While waiting to sign in at a busy receptionist’s desk, I noticed a VERY kewl display of “goodies”. What caught my eye was what appeared to be popcorn balls, shaped like hearts. “This”, I thought to myself, “is a very good idea!”

Now, these were all white, so I’m guessing they used either a sugar glaze or that marshmallow treat one we all loved growing up, or some combination. All were exactly the same, so I presume that these came from a professional. Still very busy, I never got a chance to ask…

But imagine the possibilities! Make them all white, or sprinkle with red or pink sugars.. Drizzle them with chocolate. Write on them with those little tubes of gel or icing?!?! How hard can it be to “free-form” a heart shape? Or use a cookie cutter as a mold/guide…

Or go back to that “original recipe” and use the chocolate variety of cereal? This is fun, don’t’ ya think?

I adore America's Test Kitchen! I watch and/or Tivo it on PBS every week, and truly appreciate the expertise. It’s one of the few sources that I regularly LEARN from, not just get inspiration. I’ve never tried a recipe of theirs that I didn't like. NEVER in my wildest dreams had I imagined that I would ever use a recipe for chili – but their Beef with Black Bean & Bacon Chili has such a well-balanced blend of flavors that it is now THE ONLY CHILI I MAKE for myself! I add a touch of habanera, but that’s to my point. And theirs. ATK provides a wonderful, better than generic recipe and brilliant technique that is quite, well, no, exceptionally good. Consistently better than most. It’s designed for the masses, and if you like to tweak, only a little is desired. pic chili Two of my other favorites are “Glazed Pork Chops with Asian Flavors” and “Fried Rice with Shrimp, Shitake, and Peas”, both of which I used for Mom & Anita’s Birthday (see article below for full menu). Before this site existed, I’d shared those recipes with friends, and understand that they have become THEIR favorites, too. PLEASE NOTE: You must be registered with ATK to view their full recipes. It is free to view anything posted within the past year, a nominal fee to access their entire collection. It is definitely worth it!

Hate when you get pools of oil in your saute pan? Want to cut back on fats? Chef Paul Prudhomme gave a simple tip (that I wish I’d thought of)!

Preheat your pan, but instead of pouring oil into the pan, toss the onions (or whatever you are about to saute) with a little bit of oil! They’ll be coated enough do the job, and any excess will NOT go into the rest of your dish.

You get the oil where it’s needed, and nowhere else. You can always add more, but why not start with less?