09 March 2014
There are three things I will never turn down: artisan bread, high quality dark chocolate and a farm fresh egg. Regardless of time, place or hunger level, I am powerless to turn away from their temptation. Recently I've sworn off mass manufactured bread, opting to make my own whole wheat loaves at home (which I will share once the recipe is perfected) so artisan bread is currently in ample supply. And as chance would have it, the hubs and I happened to get our hands on some hours old eggs last week. Needless to say, I've been eating eggs and toast like it's going out of style. And with all the gorgeous asparagus at the market, this Caesar Asparagus Toast has been replayed throughout the week like the theme song from Titanic at a 1997 prom.
03 March 2014
Top o' the mornin' to ya! Actually, it's 7:25 in the evening, but the Irish vibe is reverberating throughout every red hair on my head. It's only two weeks until St. Patrick's Day, always a fabulous corn beef filled festivus in our household, but this year it's an especially momentous occasion. So fabulous and exciting that I am giving up on trying to contain my enthusiasm, opting instead to bake out all my energy. We've had cornbread (not so Irish), bagels, soda bread and of course these darling little cookies. So darn cute and pop-able, you'd be unlucky to pass the holiday by without a batch.
26 February 2014
This past weekend the hubs and I ate our way through Savannah, Georgia...and what an scrumptious frenzy it was. The abundance of assorted cornbreads, freshly caught seafood, buttery grits and local liquors was enough to make a gal think about calling off another week of work and just keep eating. Needless to say, this is not that rich Southern food. After an overabundance of bacon, butter and other animal bi-products, the hubs and I needed reprieve from their richness. So this week we're enjoying some of our healthy basics - delicious, nutritious and in this instance meatless.
20 February 2014
Yeah, I'm so over snow. Maybe if there were a mountain nearby for skiing I would be singing a different tune, but I am stuck in the flattest stretch of midwestern plain around. I mean, geeze. The only thing keeping me sane right now is soup...pots and pots of it. Vegetable, roasted cauliflower, lentil sausage and pesto white bean help the days ease a bit more warmly by. But when I need a big bowl of comfort food, there is only one soup that can warm my heart and soul...my mom's beef stew.
16 February 2014
There are two things that I love about being invited to a dinner party. First, I don't have to clean the house. Second, I don't have to worry about the main course. Don't get me wrong, I absolutely adore having people come over whom I get to feed. But there's a delightful ease to being a guest...the host assigns you to appetizer/vegetable/dessert duty and all you have to do is take your assignment and run with it. It's a great time to try new dishes, knowing the weight of the meal doesn't rest alone on your shoulders. So when the hubs and I were assigned to appetizer duty for a dinner party last night, I was tickled Greek. Literally.
13 February 2014
When it comes to Valentine's Day, you might as well call me Scrooge. It's my absolute least favorite holiday of the year. No matter where you go or what you do, it's practically impossible to escape the overabundance of hearts, sugary sweets and bright pinky red...which is like salt in the wound for this med student wife. For his first three years the hubs was a medical underling, spending the day either cramming for giant exams or working the night shift. But this year things are completely different. No night shifts, no traveling for residency interviews and no large tests on the horizon. Instead, the hubs and I are celebrating Valentine's on the actual day for the first time...ever. We're going all out this year with cards, flowers and a heart-shaped cake. But don't let the shape of that cake fool you. Stuffed with peanut butter, bananas, chocolate chips and hint of whiskey, this is about as far from a pink fluffy dessert as you can get.
11 February 2014
04 February 2014
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02 February 2014
No, there's nothing wrong with your eyes. You're seeing red, and that red is a relish. The pickle corporations do not have a copyright on this name, meaning it can still be applied to any spreadable and flavorful concoction regardless of color. Any chopped vegetable or fruit can become a relish, including sun-dried tomatoes. And this spread is so delicious, it's honestly borderline inappropriate. So please allow me to expand your color horizons and introduce you to the relish we're smearing on pretty much everything coming out of our kitchen nowadays.
27 January 2014
I've never cared much for pound cake. After eating one too many heavy, dry and flavorless bricks at the post-church coffee/snack table growing up, I avoided them completely. But after succumbing to a beautiful looking cranberry loaf over the holidays, the hubs made a startling revelation...he loves pound cake. Having never made one in all our pre-dating, post-proposal and mid-marriage years, I didn't know these dense little cakes were some of his favorite desserts, especially when served ice cream. So I got pounding to find some recipes that would delight his palate. (Punny, isn't it?)
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