Shiny Cooking is all about delicious, mostly vegetarian recipes that use whole grains, natural foods, local foods, and fresh food from the garden, with an emphasis on heirloom (non-hybrid) variety seed stock. Check the "about" page for more about me, and subscribe now to the RSS feed to get automatic updates.
August 4, 2009 in PIE, desserts • 2 comments
Oh man. You have to try this. Currant chiffon pie. If you don’t have currants, sub another juice like lemon, orange, or grape or raspberry or…anything. Just make this pie, once in your life. It’s creamy, fluffy, melty, and tart, the perfect foil for a flaky pastry crust or graham cracker crust.
Seriously. Dude. Eat this [...]
July 17, 2009 in 100 calorie snack, desserts, gluten-free, vegan, vegetarian • 2 comments
Check out this awesome bowl Dad found under the house.
Under the house, you say? Why yes, under the house. Why do you ask?
Oh, you didn’t know. My house got a new foundation this spring.
Wow, those plum blossoms in the background sure look pretty.
So yesterday Dad, his cousin, and the guy who works with [...]
July 16, 2009 in canning and freezing, how to • 4 comments
Why would you want to make currant juice?
I can think of a few reasons, one of which is definitely going to show up here shortly.
One, to make currant jelly. Now, I’m a strawberry jam girl, so I don’t make currant jelly, but if you put some currant jelly in front of me, I won’t complain.
Two, [...]
