Cranberry Relish by Susan Stamberg
While listening to NPR the other day, I heard about this famous recipe for cranberry relish. Now don't turn up your nose immediately when it turns out that besides fresh cranberries, it also calls for a small onion and a good bit of horseradish.  Ruth Reichl, former editor of Gourment Magazine and author of a number of books centered around food, was talking with Susan Stamberg about this

LED Lighting for Decoration
Coming up with a new lighting decoration for Thanksgiving dinner being served after the sun goes down, here is an idea: use LED cool white bulbs.  What are the advantages of LED bulbs? Here is a good summarization of LED cool white lights: LEDs present many advantages over incandescent light sources including lower energy consumption, longer lifetime, improved robustness, smaller size, faster

1799 was the firs...
1799 was the first publication of The Temple of Flora, Dr. Robert John Thornton's seminal work of supreme achievement of botanical illustration and artistic literature.  The referenced site links to an interesting blog which says, in part, Filled with lavishly beautiful full color illustrations, botanical information, and even nods to classic poetry, "The Temple of Flora" is truly without a

Invisible (Provisional) Cast On Technique Video (KnitPicks)
Here is an excellent video link that shows the "invisible cast on technique" used in knitting, so that extra length can later be added on to the cuffs or hems of a knitted garment without showing an obvious seam line. Using this video helped in starting a sweater from mid sleeve.  The link can be accessed here (about 3/4 of the way down the page) and shows this and many more knitting techniques,

Tahini Sauce and Hummus: Quick Snack Recipe
Here was this new jar of tahini sauce on the pantry shelf, and it had not yet been opened.  It was just waiting for me to make this hummus recipe sent by friend Lynda in Wisconsin.  She found it in Cooks Illustrated (May, 2008).  Apparently she uses this recipe source often. From what the recipe indicates, the problem with most hummus is that it has a course, dense consistency caused by the