I’ve been trying to think through what I learned in 2013, and to be honest, I’m not quite sure. Sad, right? I want to think through all of the deep and significant ways I’ve grown in the past year, and I’m just not sure. I’d like to think that I’ll be able to see it…
Post-Holiday Turkey Shepherd’s Pie
After returning from Christmas in Colorado with family (tasty food post to come from our CO adventures soon, I promise), my first act in our house was to try to clean up our kitchen. Somewhere along the line, I forgot how nice it is to start cooking in a kitchen with clean counters and no…
Doggie Friends
We are missing our four-legged friend today, but we had some fine supplemental furry friends to help make Christmas warm. Look at those faces! Don’t tell Peanut. It was a great Christmas.
Gingerbread Art
Well, I created some abstract art today. Unfortunately, it was supposed to be representational art. Specifically, the top cookie was supposed to read “PNUT.” Scott’s handiwork is the second cookie. He was then nominated to decorate cookies on behalf of the other dogs–Moresby and Annie. Well done, Scott. We won’t be quitting our day jobs…
Kerfuffle
I was going to post about fried backstraps and bliss today, but I left the recipe somewhere else, and it isn’t available online. So you get insight to my current state of mind instead. I had a late start at work today (scheduled that way, not accidental), and that’s always nice. It does throw me…
Christmas Stollen: Slightly New, Slightly Improved, Still Delicious
I’ve been talking about my family’s Christmas Stollen recipe for years, and I think it’s time the recipe finally made its way out into the world. German Christmas Stollen perplexed me as a kid. Was it stolen? Why did we bake bread and call it stolen? What was this thing called “candied citron,” and why…
Blue Cheese Burger Awesomeness
Okay, I’m a few days behind real life cooking on ye ol’ blog. But let’s just imagine that it’s Sunday. You get home from church, or you wake up nice and slowly. Because it’s Sunday. Yay! And then you realize that you only have ingredients for two recipes–blue cheese burgers and fried backstraps. We’ll get…
Small, but valuable. 