About This Blog

Thanks for sharing!

We are a birth mother and daughter, Donna and Anne, respectively, who reunited 27 years after Anne’s adoption. Primary among the many things we reconnected through was our shared love of food and cooking. After Donna published her first cookbook, we teamed up on “101 Things to Do With Tofu” and had such a great time we knew we’d have to do more joint food projects. With the economy in peril and with Anne being at home with her first baby, a food blog focusing on affordable cooking seemed like a natural! After spending some time in our first incarnation as FabFrugalFood, we evolved into Apron Strings as a more personal approach – sharing stories from our pasts as we go from time to time.

Donna brings many years of cooking experience to Apron Strings, including expertise in Southwestern cooking, while Anne  offers more  allergen-friendly posts and other healthy fare (with some decadent exceptions, of course). Together we hope to inspire you AND learn from you as we go!

You can contact us at ourapronstrings[at]gmail[dot]com.

Thanks for sharing!

20 thoughts on “About This Blog

  1. Sandy says:

    i got scared that you really thought it was d&a instead of dna. im glad the tension was disarmed by a pun.

  2. Linda Hitmar says:

    I recently saw a recipe for Hazelnut-Quinoa stuffed peppers. Is there another ‘nut’ I could use for the Hazelnuts with good results, as they don’t seem to be readily available?

  3. Shelly says:

    Here is the admin’s actual page since the group is private. https://facebook.com/teresa.s.lambert.9?id=1399186814&_rdrthe recipe is listed June 10. Her page is not private.

  4. Shelly says:

    This page on Facebook is posting your pictures and recipes and claiming them as their own. https://www.facebook.com/groups/loseweightnaturallywithteresa/?directed_

  5. Peggy says:

    I want to ask about an item in your Portobello Mushrooms Etouffee recipe as published in “Meatless Monday” online. When you say “1/2 stalk celery” do you actually mean “stalk”, or do you mean “rib”? 1/2 stalk seems like a lot!

    • Anne says:

      That’s a bit of a semantic debate! We’ve always called a single rib of celery a “stalk”, and perusing online for a few, it seems there is ample precedent and support for that. So, technically a whole, intact bunch of celery is called a “head”, and the individual parts are either ribs or stalks. But your question is not uncommon either, hence the many links to debates over the term (just Google ‘celery stalk’ and you’ll see lots.)

      Anyway, for your cooking purposes, yes, half a rib/stalk, whichever you prefer. Thanks for writing!

  6. Karista says:

    So wonderful to meet you both!! Looking forward to browsing your delicious blog. :)

  7. Eylon Lester says:

    Hello,
    My name is Eylon, I wanted to ask regarding this recipe:

    http://www.apronstringsblog.com/uncategorized/almond-oatmeal-recipe/

    Is it true that it have to be cooked for 7-8 hours?

    Thank you,
    Eylon

    • Anne says:

      Yes, since the recipe uses a slow cooker/crock pot, which is designed to cook things at a low temperature very slowly over an extended period of time, and the recipe calls for steel cut oats, which cook much more slowly than rolled oats.

  8. Jory says:

    Ladies,

    This blog is fantastic! Perfect for a young, single guy trying to impress his friends with cooking! Easy, yet impressive recipes. Many thanks!

  9. HI Donna,

    You are amazing. The tamales are great and I so appreciate your cooking class last night. Rather that make a traditional enchilada sause I took a cup of left over red sause in the frig, added a cup of tomato based bullion, added a spoon full of chili and some cumin. It’s light but tasty. Thanks again! Janice

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  11. Anne says:

    Hi Wendi! Glad you found us.

    We’ll definitely share some ideas for picky kids. I (Anne) have a one year old, so food period is a new experience for her, but Donna, having raised FOUR kids, is quite adept in this area. Stay tuned!

    Here’s the crepe recipe: http://www.fabfrugalfood.com/entrees/the-recipe-that-will-change-your-life-ricotta-stuffed-crepes

    Enjoy!

    - Anne

  12. Wendi says:

    Hello! Your blog is great! I often turn to the internet for inspiration on what to cook for dinner, and now I have another fun place to go. Thanks! You have been bookmarked. :) I would love some ideas from you gals of what to cook for young, picky kids. Also, I looked for the crepe recipe…I got all excitied after reading the description, but couldn’t find the recipe! Don’t leave me hanging! :) Michelle is my neighbor, so I could walk up and ask her, but I thought your take on it would be fun to know, too. I look forward to what you come up with next ! :)

  13. Donna says:

    Thank you, Patty!

    We are new to blog-dom and are loving it! Anne and I have such a passion for food that we hope to share with the world.

    Your critiques and comments are most welcome!

    Donna

  14. Patty says:

    Dear Fab Frugal Femmes,
    The blog rocks! It’s so pretty and really really really makes me want to eat (and cook, I guess). I can’t wait to try Donna’s carrot ginger soup. And grapefruit gelato may just be on the menu for this weekend – I know that will make Emma happy. I have to get back to work now, and I haven’t browsed everything, but I’ll be back.
    Love,
    Patty

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