I’m gushing a little at how bright and colorful this dish is. In the dead of winter, all I want is comfort food, but that doesn’t mean I want to eat colorless mush for 4-5 months. I want to be comforted both by the vibrancy and flavor of my food,
This weekend, I’m moving! I won’t be cooking up anything blog-worthy until after my move, although this cold weather leaves me craving cassoulet, something I have yet to make. After quite some time staying with my parents, I’m moving on out. Changing from a somewhat-country-bird to a somewhat-city-bird. Starting off
Butter. Butter. Sugar. Butter. Sugar. Sugar. Lemon. Lemon. Lemon. Lemon. Butter. I could leave it there, but there’s a bit more to the recipe than that. And with that introduction…obviously it’s delicious. Tasty – tangy – tart – sweet – and lemon lemon lemon. This recipe from La Tartine Gourmande
I’m currently reading The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields, and the Dinner Table by Tracie McMillan. I love food; I love learning about it, growing it, cooking it, experiencing it with friends and family at new restaurants, canning it…you get the idea. My love of food
I love the holidays. Any excuse for a get together where good company combine with good food and drink, and I’m there. A month and a half of these excuses? Yes please. And although many of us tend to take a lot on, no matter the time of year, we
Good salads have been strangely absent from my life lately. Perhaps I overdid it this summer, or just got into an uninspired salad rut. Nevertheless, they’re making a happy (and much-needed) comeback in my life. I’ll be making this one for the next few weeks – it’s a keeper. Kale
This was a really exciting night, both for me and my friend Natalie. She struck out on her own and took the risk to open her own salon after years of working towards it – and finally has reached her dream. It’s been really inspiring to watch her journey and
Can this possibly be serious? Wasn’t Thanksgiving and its ridiculous overindulgence only a week ago? (Need I remind anyone, we ate so much I had to spread the meal out over three blog posts.) Swore off sweets, swore off treats, it’s back to being good for this one. Well…that was
Note: This is the third part in a series on my Moroccan-inspired Thanksgiving meal. Part I: Moroccan salads is here, and Part II: Tagine of Beef Short Ribs, Apples, and Prunes, is here. All recipes in this series is from The Food of Morocco by Paula Wolfert! What a surprising
Note: This is the second part of my 3-part post on my Moroccan-inspired Thanksgiving meal. Part I has the recipes for the 4 salads and appetizers, and Part III has the recipe for the tarte tatin with apples, raisins, and rose water. Velvety, sticky sweet deliciousness of short ribs…oh how
All things considered yummy 