Have you seen these funny sushi pillows? They’re made of cotton, but they’re making me hungry!
So there I was today, out having sushi with my boys–who I should add, were very polite lunch dates–and as we enjoyed our little conveyor belt sushi lunch, I couldn’t help but overhear the wild spat between a woman and a man at the table next to ours, which went like this …
Do you have any New Year’s Day traditions? I was just telling someone on the phone that I always feel sleepy and melancholic on New Year’s Day. Maybe that’s because I live in Seattle and it’s always, and I mean always, rainy and miserable on this day. It’s probably, also, because I drink champagne on New Year’s Eve, and everybody knows how they feel after a few glasses of champagne–even if it is in moderation. So, determined to do something uplifting and fun this year, I pulled out my new bread book and started baking. Let’s just say, after digging into the pages, I may never buy store-bought bread again …
What happens when you forget to serve cranberry sauce with Chrismtas dinner (in my case, after making a big batch of delicious homemade cranberry sauce, I forgot to serve it!)? You make cranberry sauce muffins. I created this recipe today and have to say, it’s pretty darn good! Light, tangy, slightly sweet and tasty–these little muffins make a perfect little breakfast with coffee. And, I might add, you will love how the batter turns pink (do you have a pretty princess in your house? Make these with her! She will love you!). The recipe …
We’ve been having an insanely difficult time finding firewood. We’ve struck out three times with firewood sales people on Craig’s List (all three were no shows), so yesterday, when temps in Seattle were dropping below freezing, Jason went out for a bundle of wood and came home with the most unusual thing: gourmet firewood. I know, who knew? He spent waaaaaay too much money on a box of Lazzari Almond Firewood (at where else but Whole Foods). Almond firewood–sounds kind of delicious doesn’t it? He popped it in the fireplace and I envisioned that it would make the house smell like toasted almonds or something. But no, it didn’t. Still, I felt pretty fancy with our gourmet wood! Here’s what I learned about it …
I'm a little bit cuckoo for these persimmon muffins I whipped up recently. They are insanely good--so good that my husband (who doesn't even like muffins) said, "wow, these are good!" If you twist my arm, I'll post the recipe. I'm feeling lazy at the
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I have been drooling over this recipe for apple gingerbread cake over at Smitten Kitchen. So, I decided to give it a whirl myself. The result was heavenly. But I made a few little tweaks …
Last week I finished a major recipe development and testing project for Glamour. I feel a little like I’ve made it to the top of a huge (and very tasty) mountain. I have been so busy this past month that I’ve neglected this blog, so to catch up, I’m going to be posting little bits and pieces of things that a.) happened, b.) were baked/cooked/sauteed and c.) dreamed up over the course of the last few weeks. Stay tuned! P.S. These banana cupcakes …
Happy Halloween! We went out for sushi (random) and came home and passed out little packs of organic gummi bears to the trick-or-treaters (no, I did not consider giving out bags of carrot sticks) while the kids ran around in their costumes (one bumble bee and one turtle) and we munched on these pumpkin seeds that I had roasted earlier after the pumpkin-carving extravaganza. Here’s the easy recipe …
Tonight I was feeling lazy. Not order-takeout-lazy, but, yes, too-lazy-to-make-a-big-dinner lazy. OK, enough with the laziness. But if you really want to break this down: I wasn’t in the mood to make meat. (I’ll write about my husband’s carnivorous ways in another post.) After last night’s carne assada, yeah, I was feeling so over meat. So, after thumbing through the new issue of Real Food (I’m on their comp list, and I love it! Such a pretty magazine–with lots of gorgeous ideas), I found the perfect meal. A frittata! But not just any frittata. This one was made in a pie pan with a brown rice crust. How cool is that? Recipe to follow…
Here is perhaps the most amazing little cake I've had, well, ever. I'd share the recipe, but it's top secret. (Sorry!) So for now, let's just admire it, shall we? P.S. It's made with lots of butter and chardonnay. It made an amazing dessert, and
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