This is a favorite summer salad. You could make this in winter, but it is really better when everything is in season and super fresh. It’s sweet, savory and has some heft to it.
You could top this with some leftover chicken, steak, tofu, but it stands well on it’s own. The only commitment is a lot of chopping. …
The other awesome thing about this cake, it’s so easy to make. Perfect when you’re feeling lazy and need something relatively large. You could go with fresh blueberries since it is the season, but if you have a bag already sitting in your freezer… why not make it lazy and cheap!
The recipe is all over the web, of course I found this on Smitten Kitchen. She really is my go to site for recipes.
I’m so used to Mac n’ Cheese out of a box that it’s a nice change to know and be able to identify all the ingredients! I’m now a little weirded out by the yellow powder in the box. Is it really cheese or just yellow flavoring… At the same time I love this dish! In high school a my group of friends used to make this, placing the pot in the middle of the kitchen floor and everyone eating out of the pot with forks in a circle. That’s a true one dish meal.
I’m doing a second Risotto recipe just eight posts after my first one! I’m blogging it although this is the first time I’ve ever made the recipe. And… I changed measurements without noting how much.
Why would I do all these bad food blogger things? Because I’m already feeling the pressure of what a food blogger “should” do and I don’t want to work that way. Maybe it’s my ever present rebellious streak. Or simply wanting this food blogging experience to be enjoyable, have less pressure and to reflect what I actually cook.. So I’m posting this to”get over it”. Lets set the standard low so we can only go higher from here. Thankfully it’s a good risotto.
I love butter, with all my tastebuds. I also really like growing herbs. You see where this is going…
There’s a thyme plant that is currently thriving on my table, I’ve been contemplating drying a few of the leaves. But now those fresh and fragrant tiny leaves have a whole new purpose! So does that fat brick of Costco butter I bought a week ago. It was destiny.
Here’s the Food52 article that pulled it all together for me.
I love eggs and toast for breakfast. Love love love. Scrambled, poached, fried on sourdough, english muffin, cinnamon toast. But sometimes I’ll admit variety is nice. Plus making it the night before makes the morning just a little easier. It did take a little while for those not used to chia seeds to get used to the look and texture.
It’s creation and rise to popularity are pretty well documented, it even has a cameo in Love Actually, one of my most favorite movies. But the internet is divided about how to make it. Boiling an unopened can for 2 hours does have its drawbacks. Mainly, if the water boils off leaving the can exposed it can / will explode sending sticky boiling toffee and water all over your kitchen. So keep a very close eye on the can, have a large enough pot to keep the tin covered really well, have additional water on hand to add easily, use a lid and just take it nice and easy.
Love this Raspberry Ricotta Cake recipe from Bon Appetit.
It was so refreshingly easy to make plus the Raspberries really did add a nice summery taste.
This is just what I needed last weekend. To resist the temptation of another large baking projects! Enjoy your cake and your weekend too! And maybe a nap as well.
A great side, it compliments heavy rich flavors really well, similar to cole slaw maybe…
I went to a BBQ this weekend (it’s Oakland, the weather was amazing and of course it’s March). The host was making a Slow Cooker Maple Bacon Baked Bean dish! What?! It was so good. She also made a cole slaw which just goes so perfectly together. Heavy, warm, rich paired with light, cold and tangy.