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  1. Friday, July 3, 2009

    What We REALLY Ate for Dinner

    A few weeks ago someone asked in the comments how closely I actually stick to my menus each week. It made me laugh because Nate frequently jokes he’s going to start a blog called “whatweREALLYatefordinner.com”.

    Sadly for Nate I’m foiling his big blogging plans and just telling you myself what we really ate.  And it’s actually pretty darn close to the weekly menu plans I share each Sunday! I think part of the reason my menu plans happen {for the most part} is because I include leftovers and eating out in the plan.  I also look at the schedule for the week and plan around nights that I know cooking will be unrealistic.  

    Click more to read the full exposé!

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  2. Wednesday, July 1, 2009

    SILPAT

    Since we’ve been discussing wax paper and parchment paper this week, I think it’s a good time to talk about the SILPAT, which is essentially a reuseable parchment paper.

    Yesterday Rose asked the following question: I’ve wondered about using wax paper for baking, but everything always says to use parchment (which is so expensive.) The wax paper doesn’t melt or give off chemicals or something when used in the oven?

    Here’s my answer and solution! Wax paper is safe to bake with, but the paper must be completely covered by the batter, so it’s not good for lining cookie sheets, etc. If you’re looking to save money on parchment paper long term, go for a SILPAT. I find by having a SILPAT and a box of wax paper in my kitchen, I never need parchment paper…I’ve got all my bases covered.

    SILPAT provides a non-stick surface for baking – I always use it when I bake. It’s also easy to clean – just wipe it down with a damp sponge, rinse with water and you’re done. They come in different sizes, this is the one I have. My SILPAT is $18 on Amazon, and it was worth every penny.

    I learned about the SILPAT from a pastry chef at a fancy hotel…he was making beautiful twisty pastry thingys (nice description, right?) and used the SILPAT so they wouldn’t stick to the pan or brown on the bottom. Voilà!