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Thank you for your comments in yesterday's post! It really cheered me up when I read them this morning after another rough night of little sleep. Lately, my eats have looked like this...
I have pretty much always made our own salad dressing. It's such a habit now I forget that many buy their dressings. Growing up my mother would often make her own, but she would also buy it frequently, so I
A twist on classic macaroni salad - I toss the pasta with a creamy sauce made from sauteed green onions, then add lots of black pepper, arugula, diced apple, and lemon juice to the bowl.
The best pot of chili I've made in years. A vegetarian chili recipe Inspired by a bunch of those little bags of remnant grains and pulses that collect in my cupboards - bulgur, farro, and lentils, join chile peppers, crushed tomatoes, some chickpeas, and a secret ingredient.
Seafood rice is a South American dish similar to Spanish paella, that is made with rice, shrimp, clams, squid, bay scallops, onions, garlic, bell pepper, cilantro and spices.
A fun and delicious alternative to deep-fried doughnuts. This cinnamon-sugar dusted baked doughnut recipe turns milk, flour, nutmeg, sugar, eggs, butter, and yeast into perfectly dunkable, delicious doughnuts.
This is a rich, decadent, but basic chocolate cake recipe. It is chocolate-packed, moist, and not-too-complicated. Baked and served in one pan slathered with a layer of fresh chocolate whipped cream frosting.
I think I jinxed myself yesterday talking about the cold because today we are under an extreme cold weather alert. The only upside to this cold weather is that there is usually some beautiful sunshine to go with it so
Hi there, friend. Let's talk. What'd you do this weekend? Did you do yardwork? Any DIY projects you wanna share? I wanna hear it. I wanna hear it all. Annnnnd go! I'll wait... Oh niiiice. That's cute. All that sounds
Inspired by a recipe in the River Cottage Preserves Handbook I made my own bouillon. I've been using it in soups and stews all week, and it's so much better than any canned broth I've tasted.
