You’ve been patient enough, friends. I know you’re all hanging in the balance, wondering which biscotti recipe won the hearts of all the taste testers. Well, perhaps you’ll have a chance to decide for yourselves, because today I bring you: Cranberry Pistachio and White Chocolate Biscotti! Continue reading
I have been waiting for the better part of the year for the release of Ina Garten’s new cookbook, Cooking for Jeffrey. When I found out it was going to be released ON THE ACTUAL DAY OF MY BIRTHDAY, it felt like I won the lottery. I have historically described Ina as some combination of my culinary soulmate and my spirit animal. Everything she makes is notorious for being done right and easy to reproduce because of her great instructions. So far, I haven’t proven that theory wrong.
My mom anticipated the fact that I would
want need this book, and she heroically pre-ordered it for me from Amazon.com. (You too can be the proud owner of Cooking with Jeffrey!) It arrived on the day of my birthday, and I began making plans to make new Ina meals immediately. To be fair, it’s not like I’ve made all of her other recipes already and I needed new material that badly, but new is always more fun. I found a recipe for beans and greens, intended to be a side dish, and I decided to make it the bulk of my dinner.
Souvenirs don’t really get enough attention, do they? A little souvenir is such a nice way to share your trip with the people who didn’t get to join you!
My inlaws recently took a trip to northern Michigan to visit family, and we weren’t able to join them, but they brought us back a bag of treats including some traditional Michigan goodies like a dried cherry snack mix (jackpot!!) and this adorable tiny pumpkin-shaped cookie cutter!
There comes a time in every young person’s life when his or her father says to them, “My cousin has a lot of extra goat meat she’s trying to get rid of… Do you want any?”
Try to stay with me, here.
Just seems like the kind of day you might want to make some squash. I’m trying to love squash, but I’m finding that a passion for squashes is elusive. Most squashes just lack the allure of the pumpkin. However, today we shall branch out and consume some high quality health food. Continue reading
Hello and happy fall, Llama fanatics! It’s time to start cooking again. And I think a good way to do it is by making the most of what’s left in the garden. Our garden salsa pepper plant (not sure if that’s a real thing, but that’s what it was called on the seed packet… ) FLOURISHED this summer. I mean, it produced for us. I have yet to meet a harder working plant. I hope it’s a perennial. (I’m fairly certain it’s not, but I don’t really know anything about plants.)
Eating all these peppers before they had a chance to rot would have actually constituted a pretty heavy pepper load for any individual or couple of individuals to bear, which is not to say that my royal taste tester did a poor job. In fact, he excelled at using the peppers, especially in his daily eggs. However, that wasn’t enough to manage our one aggressive pepper plant.
Well. Clearly it’s been too long.
I had a bit of a melt-down/crisis of frustration when I became discouraged by the caliber of my photos. (I’m dissuaded by the fact that producing quality outcomes requires effort and practice. So unfair.) So today, all the photos in my post are brought to you without editing and without apology from my iPhone camera.