Sunday, July 10, 2016
We own a gas grill, and it has its own merits. It's perfect for when you want to grill a quick burger or chicken kebabs. However, when it comes to flavor-- to us, nothing beats the flavor of charcoal and/or wood chips.
Wait. I take that back--just a little. The very best barbecue, in our opinion, is with a fire pit and real wood. But, that's for the reaaaaaaaaaaally serious pit-masters. So, we have been working on learning ways to work with charcoal and wood chips to make our faves--like brisket, and baby back ribs, to name a few.
Friday, July 8, 2016
We'll be traveling to Bavaria, Austria and Switzerland in October. So, this summer, we're working on giving out master bedroom a facelift. My husband still works, but I'm spending my free time doing some much needed deep cleaning and de-cluttering. It's almost finished, but it's been very time-consuming. Also, I haven't been working on savory recipes as much. Instead, I've been using Blue Apron to ship ingredients and recipes to make sure that Craig and I are eating healthy and delicious meals. I'll talk more about Blue Apron, at a later time. I will say that having three meals, a week, that are quick, flavorful and easy to make has been a blessing.
Raspberry Lemon Shortbread Tart. But, then, I remembered that it has been a while since I've baked this super easy Raspberry Buttermilk Cake-- only I used our home grown Olallieberries.
Sunday, May 22, 2016
I am still very passionate about cooking and baking. My husband says he rarely gets the same thing twice, and he so appreciates all the different recipes I continue to make. My son has moved back from Texas (insert happy mom face, here) -- and while he doesn't live with us any longer, he still comes to visit and eat mom's home cooking. My heart is full, and they are the main reason that I am always trying out new recipes. It's my love language, for sure.
Definitely cake. One of my very favorite classic cakes is a homemade Pineapple Upside Down Cake. I don't make it very often, but when I do-- I love the way the pineapple slices become caramelized from the brown sugar and butter mixture. Maraschino cherries are another guilty pleasure. They're just a pretty color, and have a slight flavor of almond (another one of my favorite flavors.) Red Dye 40 doesn't scare me, because I don't eat these every single day. Besides, let's face it-- cake isn't a health food. It's just a sugary dessert that makes my taste buds very happy.
Saturday, April 23, 2016
Meyer-Lemon Ricotta pancakes for Sunday breakfast. Instead of making Lemon Curd I decided to make fresh blueberry sauce.
We were having guests for dinner, and I always like to bake a dessert to serve. I thought of the blueberry sauce... how could I use this? Could I make a pressure cooker cheesecake, and top it with this sauce Oooh, that would be good! Then, it hit me. Why not combine the pie idea with the cheesecake? Yes! That's exactly what I'll do!
fancy looking pie crust (though I do find that fun to do) So, I made an all-butter pie crust, layered a sweetened cream cheese mixture...