NDP's Facelift

Welcome to the new and (hopefully) improved Not Derby Pie! I hope you like the new layout and scheme. Please leave comments with feedback -- I'm always looking for ways to improve (and attract more readers!)

Now, for an update on the life of NDP:
I've spent much of the last two months fretting and sweating over my new blog, http://www.notderbypie.com/. (Don't go check it out! It's a mess right now. :)) I've tried every available template, messed around with the layout to the best of my (minimal) ability, and even taught myself bits of HTML so that I could make the stupid, kitschy graphics on templates go away. All this, to no avail. I still can't find a template that I like. My preferences are actually pretty simple: I want a three-column split template with netural colors, some greens, good fonts, and general flexibility re: moving things around on the page. Sound simple? Think again.

If you or your friends or hey, your enemies -- I'll take anyone -- know HTML and are looking for an opportunity to be published and credited, a volunteer project, or a charity case (that's me!), please be in touch with me at RivkaFriedman(at)yahoo(dot)com. I could really use the talent and generosity of someone who knows what he/she's doing. Thanks so much, and I look forward to lots of feedback...

Read more!

my office desk stash

york peppermint patties
mini applesauce cups
almonds
those ginger cat cookies from Trader Joe's
honey wheat pretzels

what's yours? Read more!

Where is Fall?

As fall-themed recipes have started popping up on other people's blogs, I've begun to notice my own reluctance to dig out the pumpkin puree from the pantry. Normally I make fall recipes too early, out of sheer excitement for sweater season, but this year the transition is taking a while. It's already mid-October and the weather has not let up one drop. As my friend Dave so eloquently put it, "where is the cold, apple-crisp air of fall? Things seem unnaturally fecund, overgrown, about to rot."

Perhaps this post will trigger a weather change. If only I had that much influence... Read more!

There's no wrong way to cook

Really, there's no such thing as a wrong way to cook.

Yes, there are some exceptions to this rule. Baking is far fussier than cooking, and it's best to follow a recipe as precisely as one can manage (or at least to follow one of many successful wet-to-dry ingredient ratios when improvising).

But in cooking, this is a truly important rule of thumb. It occured to me this morning while scrolling through the comments that were posted on an entry by one of my favorite bloggers, Danielle over at Habeas Brulee. While most commenters offer compliments and thanks for posting any given recipe, there are always those who offer "corrections" to make a recipe just a bit more perfect.

That's fine and good -- aren't we all looking to perfect that apple pie recipe or really nail that tomato sauce? -- but the "corrections" offered are really nothing more than alternate methods. To one, the latter method may yield a better texture, a finer consistency, a more robust flavor -- but as we all know, these things are really matters of individual taste. My favorite chocolate chip cookie may seem to you too crumbly, hard, not big enough, too heavy on the cholocate...and on. But it's my favorite. Get my drift?

So when it comes to cooking, where proportions are flexible and the food can withstand a fair amount of tampering, a recipe is merely a suggestion. To my very recipe-loyal friends: remember that the cookbook isn't a rulebook. It's a guidebook. Change anything you like.

Just label your sugar and salt jars conspicuously.

Happy cooking! Read more!