GreenThumbWhiteApron.com

Let's Grow, Eat, Make, See, & Do Something Together!

Navigation
Perfect Steamed Eggs! The only sure-fire trick is to use old eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.

Want Perfect Hard-Cooked Eggs? Steam Them!

By 20 Comments

It’s hard to believe that we’ve had the chickens for almost a year now. Best.  Decision.  Ever. I find myself watching them all the time.  Stalking them on the Chicken Cam when I’m at work.  On the Chicken Cam when I’m in the house wondering what they’re up to.  Spending time with them out at the coop when I’m supposed to be working on my never ending to-do list.  See the pattern?  I think I … [Read More...]

Parmesan & Pepper Shortbread Cookies | GreenThumbWhiteApron.com | Recipe for savory cookie with Parmesan cheese and pepper

Parmesan & Pepper Shortbread Cookies | Great Food Blogger Cookie Swap Part 2

7 Comments

If you missed Part 1, click here! Cookie Lover + Food Blogger = Great Food Blogger Cookie Swap! I am so excited that I got to participate in the 4th annual Great Food Blogger Cookie Swap this year.  Hosted by Julie from The Little Kitchen and … [Read More...]

Chocolate Chip Shortbread Cookies for the 4th Annual Food Blogger Cookie Swap bennifitting Pediatric Cancer Research

Chocolate Chip Shortbread Cookies | Great Food Blogger Cookie Swap Part 1

2 Comments

Cookie Lover + Food Blogger = Great Food Blogger Cookie Swap! I am so excited that I got to participate in the 4th annual Great Food Blogger Cookie Swap this year.  Hosted by Julie from The Little Kitchen and Lindsay from Love & Olive Oil, the … [Read More...]

Red Velvet-Peppermint Cake Ball Truffles Moist red velvet cake is encased with white chocolate and sprinkled with crushed candy canes. Perfect for the holidays!

Red Velvet-Peppermint Cake Ball Truffles

Leave a Comment

What does the color red taste like to you?  For me, it changes with the season.  In the summer it's strawberries and tomatoes but this time of year it’s the cool flavor of peppermint.  Think red and white candy canes. A few little candy cane … [Read More...]

Kraemer House second floor bathroom "Before & After" feature This Old House magazine, January/February, 2015. A smart rejiggering and reflective finishes bring better flow and more light to a once cramped space.

Kraemer House Is In “This Old House” Magazine — Again!

6 Comments

Remember a couple of months ago when the third floor bathroom was featured in This Old House magazine’s “Reader Remodel Issue?”  Well, it turns out they also loved the second floor bathroom and it’s in a “Before & After” feature in the … [Read More...]

Cranberry Sauce Vinaigrette | GreenThumbWhiteApron.com | combine the leftover fresh cranberry sauce with white extra virgin olive oil, white balsamic vinegar, Dijon mustard, juice of one orange, and sea salt freshly ground black peppercorns to taste.

Fresh Cranberry Sauce Vinaigrette

19 Comments

Cranberries, along with blueberries and Concord grapes, are one of three North America’s native fruits that are commercially grown here in the US.  Cranberries are a unique fruit and can only grow and survive under a special combination of factors … [Read More...]

Creamy Spiced Pumpkin Hand Pies: Recipes, Desserts, Pumpkin, Comfort Foods, Cream Cheese, easy, Pie, Hand Pies

Creamy Spiced Pumpkin Hand Pies

Leave a Comment

Happy Thanksgiving! I don’t know about you but my favorite part of Thanksgiving is getting to enjoy the leftover food.  Is it just me or does everything always seems a little bit better day after? I had a little pumpkin puree left over so I … [Read More...]

There are no cut and dry rules for creating your own color boards, just be creative and go with what feels right.

DIY Paint Chip Wall Art

6 Comments

I’ve been thinking a lot about color lately.  This time of year here on the east coast as the brightly colored fall leaves disappear, we’re left with gray.  Gray skies, gray geese flying overhead heading somewhere warmer, car covered in gray muck, … [Read More...]

The Ultimate Food Fight: World Food Championship in Las Vegas!

The Ultimate Food Fight: World Food Championship in Las Vegas!

Leave a Comment

I’ve been knee deep in preparations for the World Food Championships that will be held in Las Vegas this week.  Actually, the contest takes over Downtown Las Vegas for a week of exciting competition. Competitive cooks from around the country, … [Read More...]

Peppered Bacon Linguine with Mascarpone, Poached Egg, and Buttery Crumb Topping | Brett Youmans

Peppered Bacon Linguine with Mascarpone, Poached Egg, and Buttery Crumb Topping | San Giorgio Pasta Cook-Off

4 Comments

A few weeks ago I had the pleasure of competing in the San Giorgio Pasta Contest in Philadelphia.  San Giorgio Pasta is celebrating the 100 year anniversary of the company by hosting a series of events to commemorate its longevity. From the … [Read More...]

Kraemer House Garden | Apples on the Tree | October, 2014

How Does Your Garden Grow? | October, 2014

6 Comments

The garden is slowly creeping towards its winter slumber.  While I love every single moment I get to to spend here, spring and fall are my favorite seasons.  I love the frenetic energy that happens in the garden early in the year and the more relaxed … [Read More...]

eNewsletter

Subscribe For Email Updates

Popular Posts

Beets are one of the first things I get planted in the garden every year. Depending on the variety, they’re ready from seed to table in about 60 days. While we mostly associate this versatile vegetable with its deeply hued taproot, did you know the leaves are also edible? As they grow to maturity in the garden, I enjoy clipping the leaves for fresh crisp salads and quick stir-fry dishes. GreenThumbWhiteApron.com
Garden Salad Gin & Tonic | GreenThumbWhiteApron.com
Cucumber tendril climbing up a rusted metal trellis. GreenThumbWhiteApron.com
Photo of jelly jars filled with Lavender-Strawberry Jam Spritzer Cocktail. We make strawberry jam every year and always have it on hand so it seemed natural to use it as a sweeter in this cocktail. When mixed together with a bit of lavender syrup, vanilla infused vodka, and club soda, you’ve got something quite special. GreenThumbWhiteApron.com
Strawberry blossoms are an indication of a heavy crop this year.
Perfect Steamed Eggs! The only sure-fire trick is to use old eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.