Chocolate Sables

Sables are a French cookie with a delicate, sandy texture.  Their American counterpart would be something similar to Sandies.  This cookie uses both unsweetened cocoa powder and bittersweet chocolate which yields a very intense, complex chocolate taste.  The sandy texture comes from a dry mixture that you bring together to form into desired shapes; the … Read more

Wattles and Combs

The comb sits on top of the chicken’s head and the wattle hangs beneath the chicken’s bill. They are both soft, fleshy, thick, and made up of  blood-filled capillaries, which accounts for the bright red color.  While they can appear very different, wattles and combs all perform the same basic functions which are vital to … Read more

Rolled Cookies – Ready, Set, Roll!

Whether you are making drop cookies, shaped cookies, or rolled cookies, exact measuring and uniformity in cookie size is critical to successful baking. Many people don’t like to roll cookie dough because they struggle with getting the cookies the same thickness.  If your cookies are all uniform in size and thickness, they will have a … Read more

Oatmeal Raisin Cookies

I have favorite cookies to make and favorite cookies to eat.   This cookie definitely falls into the favorite cookies to eat category! This recipe differs from others in that it allows the taste of the two star ingredients – oatmeal and raisins – to shine. Everything else is just a subtle accompaniment. One thing that … Read more

Soft-Shelled or Shell-less Eggs

If you raise chickens, eventually you will encounter eggs that, for obvious reasons, never make it to the grocery store.  One of those anomalies is the soft-shelled or shell-less egg.  An occasional soft-shelled egg is no reason for concern.  Reasons for these soft, squishy eggs incude: Calcium Deficiency Hens need an adequate amount of calcium in their … Read more