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Two medium-sized hands of ginger make well over 2 cups of candied ginger. Next time, I’ll cut the ginger into smaller, more user-friendly pieces. These large pieces were pretty. But, the uneven sizes made for tricky packaging. Candied (or Crystallized) Ginger 2 hands of fresh ginger […]
How do you save a batch of less than stellar fruit? Roast it. Sometimes the prettiest fruit can lack flavor or have a texture that tells you it’s a fruit that is well-past its prime. Apples, plums, peaches, pears, apricots, and oranges are a few that can hide their flaws […]
Sweet spices can be added to the recipe below. But, why? I think it’s much more interesting to allow the simple flavors of sweet potato and brown sugar to shine. Sweet Potato Bread 2 small roasted sweet potatoes, skins removed 1/4 cup light & fruity olive […]
What was my first impression of this drink? I thought it tasted a bit like a poorly made Manhattan. But, after I added a splash of Absinthe it was remarkably more interesting. Black Rose makes 2 4-5 shots Maker’s Mark 3-4 dashes Peychaud’s bitters splash Grenadine […]
Angel Face
Olympiad
Mojave On previous Valentine’s Days, we’ve purchased many (many) cut roses only to watch them slowly die. This year, we decided to celebrate the occasion by purchasing rose bushes. With a little bit of luck, […]
Leftover quinoa makes a quick and easy frittata. Originally, I prepared the quinoa by simmering it in vegetable broth with sauteed onions and sun-dried tomatoes for approximately 5 minutes. Then, I covered the pan, removed it from the heat and allowed the quinoa to steam and absorb any remaining moisture. […]
Do you see that speck of yellow at the upper left corner of this photo? It’s one of my favorite pantry items… Colman’s Mustard Powder. It ends up in sauces, vinaigrettes, salads, spice blends and more. Since I like to clean out my pantry every 4-6 months, I usually end […]
Frittata di Ricotta 1 red pepper, diced 1 green pepper, diced 1 onion, finely diced 4 cloves garlic, finely diced olive oil, as needed 1 lb spicy Italian sausage, sliced 24 oz whole milk ricotta 6-8 large eggs 1/4 cup Parmigiano Reggiano, finely grated 1 sprig basil, julienned […]
This is a lovely golden brown crusted cornbread that has a bit of structure. It’s quite dense and moist. This allows the cornbread to be cut into slices instead of wedges or squares. One warm slice makes the perfect base for a sunny side up egg. If that’s my egg […]
The cardoon or artichoke thistle is a interesting plant. If celery and artichokes could have a baby, they might be a lot like the cardoon. The taste is dominated by the artichoke with a little celery-like texture thrown in for good measure. I love it and my husband loves it. […] |
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