Is it just me, or does this holiday season seem a bit emotionally charged? Sure, these are pretty turbulent times, and gathering around the table with a dozen-some-odd extended family isn't exactly the prescription for peace and harmony. The least I can do is offer up a big old batch of booze to stimulate the conversation. Help me, help you. more →
2017 has been a doozy. It was the year that I learned that a yam is a sweet potato. And a sweet potato is, in fact, not a yam! I apologize in advance if this is old news to you but in all seriousness, I always thought the two were one and the same. But clearly, I've been living under a rock. A big, starchy yam rock. more →
I always like to add soup to our Thanksgiving spread. It makes for a convenient and delicious side dish that can be easily made ahead of time and re-heated on the stove (always a good idea when most Thanksgiving dishes are competing for precious oven space). Kabocha squash is my favorite squash. It has such a great and complex flavor and has a better texture than other squash like butternut or acorn. more →
Most of the time I eat salad to be healthy/enjoy seasonal vegetables. Sometimes, I eat salad purely as a vehicle for amazing dressing. And that's okay, because there are some dressings that are worth the extra effort to make from scratch. The perfect example of this is ranch. The difference between homemade ranch and bottled ranch is like day and night. If you aren't a fan of ranch it's most likely because you haven't had good ranch. more →
By in Food, Recipes
You don't have to be an early riser like me to enjoy a delicious breakfast. Similarly, you don't have to be a breakfast person to enjoy a delicious bagel. That said, breakfast just happens to be my favorite meal of the day, and I constantly crave a good bagel . . . craaave!! I even took a bagel making class so I could start making my own! more →
22. That's how many hand foraged botanicals go into The Botanist's dry gin. 9 classic gin aromatics, like orris root, coriander seed and cassia bark, are delicately augmented by 22 botanicals, hand picked from the shores of the Scottish island of Islay. The elements are then distilled in one of the world’s last surviving Lomond spirit still, in an achingly slow, 17 hour distillation. more →
The farmer's market can be such an inspirational place-- seasonal produce in all different sizes, colors and varieties! To celebrate the end of summer, Erica, Todd and I decided to make lunch together with ingredients from our local farmer's market. more →
My daughter Coco hates chocolate. What? Why? How? I'm still bemused by her aversion to my biggest weakness. Nevertheless, sweets have just never been her thing - that was until she demolished a healthy portion of a batch of homemade raspberry jam cookies. more →
Pin It