A friend of mine who lives in the Midwest swears by these for parties and potlucks. I couldn’t wait for her to send me a batch, so I looked the recipe up online and then proposed to my fellow poster on A Year of Baking Dangerously that we try it out. Here it is, with a few tweaks! It’s fairly easy- most bakers would have baking chocolate and cocoa in their pantries already, so the only thing left to get is the Toblerone bar. And the challenge is to not eat all the good stuff before you start.
Posted in Photo, Recipe
Tagged Baker's chocolate, baking, baking chocolate, baking cocoa, brownie recipe, brownies, chocolate, chocolate brownies, cocoa, dark chocolate, dark chocolate brownies, easy recipe, in the kitchen, Toblerone, Toblerone brownie recipe
A little sweet and crunchiness to mix into a summer salad.
Great with goat cheese crumbles and fresh blueberries, and chopped endive over a spring or herb mix salad. I chopped the pecans before sprinkling over my salad. Or leave them whole and risk eating them like candy- seriously, an entire cup of the things can go down in a blink. Also great to sprinkle over ice cream, mixed into brownies, etc. Continue reading
RUNNING LIKE THE WIND before the timer on my camera goes off.
One of the staffing agencies I’m signed up with ran a Twitter contest- you were supposed to post a picture of a place that inspires you. Lucky me, I live less than 5 miles from Great Fall and so very early in the morning I drive out to the towpath and go for a brisk stroll out and back. I think it’s at least 2 miles round trip. It’s perfect for thinking about lots of things (like the novel I wrote for NaNoWriMo last year and am in the process of editing). Or nothing (at all). Or about food (like, say, lunch). Continue reading
Posted in Photo, Thoughts
Tagged cheese, dressing up salad, easy recipe, endive, fruit, nuts, salad, summer salad, toasted walnuts, walnuts
Christmas is officially over. Yesterday was the 12th day. So today there was the ritual putting away of things. Wrapping ornaments in tissue, packing up the tree, and once again heading to the mall to check out the sales and starting the stash of gifts for next year.
Call me crazy, but I love this time of year. There’s something so poetic about what’s left: on the trees, on the shelves, on the floor, and in the kitchen. This is when cooking is kind of fun and a little bit of a challenge.
Fr’instance, what do you do when you have a couple of pounds of cut red and green peppers left from a party, a vegetarian sister swinging by the pick up some stuff, and it’s lunch time? You make soup, of course.
Last year for Christmas I got two, yes two, bottles of white truffle oil. Yes, I’m late to this party, but clearly I’m doing my best to catch up. Its earthy flavor has graced mashed potatoes, pasta with butter and mushrooms, and (thanks to a bumper crop of butternuts at the family farm) it’s garnished more than a few soups. Continue reading