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“Blog about it” – Almost Famous!

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I’m famous! Well, almost famous. Maybe. Our local newspaper ran an article in this Sunday’s paper about local bloggers who blog about cooking. The reporter who wrote the article is also a friend of my daughter’s from High School and I appreciate her including me and my little blog in the article. Pretty cool seeing my name and picture in the paper even if it’s just a wee paper from the NE Corner of Wyoming.

If you are visiting for the first time and have found my blog from the NewsRecord article, Welcome! Browse about. The recipes talked about in the article were my Green Chili, which is a favorite with my grown kids, and Sweet Potato Casserole, a mandatory Holiday side dish.

Please take some time and browse through the recipes I’ve got posted and come back and share your results.

Mad Scientist: Give Thanks Pumpkin Spice Latte

Before Mad Scientist became a blog, I posted a few recipes on my creative writing blog. Since it’s once again pumpkin treat season and Starbucks has brought back my beloved Pumpkin Spice Latte early, it’s time to share the recipe I use at home to make my favorite seasonal coffee.
Give it a try and let me know what you think.

Before I created the Mad Scientist Cooking blog, I posted a couple of my recipes on my creative writing/memoir blog. Here is a goodie. It came about from my quest to make the best ever chilli.

Day In and Day Out

I’m stepping outside of my normal blog posts here to do something I do everyday. I do it well if I might brag on myself a bit. Something I didn’t include in the description about me is I’m a pretty darn good cook. I have a knack for re-creating recipes into something different and often better then becoming my own. I’m also good at opening the fridge, freezer and pantry and whipping up something new and delicious when I haven’t planned anything for dinner or just feel like something new or different. I’m a bit of a mad scientist when it comes to the kitchen. I’m not in the least bit afraid to put things together and I have a good sense of what will and won’t play nice together.

I’ve been on a quest for years to make the perfect red chili. Each time I’ve made it I’ve adjusted…

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Rub You Right BBQ Rub

I teased with a question on my Facebook  wall, “Who wants my BBQ rub recipe? I actually measured it out tonight and I’ll share if anyone is interested.”

Same day cousin Rikka replied “ummm yeah share please!”, to which I replied “Okie Dokie. I’ll get it typed up tomorrow and post it.” That was four weeks ago.

Forgot it was there, and that I’d said I’d provide the recipe until Judy responded today “Yep – would love to have it!”

Luckily the note pad with the recipe is sitting right here beside me, so the question, that was heartily responded to is finally being answered.

***UPDATE: After many pork roasts and ribs, I’ve determined the heat level of the original rub was too much for Blossom, so in order to tone it down a bit there is the original Rub which is now given the title Spicy Rub and below will be Just Right Rub. 

Spicy Rub

  • 3/4 cup Brown Sugar
  • 1/2 cup AP Flour
  • 1/3 cup Chili Powder
  • 2 Tablespoons Paprika
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon Celery Salt
  • 1 teaspoon Dried Dill
  • 1 teaspoon Dried Thyme 1 teaspoon Ground Ginger
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Cayenne Pepper


Just Right Rub

  • 1 cup Brown Sugar
  • 1/2 cup AP Flour
  • 2 Tablespoons Chili powder
  • 1/4 cup Paprika
  • 1 Tablespoon Garlic Powder
  • 2 Tablespoon Onion Powder
  • 1 Tablespoon Black Pepper
  • 3 Tablespoon Celery Salt
  • 1 teaspoon Dried Dill
  • 1 teaspoon Dried Thyme 
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Cayenne Pepper

Combine all ingredients into a storage container with a tight fitting lid.

Now shakeshakeshake!  shakeshakeshake! Shake your booty, shake your booty!

It’s more fun if you dance while your shaking things up.

Rub You Right container of choice

Spread this liberally over ribs, Boston Butt Pork roast or chicken before smoking, barbecuing or roasting in the oven. You can let it dry marinade (in a suitable covered pan, ziploc container or wrapped in foil) up to 24 hours ahead, but even a short 30 minute room temp marinade will add plenty of flavor if you follow the rule “low and slow” for cooking.

You might as well cook up a batch of my Super Mad BBQ Sauce while you’re waiting. Go ahead. Click. Cook. Enjoy

Cooking with Debbie at Day in and Day Out!

I decided I need to separate my literary writing with my recipe creations and sharing so Cooking- The Mad Scientist Way was born. You will see my old cooking posts from the other blog transferred to this blog and you will be gifted with new posts here! I already have ideas “cooking”!




From my fabulous kitchen. The one in my dreams.


Stick around, enjoy and get cooking!

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