Today’s recipe is special because it’s one I came up with for a guest post on one of my favorite food blogs,Green Kitchen Stories. Husband and wife, David and Luise are pair of creative food lovers who, as you might have guessed by the title of their blog, keep a super healthy and fresh kitchen. They recently had a baby named Elsa (love that name!) and are currently traveling around Vietnam eating and exploring the culture. Sounds like a dream. I’m thrilled to be part of the guest series on their blog while they’re away.
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It’s citrus season in Florida!
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It’s what cotton candy was intended to be before someone decided it should turn your tongue blue. Seriously, heavenly. Like strands of cookie that melt in your mouth.
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Have a fun and safe New Year’s Eve. Have a French 75! I can’t get enough of them…
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I think my favorite part about holiday eating is all the eating that takes place before the actual mealtime. You know, the grazing about with a handful of seasoned nuts as you try out “a little bit of this and a little bit of that” until you’re not even hungry for the main course. I can’t help it – I like to hover the snack table. Some chevre goat cheese smeared on a grape with a couple pistachios on top. Oh, that’s nice. Then on to some cucumber and radish slices with salted honey butter and pumpernickel points. And how about we lighten things up a bit with some sunflower pâté on pita chips or veggies? Sounds good to me.
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What can I say? I’m a sucker for beards. And chocolate.
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Who needs bread when you’ve got collards?
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Uf, it’s pretty chilly out there right now. And I’m in Florida, so odds are it’s a whole lot chillier where you are. I have to admit though, I’m…
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