Earlier this week, I heard birds chirping outside my window for the first time this year! The sun was shining and the temperature had finally risen above freezing, and (dare I say it?) it felt like spring might actually be on its way! Hopefully spring has started to materialize for the rest of you as well, but even if it hasn’t, this lemon chess pie with candied blood oranges can help make up for the wintery weather. Continue reading
A couple weeks back, Jhuls over at thenotsocreativecook nominated me for the Sunshine Award – thanks so much Jhuls! It always brightens my day to hear that someone enjoys reading my blog. The rules for the award are as follows:
1. Include the Sunshine Award icon in your post.
2. Link back to the blogger who nominated you.
3. Answer 10 questions about yourself.
4. Nominate 10 other bloggers to receive the award.
5. Link to your nominees and let them know you nominated them.
6. Create 10 questions for your nominees to answer.
Some mornings, you just need an extra little push to get going, you know? Last Sunday was one of those mornings for me. It was late February yet the temperatures resembled those of January, the insides of my nose kept freezing every time I had to take the dog outside, I had papers to grade and a midterm of my own to study for, and I was just not feeling motivated. So naturally, I decided to take a little extra time (i.e. “procrasti-cooking”) to fix a nice and very colorful breakfast to give me the energy I needed to tackle the day! Continue reading
The first time I made truffles was about two and a half years ago. It did not go so well. They tasted fantastic, but it was a rather time-consuming and frustrating experience and only about three of them looked even semi-presentable. Continue reading
I’m very excited to announce to you that today marks the appearance of my first-ever guest blogger post, which is making its debut over on Yummly’s fantastic blog – check it out!
I’ve read enough cookbook recipes, articles, and blog posts decrying the use of heavy cream in spaghetti alla carbonara to be deterred staunchly from including it in my recipe’s ingredient list. While this recipe steers clear of cream (which, as I’ve learned, plays no part in the most traditional of versions), I’m afraid it’s still hardly your classic carbonara – this carbonara has let its hair down and gone a bit wild! Continue reading