Ready to make the filling for Orange-Scented Anzac Biscuits with Dark-Chocolate Truffle Filling? If you're just jumping in here, you might want to pop on over to read Part One of this story to get caught up. Part One gives you a short history of ANZAC day and Anzac biscuits, along with my orange-scented version of … Continue reading Part Deux: Orange-Scented Anzac Biscuits with Dark-Chocolate Truffle Filling
Australian food -- not the new, ModOz cuisine of today's successful Australian restaurants, but the traditional Australian food that was made by my grandmothers and great-grandmothers -- is funny stuff. More often than not, recipes were the result of creative problem solving, a need to economize, and usually had a bit of folklore attached. Take … Continue reading Inspired: Making ANZAC Biscuits (Part One)
I'm kind of apathetic toward peanut butter and jelly. There, I said it. I know, I know...who doesn't love PB&J?! It's a uniquely American thing that's like mother's milk to kids who grow up in this country. But I didn't grow up eating peanut butter and jelly, so for me it's been an acquired taste. … Continue reading Inspired: Rethinking PB&J
