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Jean
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This is a perfect make ahead dessert that everyone can personalize. It's portable, all you really need is a spoon to enjoy. Easy clean up, no extra dishes to wash, and oh sooo good! Store in the fridge with lids and rings on for a quick and easy dessert. I... Continue reading
Posted Sep 2, 2012 at Jean's Foody Gallery
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Who wants to cook after a hard day at work, homeschooling 3 kids, mountains of laundry, and all the other chores- planned or unexpected? Wouldn't it be nice if the hardest part of planning dinner was deciding? Maybe chili, if you're so inclined, or Mexican chicken soup? From jar to... Continue reading
Posted Sep 1, 2012 at Jean's Foody Gallery
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The last time I had Paella was about 1995. So, this dish is literally 17 years in the making. The search for the perfect Paella pan (which I never got), the search for the proper ingredients (still had to improvise), and the ambition to make it intimidated me all these... Continue reading
Posted Aug 31, 2012 at Jean's Foody Gallery
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My appetite has been waning in these last few moments of summer. Maybe it's all the preserving and canning. I wanted something cool and refreshing after standing over the canner all day. Or what seems like all day. Every day. Granitas are like gourmet shaved ice for adults. Childhood summers... Continue reading
Posted Aug 15, 2012 at Jean's Foody Gallery
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I finally bought heavy, stainless steel measuring spoons, not the clumsy, cheap, pastic or aluminum kind. These were ordered from Crate & Barrel, and they were not cheap. They made me feel like a serious home cook. Food tasted better with spices measured in these spoons. They were backordered, too,... Continue reading
Posted Aug 7, 2012 at Jean's Foody Gallery
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In the midst of canning several kinds of fruit jellies, I came across a recipe for blueberry curd. I have tried lime curd before, so I thought blueberry would be terrific. I wasn't disappointed. Yum! I had no idea that making a fruit curd involved butter and lots of eggs,... Continue reading
Posted Aug 2, 2012 at Jean's Foody Gallery
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I found some gorgeous early summer peaches and decided to can them. A self-reliance skill set everyone should have. I purchased Weck canning jars earlier with no real plan for them, since I had never canned anything but jelly. I love that the jars come in some unusual shapes. The... Continue reading
Posted Jul 12, 2012 at Jean's Foody Gallery
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For the first season since they were planted, our pear trees are heavy with fruit. In just a couple of minutes my basket was loaded down with pears. They aren't very big, about the size of a tangerine or large plum. But they are gorgeous; green with a blush of... Continue reading
Posted Jul 10, 2012 at Jean's Foody Gallery
Jean has shared their blog Jean's Foody Gallery
Jun 23, 2012
Jean has shared their blog Jean's Foody Gallery
Jun 22, 2012
Jean has shared their blog Jean's Foody Gallery
Jun 22, 2012
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Recently, I decided to make the switch from plastic food storage to glass, ceramic, stainless steel, anything non-plastic. It also has to have a tight fitting lid (unavoidably plastic) and user friendly, i.e. dishwasher safe. I found these at Crate & Barrel in the Working Bowls with Lids Collection .... Continue reading
Posted Jun 22, 2012 at Jean's Foody Gallery
Jean has shared their blog Jean's Foody Gallery
May 2, 2012
I sent the recipe to you. It's pretty detailed. If you have any questions, let me know.
Patience, I have made rack of lamb twice. The 1st time, all the kids loved it. I was amazed. The second time, they didn't remember trying it and wouldn't eat it. *Shrug* Dunno what to make of it?!
Toggle Commented Sep 11, 2010 on Roasted Rack of Lamb at Jean's Foody Gallery
I have a generic one, nothing special. I bought it at Elder Beerman a few years ago. It's a 6 quart, but I think I need a bigger one. I would highly recommend getting one. It's very handy if you like to make stews, for par-broiling meats before you grill (bbq ribs, chicken) & saves so much time when braising meats. I use it when I'm in a hurry (which is all the time these days) or when I just don't like babysitting a boiling pot all day. The only time I don't use it is in the winter months when I want to add a little humidity in the house. I have to admit, I was afraid of it at first. The thought of this hunk of boiling, steaming metal was a bit intimidating.
Toggle Commented Aug 8, 2010 on Oxtail Soup at Jean's Foody Gallery
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It's interesting to see how these traditionally undesirable cuts of meat; used because they were inexpensive, have evolved to be included on the finer culinary palate. A package of it costs as much as a prime cut of beef, that's if you can even find it. With a suggestion from... Continue reading
Posted Aug 6, 2010 at Jean's Foody Gallery
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My Mom's version of fried rice. I'm not sure if this is truly Korean fried rice, or even if there's such a thing. I have been to a Korean restaurant and the fried rice was similar. It might just be the Korean "way" of doing fried rice. It's made with... Continue reading
Posted Aug 6, 2010 at Jean's Foody Gallery
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I was inspired by a friend's post to look into edible wild greens. I had transplanted what I thought was just a pretty weed, but much to my surprise, it is purslane. From what I have heard, it is vitamin rich, can be eaten raw or even pickled. I'm not... Continue reading
Posted Jul 30, 2010 at Jean's Foody Gallery
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'Bolt' is a very diverse word. Bolt the door. (to lock, secure the door) A decking bolt. (a metal pin used to secure wood) Bolt through the door. (run quickly away) A bolt of lightening. (projectile of lightening) A bolt of fabric. (large roll of material) Lettuce will bolt during... Continue reading
Posted Jul 30, 2010 at Jean's Foody Gallery
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Here is a twist on pot roast and bbq. To me, pot roast is always so dry and bland. I added bbq sauce (Sweet Baby Rays is the only bbq sauce I keep in my pantry.) and few other touches and it is suddenly transformed. Tender, fall off the bone... Continue reading
Posted Jul 29, 2010 at Jean's Foody Gallery
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These remind me of growing up in New England. Summer was all about going to the beach and stopping to get clam fritters, or cakes as we called them back then, in Galilee, Rhode Island. Continue reading
Posted Jul 28, 2010 at Jean's Foody Gallery
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Frosted with powdered sugar. She doesn't eat them, but the rest of us do! Continue reading
Posted Jul 28, 2010 at Jean's Foody Gallery
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Korean food is probably best known for its BBQ. Here is an example of kalbi, which are beef short ribs cut across the bone. Marinate over night & grill for full flavor. The charred bits are the best. Continue reading
Posted Jul 27, 2010 at Jean's Foody Gallery
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Here is a somewhat original dish. A creation based on a failed stuffed grape leaves attempt. It occurred to me I could use my grape vines for something other than - guess what - grapes. Much to my disappointment, it was too late in the season. The leaves were tough... Continue reading
Posted Jul 27, 2010 at Jean's Foody Gallery