Never in my life did I imagine getting a 22 pound wheel of cheese to play with. And getting paid to do it! But it happened! Seriously! Life is awesome! [And this post is sure to have a ridiculous amount of exclamation points, deal with it!] When Jackie sent me a message about an “interesting opportunity,” I had
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It takes a village to raise a supper club. It’s taken me a full week to recover and re-examine the delight that was the Whiskey & Salt Southern Comfort Supper. An incredible, brutal, intense, amazing experience as a whole, I really wanted to spill some details and give some proper credit to our dinner. By the end of the
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Thanksgiving, I see you! And I’m coming ready, with a delicious condiment. Tasting of the tart cranberries, honeyed floral quince, and ginger snap. Colored a most beautiful hue and smooth, spreading gorgeously on a whole grain bread, topped with turkey slices. I think I might have stopped everything I was doing when these cranberry quince preserves appeared on
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After all that Dijon bechamel and many savory pies, fancy macaroni and cheese [for an outside project] and chocolate chip cookies, the weekend needed some vegetables. Like, now And when Saturday night rolled around. I took one look at the calendar and almost flipped out. Oh shit. My Secret Recipe Club post must go live on Monday! And I have
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Sometimes, an idea is so crazy it works. Sometimes, it doesn’t quite work but is so delicious, it doesn’t matter. A porky, cheesy Dijon bechamel filled pie inspired by a yummy sandwich? Um. Okay. Top the pie with a few runny-yolked fried eggs, now inspired by the utterly scrumptious partner to the last sandwich? Well you’re just getting ridiculous here.
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When I started writing about this recipe, hyperbolic adjectives like “easiest,” “darkest,” “richest” tried to creep into the title. Already a mouthful as it was, I resisted that urge. So just know, this is a most decadent fruit butter. While I usually sway towards unsweetened slow cooked butters, this recipe is deserved of the sweetness it receives. The brown sugar
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Sometimes, life just calls for cake. And sometimes that cake needs to be topped with ooey gooey caramel. Whether you’re celebrating an anniversary, a new job, a friend visiting, or heck, a birthday! Around these parts, we’re doing a bit of celebration for the first birthday of the Vintage Recipe Swap! While I haven’t been involved for a year’s worth
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