There will also be recipes here posted from time to time. They may be my twists on things, family recipes, reprints from cookbooks (given proper credit, naturally) and more. Have a recipe you'd like to share? Pass it on to me! Got an idea for how to improve the coverage of this space? Let me know.
Welcome everyone, to Scallions To Scale.
Here's a tip, for this very first post: Looking to make stuffing but you're not sure you can stretch a box or two for a family gathering? Add some eggs. I can imagine the looks on your faces, trust me on this. Make your stuffing as usual, and while you're waiting the 5 minutes, grab another pan, toss in a splash or two of oil, and crack in two to four eggs (or more, depending on how many there are in attendance), and scramble in medium to medium-high heat. Be careful of oil splatter. When eggs are scrambled and stuffing is done, mix into the larger pan. This will nearly double the volume, using one box of stuffing and four eggs, so do keep that in mind.
