Basketmaster's Weavings is about my passions, much of which revolves around basket weaving. I weave with reed and I love teaching others to weave. Many of the patterns and styles that I show in the blog are geared to the beginning weaver, or even the brand new weaver. If you have been thinking about wanting to learn to weave, then this blog is for you. Throughout the blog and videos I take you step by step through each and every process of weaving. I want you to be successful in weaving the very first time you try. For the intermediate and advanced weaver, my wish is that you take ideas that I show, mix them up a bit, and incorporate them into your own beautiful creations.
Happy Weaving and Baskets of Blessings to all my visitors,
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Friday, August 28, 2009
Cooks Illustrated The New Best Recipe Cookbook
Well, if you saw Julie and Julia didn't it just make you want to be a better cook? It did me. Now it didn't make me want to be a french cook, just a better 'mom' cook especially in the area of meats. I'm a copy cat and have decided to do something similar. I really like publications from Cooks Illustrated because they test, test, and retest all their recipes to find the best method for cooking. For instance, pigs are being bred for lower fat content which is why pork chops are often dry. I have a terrible time with dry pork chops, but did you know that if you start cooking your pork chops on a cold pan that you can keep them juicer? I didn't know that and yes it worked! I made pork chops a few nights ago and was pleased with the results for a change. I've also learned the best red wine to buy for cooking when using it in sauces. I used to be clueless about that.
So, I've decided to work my way through the Cooks Illustrated New Best Recipe Book. Now, I'm not going to do it in a year, but I hope to make an average of 4 recipes a week from it. My family still likes my spaghetti, and casseroles for me are quick to throw together on a busy night so I better keep my old favorites on hand.
I wish I'd have taken a picture of this, but last night, I did make the Chicken-Fried Steak with gravy page 401 yummmm, the Mashed Potatoes page 187 also a yum, and the Coleslaw with Buttermilk Dressing, nothing wrong with the recipe, we just don't care for buttermilk and didn't like it. That's our taste buds though. I prefer a sweet coleslaw.
So through this I hope to become a better cook, not just an average cook. We'll see what happens. Do you have this cookbook? What are your favorite recipes from it. I'd love to hear.