Blog Food Network

In other news, here’s a new book you might be interested in if you like reading about cooking contests and such.

NOW THEN! This book, this book filled with delicious cookie recipes which make people cross their eyes, will be the next giveaway here on Cass Knits! If you want a copy of your very own, that can happen! To get one entry, leave a comment. (First time blog commenters are moderated, so don’t worry if your comment doesn’t show up right away. I’ll approve it when I get back to the key board.)

Cooking prime rib is easy when you know how. It no longer has to be the treat we only get when we visit a restaurant.

So if you have half a day to kill and a taste for Asian cooking, give it a try.

Take out a dutch oven, crock pot, or similar-sized pot, and heat 1.5 tbps canola oil. After the pot is really hot, add the 3 chicken backs. You don't need to use chicken backs, really. Anything which has lots of nice marrow will work well. My mom always used drumsticks and thighs, but I've heard that chicken necks are excellent for building a broth. Yes, it's kind of gross, but it'll be worth it when you taste the soup, and you're not going to eat chicken backs or necks, anyway. Are you??!?

David grew up in Lubbock, and it seems that, like 99.9% of the other Local Denizens, he was a big fan of Mexican food. Tex-Mex or Mex-Mex, no matter: He loved it all.

OK, I saw on the Food Network the other day (LOVE that channel) something I felt we could not take sitting down.