Carolyn Bottiggi

Carolyn Bottiggi

Carolyn Bottiggi
More ideas from Carolyn
Turn Milk into Plastic! - great science experiment to make plastic! Hands on and engaging especially for our older students with special learning needs. A great addition to your Earth Day or Recycling unit. Read more at: http://www.howweelearn.com/turn-milk-into-plastic/

Turn Milk into Plastic! - great science experiment to make plastic! Hands on and engaging especially for our older students with special learning needs. A great addition to your Earth Day or Recycling unit. Read more at: http://www.howweelearn.com/turn-milk-into-plastic/

This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish. Ms. Passanisi uses fresh russet potatoes and no condensed soup, but plenty of cream cheese, sour cream, butter and cheese. (Photo: Melina Hammer for NYT)

This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish. Ms. Passanisi uses fresh russet potatoes and no condensed soup, but plenty of cream cheese, sour cream, butter and cheese. (Photo: Melina Hammer for NYT)

Ultimate Mushroom Soup - seriously the best soup ever! Super healthy and easy to make! Vegan and gluten free!

Ultimate Mushroom Soup - seriously the best soup ever! Super healthy and easy to make! Vegan and gluten free!

For the first squash of the season, I like it best simmered briefly in a little water with a good knob of butter and showered with snipped dill weed, or sautéed gently in butter or oil and finished with a touch of garlic, chopped parsley and lemon zest. It’s also lovely sliced quite thinly with a mandolin and dressed, raw, with lemon juice, capers and olive oil, then left in the salad bowl until slightly wilted. (Photo: Evan Sung for The New York Times)

For the first squash of the season, I like it best simmered briefly in a little water with a good knob of butter and showered with snipped dill weed, or sautéed gently in butter or oil and finished with a touch of garlic, chopped parsley and lemon zest. It’s also lovely sliced quite thinly with a mandolin and dressed, raw, with lemon juice, capers and olive oil, then left in the salad bowl until slightly wilted. (Photo: Evan Sung for The New York Times)

Useful baking guides. **Be careful not to use recipes that contain gluten—useful as a guide only**

Useful baking guides. **Be careful not to use recipes that contain gluten—useful as a guide only**