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Tammy Circeo
Interests: music, friendship, health and wellness, children, movies, books, baseball, photography, family, food & drink, decorating, collecting, home, memories, scrapbooking. . .
Recent Activity
Ken left for the gym Saturday morning and said, "So ... do you wanna go to lunch or something when I get back?" "Yeah, sure!" We ended up at the Commons in Woodinville, a place I've been wanting to go, but hadn't been yet. They were open and business was... Continue reading
Posted yesterday at Chez Nous
Thank you, Sarah. I just wasn't in the mood for piping and all that. I would venture to say that Dorie has also put the batter out in a baking pan to bake and then cut circles. :) My table cloth is a vintage Willendur that I got at a thrift store. Lucky me!
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I have Southern blood in my veins and the biscuits are super satisfactory. I'm sure Dorie would agree. :)
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Thank you, Julie. :)
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It's a vintage tablecloth that I found at the thrift store. It's just beautiful!
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Potato salad is a classic summer salad commonly seen at picnics and barbecues and one I usually avoid although I enjoy the flavors. Since my marriage to Ken, whose mother is German, I've rarely made American potato salad. We've gravitated toward German potato salad although the main difference between the... Continue reading
Posted 5 days ago at Chez Nous
I also found this online that you might find helpful. "Homemade mayonnaise that’s been made with unpasteurized shell eggs is riskier than the commercial product. Mayonnaise, a French invention that’s more than 200 years old, was, for many years, prepared with unpasteurized eggs, so it developed a reputation for causing illness (due to salmonella bacteria). Some cooks still like to make their own mayonnaise. To do this safely, it’s a good idea to do one of these: 1. use irradiated eggs, which carry no risk of salmonella; 2. warm the egg yolks enough to kill the germs (to a minimum of 145° F to kill salmonella) but not enough to cook the yolks; or 3. use pasteurized liquid eggs. Another suggestion: make just enough to use that day; don’t save any. Even though the risk of salmonella from homemade mayonnaise is, in fact, small, why take any risk at all?"
Toggle Commented 6 days ago on Make It Yourself | Mayonnaise at Chez Nous
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I thought I might get this question and should probably have addressed it in the post. First of all, I don't worry about a lot of things that maybe I should! Ha!! I buy high-quality eggs and keep them refrigerated and refrigerate the mayonnaise as soon as I've made it as well. I feel there's likely as much danger in eating tiramisu, crème anglaise, or poached/over-easy eggs (or sushi for that matter!) as in eating home-made mayonnaise.
Toggle Commented 6 days ago on Make It Yourself | Mayonnaise at Chez Nous
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Mayonnaise seems to be one of those foods that people either like or hate. I like it on sandwiches, in dressings for coleslaw, and to dip French fries in. I learned that last tasty trick in Belgium and frankly, the days are few and far between that I eat French... Continue reading
Posted 6 days ago at Chez Nous
I am a big fan of strawberry shortcake and usually make the cake part more a sweet biscuit than a cake. Perhaps that's some of my Southern coming out, but I love it that way. Dorie calls this version Franco-American and does two things that I've never done with Strawberry... Continue reading
Posted Jun 23, 2015 at Chez Nous
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Father's Day 2015 ... was weird. None of our kids were home, Ken had to work because he is taking some days this week to help Ben get moved to CA so I was literally home alone. I might've gotten caught up in Call the Midwife, I might've cooked/baked even... Continue reading
Posted Jun 22, 2015 at Chez Nous
Thank you, Sarah!
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Good to know ... because I stand a chance of being crowned "Queen of great-tasting, inexpensive wines" ... not that they won't be tasty, but because sales are no respecter of persons.
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Candy! Join us on Weekends! Whether or not you do, I know you'll be cooking good food and enjoying life. :)
Toggle Commented Jun 20, 2015 on French Fridays | The Last One at Chez Nous
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Sometimes ... it's just what's gotta happen!
Toggle Commented Jun 20, 2015 on French Fridays | The Last One at Chez Nous
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I was recently asked to participate with a group of fellow food and wine lovers to explore French wines and how they pair with food. Of course, my reaction was, "Heckyeah!" Because not only do I like France, but I like wine. And food. They call themselves "The French Winophiles"... Continue reading
Posted Jun 20, 2015 at Chez Nous
I can't wait to cook for Weekends!!
Toggle Commented Jun 20, 2015 on French Fridays | The Last One at Chez Nous
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I've loved reading your and Nana's adventures in the kitchen. Thank you for your kind remarks about my blog. Looking forward to future cooking experiences!
Toggle Commented Jun 20, 2015 on French Fridays | The Last One at Chez Nous
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We've learned to go rogue because we've learned to trust our senses in the kitchen. Thanks to Dorie, right?
Toggle Commented Jun 20, 2015 on French Fridays | The Last One at Chez Nous
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Ooh ... party in Palm Springs!
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Hi, Kate! This will be fun!
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{Photo credit: Emily Ryan, Paris 2007} This is the final post for French Fridays as we know it. The project of cooking through Dorie's Around My French Table has ended and although some of us didn't cook every single recipe, we're grateful to have gone through these last almost-five-years together.... Continue reading
Posted Jun 19, 2015 at Chez Nous
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We are so looking forward to the experience. If the criterion for your participation is that you win, I hope you win, too!! We'd love to have in the group.
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I hope you'll join in, Denise. These cookbooks are fabulous and you'll love the camaraderie that develops in a cooking group ... even a virtual one!
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