tag:blogger.com,1999:blog-55622351173569100382012-02-11T17:52:05.614-05:00Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.comBlogger471100tag:blogger.com,1999:blog-5562235117356910038.post-89836734354114707272012-02-11T13:32:00.000-05:002012-02-11T13:37:26.859-05:00

I am over-the-top picky about blueberries. You would be too if your first ever experience with them was a wild bush growing in the woods of your backyard, the fruit of which was always the perfect balance of sweet and tart, and never bigger than half a centimeter across. New Englanders are blueberry-spoiled. BUT, I'm able to live in the world of normal blueberries now, having perfected the art

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com2tag:blogger.com,1999:blog-5562235117356910038.post-3608748749587451652012-01-29T07:35:00.004-05:002012-01-29T07:36:34.688-05:00

Remember my Butternut Squash Phyllo Pizza adventure? Well, we revisited it last night, but I put it on naan this time. And added baby zucchini (courgette for you UK folk). Then, with the leftover naan dough . . . we made . . . dessert naan! Sugar, cinnamon, freshly grated nutmeg, a drizzle of honey on the warm bread. With tea. Then we watched Rise of the Planet of the Apes

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com2tag:blogger.com,1999:blog-5562235117356910038.post-57775274250362656472012-01-28T09:34:00.001-05:002012-01-28T09:40:48.744-05:00

Lots of cultures have their versions of the 'Clean Out the Fridge' meal. Americans do casseroles; Brits do pies; lots of places do soups. The ingredients vary across cultures according to what their 'staples' are, which are those things that are always in the fridge and always ready to be used when all the special stuff runs out. My staples have been leaning towards the East lately, and I

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com0tag:blogger.com,1999:blog-5562235117356910038.post-22995622615544978932012-01-21T17:25:00.001-05:002012-01-21T17:25:11.581-05:00

The Maltby Street Market Spoils were dinner: And dessert. These are like Russian Tea Cakes or Pecan Puffs, but with Bergamot Oranges as the main flavor. And a nice punch of sea salt. Mmmmmmmm (it's the only recipe that I could find, really, using these funny, perfumey oranges!)

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com0tag:blogger.com,1999:blog-5562235117356910038.post-23944504961143786122012-01-21T12:37:00.001-05:002012-01-21T12:37:20.169-05:00

Merry Christmas! Happy New Year! Happy Martin Luther King Jr Day! Happy Anniversary to us! (did I miss anything?) Hope your holidays were grand. Here's just a little taste of ours... My husband's hands kneading the dough for his family's famous Cinnamon Bread. A post-Christmas standing rib roast cooked to medium-rare perfection by my father-in-law. We also had a Thanksgiving Retake (my

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com0tag:blogger.com,1999:blog-5562235117356910038.post-57088051133138960882011-12-17T16:57:00.001-05:002011-12-17T19:59:25.104-05:00

Today was a good day to be me. First, Sushi. After more than a year of torture, I've had my first positive sushi experience since moving to the UK. Taro on Brewer St. was one of those places where you really enjoy your food (and the incredibly generous portions, btw), but you still look over at everyone else's tables and wish you order that, too. We did bento this time around and will

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com1tag:blogger.com,1999:blog-5562235117356910038.post-87707134371387195962011-12-12T18:56:00.003-05:002011-12-12T18:56:36.947-05:00

It was an exciting night to be a London blogger. My lovely friend, Lauren, AKA Aspiring Kennedy, and London's own Helena, of A Diary of Lovely, hosted us all at the much-talked-about Flat Planet (we alllll know how much I love flatbread pizza. Or any pizza, really). The 'Free Range People' at Flat Planet did not disappoint. I inhaled the Mediterranean Chicken Flatbread (I held-off the sun-dried

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-34644282977500571372011-12-05T06:58:00.001-05:002011-12-17T15:59:01.295-05:00

Sometimes you come across an ingredient that is just so beautiful it demands to have its picture taken. This Tuscan Kale was just like that. A wrinkly, green supermodel pouting up at me. "You can't ignore my charm." Well, when I was only beginning dinner at 8:15pm last night, I really WANTED to ignore its charm, but, alas, I couldn't. Gorgeous, right? The organic produce guy at the Swiss

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com2tag:blogger.com,1999:blog-5562235117356910038.post-23424143272729832222011-12-01T08:41:00.001-05:002011-12-01T11:36:20.367-05:00

Thanksgiving is my favorite holiday. And it's only 85% to do with its food-centered-ness. No but seriously, Thanksgiving has always been something really and truly special in my family. Maybe it's because it was the one holiday during the year that brought both sides of my family together, completely, for the whole day; Maybe it's because, for 25 years, I never celebrated it in a house built

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com2tag:blogger.com,1999:blog-5562235117356910038.post-64739019814795245522011-11-20T08:53:00.000-05:002011-11-20T08:53:09.384-05:00

BECAUSE SOMETIMES YOU NEED A TOTALLY UNSEASONAL TREAT (*all my foodie friends turn up their noses*). And sometimes Sainsbury's has a buy-one-get-one-free on mangoes. I know, I know. London is a far cry from India and anywhere tropical. And, sometimes, these fleshy, juicy fruits can be downright unpalatable out of season and region (I never liked mangoes until I had them in season in the middle

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-19981694242381426322011-11-11T04:51:00.001-05:002011-11-11T04:53:22.108-05:00

I'm baaaaaaaaack! It WOULD take a nerdy event like 11.11.11 to bring me back to blogging. But really, if you know me, you know that self-motivation is a tricky business in my brain. I need to have a 'reason' – no matter how unrelated, random or feeble – to initiate action. So, because I didn't want 11.11.11 to go by uncelebrated, I'm choosing this date to start a new blogging resolution and to

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com0tag:blogger.com,1999:blog-5562235117356910038.post-30376857375930326852011-05-22T18:04:00.002-04:002011-05-23T06:00:35.647-04:00

Grace: Penn, what do you want me to make with this ground beef? Penn: The only good thing to make with ground beef is a burger. Grace: The only good burger is on a grill. Penn: (googlegoogleepicurioussmittenkitchen) Let's make these. Grace: (the night before a 15,000 word report is due) Okay! Dipped in creamy cilantro sauce. Best use of frozen shortcrust EVER.

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com6tag:blogger.com,1999:blog-5562235117356910038.post-65273871887407071912011-04-07T16:33:00.002-04:002011-04-07T16:52:03.757-04:00

I just got back to England from Italy. Needless to say, I'm a bit culinarily depressed. To abate this, I've been filling the kitchen with a LOT of Italian scents since I got home. Tonight it was this: Zucchini Rice Gratin. The recipe was taken directly from here, and I made virtually no change to it (little extra cheese here, some generous drizzles of olive oil there). Unfortunately, I was

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-41254346995868812932011-03-25T18:30:00.004-04:002011-03-26T09:55:20.598-04:00

Here in England, fries (aka chips) are sold under the category 'Frozen Vegetables' in the grocery store. I know this because I buy my groceries online for delivery to our flat (free delivery is great) and, in that case, one shops by clickable category instead of walkable aisle. This is all to say, as much as I love me some deep fried potatoes, their nutritional value isn't up to snuff. So, I

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-70948087038049617832011-03-24T10:17:00.001-04:002011-03-25T14:29:27.004-04:00

I've been meaning to start a list about my culinary realizations here in England. My fellow expats and I have been comparing notes on what they do well and what they do, um, notsowell here. All of these observations come from a severe American bias, but they are the daily frustrations of An American in Oxford. Here are a few fails and wins for today. Please contribute your joys and frustrations!

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-10599216257235187312011-03-23T10:12:00.004-04:002011-03-25T18:44:03.495-04:00

My culinary creations lately have been dictated by the contents of this organic mini-market I mentioned in my last post. It's amazing how minimal choices produce a disproportionate level of excitement for otherwise undramatic produce. First brussel sprouts, now rhubarb. Don't get me wrong, I love them both. For using up this tart stalk, I went simple (big surprise) but also new (to me). I've

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com2tag:blogger.com,1999:blog-5562235117356910038.post-38729342425224610172011-03-04T11:58:00.002-05:002011-03-25T18:45:45.968-04:00

Don't hate. Me or the sprouts. I live in England now and the pickin's are often slim in terms of vegetables. The adorable organic market in Oxford has more sausage, potatoes, and meat pies than anything during this season, so I picked the only green thing I could find (if you don't count the kale). That just happened to be brussel sprouts, which I just happen to love. Do I sound defensive? Well,

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com6tag:blogger.com,1999:blog-5562235117356910038.post-75246946684233500652011-01-26T12:40:00.006-05:002011-03-25T18:46:27.614-04:00

Hello. It's your favorite slacker blogger here. I won't try to excuse my laziness, I will simply tempt you to forgive me with gooey, glisteny baked fruit. Of course, to get in on some of this freshly made Winter Plum Tart, you'll have to come all the way to No. 1 Thames St, Oxford, UK (a plane ride for some, merely a bike for others). Or just make your own version, you moocher. Just kidding (

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com0tag:blogger.com,1999:blog-5562235117356910038.post-39839678936778654382010-09-20T12:23:00.000-04:002010-09-20T12:23:15.905-04:00

I am alive, believe it or not. Not cooking nearly enough, but alive surely. For the past month I've been traveling and getting ready to move to the UK from the US, so my cooking has been at a minimum and my energy level even lower. I am finally here, but living in a temporary situation until our flat is ready. I'm renting a room for now from an old English lady who just entered a Plumb Tart into

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com1tag:blogger.com,1999:blog-5562235117356910038.post-4034229904892617152010-07-20T18:00:00.000-04:002010-07-20T18:00:49.258-04:00

The best souvenirs are edible ones. My in-laws returned from a trip to Fresno the other day, their carry-ons stuff with nectarines. I Now, these things would have been delicious in almost any form, but I've never made a cobbler before, so they became the guinea pigs. I went with the Joy of Cooking for this one, though I was quickly cursing those little old ladies who edited the dessert section

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com2tag:blogger.com,1999:blog-5562235117356910038.post-32720398908223393262010-07-15T17:14:00.003-04:002010-07-19T18:14:23.394-04:00

I am going to admit that a few weeks ago I couldn't have told a galette from a tart. Even now, one just looks lazier than another to me. Tart: Try hard to make your crust look pretty. Galette: Don't. Some peasant in ancient France probably laughed at the people who assigned a name to her poor attempt at dealing with the excess crust hanging over the edge of her tart pan. Whatever the reason

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com2tag:blogger.com,1999:blog-5562235117356910038.post-26430817727789856242010-07-13T15:32:00.001-04:002010-07-13T18:28:14.217-04:00

Do your cooking endeavors evolve as much as mine do from start to finish? For example, when I set out to make a pie yesterday, I thought the bright-pink stalks that were poking out of a plastic bag in the fridge were rhubarb. I made it through two of the three major steps to prepare a Deep-dish Rhubard Crisp Pie when I realized these stalks had massive leaves attached to the hidden ends. It was

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-73831860405590916552010-07-12T11:45:00.001-04:002010-07-12T11:46:05.074-04:00

Do I only eat pizza, you ask? Well, in a perfect world and in my version of Heaven, yes. Only good pizza, of course (I affix the prefix "a" to pizza that makes the cut). So, this "pizza" is really more like bruschetta or an open-face panino, but what the hey. These were created after a visit to a ten year anniversary celebration at Roots Market in Olney, MD. However, ingredients were items I

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com2tag:blogger.com,1999:blog-5562235117356910038.post-67823739747061398982010-06-15T22:40:00.001-04:002010-06-16T08:23:26.000-04:00

I have been neglectful. My time to blog has been monopolized by some wonderful things and some truly gaggable things, to reincorporate a term I've also neglected in recent times. The following are my excuses (somewhat good, somewhat lame): 1.) Weekend travels. When I got a full time job, my blogging got pushed to the weekends. When I started going away every weekend to visit friends, see family,

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com2tag:blogger.com,1999:blog-5562235117356910038.post-1959484326394337442010-05-27T21:43:00.001-04:002010-05-27T23:20:49.364-04:00

Around this time, that is often the dilemma. "Well, we've made one delicious dessert with as much of this rhubarb as we could fit in a pie pan. What do we do with the other 5 stalks?" Compote, that's what. I'll be honest, I thought compote sounded a little too much like rotting food refuse in the back corner of the yard, but it's really quite pleasantly different from comPOST. So, just before

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com0tag:blogger.com,1999:blog-5562235117356910038.post-62595803802390632982010-05-21T00:00:00.000-04:002010-05-21T00:00:28.105-04:00

This is a total cop-out post for me, but an absolutely vital post nonetheless. To me, a salad is best when: Its base is made up of fresh greens—preferably a mixture of green leaf, red leaf, and baby spinach. There are no less than three and no more than four toppings, usually a combination of the following: A crumble-able cheese A variety of nut A single fresh vegetable or fruit A variety of

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com2tag:blogger.com,1999:blog-5562235117356910038.post-62637243688314381042010-04-24T14:31:00.005-04:002010-04-24T14:35:34.460-04:00

Can there EVER be enough biscuits in this world? I really, truly don't think so. The following recipe is going to do nothing but perpetuate my addiction. The combinations are endless. I've already done two variations (in three days) and I plan to add to that list very soon. Here is the most recent variation: Feta and Green Onion Drop Biscuits The preparation is dangerously easy. Though, once

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-83108497091756219192010-04-10T16:11:00.006-04:002010-04-10T16:41:26.184-04:00

First of all, I highly recommend blogging while being circled by a Monarch Butterfly. How to Un-stress Grace, by Mother Nature. Second, I recommend an easy, light recipe to celebrate today's weather perfection. There's a breeze in my hair, sun on my face, and good eats in my belly. The "good eats" of which I speak were a creation inspired by a friend's own creation I enjoyed at the 2010 New Year

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-78670935337853518072010-04-03T22:50:00.002-04:002010-04-10T16:32:55.518-04:00

On my third try, I have finally created a successful batch of handmade pasta. Honestly, I am shocked that this series of misfortunes ended positively, but the Fettuccine you see below tasted just like Italy (especially when slathered with my father-in-law's quickest and most excellent basil & garlic pesto). After learning the technique from the most perfect little Italian lady in Orvieto, the

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com7tag:blogger.com,1999:blog-5562235117356910038.post-14560431595751279622010-03-18T19:47:00.002-04:002010-04-10T16:33:19.473-04:00

Thank you to everyone who voted for the Second Adventure in Phyllo Dough. It was a real pleasure seeing the response and working on a recipe requested by the masses! As you can see above, your choice produced a stunning and rich result. There's nothing like the perfect combination of flavors. Better yet, there's nothing like bacon to bring out the perfection in all other flavors. This

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com7tag:blogger.com,1999:blog-5562235117356910038.post-19535906775035966202010-03-12T18:53:00.000-05:002010-03-12T18:53:37.749-05:00

I am taking a poll! Which of the following items would you most like to see me attempt with my remaining phyllo dough? Voting will close at MIDNIGHT on Saturday March 13, 2010 (before we "Spring Ahead"). The winning dish will be my next blog post and, I hope, another fabulous Phyllo Dough Adventure. I have posted the voting machine to the right, but please see these links below for further

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-37259686711572154942010-03-08T20:52:00.001-05:002010-03-08T20:58:42.718-05:00

I made that. Seriously, if you had told me a year ago that I would have the patience—never mind the skill—to put together a dessert like the one you see above, I would have laughed right at you. It's unbelievable what a few random ingredients can inspire inside a person. This whole thing started with a leftover pint of heavy whipping cream. I sought advice on things to make, and I heard a

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com7tag:blogger.com,1999:blog-5562235117356910038.post-45074032510115742942010-02-28T15:00:00.002-05:002010-02-28T16:13:22.019-05:00

There are few American comfort foods that I actually crave. I'm not much of a Tuna-Noodle Casserole girl and my mom never made American Chop Suey. Rather, I lean toward other cultures' comfort foods: (Real Italian) Spaghetti, Meatballs, and Sausage; piping hot Miso Soup; and good old Irish Shepherd's Pie. I especially like to think about how a dish like Shepherd's Pie came into being. It is so

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-72117429620833454692010-02-20T15:13:00.007-05:002010-03-10T14:13:13.291-05:00

With the combination of a new job, a long-weekend road trip, and an all-in-the-family stomach bug, I haven't been cooking much lately. I think that means it's time for another International Favorite. You know by now that, last year, Penn and I lived in Italy for about four months. Penn studied art and writing . . . and I ate. Okay, I did a little drinking of cappucino and Prosecco, too. And,

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com2tag:blogger.com,1999:blog-5562235117356910038.post-81229341555889055022010-02-10T17:08:00.002-05:002010-02-10T21:30:24.085-05:00

The first thing we wanted to do when we got married was get a dog. When real life got underway (jobs, budgets, a move across an ocean), we realized that committing to a puppy wasn't realistic. So, we settled for the next best thing. No, not a cat (I love all domesticated animals equally). Obviously, I'm talking about a lemon tree. DUH. Penn is great with the two-and-a-half foot tall tree.

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com10tag:blogger.com,1999:blog-5562235117356910038.post-35955135919184330002010-02-06T14:44:00.010-05:002010-02-10T20:37:03.211-05:00

So I guess we should add Pork to the list of things I over-eat. Cookies, Pizza, and Pork. I think the Pizza and Pork parts are really a reflection of how my marriage has directed my eating patterns. I have always had a love-affair with pizza, but, in Penn, I met my pizza-loving match. Obsessed + Obsessed = Frequent Binges. Also, Penn is far less enthused by chicken than he is pork. I love both,

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-66009709431605636822010-01-28T14:23:00.001-05:002010-02-10T20:33:46.978-05:00

Ok, so I want to continue refining my baking skills, but the sweets are getting a little out of control (if there is such a thing as too much dessert). Plus, I realize that I have given away my weaknesses by blogging primarily about pizza and cookies. I see now that these trends make me seem a bit like, oh I don't know, a seven-year-old child. I'm cool with that, but I'm sure my readership would

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com9tag:blogger.com,1999:blog-5562235117356910038.post-38406744395843931672010-01-26T14:29:00.010-05:002010-02-10T20:37:29.638-05:00

Today's title is a direct quotation from the instructions of my latest creation found in Joy of Cooking, 1974 Edition:  I decided to give other editions of Joy a chance (mostly because I don't have the 1976 version anywhere close at hand right now). That introduction to the preparation of these cookies was reason enough for me to try them out. I'm glad I did. Most good bakers I know have

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com1tag:blogger.com,1999:blog-5562235117356910038.post-75496493722656276252010-01-22T12:24:00.010-05:002010-02-10T20:37:29.639-05:00

Believe it or not, most of the baking in my childhood home was my father's doing. It's probably a combination of things: Decades of watching and smelling his Italian mother bake cookie after cookie. The example of a Scottish father who, for many years, made his living as a chef to the elite on The Cape (Cape Cod for you people who may have another cape you consider the cape). And,

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com6tag:blogger.com,1999:blog-5562235117356910038.post-73834052657743604272010-01-21T13:46:00.005-05:002010-02-10T20:33:46.979-05:00

My plea for Naan assistance has been answered and the recipe card slot for delicious Naan has been filled! Thank you, UncleCharlieDad, for finding the recipe, daring me to make it, braving the 550º oven for me, and enjoying the results with me. I got a call yesterday from my father-in-law, the aforementioned donor of Naan info., asking me to prep some dough during the afternoon in hopes of a

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-16268607135204155022010-01-20T12:29:00.005-05:002010-02-10T20:38:41.819-05:00

Today isn't about food I've made. Rather, it is about food that I will spend my whole life trying to replicate but most likely never quite recreate. These are the delicacies of the lands I have been privileged enough to visit; they are the secret gastro-gems of the tiny cafes in Paris, the culinary-creations of the dimly lit pubs in Prague, the cuisine-art of the pizza shop on the edge of a cliff

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-86134071609350640662010-01-14T14:21:00.004-05:002010-02-10T20:37:03.212-05:00

Let's release our clutch on the block of chocolate today. Instead, let us embrace the pork loin. Pork loin are underrated dinner proteins (I'm going to use "loin" as the plural, even if that's not correct. Saying "pork loins" messes with my head). Consider the evidence: It cooks up really quickly When cooked correctly, it has loads of flavor (Don't overcook it! Please!) It is relatively cheap

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-4456251963058169652010-01-12T14:39:00.014-05:002010-02-10T20:37:29.639-05:00

Sometimes a single ingredient will spur a whole afternoon of baking. The other day, I impulse-bought a bag of Toasted Almond Crunch at The Chef's Equipment Emporium while picking up a last-minute Christmas gift. My husband, my mom, and I all loooove toasted almond ice cream and I thought, "I'll just whip up some of this with vanilla bean and we'll all be happy." Well, we whipped up enough ice

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com2tag:blogger.com,1999:blog-5562235117356910038.post-69103287531581477602010-01-11T12:50:00.005-05:002010-02-10T20:37:03.212-05:00

I wasn't going to publish the pizza we made last night because it wasn't really an impressive feat. I didn't make the crust from scratch or stuff the sausages myself; I didn't even have the best topping ingredients on hand: no fresh tomato, no parmesan, no bacon, no nothin'. However, when it came bubbling out of the oven, I just had to take a picture (Sorry that there are no prep pictures. Like I

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com2tag:blogger.com,1999:blog-5562235117356910038.post-90128261689760181192010-01-08T13:55:00.014-05:002010-02-10T20:37:29.640-05:00

Ok, fine. I didn't take these brownie photos with my new lens. UPS only arrived 3 minutes ago. But, to celebrate its arrival, I'm going to tell you about the equally exciting brownie recipe I stumbled upon a few months back. We all win! I get to fiddle all night with my new Wide-Angle Lens and you get to spend the evening cooking up your favorite new guilty pleasure. Side Note: I've been using

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com4tag:blogger.com,1999:blog-5562235117356910038.post-51925757464153038352010-01-07T11:22:00.004-05:002010-02-10T20:33:46.979-05:00

Part of the motivation for this blog was to help me overcome a lifelong fear of baking. I admit it; I'll take meat preparation any day over anything involving sifting. I find more freedom in a recipe that won't suddenly flop on me because my baking soda was stale or I didn't shake down and level off each portion of the 4.75 cups of flour. So, to combat this impatience-induced frustration, I am

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com8tag:blogger.com,1999:blog-5562235117356910038.post-7879842438602051472010-01-06T15:55:00.001-05:002010-02-10T20:36:08.731-05:00

Let's start at the beginning. My favorite meals are those that involve 4-5 fresh, fresh ingredients (Not including salt, pepper, and oil. Those don't count), minimal preparation, and maximum flavor. Everyone should have an arsenal of these types of recipes from which to pull in order to maintain sanity during the week. Now, I'm not talking about your mom's 30-minute baked chicken, white rice, and

Gracehttp://www.blogger.com/profile/12455889781584063763noreply@blogger.com5