I have been seeing like a million people mention Pomegranate Molasses over the last year. Bon Appetit has a recipe, Anne Burrell has a recipe, seriously – I keep seeing it referenced everywhere. So last week, after the kids had their … Continue reading
Sweet Potato and Chicken Shepherd’s Pie + Lentils like Baked Beans Continue reading
I squealed. No no, seriously – I skaaaa-wheeeeeeeled with joy when I tasted one of these bad boys. Okay – back story: Last week we went on a road trip for business and I loaded an ENTIRE tub of freshly … Continue reading
The last few times my in-laws have been over we’ve grilled Cedar Plank Salmon for them. By we, I mean C, the Master-Of-All-Things-Grilled. Served with a salad and a side of vegetables roasted in Garlic Confit, they were lovely meals. … Continue reading
Yesterday I was on a rampage. I was tearing through the house yelling and cleaning – all at the same time. You ever get like that? Where NOTHING is tidy and EVERYTHING is in. the. wrong. place!!! In the midsts … Continue reading
C’s been watching The Chew lately. It’s been giving him ideas. Yesterday I came home to a random recipe he’d printed out after watching the show. It was laying across my computer. So subtle. It was for Michael Symon’s Grilled … Continue reading
So I was at the grocery store yesterday, picking up some stuff for dinner with my in-laws tonight. I decided to pick up some cod (it was on sale), when I caught a glimpse of some pistachio encrusted Salmon for … Continue reading
That’s it. I’ve declared a weight loss goal. I’ve declared it to myself, to my children, to my husband – even to my Weight Watchers lady. By October – I’m gonna lose at least 25 pounds. I’m sick of this … Continue reading
Why? Um, because they are SO DAMN GOOD. I made up this recipe…kind of a riff on lotsa recipes I’ve heard of in passing. I took a handful of peeled shallots, sautéed them in a splash of Garlic Confit, added … Continue reading
For our wedding my Aunt Lynn gave us 2 awesome cookbooks. One was Artisan Bread in 5 Minutes a Day, and the other is The Professional Chef from the Culinary Institute of America. That, my friends, is ONE BEHEMOTH of a … Continue reading
Ringing The Dinner Bell 