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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Monday, April 22

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« The Fish Guy! Nothin' small about this Petite Sirah »

Resource Tue Jul 17 2007

Eat for Less at Home

P1010245One of the most difficult things about loving to eat is that often, eating well involves spending more money than is available. As much as a lot of us would like to indulge regularly at hot Chicago restaurants on the national radar, we tend to be tethered to spots that make it onto the cheap eats lists of local media.

Preparing food at home (for cheap) is how I save up for special trips to lavish restaurants. Two of my favorite resources for home-cooked meals that are easy on the bank account are Mennonite mainstays, More With Less and Extending the Table. The Mennonite principles of simplicity and responsible eating are revealed in wholesome bread recipes and side notes about how not to over-consume protein one sitting. Recipes usually call for less sugar and butter than you might find in other cook books, and every few pages there is a story behind one of the recipes.

Here's a recipe sample. It's for my favorite cake of all time, Oatmeal Cake. I love to make this into cupcakes with cream cheese frosting (just use half the sugar called for in the cake!).

Oatmeal Cake (from More With Less)

Preheat oven to 350 degrees.
Combine and let stand for 20 minutes:
1 c. quick oats
1 1/4 c. boiling water

Cream together until fluffy:
1/2 c. shortening
1 c. brown sugar
1 c. white sugar (I always use a 1/2 c. of each. So it's more with even less)
2 eggs
1 t. vanilla

Add oatmeal mixture. Beat well.
Sift together:
1 1/2 c. flour
1 t. soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon

Add to creamed mixture and beat well. Pour into greased and floured 9 x 13 inch cake pan (or a muffin tin). Bake 35 minutes or until tests done.

You can alter this recipe to your liking. I like to add a bit of nutmeg. It's delicious with and without a topping.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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