Barron Trump asks, Mom, are you okay? So cute ❤ #barrontrump #melaniatrump #donaldtrump #trump
How To Handle Passive Aggressive Attacks #shorts #meghanmarkle #katemiddleton #practicalpsychology
How to handle passive aggressive attacks? Meghan Markle is a master manipulator and this includes passive aggression. Kate Middleton handled it well, which may be a large part of why Meghan is no longer a part of the royal family. Her tactics did not work. It is very helpful to learn from examples how to navigate different social situations.
3-Ingredient Peanut Butter Cookies with Jam | Big Little Recipes
Big Little Recipes is back after a break, with a fresh new look and a great update on the three-ingredient peanut butter cookie: jam. It adds a touch of fruitiness, makes these cookies softer and chewy, and -- added bonus: means you don't even need to measure anything when making them! What could be easier? READ MORE & GET THE. RECIPE ►►
The Big Little Recipes cookbook will be out in October. Pre-order your copy now! ►►
PREP TIME: 10 minutes
COOK TIME: 20 minutes
MAKES: about 2 1/2 dozen cookies
INGREDIENTS:
1 (16-ounce) jar unsweetened peanut butter
1 (13-ounce) jar apricot or peach jam
2 large eggs
Flaky salt (optional)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Culinary Historians | Women in the Kitchen: 12 Essential Cookbook Writers Who Defined the Way We Eat
Culinary Historians of Chicago
Chicago Foodways Roundtable
Women in the Kitchen: 12 Essential Cookbook Writers Who Defined the Way We Eat
Presented by Anne Willan
Culinary Historian, Author, Cooking Teacher
Recipes: Ali’s Lemon Drizzle Cake, Big and Baby Green Pea Soup and Christmas Pudding
Women cookbook writers have had an enormous influence on the way we eat today. In her latest book, Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today, Anne Willan profiles twelve of these women–from Hannah Woolley in the mid-1600s to Fannie Farmer, Edna Lewis, Alice Waters, and her dear friend, Julia Child. From her home in London, via Zoom, Anne will discuss the lives and works of these women, whose landmark books have defined cooking over the past three hundred years. Highlighting their historical contributions and most representative recipes, Anne shows how they created the foundation of the American table.Anne will discuss these topics in a conversation with CHC President Scott Warner, and will gladly take your questions at the end of her program.
Biography: Anne Willan has more than 50 years of experience as a cooking teacher, author, and culinary historian. The founder of renowned French cooking school La Varenne, Anne was inducted into the James Beard Foundation’s Hall of Fame for her “body of work” in May, 2013. She has also received the International Association of Culinary Professionals Lifetime Achievement Award, multiple James Beard Foundation Awards for her cookbooks, and was named Bon Appétit magazine’s Cooking Teacher of the Year in 2000. In July 2014, Anne was awarded the rank of Chevalier of the French the Légion d’Honneur for her accomplishments in promoting the gastronomy of France. Her more than 30 books include La Varenne Pratique, (1989); The Country Cooking of France, (2007); and The Cookbook Library, (2012).
Recorded via Zoom on November 28, 2020
CulinaryHistorians.org
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How To Make Drunken Noodles & Clams | From The Test Kitchen | Bon Appétit
Join Jessie YuChen from the Bon Appétit Test Kitchen as they demonstrate how to prepare drunken clams and noodles. The base of this insanely flavorful 15-minute soup is fried ginger, rice wine, and black sesame oil - ingredients that combine pleasantly for a comforting meal on a cold day.
See the full recipe here:
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0:00 Introduction
1:12 Prep the clams
1:37 Prep the aromatics
2:33 Measure the wet ingredients
3:19 Cook the noodles
4:04 Cook the clams
5:31 Add the Thai basil
5:52 Plate
6:22 Taste!
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
This is Now My FAVORITE Homemade Pie (Making Edna Lewis' Tyler Pie)
How to make Homemade Tyler Pie(Recipe by Edna Lewis)
↓↓↓↓Click “SHOW MORE” For The Recipes ↓↓↓↓
???? Cog Hill Merchandise HERE: (Our Website)
The Taste of Country Cooking- Edna Lewis :
Edna Lewis Tyler Pie Recipe: (Makes 2 pies)
Pie Ingredients:
2 9-inch pie crusts
Filling:
4 eggs
2 cups of sugar
1 teaspoon of flour
1/2 teaspoon salt
1 cup (1/2 lb) of slightly melted butter
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups milk
(Try to get everything to room temp)
Instructions:
Keep the pie crust chilled while you prepare the filling ingredients.
Beat the eggs well in a large bowl.
Combine the sugar, flour & salt in a medium bowl & stir to mix well.
Add the sugar mixture to the beaten eggs and mix well.
Add the butter, vanilla, & lemon extract, & stir to mix everything together well.
Add the milk & mix
Pour the filling into your pie crust pans, dividing it evenly between the two..
Bake in oven preheated to 350 degrees for 30 to 35 minutes, until filling is set and handsomely browned.
Scott Peacock's Homemade Pie Crust Recipe
Ingredients:
1 1/2 cups unbleached all-purpose flour(I subbed 1/2 C of Pecan Meal)
1 tsp kosher salt
1/2 tsp granulated sugar
8 tsp unsalted butter, cut into 8 pieces & frozen for 10 minutes
2 tbs lard, cut into 2 pieces and frozen 10 minutes
4-6 tsb ice water
-Directions
Put the flour, salt and sugar on a large cutting board, & mix them with your fingers to blend. Put the frozen butter & lard on top of the flour mixture, & use a large kitchen knife or pastry cutter to cut the fats quickly into the flour until the mixture resembles coarse meal with some butter and lard pieces still as large as 1/2 inch in diameter. Ideally, half the fat should be cut finely into the flour and the other half left in large chunks.
Working quickly, gather the flour-fat mixture into a mound &, using your fingers, draw a trench lengthwise through the center. Sprinkle 1 tablespoon of the ice water down the length of the trench, and with your spread, upturned fingers fluff the flour so it absorbs the water. Redraw the trench and continue incorporating the ice water by tablespoons in the same manner. After you have incorporated 4 tablespoons of water, the dough should begin to clump together into large pieces. If there are any unmasked areas, sprinkle them lightly with droplets of water, & mix as before.
Gather the dough into a mass with a pastry scraper, &, again working quickly, with the heel of your hand smear a hunk of dough roughly the size of an egg by pushing from you. Continue with pieces of dough until the entire mass has been processed this way (you'll do about 6 smears in all). When finished, gather all the dough together with a pastry scraper and repeat the process. Regather the dough, quickly shape it into a flat disk, & wrap it in a double thickness of plastic wrap, pressing firmly with the palm of your hand to flatten the wrapped dough further and bind it. Refrigerate for at 2 hrs or overnight before rolling & using.
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⭐My Fav Cookbook: -The Gift of Southern Cooking Scott Peacock & Edna Lewis:
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Cog Hill Farm
PO Box 2204
Selma, AL 36702
coghillfarms@gmail.com
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Welcome To Cog Hill Farm & Homestead: Home of The Dancing Farmer & Peaches The Potbelly Pig!! ????
We are a small family farm located in Alabama, & this is our story! #familyfarm #farmlife #farm #smallfarm #farmliving #farmer #farmstead
If you are just beginning a homestead or just starting out, I hope these homesteading videos & our homestead channel are helpful to you & your Family! And keep dancing!
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Thanks for watching this episode of life on our family farm!
Y'all be good,
Jason Smith, The Dancing Farmer & Peaches The Pig
Cog Hill Farm