Deviled eggs are a great appetizer for your New Years Eve party. They take some effort, but in the end all that peeling is totally worth it, and your guests will love you forever. The key to this recipe is to keep tasting the mix throughout the process. The amounts below should be considered a starting point, and it is up to you to add a little more of every ingredient, if you think it needs it. Continue reading
recipe sunday
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My father-in-law is a vegan and he mostly lives on tofu. Not that there’s anything wrong with that. In fact, I never really enjoyed tofu until he made me his signature dish.
He mixes together a mean stir-fry of tofu, broccoli, onions, chili oil, and he uses garlic so judiciously that I don’t even know it’s there. Continue reading
A couple of weeks ago, my mother and I decided that we’d go a little off the beaten path when it came to Thanksgiving this year. We thought we’d mix it up with some new recipes.
That was the plan. Continue reading
I love to cook, my mother loves to cook, so Thanksgiving is our day to play. However, it’s only going to be four of us for dinner this year, and Mom and I were talking about how to adjust the menu accordingly.
Then I threw out the idea that we jettison tradition and make something different. Continue reading
We have a wonderful lime tree in our front yard. Recently we trimmed some large oak trees and all of a sudden the little lime tree has been getting a lot more sun and being very generous with its fruit production. We have limes coming out of our ears! Trying to find uses for the limes, I decided to make homemade limoncello, but using limes instead of lemons. If you’ve never had limoncello, it is a crisp and refreshing liqueur made with lemons and grain alcohol. After doing some research, I decided to try this Gizmodo/Franny’s in Brooklyn method because I like the idea of letting the limes infuse the vodka over several weeks. Continue reading
I don’t mind posting about things that fail. Especially when it can help someone else out. So, for the love of Pete people, keep your knives sharp! Take it from me.
Back story: This week my husband and I ran away to Maine for a couple of days. Continue reading
This summer I received a message from GT Cosita, that she was coming out to Vermont in October.
What the what? How fun! Continue reading
We recently had a chance to try a great local restaurant called Scratch, a “modern American tapas restaurant”. The menu changes based on the availability of ingredients, and Executive Chef Dustin Haney manages to create amazing small plates out of a handful of ingredients. If you are ever in the Winter Park, Florida area, you should stop by, but be aware that they don’t take reservations and the location is tiny, so your best bet is to get there at around 6pm on a weekday, sit a the bar, and have a slow-paced dinner. Continue reading
I’ve been fighting off a cold, frantically cleaning for a week-long apartment guest – and dealing with a new freelance job that’s made me start to question my life choices.
So, playing in the kitchen hasn’t been much of an option. But when my husband bought me a beautiful bag of apples, I realized that a galette might make me feel a whole lot better. And it did. Continue reading
Isn’t fall the best time for baking? Fruit is still plentiful, you can have the oven on without feeling like you live in Satan’s kitchen, and it is acceptable to add nutmeg to anything. I like this recipe because it is so simple: 7 ingredients and not a lot of prep required. Continue reading