I thought you might like to know that I caramelize …

Comment on Sirloin Steak Tip Sandwich with Dubliner Cheese by Laura M.

I thought you might like to know that I caramelize large batches of onions in my slow cooker. Just peel and thinly slice and put in the cooker. Add some butter or olive oil. Cook for 10 to 12 hours. The recipe says high but my cooker is hot so I use low. They’ll keep for 1 or 2 weeks in the fridge or 6 months in the freezer. I freeze in small containers. A real time saver.

Recent Comments by Laura M

Deviled Mushrooms on Toast
I will be dreaming of this tonight. My husband hates mushrooms so I crave them all the time. If I’m at a restaurant I scan the menu first looking for mushroom dishes. I plan to make this up and have it for a few self indulgent lunches while I serve him ham and cheese sandwiches! Or something else plain and boring!


Reading: New England Farmgirl: Recipes and Stories From a Farmer’s Daughter (PLUS GIVEAWAY!)
I have it on all the usual: French Toast, Pancakes, Waffles. But I also use it to sweeten a mashed up root vegetable melange that I make. And my mom introduced me to a parfait of Greek yoghurt and berries, topped with maple syrup.


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We wish you would let us in on ‘the baffling events that lead you to living in California’. We thought you were just going there for a vacation/family wedding thing.


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I love both of your writing. As soon as I read it the first time, I stuck around. But what’s going on? I thought you were just going on a family reunion/vacation. Then suddenly you have an apartment on the other side of the continent? Good luck with the baby birth. Happy for you. But confused.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.