Paring down

By Lori Powell
For One or Two Bites, a blog for singles and couples

So, Groundhog Day came and went and with it, the news that we have five to six weeks until spring. Feeling very inspired, I started on spring cleaning – or in my case, spring clearing – so that the cleaning part will be easier.

This past weekend, while Nemo was bearing down on the Northeast, I was pulling things from closets and making piles of no-longer-needed stuff that will be sold at yard sales or given away to Goodwill and the Salvation Army. Old books will be donated to the local library to make room for the stacks of new books that have not had a home on my limited shelf space.

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How to Beat Egg Whites

By Colleen Boyd

Whipped egg whites have numerous applications. Some of the more common uses are to lighten cake batters, bake airy meringue cookies and to top pies.

But it can be intimidating when a recipe calls for whipped egg whites. You might find yourself asking one or all of these questions: Why do some recipes call for soft peaks and other for stiff peaks? When should I add the sugar? Can you over-beat egg whites?

Well don't worry, with a little inside information, the help of a few simple tricks and this video demo, you too can master this versatile technique!

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