- Wednesday, March 21, 2012
-
A favorite biscuit recipe fit for inexperienced cooks
Posted by Kim Davaz • 12:00am
I once shared a driveway in Missoula, Mont., with Carol, a transplant from Jackson, Miss. She was an enchanting anomaly, with her thick Southern accent and dainty shoes. Among other things, she introduced me to Sherwin Williams "Peanut Cookie" paint, Spode "Buttercup" china and the Jackson Junior League cookbook, "Southern Sideboards." One of the recipes I've used most often is for "Bride's Biscuits," a cross between a biscuit and a roll. They rise from three leavenings (baking powder, baking soda plus buttermilk and yeast.) Maybe either the bride or the one who gave her the recipe thought even the most inexperienced…
- Sunday, March 18, 2012
-
Eliot and Mitchell help Oregon win the day over Iowa in the NIT
Posted by CD • 6:43pm
- Saturday, March 10, 2012
-
Final faces of the season
Posted by CD • 3:44pm
Eliot and his happy teammates after this season’s last basketball game.
- Monday, March 05, 2012
-
Remembrance and honor Col. Carl G. Davaz USA (Ret.): July 16, 1930 – Feb. 17, 2012
Posted by CD • 12:02pm
Col. Carl G. Davaz, USA (Ret.), was buried with military honors at the Tahoma National Cemetery in Kent, Wash., on Monday, March 5, 2012.
- Wednesday, February 15, 2012
-
Glorious macarons The French confection is a challenge to make, but oh, the joy
Posted by Kim Davaz • 1:15am
PARIS - In pâtisseries all over the City of Light, the almond meringue delicacies called macarons are proudly displayed front and center. Some might have a few macarons to choose from, usually vanilla, chocolate, coffee, pistachio and raspberry. Other very upscale pâtisseries will have gorgeous displays of macarons in colors and flavors that dazzle: anise, rose, violet, basil, salted caramel, green tea. Smooth and shiny, from palest ivory to intense fuchsia to ebony - sandwiched with a scant filling of fruit jam, ganache or buttercream - macarons are among the gems of the pastry world. They can be the size of…
