Who’s Afraid Of…


Halloween is the one day a year that we revel in ghouls and goblins, witches and warlocks, and all manner of frightful things.  Not only do we revel in them, we invite them to our homes with the promise of treats.  We invoke the names of Bloody Mary and Black Aggie and we watch through finger shielded eyes as Jason and Freddie pick off helpless teenagers who go outside. Alone.  At night.  When there’s a killer on the loose.  The other 364 days, we hide from our fears. Continue reading “Who’s Afraid Of…”

And The Award Goes To…


When I listed seven things about myself in my Kreativ Blogger post, I omitted a very important fact…I always follow directions, unless I don’t want to.  Then I make up my own rules.  Pretty convenient, huh?  I mean, when it comes to important stuff like traffic laws, anything having to do with electricity, or the ratio of vodka to tonic in my drink, I’m a completely by the book kind of girl.  But where I think I can get away with it, I’m a little more free with my interpretation of the guidelines. I got to thinking about this when I had to give the KB award to seven other bloggers.  Why seven?  Why not as many as I want to recognize? Continue reading “And The Award Goes To…”

It’s A Major Award


Anyone who has ever been a roommate of mine can attest to the fact that I have an unnatural, almost freakish compulsion to watch A Christmas Story (ACS) anytime it is on television.  The Mistah learned this the hard way one Christmas Eve as I sat glued to TNT during their 24 hour ACS marathon.  That man, he puts up with a lot without so much as a complaint.  He just went down to the basement where he had days worth of European Soccer games waiting for him on Tivo.  Nothing says Happy Holidays like quality time spent in front of the tele. Continue reading “It’s A Major Award”

Spice It Up

this fabulous image is from http://www.flickr.com/photos/ellessu/2647580861

How do you make roast chicken not boring? Spice it up. My all time favorite spice source is Penzy’s. They have a huge selection of the best quality spices at really reasonable prices. And if you’re lucky enough to have one of their retail stores near you, stop what you’re doing right now and go there. Because those of us who get our Penzy’s fix via mail order will never know the experience of walking in the door and being completely enveloped by the aroma of ginger and cumin and pepper and sage. Unlike the olfactory confusion you get when walking by the perfume counter in a department store, somehow all these different smells work together. And they’re intoxicating. I can only imagine what it smelled like along the Silk Road from all the exotic spices making their way to the New World. Continue reading “Spice It Up”


Today’s first random link comes via The Kitchn where they brought up a great topic…how to properly season a dish.  I confess that I usually stop after salt and spices.  Just look at how many other ways you can develop the flavor of your dish.

The second link is for folks like me who are obsessed with reusable market bags.  Now, you can have reusable produce bags in addition to your grocery bag.  I’ve never tried these myself but if they live up to their claim that “using these three bags just once a week can save as many as 150 bags a year” then that’s definitely a win-win.

Bon Appetit Hon.

F is for Flop

Part of the charm of life in the BAH kitchen is that not everything goes right. And I try to show you all of it – the good, the bad, and the ugly. Today, I thought I’d show you how sometimes even when you’re on the right path, you end up in the wrong place. That may be a very Zen attitude but I don’t know how else to explain a complete kitchen flop such as Apricot Slump. Continue reading “F is for Flop”

Got Stuff?

Good Stuff

People collect all sorts of things. Seriously, have you done a search on eBay for collectibles lately? Rugs, clocks, silverware, baseball cards, dolls, knives, magazines…the list is extensive. I’ll admit that the Cracker Jack Tin that lovesfairies54 was selling was pretty cool but my biggest problem with collecting stuff is that you can only do so much with it. Isn’t it more fun to use the things you love instead of just looking at them behind protective plastic? And if you’re not careful, you can cross the line from collector to hoarder. Flip on any random episode of Clean House and look what happens when you cross the line…it’s not pretty. Continue reading “Got Stuff?”



A recurring theme in my kitchen is that I struggle with making breads. I don’t know what it is about yeast but it vexes me to no end. The bread I make at home is either a complete bust or just blah. Yet still I persist in thinking that if I just find the right recipe, the mysterious world of yeast will finally make sense to me. That thinking never really worked out for me with geometry or algebra. But call me the optimist because I am determined to one day pull a bread out of my oven that is worthy of ooohs and aaahs and gets gobbled up leaving people looking around for more, even if it’s just a crumb. This experiment with focaccia is just one step toward that goal. Continue reading “Crusty”

You Don’t Speak For Me Chris Kimball

I debated whether I should start this post by asking who died and made Chris Kimball boss….looks like I just did.  Mr. Kimball has taken it upon himself to suggest that the world of food bloggers is somehow a slap in the face to trained professionals who, in his words, possess “thoughtful expertise…that comes from real experience, the hard-won blood-on-the-floor kind.”  I’m referring to his recent Op-Ed in the New York Times in response to the announcement that Gourmet magazine will cease to exist.

I understand perfectly that this is Mr. Kimball’s opinion and he’s entitled to it.  He’s also entitled to share that opinion with all who will listen.  But please Mr. Kimball, don’t self righteously express your voice when it suits to get your opinion printed in the New York Times and then discount others doing the same when it doesn’t suit your business model.  The idea of each person having a voice, people in this world die for that privilege.

Mr. Kimball, do you really think that  “the world needs fewer opinions”?  Personally, I think its imperative that different opinions can be expressed and considered.  Not all opinions will be good ones, but why is it that you think only the opinions of “experts” are worthy?  Is that really the world you live in?  I don’t.

And what about your idea that only those who graduate from the “school of hard knocks” are credible?  Are you saying that my life experience has no credibility?  Really, could you be THAT arrogant?

Furthermore, how can you defend this opinion that so blatantly insults your publications’ readers?  Do you realize that some of us on this “ship of fools” are the same people who make it possible for your magazines to exist?  We’re the ones who subscribe to Cook’s Illustrated or Cook’s Country.  We’re the ones who buy your annual cookbooks.  We’re the ones paying YOUR salary Mr. Kimball.

Let me know if I’m following your logic correctly…if I aspire to become a credible cook, the only way to do that is by enrolling in an accredited program?  If that’s the case, then why have I sent your company a check for the last three years?  Silly me, I thought that by using tested recipes, my skills would grow.

And about those recipes, you do know that you ask us, the “instant pundits”, to test them during development for your publications.  You do know that, right?  Why would you do that if you think that our experiences are not worthy?  Or did you just mean anyone who doesn’t belong to your CI, CC,  or ATK club?

And please, I really would like to understand your logic behind making print subscribers also pay additional for online content.  Is it really necessary for you to double dip into my finances just so I can access your Premium Content online?  You may call that “a thriving paid Web site”.  I call it greed.

I would never presume to say that my skills in the kitchen are anywhere near those of someone who has been to cooking school.  But since when do you have to wear a chef’s hat in order to be a good cook?

When all is said and done Mr. Kimball, I do respect your right to your opinion.  But I respect myself more than to be a pawn in your world.  So I’m going to express my opinion in the one and only way that matters to you, with my pocketbook.  Gourmet may be gone but your magazines aren’t the only other players left in this game.

Will it make me a hypocrite to leave the Cook’s Illustrated recipes up that I’ve posted here?  Maybe so.  But I’d rather be a hypocrite than a fool.  And if I were to continue to subscribe to your publications, that’s exactly what I’d be.

Thanks for the memories Chris.  You really know how to ruin a good thing.

For other responses to the OpEd piece, mosey on over to The Amateur Gourmet for Adam’s post, or to Sky Full of Bacon , Wise Ax, The Gurgling Cod, or The Breakaway Cook. And for Mr. Kimball’s blog response to all this, click here.