Foodwhirl Page for Dot

About Dot

I'm sorta a crafty nerdy cook, who is layered... like pie.

http://dabbled.org
A flexible “roasted” dinner… Kabobs with Roasted Veggies

Shrimp and Sausage Kabobs with Roasted Vegetables There are many foods, particularly vegetables, which are excellent roasted in the oven. So if you’re going to heat the oven up to roast a veggie or two, why not make a meal out of it? This dinner idea can be pulled together relatively quickly (to the table […]

Welcome to the Beta Test!

And… We’re up! We’re ready to announce to the world in just a few days, but we’d love some friendly people to check out the site and let us know if there are any issues.  This is a soft launch, so although the world can now access foodwhirl.com, we’re waiting a few days before we […]

Spotlight – Make Fortune Cookies

Did you know Valentines Day and Chinese New Year are both on Feb 14th this year? Here’s a fun way to combine the two… Make homemade fortune cookies, tucking special personalized notes in for your sweetie! We found these great instructions for making your our fortune cookies at the very cool food blog, FoodMayhem.com. Here’s […]

Party Food Basics: Appetizer Shells

So, you’re having a party, and you need appetizers… some small bites that will taste yummy and appease those hoards of guests. But also be easy to serve, easy to eat… So, you figure I’ll buy some of those little edible cups (phyllo shells, or what not) and fill them with my savory or sweet […]

Spotlight: S’moreffles!

Today’s inspiration from around the web comes from the daring site, Waffleizer (the blog that answers the question “Will it Waffle?”… When we saw this example of Waffle-y goodness, the S’moreffle, it was just too good not to share. According to the good folks at Waffleizer: For s’mores, you need marshmallows, chocolate and graham crackers. […]

About Dot

Hi! I’m Dot [aka Nancy(long story)] My mom always used to say “If you can read, you can cook”. Well, while that’s partially true, I think the keys to being a good cook are experimentation, practice, and learning good techniques. I’ve been cooking for as long as I can remember, and I’m probably most influenced […]