I’m notorious for making a giant pot of something-or-other and eating it (sometimes begrudgingly) all.week.long.
These days, the mornings are a dark as the nights and the air has just a faint mention of crisp Autumn.
I fell down such a strange Internet rabbit hole this week. There were makeup tutorial videos, doomsday prepper podcasts, and a weird amount of frittata recipe googling.
I’m don’t have a cool party trick. I’m not double jointed. I’m not a gymnast or former cheerleader.
It feels like we’re in the middle of things. Like we have to begrudgingly set down our watermelon and water balloons and pick up our infinity scarf and pumpkin spice latte.
I’ve been to Ohio and back this week. Cincinnati to be exact. I hosted a pie demonstration at the Cincinnati Food and Wine Festival where I made a pie, cracked some jokes, and made myself (if no one else) laugh.
Let’s start softening our butter. Let’s stock up on brown sugar and pastry flour. We’re going to need a lot of chocolate… actually, ALL of the chocolate.
Baking is all about sharing. Sharing recipes, sharing techniques, and most definitely sharing biscuits!
I have a soft spot for brownies. Well… actually, don’t we all? Brownies were the first thing I learned how to bake in the kitchen.
Hello my friends! Welcome to another edition of This Is You Life Sunday. Just look at you living! Take a little time to yourself!
I always have the best intentions of making myself some sort of celery and grapefruit juice for breakfast.
Yesterday we talked about my favorite Vegan Egg Substitutes because I feel like I should know what the heck is going on when it comes to egg-free baking.
I’ve been experimenting with baking alternatives lately. I don’t want anyone to miss out on baked doughnuts or chocolate chip waffles because they can’t eat / don’t like / won’t stand for eggs, wheat flour, or dairy.
I made this chocolate cake with peanut butter buttercream, chopped toffee, and sea salt…. and then I shrugged my shoulders.
Soup is my barometer. Soup tells me how much a restaurant cares about the details of their dishes. It’s not the daily fish special or the fanciest steak on the menu that can tell you everything about a restaurants menu… all of the details and love and care (if they are there) are in the soup.
That first bite of doughnut… that very first taste is success, surrender, satisfaction, joy, and celebration all wrapped up into one bite.
Welcome! Here we are, all up in another Monday. Before we get bogged down by the possibly overwhelming details of the day, here are a few tips to get us through the day and set us up for the week.
I’m thankful for this weekend. I walked to the farmer’s market to get tomatoes and peaches while the gettin’ is still good, found a still-warm crusty loaf of bread to compliment the produce, and treated myself to fresh chèvre and farm eggs.
Some might say that you haven’t lived until you’ve had a muffuletta sandwich at its birthplace: Central Grocery in New Orleans.
I’m not the meatiest of carnivores. I’m in it for the toppings. I’m most interested in a steak when it is topped with a ludicrous amount of A-1 sauce and/or bleu cheese.