Spice of Life: Holidays wrong time for new dish



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If making a crust is beyond your kitchen talents, turn your pie filling into a dip that can be used with crackers, cookies or fruit.


I can definitely hold my own in the kitchen. If you ask me to whip up a Holandaise sauce, de-bone a chicken or make dinner for 15, I am your girl.

That not withstanding, I am not a very good baker. Sure, I can make a cake and a mean pan of brownies, but the trade off is that they are not very pretty. Certainly not blog worthy.

I can do one or the other: make a dessert that looks good on film, or one that tastes good — but rarely are they both at the same time. But when they are, it is because I took my time. I just didn’t get that baking gene like some people did.

I struggle with making anything that uses yeast, involves kneading and rising or making a crust. Even when following the recipe to the letter, I still have more flops than fine finishes. I think it is because I try so hard. Yes, that is what I am telling myself.

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