger.com,1999:blog-2791571270017554273.post-50569123835348950422010-07-04T11:07:00.000-07:002010-07-04T11:07:21.297-07:00

Just a very quick little post today, with my favorite of all cheesecakes dressed for the occasion: Ok, the band doesn't have quite the right color, and the white isn't completely white... whatever. It's the Cordon Rose Cheesecake. Not one of those Cheesecake Factory monsters, but a nice light custardy cake. Some of the sour cream replaced by pureed banana. And the ladyfingers dipped in a

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com3tag:blogger.com,1999:blog-2791571270017554273.post-45893592168680310802010-06-30T12:48:00.000-07:002010-06-30T12:48:59.412-07:00

And yet another Minimalist recipe that I love, and that I've made in many different versions - Mark Bittman's Beet Rosti. The original recipe (red beets, rosemary) is wonderful. It's super easy to prepare if you have a food processor with a blade - here it is before it goes in the pan. It doesn't look complicated to make, does it? But I also play around with it. Often. I probably make one or

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com4tag:blogger.com,1999:blog-2791571270017554273.post-61873650746588956662010-06-23T16:25:00.000-07:002010-06-23T16:25:49.987-07:00

One more post covering the cooking class in Beijing - two quick, yummy summer salads. The cucumber salad is actually one of my favorites when I go out for dinner in China, it's always good, and very refreshing. The radish was new for me, but perhaps it's a regional Beijing or Northern China specialty as I found it that night in my roadside restaurant. The radishes we got where HUGE! They were

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com4tag:blogger.com,1999:blog-2791571270017554273.post-90213040759320923412010-06-18T16:13:00.000-07:002010-06-18T16:20:17.146-07:00

It's asparagus season I guess, and this year there seems to be a proliferation of asparagus pesto recipes. I saw them on Bittman's blog, in Epicurious and in Food & Wine, so I decided to give it a try. After a few miserable weeks last year having what I found out recently was Pine Mouth (more info for example here: http://www.epicurious.com/articlesguides/blogs/editor/2009/05/got-pine-mouth.html)

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com9tag:blogger.com,1999:blog-2791571270017554273.post-80991888030538744842010-06-11T13:59:00.000-07:002010-06-11T16:51:41.230-07:00

What to do when I'm away from my kitchen? Find another kitchen to cook in. In Beijing, I found Chunyi Zhou's kitchen hidden away in one of the old hutong neighborhoods. Finding is the key word here - finding her online is easy when you're looking for cooking classes in Beijing. Finding her kitchen is a bit more challenging, it's deep inside this maze of alleys: The dumpling class was what was

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com5tag:blogger.com,1999:blog-2791571270017554273.post-60550850580435144782010-06-10T11:21:00.000-07:002010-06-12T14:59:39.904-07:00

Going to China for business is fun. Ok, not the business part - think of sitting in multi-hour meetings in Mandarin, with the occasional English question - but the evenings and weekends often are great food adventures. Saturday morning I set out to find the perfect soup dumpling in Shanghai. Ok, the locals probably have their well kept secrets, but I trusted Google and went to Jia Jia Tang Bao,

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com0tag:blogger.com,1999:blog-2791571270017554273.post-13221342192935733342010-05-19T09:24:00.000-07:002010-05-19T09:25:32.947-07:00

A very long time ago I had a very good friend that I hung out with a lot. It was student times, and we cooked a lot for each other, nothing fancy, but mostly good. My favorite of his foods is still one of my staples - his Albondigas. Albondigas is nothing else but a fancy way of saying meatballs. But these are soooo good. And they get better! Emptying out the freezer and getting it ready for

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com2tag:blogger.com,1999:blog-2791571270017554273.post-60258248295339230472010-05-08T08:59:00.000-07:002010-05-08T09:00:48.578-07:00

It looks like this is my "make everything from scratch" week. No, I'm not making my own cheddar yet. But Ricotta? Ricotta is easy, and so much better than what you can buy. Especially the stuff at Safeways in the plastic tubs, which has this rubbery consistency... Homemade, really fresh ricotta is very light, and I have to stop myself from just eating it straight from the bowl. Why not? Because

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com9tag:blogger.com,1999:blog-2791571270017554273.post-33331265836899862292010-05-05T17:07:00.000-07:002010-05-05T17:07:19.129-07:00

So here we go with the quarter pig.... It's safely in my freezer. Including a trotter and a half head. Why a half head and not a quarter head? Because my friend Mark, whom I'm sharing the half pig with also wasn't enamored of having dead pig stare back at him whenever he opens his freezer. Luckily I have a friend that's from France, and her mom makes a pate (head cheese?) out of pork heads. She

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com3tag:blogger.com,1999:blog-2791571270017554273.post-56908257087824986562010-05-03T18:09:00.000-07:002010-05-04T18:07:48.210-07:00

Ohhhhh...... Did you ever see a recipe, and knew you had to make it? Immediately? That's what I thought when I found David Leite's recipe for milk mayonnaise here: http://leitesculinaria.com/32983/writings-milk-mayonnaise.html I'm a sucker for homemade mayonnaise, so this sounded very intriguing. And the ingredients are milk - check - lemon juice - check - garlic - check - salt and pepper -

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com2tag:blogger.com,1999:blog-2791571270017554273.post-27425440535539600932010-05-03T14:22:00.000-07:002010-05-04T09:48:31.641-07:00

The ski season is coming to an end, which means that everybody has to come up one more time to take advantage of the recent snowfalls. Of course this doesn't only mean skiing, it also means crowds for dinner and house guests, and it means that even if I make cheese fondue I like to have a dessert in my back pocket, for the off chance that people are still hungry. The chocolate bread that David

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com3tag:blogger.com,1999:blog-2791571270017554273.post-59142314406653397642010-04-30T08:08:00.000-07:002010-04-30T10:49:40.467-07:00

When bread and cheese is verboten as a weeknight dinner because I'm trying to loose weight it usually comes down to meat and salad. Stopping by Karin's farm on the way and desperate for a dinner meat I fished the thinnest piece of meat out of her freezer that I could find. And man, was I in for a treat. It was lamb loin chops. 4 of them, for a scant half pound, and all of them for me. I put them

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com5tag:blogger.com,1999:blog-2791571270017554273.post-80656548208605594882010-04-29T19:29:00.000-07:002010-04-30T10:49:01.542-07:00

Hector's post on Rose's Forum got me thinking today. What is real food? Here is my real food: What's different about these eggs? First off, they are not all the same color, nor the same size, and they taste delicious. But the main point is: I know where they come from. I saw the hens that laid them today, and I saw the ones that will lay them in a few months:   And they all looked as happy as

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com8tag:blogger.com,1999:blog-2791571270017554273.post-7134128500664043042010-04-26T19:26:00.000-07:002010-04-26T19:26:51.954-07:00

It wasn't possible for me to pass the strawberry stand at the Los Gatos farmers market last weekend without getting some. They were beautiful. They smelled so good. And they handed out samples - they did me in. The first basket was gone by the time I was home. The second one didn't survive the next two hours. But the third one was safely tucked away in the trunk, and actually survived till today.

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com8tag:blogger.com,1999:blog-2791571270017554273.post-64072228640619967992010-04-26T19:15:00.000-07:002010-04-26T19:15:37.391-07:00

I mentioned that there is a lot of ground beef that comes with the quarter cow, did I not? Something like 17 lbs. Which is probably fine for most people, but it's certainly a challenge for me, I'm just not that much of a ground meat person.... So what to do today? Cabbage rolls? Urgh, I used to hate them when I grew up. Boring tastes, cabbagy and with a slimy sauce. Not mine. What to do?

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com0tag:blogger.com,1999:blog-2791571270017554273.post-89102965804677653182010-04-21T13:44:00.000-07:002010-04-26T18:22:48.248-07:00

Ok, I need a side dish. Quickly. Now. What to do? A look in the fridge reveals potatoes and beets. Both doesn't sound like something that will give me something quickly. Husband is growling in the back - or is it his empty stomach? It needs to jive with the shredded beef with asparagus that I found on my quest to empty the freezer and get it ready for the arrival of the quarter pig. So what to

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com2tag:blogger.com,1999:blog-2791571270017554273.post-67371881365167827772010-04-16T11:43:00.000-07:002010-04-16T12:02:28.982-07:00

I know I know. The no knead bread craze is over. But I'm hooked. I've been baking bread for a very long time, mostly with whole grains, often with sourdough, and am a total fan of Peter Reinhart's books and recipes and teachings. And for the longest time I thought the no knead breads are a fad, nobody in their right mind could want to do a bread like that. Until - until I finally tried it. Mark

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com12tag:blogger.com,1999:blog-2791571270017554273.post-69912764469756401052010-04-12T20:33:00.000-07:002010-04-12T21:28:22.394-07:00

Finally meat again! One of the packages in my freezer read "Eye of Round". I had pushed it backwards and downwards, and finally everything in front and on top had disappeared, and there was no more excuse. Everything I found about it read "tough" and "marinate forever" and "really tough". Hmmmm.... I took it out, and it was a beautiful piece of meat, though yes, it did feel tough. And no fat..

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com7tag:blogger.com,1999:blog-2791571270017554273.post-66604551749092380922010-04-11T11:00:00.000-07:002010-04-11T11:01:32.616-07:00

Oh..... It came out nice! Melissa Clark from the NYT published a take on Tahini Soup - and got me thinking. Hummus - hmmmm! Tahini - yum! She made it with carrots as the base, I figured I'd stay a little closer to the hummus originals and went with white beans. And it came out great! Ok, the photo isn't as nice as hers. I was hungry, and somehow I didn't think of photos while I was cooking.

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com0tag:blogger.com,1999:blog-2791571270017554273.post-63356981809504772712010-04-09T11:12:00.000-07:002010-04-09T11:14:35.478-07:00

When picking up my happy cow in January, I chatted with Joe Morris for a while about all the great food I'd made with it, and how it challenged me to try new meat cuts I'd never try otherwise. I had just made a brisket. No, not "a" brisket, but the first brisket of my life. I had a few friends over for dinner, and the meat pretty much evaporated off the plate - despite my hopes that there would

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com6tag:blogger.com,1999:blog-2791571270017554273.post-56354900715192634922010-04-07T14:45:00.000-07:002010-04-07T14:45:55.154-07:00

So here I am, all alone, nobody but myself to cook for. Unless I'll make something real to eat I'll be snacking all day, so I think a nice little lentil stew is on order. And since I still have a few of Karin's beautiful eggs it'll get topped by a nice fried egg. Disclaimer - I got the initial inspiration from Food & Wine, but as always I used it as an inspiration, not a hard and fast recipe.

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com13tag:blogger.com,1999:blog-2791571270017554273.post-39831226040228460912010-03-29T17:42:00.000-07:002010-04-12T20:05:39.566-07:00

It's not summer yet, but it was definitely time for a cucumber salad. I'm German, so my standard (and so far favorite) version of a cucumber salad is very simple - just thinly sliced, with a dill sour cream dressing. Though this is not what I made. Encouraged by the super yummy Chinese version (cubed cucumbers with lots and lots of garlic, and a little salt) I ventured into new territory,

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com0tag:blogger.com,1999:blog-2791571270017554273.post-23138769407838642562010-03-28T18:24:00.000-07:002010-03-28T18:47:45.879-07:00

While I'm starting to cook again here I figured I'll do a quick recap of the food highlights on my recent China trip. Many memorable dinners, whether it was Peking Duck in a fancy restaurant in Beijing, or a $14 dinner for 3 with plenty of beer in some hole in the wall. However, two things stood out: First: A pineapple based side dish Despite my significant other's whining (he hates pizza Hawaii

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com4tag:blogger.com,1999:blog-2791571270017554273.post-44955109949464060922010-03-10T15:52:00.000-08:002010-03-10T16:47:25.289-08:00

Got the double challenge today. Hubby is on low carb to lower his blood sugar, and we have a vegetarian coming for dinner. What to make? I have a lot of happy eggs in the fridge, and we'll be gone for 2 weeks. And I just got Julia Child's "Mastering The Art of French Cooking", so what better to do than work on my omelette making skills. And I can slip in some of the slab bacon that I have in the

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com0tag:blogger.com,1999:blog-2791571270017554273.post-27186921017273921462010-03-06T14:37:00.000-08:002010-03-06T15:17:46.833-08:00

There is a lot of very edible meat on every cow that isn't a steak or a roast. Morris's website says a typical split half consists of 15 lbs pounds steaks, 17 lbs roasts, 7 lbs stew meat, 11 lbs chuck and round steaks and 35 lbs pounds ground beef. That's a lot of ground beef. Being 2/3rds through my first quarter cow I've gotten pretty inventive.  Today it's barbecued Asian meatballs. Or

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com2tag:blogger.com,1999:blog-2791571270017554273.post-1424558276099275992010-03-04T11:11:00.000-08:002010-03-04T11:11:47.676-08:00

Ok, no beef tonight after all, I had some lamb shoulder steaks that were waiting to be eaten. And I had been at the Farmers Market in Santa Cruz and came home with some beautiful loot that want to be eaten! Let's start with what I brought home - watermelon radish. It's exactly what I love about Farmers Markets, you get things you've never seen before, challenging your senses, your cooking, and

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com2tag:blogger.com,1999:blog-2791571270017554273.post-26086020961745720322010-03-03T13:30:00.000-08:002010-03-03T13:36:43.964-08:00

I'm ready - my mini-freezer compartment is cleaned up, ready to take on the next portion of my quarter of a cow. My cow lead its happy life in San Juan Bautista, which is about 45 minutes south of San Jose, at the farm of Morris Grassfed Beef. Rather than buying a freezer and taking the entire split half at once I opted for the CSA delivery, where I pick up the meat on 3 dates over the year. How

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com4tag:blogger.com,1999:blog-2791571270017554273.post-80398668505010262422010-03-01T21:08:00.000-08:002010-03-04T11:11:22.749-08:00

One of the beauties of local, pasture raised eggs is that they are far less likely to have any problems with salmonella, so eating raw eggs isn't like playing Russian roulette... Caesar salad has long been my favorite salad, but since I developed my version of a dressing I'm usually underwhelmed in restaurants. So here's dinner tonight: Silke's Caesar with Sirloin slices. How to make the perfect

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com2tag:blogger.com,1999:blog-2791571270017554273.post-45696158175873399812010-02-28T19:17:00.000-08:002010-02-28T21:08:02.193-08:00

What to do on a lazy Sunday? Lucky enough to live only an hour from San Francisco, it always seems a good idea to go there and spend the day walking and eating. The plan was to go to the Ferry Building's Farmers Market, but that's on Saturday - bummer. After a leisurely walk along the waterfront we dove into Chinatown - always good, but especially so on the verge of a China trip! Rule #1: If you

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com0tag:blogger.com,1999:blog-2791571270017554273.post-86735975018897923692010-02-27T16:05:00.000-08:002010-02-27T16:49:19.655-08:00

Eggs, eggs, eggs... What can I do with them? Bake! Michelle and Bill are coming over later, good excuse to do another wedding cake tasting! The second flavor of their cake will be a cheesecake. What am I saying, not any cheesecake, no, a Cordon Rose Cheesecake, straight out of Rose Beranbaum's Cake Bible, sandwiched between layers of biscuit. And since it's winter and we're in citrus season here,

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com5tag:blogger.com,1999:blog-2791571270017554273.post-69264230539376290762010-02-25T08:52:00.000-08:002010-02-25T08:52:15.940-08:00

Ok, I'm a city girl. Which probably makes me more excited about real food than people that grew up around it. Imagine my excitement when I went to my favorite lamb and egg purveyor, Karin Sinclair of Sinclair Family Farms in Penryn, and picked up some 2nds and they looked like this: Blue eggs! From chickens! I learned that different breeds of chickens have different color eggs, and some of

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com0tag:blogger.com,1999:blog-2791571270017554273.post-80870723203083648632010-02-23T16:09:00.000-08:002010-02-24T10:26:19.373-08:00

So this blog is about what I'll do with my quarter cow and the 100 dozen eggs that I bought in an egg share. But I don't want to be predictable so I'll kick it off with an entry about a cake. Used two eggs in it so it counts, anyways! My friends Michelle and Bill will get married this summer, and I offered to bake their wedding cake. Because I like them, and because I like baking cakes, and

Silkehttp://www.blogger.com/profile/07128147568499289106noreply@blogger.com2