Woohoo for spring! You can now sit outside, put away the winter coats and extra layers, and enjoy the pleasure of pulling inchworms off of your clothes when you come in from outside and then watching them inch along on your finger.
You can also find ways to slide asparagus into at least one meal every day, as I’ve been attempting to do as soon as I realized that not freezing weather=asparagus season. Sometimes, I even eat asparagus more than once a day. Continue reading “Warm asparagus- leek salad”
Since I’ve been in this adjustment limbo, I’ve been slow to figure out when is a good time to cook, especially since I’d been abnormally exhausted after early mornings at the bakery. I’m a bit more accustomed, figuring out that going from one day off to three has given me so much time to work on this, and other things, and just relax, so I’m easing my way back in. If you can’t tell from this recipe, the process has been rather slow. Slow is better than nothing, though, and you can still eat well even when you don’t spend much time preparing a dish or a meal.
Continue reading “Quick carrot and avocado salad”
Dear my wonderful, respected and few (ha. ha. but true) readers: Sorry I left you in the lurch for a bit. I have a pretty legit reason though. See, for a while now, I’ve been trying to figure out what to do with my life and how to get there. That’s a pretty common thought among my peers, but it seems like it’s been an even more difficult journey for me than others I know. Part of that is because I have a BA in one of those rather general majors where you learn interesting stuff but you don’t really learn how to apply it in the real world or even where you can realistically get a well-paying (ie not unpaid internship) position in the field. I finally, officially, figured out my goals, creating several potential ways to spin them, several months ago, and I guess they don’t really have much to do with my degree– as one may expect, these goals involve food. I nervously pulled the trigger about a month ago, gave notice at my desk job, and have since slid into more hours at the bakery where I’ve been working weekends since October. Continue reading “Changes and early birds”
I know, I know. Spring is officially here, both by the calendar and the weather. There’s even some asparagus in my fridge, and it’s back onto my list of grocery store must-buys. But I can’t wait until next January to share this recipe for pineapple-orange marmalade when your grocery bags are bursting with citrus, although I just did some research on pineapple, and it’s actually in season right now– typically from March until July. So I take back any of the regrets I had about sharing something with ingredients that aren’t exactly in season– this is really perfect timing to make this marmalade!
Continue reading “Pineapple and orange marmalade”
My dad and I have a penchant for the same side dishes: steamed or grilled broccoli, salad with honey mustard dressing, and coleslaw. I can say that my dad orders one of those things every time that he eats in a restaurant, and I probably do at least 50% of the time. We find foods that we like, and we stick to them. Continue reading “Indian coleslaw”
There is a huge container of Nutella sitting in my pantry. It’s bigger than the biggest one in the store. In fact, it is this. Can you believe it? Is that enough Nutella? Well, I don’t want to be the person to say “Of course that is enough Nutella” because that’d bite me in the butt someday. I actually just found a giant 11 kilo (almost 25 pound) jar of Nutella online, so the huge amount in the pantry has been one-upped. But it’s still a lot.
I’m talking about Nutella because I think it’s the most common way that a lot of us have eaten hazelnuts. I can’t even think of a time I’ve eaten something that’s just hazelnut, not chocolate and hazelnut. Maybe hazelnuts aren’t a southern thing? Pecans definitely are a southern baker’s go-to nut, but they’re also sort of everyone’s go-to baking nut. Maybe I should try to help change this, though, because hazelnuts are awesome. Continue reading “Pear and hazelnut frangipane tart”