Boing Boing has a great link to a guide to making summer sorbet in an interesting (and pretty easy looking) way. From the site

today i’m making my special sorbet in a sack. armed with just a couple of plastic bags and some rock salt i will transform this fruit juice into a refreshing sorbet in just minutes. its the perfect snack after a busy day of play, work or adventuring!

It must be seen to fully enjoyed though, as it’s being prepared by a stuffed animal. Unfortunately for some folks, it’s a Monkey.

From Epicurious, the Gourmet Magazine website, we have a recipe for: Salted Water for Boiling. The comments are great too.

(This one came out perfectly the first time I tried it).

Here’s one of my favorite recipes.  I love making this for breakfast.  I think it’s perfect served with some sausage too. An additional note that this has to be made in a cast iron skillet. This is a great recipe to help season your skillet too!

2 eggs
1/2 cup flour
1/2 cup milk
dash of salt
4 tablespoons butter

1. Set oven to 450 degrees F and put a large (12″ or so) skillet in to heat.
2. In a bowl, beat the eggs, flour, milk and salt together. (Mix in all together at once or it won’t .   The more air you beat into the batter the higher it will rise in the oven)
3. When the oven is hot, toss the butter into the skillet and let it melt.
4. Pour batter into the skillet and return it to the oven.
5. Bake 12-15 min or until the pancake is ed and golden.
6. Cut in half and serve immediately with warm maple syrup (and whatever else you want)

This Recipe came with my blender and is a great potato soup.

1 Tbs. margarine or butter
1/2 cup chopped onion
1 can (15 oz) reduced sodium chicken broth
1/2 cup water
2 cups peeled cubed potatoes
1/2 cup chopped carrots
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 cup shredded Cheddar cheese
Chopped fresh chives, if desired
Shredded Cheddar cheese, if desired.

Heat margarine in large saucepan over medium-high heat. Add onion and cook, 2 to 3 minutes. Add broth, water, potatoes, and carrots. Bring to a boil. Reduce heat to low and simmer, uncovered, until vegetables are tender, around 10 to 15 min. Cool 5 minutes.

Place cooled potato mixture in blender jar 1 or more cups at a time. Cover and blend at STIR abotu 30 seconds after each addition. Blend at PUREE about 30 seconds. Return mixture to saucepan. Add Worcestershire sauce and pepper. Simmer until thoroughly heated, about 3 to 5 minutes. Stir in cheese and cook, uncovered, over low heat until melted. Sprinkle with fresh chives and additional shredded Cheddar cheese, if desired.
Yield: 4 cups

I’m starting a category for recipes, since I kind of collect them on and off. But I figured I should share the ones that I really enjoy. First off is my dad’s favorite brownies. Supposedly his mother gave my mom this recipe when they got married.

2 sq. unsweetened chocolate
2 Tablespoons butter
2 eggs
1 cup sugar
1/2 cup flour
1 t. vanilla

Pre-heat oven to 350 – 375
Butter and flour an 8″ square pan (Note, you don’t want to use a pan any bigger then 8″)
Melt chocolate and butter over low heat. Set aside.
Beat eggs and sugar until well blended.
Add vanilla and chocolate and butter mixture.
Gently mix in flour.
Spread batter in prepared pan.
Bake for just 20 minutes.

I dig this recipe too. The brownies it makes are quite rich!