It is a bar in the shape of a yoo, plated in burnished silver metal. The room is just large enough for the bar, which seats eighteen. Actually it is…
Why is everything better cooked in cast iron? I used Hans’ inherited cast iron pan pretty much every day from January to May. I don’t know why I didn’t start…
Café Bliss in Victoria. Raw, vegan, organic, local whenever possible, gluten free, sugar free, kosher, probably halal; pretty much everyone can eat this food. And they make juice. Lisa and…
Began as a soup but evolved into so much more. When Smitten Kitchen posted about a similar bold little winter comforter, my latent attraction to this combination developed into an…
Home at last. This is what I wake to. There is one long hallway from my room to the kitchen. At the end of it are wide windows. It is just early…
I grew up in a beautiful place. Though I have to say, it did not have nearly vibrant a fall as Connecticut. Our autumns are shady affairs, the time of…
This week at Dirt Candy was a bit more manageable than last week. I diced the jalapeños and onions for the hush puppies, shaved the celery, rolled the falafel, chopped…
I really like eating, cooking, and exploring food, and I also like to read about it. There’s so much great writing out there, so I wanted to reflect on what…
I told you how two Thursdays ago, Amanda showed me how to brunoise a bell pepper as a garnish for our pepper soup. This past Thursday, I spent a few…
I have not posted a salad recipe, and that is a shame. This post is about rectifying that. I made this salad for my mom’s birthday while I was home…
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