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Home Articles posted by V (Page 2)

OMG I’m actually making a quilt

I’ll spare you the lengthy foreword and just say that I decided that a new baby in the family needs something in her life that isn’t pink, and I wanted to finally get around to making a quilt, so a happy serendipity has occurred. Here’s what I’m up to, with…

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V April 5, 2018 November 26, 2018Art, Quilting, Textiles patchwork, piecing, process, quilting, rail fence, sewing, strip piecing

Original recipe: accidentally awesome cabin ice cream

One of the best ways to determine whether you’ve managed to really nail the theory behind a process is to successfully generate an end result with it, without referring to your notes. This last Easter weekend, I managed to do just that at a retreat in a tiny cabin on…

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V April 5, 2018 April 6, 2018Food, Ice cream creme anglaise, custard, dessert, frozen, ice cream, improvisation, original recipe, vanilla 0

Food Lab: Traditional French cassoulet

I don’t remember when it was that I got it in my head that I needed to try making cassoulet, but, long story short, I finally broke my obsession with it when I got it right, which only involved one failure — which still ended up being quite tasty, even if…

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V February 23, 2018 February 15, 2019Stew beans, casserole, cassoulet, food lab, french, pork, serious eats, stew 0

Allrecipes.com: Cottage Cheese Roast

I was looking for a recipe to use up a large container of cottage cheese that had gone untouched in the fridge for several weeks. It was starting to go sour, which meant that nobody in the house was going to eat it as is (we are picky about our…

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V November 6, 2017 November 8, 2017Dinner proteins, Food cornflakes, cottage cheese, eggs, meatloaf, vegetarian, walnuts 0

Food.com: Trifle custard

I needed a quick and easy recipe for a thickened custard to use in trifle, and I didn’t want to go to the trouble of separating eggs and cooking to a very precise temperature. This recipe fits the bill. At some point, it might be worth making this custard and…

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V November 6, 2017 November 6, 2017Food, Sauces, Sweet sauces custard, dairy, eggs, food.com, sweet sauce, trifle, vanilla 0

David Lebovitz: Jeni Bauer’s Chocolate Ice Cream

This is one of the best chocolate ice cream recipes to have in your repertoire. It’s creamy, smooth, not too sweet, and just the right balance of chocolate and milkiness; it tastes somewhat like eating a Cadbury’s Dairy Milk bar (made in England, not North America), when they still used…

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V November 6, 2017 November 6, 2017Ice cream chocolate, dairy, david lebovitz, dessert, ice cream 0

Epicurious: Hot Fudge Sauce

I had ice cream and I wanted hot fudge sauce. I specifically wanted the kind that gets thick and glossy and chewy when it gets cold; the kind that reminds you of those DQ ice cream cakes you had as a kid before you started appreciating quality of ice cream…

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V November 6, 2017 November 6, 2017Sauces, Sweet sauces candy, chocolate, dessert, epicurious, hot fudge, ice cream, sauce 0

Smitten Kitchen: Hand pie dough

I haven’t had a lot of time to experiment with hand pies, and to be honest, my desire to mess around with different kinds of recipes is not what it used to be. That’s why I count myself fortunate to have come across this recipe, because even though I thought…

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V August 16, 2017 November 6, 2017Pastry baking, dough, hand pie, pastry, pie 0

Serious Eats: the Best Chili Ever (adapted for ingredient availability and Instant Pot)

I never grew up with chili, but I understand that there are some Very Strong Opinions out there about what makes a “true” or “authentic” chili. Fortunately, what I primarily care about is whether I get a delicious meal out of my efforts. Authenticity comes a distant second, if it…

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V April 11, 2017 August 22, 2017Stew chili, J. Kenji Lopez-Alt, serious eats, stew, venison 0

Chickens in the Road: Homemade white cake mix (substitute for 18.25 oz. Betty Crocker box mix)

This is a bit of a nested recipe; it’s intended to be used to make a cake using melted ice cream that you don’t particularly like enough to eat as is, but don’t want to waste. It’s getting used today to bring to a friend’s birthday party in the form…

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V March 17, 2017 March 17, 2017Uncategorized 0
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    angel food cake baking beans birthday bread brewing brew log cake chocolate chocolate chip cookies custard dairy dairy free david lebovitz dessert double chocolate eggs gluten free hand pie honey ice cream J. Kenji Lopez-Alt Joy of Baking mead melomel Mennonite pastry pie process QAYG quick bread quilt as you go quilting ratios recipe Schmecks Appeal serious eats sewing sewing machine stew vanilla vegetarian wheat free zucchini
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