Today is going to be a good day. The sun is shining, the sky is that perfect Californian blue, and there is vanilla mascarpone whipped cream all over my face like YUSSSS. My sister and I have been slightly obsessed with skillets for the last few months, yet weirdly didn't have our own (full-sized one) till a few days ago.
Earlier this season I caved and bought some grocery store strawberries, and they were horribly disappointing. No exaggeration, they tasted like nail polish remover smells. Ever since then I've been stalking my local strawberry patch on Facebook to see when the berries were ready, and this weekend they were!
We are still patiently waiting for the call letting us know if we can come home today. OK, so maybe patiently isn't the right word. I'm actually going a little crazy and needed a diversion since Rachel is asleep. I thought this would be a good way to pass the time.
These super gorgeous crochet-printed side-plates are from the lovely DishesOnly. TO MY SHAMELESS AND UNDESERVING SELF I SAID, YES I'LL HAVE FOUR OF THOSE PLEASE This post, on top of the rare fact that it's the third dessert-recipe within two weeks, is also... #custard #custardbun #hokkaidomilktoast
This recipe does not require a candy thermometer. This recipe does not require a candy thermometer. That is the most important and best thing about it, so it had to be stated first. Never a frequent connoisseur of caramels, I associated it with the tiny, hard bricks you buy made in bulk at a convenience store or the flavored sugar drizzle stuff you pour on ice cream.
Toasted bread piled high with tempeh bacon, kimchi, lettuce, tomatoes, avocado, red onion, and chipotle mayonnaise makes a speedy meal for busy people. Today's post is super special as it is part of a virtual baby shower potluck for Erin who, in addition to having created two beautiful bouncing cookbooks, a spectacular recipe website and (with Melissa) a web design company, is about to become a bonafide mama in a few weeks.
Transfer to a serving dish and let it sit for at least 30 minutes in the refrigerator for the flavors to come together. Serve fresh. To store, refrigerate the chutney in an airtight container for up to a week.
I know, I'm some kind of frittata renegade. Aren't frittatas supposed to be FILLED with tasty things, not topped with them? Probably. But I'm digging using a simple egg base in place of bread-like things lately. Like I did here with this Breakfast Pizza Frittata.
Sometimes a recipe comes along that I just can't wait to share. This one is life changing. Well at least it will change your life if your weakness is the french fry, or tater tot. But after posting a teaser on facebook about the upcoming recipe, and having so many of you ask for it now.
My writing partner and coauthor of Flavor Flours, Maya Klein, created this irresistible American style chocolate cake with knock-your-socks-off milk chocolate frosting.