I am writing these recipes and notes for myself, and my children, rather than just creating or testing, and forgetting, as I did for so many years, but I have tried to write them so anyone could follow them and not become hopelessly lost. Just sort of lost.
You do need to know that I lived above 7,500 ft in altitude, in the mountains of Northern New Mexico (high and dry, that’s me). If you do not, you may need less cooking time, less liquid, and lower cooking temperatures. If you do, you need to know that I scoop my flour into my measuring cup and shake it to level (rather than carefully spooning it in and leveling it with an offset spatula) as an altitude adjustment.
If a recipe does not have attribution, it’s mine. Or, I forgot to attribute it. But, it’s probably mine.
All photos are credited to Carrie, that’s me, or Nick, my tireless assistant (if you know me personally, you’ll realize that Nick is my son, and tireless assistant is more wishful thinking than reality, but this is my blog, so here, he’s my tireless assistant. Just don’t tell him I said that).
