And you should, too.
I spent nearly two hours making and frosting this cake, and then I didn’t even have a bite until I came home from work the following day. It was without a doubt the best cake I’ve ever made […not that I’ve made a ton of …
We’ve polished off an entire cake, a whole batch of brownies, and 2-3 pints of gelato in the last week. It’s been like that around here. I’d like to think it’s preparing me for the BBQ binge that’s happening in a few days [it’s not]. In an …
The highlight of the weekend [besides seeing the lovely Lanny] was definitely stumbling upon an Italian ceramics warehouse [new espresso mugs, saucers, and a spoon rest] and finishing up SPQR. I read it cover to cover, and actually love it more for the wine information than …
Cauliflower rice. I went there. Might as well after the cauliflower “pizza crust” or mashed cauliflower. Fake foods or substitutions are weird. Those fake veggie chick’n nugget things? Weird. Let’s just eat chicken or lets just eat veggies, not some weird mash-up. The “cheez” sauce …
Rhubarb is another one of those foods that I’ll gladly eat on any menu. I’ll show it love purely because it’s unique and not used very often. I haven’t had it in too many savory dishes, though, which is unfortunate. I toyed with the idea …
I picked up a copy of SPQR: Modern Italian Food and Wine at the library. It makes me miss Italy so much. It makes me want to drink wine ALL THE TIME. It makes me wish I had access to things like rabbit liver and a pasta …