May 24, 2011
After discovering my love for cherries late last summer, I was ecstatic last week when I went to my grocery store and they had cherries in the produce section for the first time this year. I’ll just tell you right now that you should be expecting lots of cherry recipes this summer. I wasted too many years turning my nose up at them and I gotta make up for it!
My grocery store also had some rhubarb in stock and I grabbed some since I’ve never tried it before and I’m all about trying new fruits and vegetables these days. I’m not going to make the same mistake I made with cherries! When I was looking through a new cookbook and saw this recipe, it seem like it would be a great use for the rhubarb.
March 29, 2011
It feels weird to be posting a soup recipe when it’s almost April, but it actually snowed in Charlottesville this past weekend so Spring isn’t quite here yet, at least for many of us in the top half of the country. And you know what? That’s kind of okay with me. Spring is beautiful time of year up here, but I actually prefer cold weather. Plus I get to eat more soup! I don’t think there’s anything I love more than soup (well anything that doesn’t have sugar in it, anyway).
During the colder months I make soup at least once a week, but I’ve been making it less in the past few months. So last week when the temperature dropped and brought rain and snow with it, I knew I had to make some soup. I figure it’s my last chance before it gets too warm. I recently had some potato soup at Panera Bread and it made me remember how much I love it, so I decided to improvise my own version at home. I love spicy soup like my favorite Chicken …
April 19, 2011
In a perfect world, this would be purely a baking blog where I posted one decadent dessert after the other, but since this is not a perfect world I often struggle with my desire to make these decadent desserts and the reality of trying to be a healthier (and lighter) person. It’s especially hard in a two person household where a whole cake can be entirely too much…and entirely too tempting. So I’ve found the key is to make what I want, but try to give as much away as possible. This strategy has been working out well lately and Brandon’s coworkers seem to be quite happy to eat all of our extra sweets. We also regularly attend a Saturday game night and I’ve found that to be the perfect event for trying out new cookie recipes. I get to satisfy my sweet tooth, and by the end of the night all the cookies are gone so I don’t have anything tempting me the next day.
July 3, 2008
This is my favorite new recipe. What’s really surprising about that is: (1) it’s dead simple (or at least I made it that way) and (2) it’s from the Weight Watchers cookbook. You wouldn’t think something like that would be so good, but I swear I could eat it every single night.
The main thing to note is that this my version of the recipe. I took some shortcuts and also switched the meat (but I’ve had it with the original meat and it was good that way, too). I’ll make notes where the changes are, though.
July 13, 2010
Lately, I’ve been feeling like I’m in a food rut, making the same things over and over again, so I’m making an effort to try new things; not just new recipes, but new ingredients that I’ve never eaten or cooked with before. The easiest way I’ve found to do this is to pick one cookbook and only make recipes from that cookbook for the next couple of weeks. That way I can’t just go through and pick and choose the “safe” recipes, I actually have to try things that I would normally flip right past. This led me to choose a recipe with goat cheese in it, something I’ve liked in restaurant dishes, but not something I’ve ever bought and cooked with before. Well, that did it. I guess maybe it never occurred to me that you could buy goat cheese at a normal grocery store? I don’t know, but now that I know you can, it’s all I can do to keep from buying a package of goat cheese every time I go to the store and eating it whole.
June 28, 2010
Thanks to everyone who entered last week’s giveaway! You guys really love your mac n’ cheese, which makes me think I should post my favorite recipe for it. Anyway, if you haven’t commented on that post yet, you still can and you’ll be entered to win Everyday Food: Fresh Flavor Fast. Computer issues prevented me from posting on Friday like I had planned, so I’m posting the second giveaway today and will announce the winners of both cookbooks on Friday instead of Wednesday (barring other computer issues, which I’m still working through). If you comment on today’s post as well then you’ll get another chance to win!
January 26, 2011
Streusal is probably one of my most favorite words to say as well as one of my favorite things to eat. But now I have a new favorite word: Kuchen. Kuchen just means cake in German, but it’s so much more fun to call it kuchen, isn’t it? Whatever you want to call this recipe, it’s really good and very easy to make. It got the Brandon seal of approval and he rarely likes fruit-filled cakes, especially ones with cranberry. He said it tasted way too good to be a light recipe, but it is, so you don’t even have to feel guilty about eating it!
This is basically a coffee cake, but it doesn’t matter if you eat it for breakfast or dessert. I would venture to guess that you’ll want to have it both times! It’s an extremely moist cake, filled with caramelized pears and dried cranberries and then topped with a delicious streusal topping (I added some oats to give it a bit of crunch and make it healthier). You can also make this recipe with apples and raisins if that’s more …
April 9, 2013
I was recently given my grandmother’s box of recipes, most of them handwritten, probably many, many years ago and it’s been really fun going through it and seeing what her favorite recipes were. My mother also had a similar recipe box filled with cards and magazine clippings that I look through periodically. Cookbooks are great, but I love taking one of those meticulously written recipe cards out the box and trying to decipher the tiny, perfect cursive handwriting; trying to follow the sometimes very opaque directions; chuckling at old-fashioned ingredients like “oleo.”
Sometimes I think there is too much importance placed on “original” recipes. I love finding a recipe and knowing that it was made the same way for years and years by my grandmother or my mother or hundreds of people’s grandmothers and mothers. I love having a whole boxes of recipes that have been passed down over and over. Maybe my mom got that recipe from her sister. Or maybe my grandmother got that recipe from a friend. Maybe they never even got a chance to make it, but they still …