I love bahn mi’s. The pickled carrot. The pork. The cilantro. The spicy mayo. Inspired by a bunch of cilantro I bought yesterday (and already starting to wilt!), I decided to try the bahn mi route. Here’s what you’ll need – 1/2 cup water 1/4… Read More
As I mentioned in an earlier post, Bon Appetit’s December issue was filled with recipes for delicious holiday cookies. One recipe in particular, the cardamom crescents, had been calling my name. A cookie that could be perfectly paired with tea. Dusted lightly with powdered sugar.… Read More
Day one of being back to gluten free and I would say it’s been a success thus far. I had a burst of creative energy in the kitchen (something that vanished over the holiday season) and spent hours concocting recipes – gluten free crescent cookies… Read More
We are approaching the end of the year, which to many means making a resolution or compiling a list of activities to complete by the year’s end. I’ve said it before, and I’ll say it again – I can’t stand resolutions. I am not against… Read More
Our CSA has finally come to an end, but each week we received more spinach than humanly possible to consume. For example. This isn’t spinach you can just wash and be done with. No. It’s covered in dirt. And the stems need to be snipped… Read More
The holiday season pretty much prevented me from finding time to blog. Too much wrapping and shopping and cleaning to do. But rest assure, I continued to cook as much as I could (though I’ll admit, we ate a rotisserie chicken all last week). The… Read More
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This recipe was inspired from Bon Appetit. But I omitted things I didn’t have, thirded the recipe and well, used a chicken instead of a turkey. But – this is the best damn chicken I have ever had. Hands down. Here’s what you need –… Read More
A few weeks ago, we received about 6 green peppers in our farm share. I’m all for peppers. I like eating them raw, added to sauces and stir fries… but what do you do with six?! The answer is simple – you stuff them and… Read More
I have tried (unsuccessfully I might add), to make anything with beets other than risotto, salad and red velvet cake. First off, beets taste like dirt, so whatever you add them to, will taste like dirt as well. Take the beet pasta James and I… Read More
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