It takes a lot longer to develop a recipe than it does to replicate a recipe. For that reason the prep times are not given. To estimate the time for each procedure after the fact would not be accurate enough for my tastes. The number of ingredients aren’t necessarily an indicator of preparation time.
WATCH YOUR WEIGHT | BE A WORK IN PROGRESS Too often we set unrealistic short-term goals that should be in the long-term category. We’re always going to start tomorrow or next week and those weeks turn into years, because the job of reaching the goal is overwhelming. Your weight doesn’t begin and end with a weightContinue reading “WATCH YOUR WEIGHT | BE A WORK IN PROGRESS”
I discovered over the years that if I kept in mind the calories in fat and sugar in the foods that I consumed that I was better able to control my weight. Too much fat not good. Too much sugar not good. It’s that simple. FAT: Margarine: 1 teaspoon = 34 calories 1 tablespoon =Continue reading “CALORIES IN FAT AND SUGAR”
Create connotes willy-nilly. There’s nothing willy-nilly about my process. I engineer everything I do – the entire recipe developing process is engineered. I don’t cross my fingers, take a deep breath or hold my breath, pray, hope, wish or hand it over to the universe. I take control at every juncture. I don’t try somethingContinue reading “CREATE vs ENGINEER”
GARLIC: POWDER vs GRANULATED Garlic powder textures like cornstarch. Granulated garlic textures like salt, but doesn’t melt or dissolve. The finer the granulation, the better. Shop around. Most markets now carry only the granulated, yet label it as garlic powder. Ninety-nine percent of the time I use granulated labeled as powder. I know it’s confusing,Continue reading “GARLIC: POWDER vs GRANULATED”