Cuisine. Culture. Commentary.
Ever have a feeling that’s so rare you need to pause and acknowledge it? Well last week I had the urge to bake muffins and since I never want to bake I had to stop and give this feeling some attention. I don’t bake because I don’t really like it – it’s too precise. At least,…
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I bought fig butter for a recipe recently and had half a jar leftover. I didn’t want to waste it so I worked to find a recipe that incorporated it. This may come as a surprise, but fig butter is not one of my go to ingredients. It is by no means a typical condiment…
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Years ago my family took our boat out for a weekend camping trip. On the last morning I was put in charge of making breakfast out of whatever we had leftover. I ended up making breakfast burritos out of shrimp we caught straight off the side of the boat and some cajun seasoning we had…
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Oh no! A whole bunch of asparagus about to go bad – what to do?! Here’s what: I quickly sautéed it with leeks and prosciutto bits. Then I put the mixture, along with fontina cheese, in a frozen pie crust and poured an egg mixture (3 eggs and 3/4 cup milk, beaten) over the whole…
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Since my pear/sunbutter/granola snack worked out so well, I tested out another variation for breakfast the other day. This time, I smeared sunbutter on a rice cake (made with brown rice because a regular rice cake just didn’t seem healthy enough) and topped with blueberries. The creaminess of the sunbutter and juiciness of the berries…
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I always read about celebrities like Katie Lee who absolutely love Joan’s on Third, the cafe and catering company in LA. Apparently Gayle King is also a fan because she raved about one of their sandwiches in a magazine article about her favorite things. She briefly described it as grilled cheese with goat cheese and…
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I don’t usually make myself breakfast but today I wanted to give myself a nice little jump start so I tried out a new recipe. I decided to adapt the mushroom toast dish I tried over the Summer at Tipsy Parson. Instead of potato bread, I used toasted country bread that I topped with fresh…
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Peaches to Apples 