Saturday, July 23, 2016

Everything Bagel Seasoning/All The Things Cream Cheese

I have a serious love of everything bagels.  Something about the mix of nutty sesame seeds, slightly floral poppy seeds, and the potent kick of garlic and onion just seems to make everything taste better.  And I'm strongly of the opinion that everything bagels should also have sea salt in the mix; those without it are far inferior.  The problem?  For me, eating an everything bagel everyday would result in me growing a spare bagel around my middle, if you know what I'm saying.  Luckily, I found a way to "everything" everything!

Friday, May 13, 2016

Creamy Celery Soup

Me: Casually checks blog to see when I last posted an entry.
Blog loads: Sunday, January 17, 2016

I must have slipped into a late winter hibernation, because I’m not quite sure how I let four months go by sans blog post. (Well, maybe I can. Let’s admit it; I’m pretty flaky about this whole blog thing.) But I’ve been cooking up a storm since then; and I’ve got photographic evidence to prove it. The husband and I have spent quite a bit of time in the kitchen together lately, which is always a relaxing way to wind down after a busy day in the office – glass of wine in hand, please.

Sunday, January 17, 2016

Pecan & Cranberry Granola

Winter.  You guys, I don't understand for the LIFE of me, how food bloggers can come up with such wonderful food photos during the winter.  During the week it's dark by the time I get home, so no matter how many delectable dinners I cook up, any photos of the meal look muted and bland, flattened by artificial light.  On weekends, I'm busy working on projects around the house.  Buying a home formerly inhabited by college students lends to some interesting questions: "Why did someone punch a hole in the closet door?"  "What is that weird stain on the ceiling?"  "Did they mop this floor even once during the years they lived here?"  The answer, I have come to realize, is simple:  I'd rather not know.  However, I digress.  Onto less frightening questions - how about some granola?

Monday, October 5, 2015

One Skillet Chicken and Parmesan Pasta

Oh, Monday.  Every weekend, I know you'll greet me after Sunday bids adieu, but in my 30 years on this earth I still haven't gotten the hang of you.  Dragging myself out of bed bleary-eyed and one snooze button too many, I struggle to get through the day because I just couldn't convince myself to let Sunday go and  Luckily, at the end of the day I can turn to a super-simple, comforting pasta like this one to soothe my Monday blues.

Wednesday, September 16, 2015

Slow Cooker Pulled Pork

You guys. O. M. G. I've been writing (sporadically, I'll admit) this blog for over five years, and it didn't dawn on me until Labor Day weekend.  Somehow, by some freak accident, I've never posted my recipe for slow cooker pulled pork.  This is huge, but perhaps fortuitous, since my recipe has evolved ever-so-slightly over the years.  About 6 or so years ago, I took my pulled pork to a work potluck, and I soon regretted it.  It became "THE dish" that people expected me to bring to potlucks:  Nice, because I'm glad people love it so much.  Not so nice because I was still somewhat young in my career and sometimes it's just so much cheaper to bring a cobbler (which, thanks to Pinterest, is the most popular recipe on the site).

Thursday, August 13, 2015

Flank Steak with Harissa-Spiced Summer Vegetables

I've been thinking about the recipes I post to the blog lately, and more importantly, the ones that I don't.  This is one of the ones that rarely ever would see the light of day.  Why?  It's too simple.  It's more of a method than a recipe.  It only takes 20 minutes, so who would care?  Wait - I might have something there.  This meal comes together in about 20 minutes, and it's a go-to for weeknights when The Husband and I are exhausted from work but don't want to order pizza.  It may not be the "sexiest" recipe ever, but it's quick, delicious, and when cooking for two, means leftover steak for sandwiches. (Do I hear a French dip calling my name?  Yes.  Yes I do.)

Wednesday, July 29, 2015

Asian Slaw with Two Sauces

My CSA share this past week included the BIGGEST Napa cabbage I've ever seen.  And so commenced the week of the slaws.  (Which was actually fairly refreshing since we've had a heat wave hit over the past week - anything that doesn't involve cooking is a win in my book!)  The slaw ingredients are a mashup of whatever I've got in the crisper drawer - in addition to cabbage, I've been adding carrot, super thinly sliced onion - scallions would be good if you have them - bell pepper, and finely sliced Swiss chard.  But these sauces - dear lord, these sauces.  Sauce A:  A classic peanut-sesame sauce, with a little bit of heat.  Sauce B:  A spicy, gingery red curry coconut sauce.  I originally made them to use separately, but The Husband suggested they might be good together... and I'm so glad I tried it.  They're delicious on their own, but a revelation together.