| Author: Derece Baggett | Publisher: Fulton Books | Publication Date: Apr 02, 2020 | Number of Pages: 30 pages | Language: English | Binding: Paperback | ISBN-10: 1646541553 | ISBN-13: 9781646541553
Years ago, when I was a beginner gardener, I put large pots of nasturtiums by my front door every summer. Due to their cheerful, welcoming look and fresh, nose-tingling aroma, they just seemed the right choice for that spot. At the time, I didn’t know that the word nasturtium comes from the Latin words nasus,...Read More »
I wasn't in the mood for sweet, sticky, chunky, nutty rolls. But when I thought about the flavor of walnuts, they seemed like they'd add an interesting flavor component to the loaf without overwhelming it. Rather than adding sugar, I wanted to go with a natural sweetness—that's where the Turkish apricots came in.
Awesome bungalow residence designed by Domiteaux + Baggett Architects located in Dallas, TX.
Use this vinaigrette to dress any combination of mixed greens. Recipe by Nancy Baggett for EatingWell.
Fresh woodland violets lend glorious color and light flavor in a lovely syrup and garnish in these elegant violet-berry trifle puddings. Fab spring dessert.
A graduate of Troy University’s Risk Management and Insurance Program has taken the reins of the program as its director. Dr. Courtney Bass Baggett, a 2012 RMI graduate, was appointed to the role by Sorrell College of Business Dean Dr. Judson Edwards, following the retirement of past director Dr. Ed Duett in May. “I have...Read More
I’ve been looking (and smiling) at lots of American baking ephemera this week—old advertisements, product brochures, package wrappers, mini-cookbooks, even antique cookware—in preparation for a talk I’ll be giving at the Home Baking Association on Monday in Vermont. The totally over-the-top vintage flour sifter is one of my own most spectacular 1950s culinary props, by...Read More »
Most cranberry sauce recipes add tons of sugar to mask the tart taste of the cranberries. In this simple cranberry sauce, we lighten things up by skipping the sugar and opting for a healthier combination of dates and apple cider which adds just enough sweetness without overpowering the cranberry flavor.
The Art League of Hilton Head, known initially as the Hilton Head Art League -- began its journey in 1971.
When the newly-formed bloggers’ Breaking Bread Society (details here) told me they get together virtually to bake a monthly bread and asked me to join in, I had to participate. The founding members, Shulie, of foodwanderings, Lora, of CakeDuchess and Marnely of Cooking with Books hope their plan will encourage more people to find time...Read More »
Though it’s 96 degrees F and sticky-humid in central Maryland right now, it might be a little early in the day to start sipping mojitos. But it is definitely not too early to sit on the deck and scarf down a melon cup topped with my easy, no-ice-cream-freezer-needed mojito sorbet. (Yes, it’s okay to skip the...Read More »
While perusing one of my favorite cookbooks Simply Sensational Cookies by Nancy Baggett I came across a "classic" brownie recipe that looked easy, fudgy and delicious, my three criteria for the perfec
Oregon GiantSnow Pea 70 days — 'Oregon Giant' snow pea plants grow up to about three feet tall, start producing early in the season, and continue well into the gardening season. They are very productive with pods that are flat, four to five inches long, and sweet. The peas are wrinkled seeded.Bred by Dr. James Baggett of Oregon State University and their pea improvement program that began in 1954. 'Oregon Giant' was stabilized from a cross between 'Oregon Sugar Pod II' and 'Sugar Snap'[1] and released in 1991. Like many of the introductions from this program, 'Oregon Giant' is resistant to pea enation mosaic virus (PEMV), powdery mildew, and fusarium wilt race 1.[1,2] Each ounce is approximately 100 seeds, which is generally enough to plant at least a ten foot row.
When the newly-formed bloggers’ Breaking Bread Society (details here) told me they get together virtually to bake a monthly bread and asked me to join in, I had to participate. The founding members, Shulie, of foodwanderings, Lora, of CakeDuchess and Marnely of Cooking with Books hope their plan will encourage more people to find time...Read More »
This recipe is adapted from a shortbread in my Simply Sensational Cookies cookbook. It can be shaped into finger-like bars, into wedges as shown. When shaped into wedges like those pictured, shortbread is traditionally called petticoat tails. How shortbread baked in a round and cut into wedges came to be named petticoat tails is a mystery. Some say it references the hoop skirts of early English court ladies; others think it’s a corruption of the French “petite galettes,”or little cakes. Choice one is more fanciful, so I'm leaning in that direction.
Writer, artist, Manhattan gallery owner, and co-editor of the Little Review, Jane Heap was one of the most dynamic figures of the international avant garde, creating a life that defined the \"modernist experience\" as a syncretic one. Deliberately seeking a low profile throughout her life, Heap has frustrated many scholars interested in her personal life and the extraordinarily vital period in which she lived. Through her correspondence, Heap here reveals her intimate self as well as her more public, creative relationships with some of the legends of modern art, literature, and spirituality. Focusing primarily on the voluminous letters written by Heap to Florence Reynolds, the correspondence included in this volume spans the years from 1908-1949, incorporating additional illuminating letters to Reynolds from other significant figures in Heap's life. Heap's letters reveal the radical transformation of a dreamy, young Midwestern woman into a forceful, sophisticated arbiter of international modernism and provide rare insight into the struggle for lesbian identity and community during the inter-war period. They detail her eventual abandonment of art in the search for the transcendent in the seductive and esoteric mysticism of George Gurdjieff. Holly Baggett's accompanying essay further highlights the boldness of Jane Heap's aesthetics and life.
"Shock and disgust does not even come close to describing the horror," the woman's mother said in an emotional statement.
Time is running out! Well it is if you love woodland violets and live here in central Maryland. The vast purple-blue carpet where I harvested a whole basket of beauties ten days ago has now vanished from my neighbor’s untended side yard. Now, blooms are only popping up in the cooler, shadier parts of my...Read More »
Use active, vivid culinary verbs from sear and snip to drizzle and dredge to liven your culinary writing.
Hi, I’m Nancy. I’ve been focused on the fun of food my whole life and have been writing about it for over three decades in both cookbooks and articles. I love creating dishes that make my family smile and that I think will make you and your loved ones happy, too. (Perhaps you can...Read More »
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.
Sample a Recipe from Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads Here’s one of the rustic, hearty breads from my latest book, Kneadlessly Simple. The snapshot at left is one I took of a loaf while I was testing. It got eaten before I could take a better pic! The pic at the top shows some...Read More »
Do you believe the old saying, “A picture is worth a thousand words?” I certainly think the right food picture is worth a thousand words. It can make a reader drool and run right to the kitchen to try a recipe. (This is what I always want you to do.) The gotcha, though, is that...Read More »
Awesome bungalow residence designed by Domiteaux + Baggett Architects located in Dallas, TX.
I was wrong—well partly wrong! And I’m happy to say so, because it involves sharing some pleasant news. Until recently, I always told folks that the best pots for baking the new “kneadless” rustic boules were various metal containers in the 3- to 3 ½-quart range. Even though I’d successfully used a vintage white Corningware...Read More »
Since Jim Lahey’s crusty white pot bread was published back in 2006, thousands of home baker’s have tried their hand baking this simple, but spectacularly good bread. I liked his version, but wanted to come up with a larger loaf and one that had even more flavor. And I wanted to completely eliminate...Read More »
Chef and food blogger Marisa Baggett lives in Memphis, TN, where she teaches sushi workshops, caters, and creates kosher sushi for special events. We caught up with her to talk about her amazing journey as a Jew and chef.
I’m pleased to tell you I just ate this nasturtium salad for lunch. (It was dressed with a homemade nasturtium vinaigrette.) Yes, it was almost, but not quite, too pretty to eat. And, no, it didn’t fill me up! But it was enormously gratifying in other ways. I’d been carefully tending and hungrily eyeing the...Read More »
One of the things I love about freelancing is that there’e no way to predict what interesting (sometimes even bizarre) assignment will pop up next. This past week I’ve been feverishly working on perhaps the strangest project ever—creating the food and a cover pic for a science fiction writer’s upcoming Off World Cookbook! Yes, off-world, as...Read More »
Celebrate maple harvest seasion with luscious maple sundaes--delicious maple sauce can be made well ahead.
