Tonight, I have a little something for y’all, a favorite quick dinner technique. But first, my auction for Jennie wrapped up last night, and a wonderful person named A won the class for $200. Thank you to A and thank you to everyone who bid, spread the word, and donated to Jennie. I’m giving away jars of goodness with a lot
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There are times when I look at other members of my food blogging, writing, recipe creating community with great envy. Not because of a glossy red KitchenAid mixer, nor an awesome brand partnership, not even because you’re on Bon Appetit’s website! (That’s pride, I tell ya.) No, the envy comes into play because so many of them have the balls
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Peanut butter, be still my heart. Almost any time I’m perusing websites, books and magazines for inspiration, recipes revolving around peanut butter win my heart.There’s something so lovely about the salty, crunchy, creamy, slightly sweet flavor of peanut butter. The fact that it pairs well with honey, bananas, bacon, chocolate, so many great partners only increases its degree of awesome.
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Do you remember the Pie Party? Oh, of course you do. Who can forget such a pretty, pretty berry-covered chocolate pie. (Let me stroke my ego just the tiniest bit.) Soon after we cut butter and shared stories, Shauna recommended we do it again – with vinegar. Pickles may not seem as sexy as pie (I’d beg to differ), but
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Oh hello again. Did someone say summer food rut? (Even Deb is with me!) Somehow, I am both disgusted by this weather and drawn to the outside all. The. Time. It seems like the only time you can tether me to the stove is to preserve gorgeous summer fruits (usually at midnight, I might add). I’m not even whipping up
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