Marnie Shure's saved articles

Chocolate Chiffon Pie

I thought this was going to be about that Upper Midwestern delight, grape salad!  Which I adore and am now going to seek out or prepare.

When I lived in rural northern Kentucky, the Turkey Vultures were huge, hideous, and completely unbothered by humans. A honking horn or a yelling human could not scatter them from a deer carcass in the road. 

“If you want to take off quickly with a huge amount of weight, the first thing you’re going to do is vomit.” Yes, well. Same.
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My whole family is addicted to my mom’s stuffed mushrooms. Clean a bunch of normal sized mushrooms and take out the stems. Combine cream cheese, chopped clams, a little bit of Worcestershire sauce (or soy sauce) and a little minced garlic. Bake them at 375 till they look done. If you want a version without the clams,… Read more

A set of teeny-tiny spatulas with cute animal faces on them. They’re perfect for getting stuff out from under/around the blades of my blender or my mixie without getting caught on the blades.

I have one of these robot tea-infusers:

They’re different sizes, 4- and 6.5-quart. I inherited the 4-quart when my mom downsized from a house to a senior apartment (with a meal plan), but it is such a useful size! I rarely have both going at the same time but it has been known to happen: large cut of meat in the big one, a side dish or dessert in the little… Read more

My slow cookers. Yes, I am a single person living in a 1-bedroom apartment with a smaller kitchen, and I have two slow cookers. They’re not “fun” per se, but they make cooking happen. Especially in the summertime when I can’t face a hot stove/oven, they’re worth the cabinet space.

My hands. My breath. Some kindling and enough heat.

I’ve always been a fan of the pizza cutter my brother bought.

Yeah, the measuring SPOONS on that thing are the worst, and if you look at the assembly wrong, the whole thing falls apart into the component pieces. Read more

a mallet. because smashing things is fun. Read more

The two things that make me feel like a cook’s cook are my cast iron pans and my decades old, gigantic Chicago Cutlery chef’s knife. It’s heavy and dull and there is no food on Earth I can’t crush in to submission with it.

The things you always use. Read more

I might have to grab those glowing light saber chopsticks!

ricers and good knives.

Everybody needs crab claw oven mitts, plus, you can practice your Zoidberg impression while you cook!

This isn’t something that makes cooking more “fun”, nor is it exactly a revelation.  But a knife that holds a good edge makes things much easier.

Suddenly a skit I saw on SNL last weekend makes a whole lot more sense now.