Food In Many Forms

I was looking for a Baked Pear recipe. This one from Disney Family was easy and hard to resist (see above). If you don't have a melon baller or a peeler (like me), slice the pear, cut off the skins and cut the slices into small chunks.  Juicy pears are the star of this flavorful baked dessert. Hands-On Time: 1 hour Ready In: 2 hours Yield: 2 servings Ingredients 1 ripe pear (Bosc, Anjou, or Bartlett) 3 tablespoons unsalted butter, divided Pinch of cinnamon Pinch of nutmeg 1 teaspoon plus 1 tablespoon packed brown sugar 1/4 cup all-purpose flour Pinch of salt Directions Preheat the oven to 375 degrees. Cut the pear in half lengthwise. Scoop out the seeded centers with a teaspoon or melon baller. Then spoon out most of the flesh onto a cutting board, leaving the pear shells intact. Put the shells in a baking dish. Chop the scooped pear into bite-sized pieces and transfer to a small bowl. Cut 1 tablespoon butter into small pieces and add to the bowl. Your child can add the cinnamon,...

I was fully intending on doing a practice run the week before making Valentine's Day dinner for my boyfriend, but I was prevented by the " Snowpocalypse " as they are now calling it. I had decided on a recipe for Rack of Lamb  weeks ago, and I had my heart set on doing it, so instead of backing out, I enlisted the help of my boyfriend for the scary parts (i.e. cutting the meat ). I would have done it myself, if I had been able to practice, but it was a $55 piece of meat and I wasn't about to mess it up. The directions for stuffing the lamb were surprisingly clear and easy to follow. Using a wooden spoon to widen the hole and push down the stuffing was quite clever. I just wish I had prepared it earlier so the lamb could have marinated for longer. (Tip: While we were waiting for the lamb to marinate, we toasted a some french bread, lathered on some olive tapenade and covered it with the remains of the feta cheese stuffing.) The only thing lacking in that particular ...