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Total Number of Articles: 6
First Article on this Page: February 3, 2023
Latest Article on this Page: May 5, 2023
My mom asked me one of her usual “explain English” questions on the phone today. “I’ve always wondered why people say ‘you’re a smart cookie’ but not ‘you’re a smart bagel’ or ‘you’re a smart donut.’” She said it in …
We ended up on Bowdoin Milk Spotters. We should have known, carrying our carton of milk, bouquet of roses, box of rice and carton of eggs to Thorne for some post-Hannaford dinner. This intriguing assortment of ingredients was to make …
The size of wedding cakes throughout history started out small, grew really big and now lands somewhere in the middle. Wedding cakes originated in ancient Rome, where a scone or barley cake would be cracked over the bride’s head to …
Why buy local when you can buy Irish?
Victoria and I stood in the dairy aisle of Hannaford, debating our many selections for the butter that would go into the puff pastry for this week’s dessert: egg tarts. Staring at …
In the history of my Moore triple’s traditional Sunday bake day, the only food we cooked but didn’t eat was our grand, seasonally in-demand, gingerbread house. We woke up at 6 a.m. two days in a row and in the …
Sheets of silky phyllo dough stretched so thin they’re transparent are buttered, then layered with a filling of finely chopped pistachios, walnuts and cinnamon. Phyllo dough is unleavened so that after it has baked, it does not rise, and the …
