I have spring on my mind even if Mother Nature isn’t quite cooperating; we enjoy a handful of glorious days with perfect temperatures and Robin’s Egg blue skies and 48 hours later it’s overcast and gloomy.
I’ve been gluten-free for more than three years now and in the beginning, I’ll admit to being a bit apprehensive about navigating the gluten-free world.
Just a super quick recipe post for you today – and it also happens to be one of our favorites: Curried Broccoli-Cheddar Tart with Bacon.
The Professor and I were in New Orleans last week – it was the first time either of us had visited this fabulous city and by the end of the week, we were both smitten.
I love a great chip, don’t you? Potato chips, veggie chips, corn chips and tortilla chips. Chips with ridges, kettle-cooked, salt and vinegar, black pepper, nacho-cheese and barbecued – I have enjoyed my fair share of chips and dips over the years. We’ve been brand ambassadors for Toufayan Bakeries for a few years and I’m being sincere when I say that we love their products!
Doughnuts. The mere mention of doughnuts and my knees grow weak; glazed, frittered, cream-filled, jelly-filled, cinnamon dusted, powder sugar dusted, nut-topped, plain, fried or baked, I’ll admit to being an equal opportunity eater of all things doughnuts. My uncle Jimmy was a professional baker who worked long hours at a local grocery store chain for many years until his retirement; cookies, chocolate cupcakes, decorated cakes, pies and doughnuts were always available – and one free sugar cookie was always given to the littles – fat chubby hands greedily reaching for a perfectly round, sugar-sprinkled confection.
I’ve been fortunate to have traveled to Italy five times in the last 18 years; my first trip was a two-week stint with a group of fellow college students as part of a team to help renovate an apartment space for a pastor of a local church in Rome.
It all started with meatballs and a piece written by an extroverted freelance writer with a desire to gather friends, family and strangers around her table and to share food and build community.
‘There is a privacy about it which no other season gives you…. In spring, summer and fall people sort of have an open season on each other; only in the winter, in the country, can you have longer, quiet stretches when you can savor belonging to yourself.’ ~Ruth Stout © 2015, Debra.
Deflate-gate, the unexpected and sudden loss of a beloved member of our food community and the snowpocalypse that wasn’t (at least in New York) – it’s not a stretch to say that it’s been a roller-coaster couple of weeks.
It’s a gray day here in the Midwest and I find myself pulling inward, desiring to get quiet and create – to write, to try a new recipe, to paint a wall.
Some Sunday mornings The Professor and I attend a country church just across the street from our house; some Sunday mornings we sleep late, wake slowly, have random conversations while still in bed.
It snowed last night – the first real snow of the winter with six or seven inches of the frozen white stuff on the ground; I laughed out loud when local friends posted photos on Facebook showing completely bare shelves where bread was once stacked - ditto for milk.
I didn’t understand the ‘macaron craze’ for a very long time – didn’t quite get the obsession of a baked meringue cookie with, what I thought, was a filling similar to an oreo cookie.
As I’m certain is true for most of the U.S., we like pizza in this house and in fact, have pizza at least once a week at the old Smith Bites Homestead.
I have dreamed, thought, considered, planned – whatever verb you choose – to bake a Buche de Noel for many, many years; always deciding that baking one would be far too much work, far too complicated and far out of my reach in terms of decorating something that fancy.
Oh you guys – we don’t do many giveaways, but have we got a giveaway for you!!! Our friends at Sabra contacted us to see if we’d be interested in hosting a giveaway for a Big Green Egg – and of course we said yes!
It’s the day before Thanksgiving and while the family celebration will not be in our home this year, we still find ourselves in the kitchen baking; I guess some habits are hard to break.
The Professor and I are in a little bit of a shock to find ourselves mid-November already; I’m not sure why, but when I was younger, I wanted nothing more than to grow up and become an adult.
It snowed last night; not much in terms of what’s on the ground – less than 3-inches of the white stuff.