From the kitchen of a semi-vegetarian with a serious sweet tooth
I don’t know exactly when Phoebe’s birthday is. I adopted her from a rescue group, which took in her litter from a high-kill shelter in another state, and no one knew the details of the puppies’ early life. While it’d be nice to know her actual birthday, I think the uncertainty of it just makes her adoptiversary that much more special and fun to celebrate! This week, we’re celebrating her second ...
Can you believe it’s been a whole SIX weeks since I’ve shared a blueberry pancake recipe with you?! I know, it’s a little ridiculous. And by “it,” I mean me. But shortly after I shared the recipe for blueberry banana pancakes, I came up with these lemon blueberry cornmeal pancakes and couldn’t NOT share them with you, because they are all kinds of amaaazzzing. ...
Did you know that the word biscotti comes from the neo-Latin word biscoctus, meaning “cooked twice”? I just learned that in the course of writing this post – I did some very scholarly research Wikipedia searching. By nature of their dryness, twice-baked baked goods last relatively longer before going bad, so foods prepared in this way were particularly useful in pre-modern times before ...
St. Patrick’s Day is tomorrow, and today I am bringing you something that is…not even remotely Irish. #foodbloggerfail, I know. I wanted to make something to share with you in honor of St. Patrick’s Day like I did last year, but planning that far in advance is just not my strong suit lately. Just know that I WILL be wearing green (mint green counts, right?!) and eating potatoes and plenty of Irish ...
I’m sure some of you are thinking, “Apple cake?! But it’s not fall anymore!” Well, as much as I love to feature seasonal foods, sometimes I’m inexplicably in the mood for something…unseasonal. Does that ever happen to you? Like, it’s the middle of July and you think to yourself, “You know, I could really go for some pumpkin bread right about now!”? Luckily, apples are one of the few fruits that ...
My university is on break this week. Most people I know seem to be fleeing Michigan for warmer places, but since I’m staying in town, I’m leaving it up to my food to transport me (mentally) to balmy, faraway destinations. Last week I shared a tropical version of carrot cake with you, so we’re all set on the dessert front (which is, incidentally, how my family often works – make dessert first ...
First things first: I have to admit that this is not a new recipe for this site. It is, however, slightly modified*, but the real reason for re-posting it is that it’s one of my all-time favorite recipes, yet because the photos weren’t so great (it was only my 7th post, after all!), it hasn’t really received the attention I think it deserves. ...
Last weekend, a serious hankering for pancakes struck. So, what’s a girl [with 5 pounds of blueberries in her freezer] to do, but make blueberry pancakes? These pancakes ended up being a clean-out-your-fridge/freezer/fruit bowl sort of meal, but with how well the blueberries, banana, and Greek yogurt complement each other, you’d never guess it! ...
Today, I’m excited to share with you a recipe that has quickly become a favorite in my household: chicken pot pie with biscuits! It may not be the fanciest dish ever, but its unassuming, wholesome combination of ingredients—chicken, carrots, celery, onions, peas, and corn—makes it one of the best recipes to help you unwind and relax at the end of a long and cold winter day. ...
Today is my first ever REAL snow day! I’m not going to lie – I’m pretty darned excited about it. In true graduate student fashion, however, I'm excited about it because it means that I can stay home and have time to work without interruption. My university cancelled class once last year as well, although technically that wasn’t because of snow accumulation, but rather because the ...
