The Glossary….

(the glossary page from the cookbook)


The title, A Dollop and a Pinch, was chosen because of the varied contents of the book, the way I measure and the way I cook! Writing out the recipes for this book has been a challenge because I DON’T measure. So if I make a reference to a vague measurement, I thought it would be helpful to give my glossary of terms, as well as, some cooking terms.

A dollop: a tablespoon’s worth, also known as a blob, as in, top with a blob of sour cream
A pinch: well, pinch the seasoning between your fingers and toss it in! Most likely less than 1/8 teaspoon’s worth
A generous cup: an overflowing cup of flour that equals 1 1/4 cups
A scant cup: not quite a full cup of flour or sugar, more than 3/4 cup
A handful of shredded cheese (or craisins, or walnuts, or celery): about 1/2 cup
A big squeeze of lemon juice: a scant 1/3 cup (squeezing the plastic bottle of Real Lemon juice, not the lemon!)
Some: enough to make a presence but not enough to overpower
Enough: eye-ball it to see how much liquid, cheese, cream, etc. it needs
As needed: only as much cayenne pepper as you can stand!
Bunch: like a “bouquet” of flowers
Stalk: one rib of celery, not the whole bunch
Sauteé: cook in a small amount of oil until tender or clear (onions)
Zest: scrape off peel of fruit with zester


About deairby

From a small Mississippi town and have lived my adult life in the south. I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop (7 years), cookbook writer, moderator of the Small Business forum on Social Media Examiner, enjoy life and all the adventure God brings my way.
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