What makes weekend meals so special? Usually we take a little extra time to prepare the food, and we tend to linger around the table. In a perfect world, that would be every meal!
During these darker, chillier days of autumn, “comfort” seems to be on every one’s mind.
- Crockpots replace charcoal grills
- UGGs replace flip flops
- Afghans replace beach blankets
- Snow shovels replace flyswatters
You get the picture . . . . . .
One of the trips we took as kids encompassed several of the New England states. Two places made an impact on me: Maine with the fresh lobster and steamed clams, and Vermont with all that maple syrup.
This is a dangerously delicious salad. One of those salads that will tempt you to eat nothing else for dinner. Or at least nibble the ingredients while preparing it, leaving you with no appetite for other food. But the risk is worth taking!
Very few things in this country can claim a 200+ year history, especially one riddled with drama, scandal, and fame. But even though the Old Fashioned has a lengthy and colourful history, it is very new to me.
It has been more than 2 months since my last posting. These weeks have been filled with joy, grief, change, friends, excitement, loss, fun, adventure, family, and growth. It’s been a crazy ride, that’s for certain!
Have you ever put something off because you feared failure? Maybe you delayed a difficult conversation because you might say the wrong thing. Or perhaps you avoid wedding dances for fear of looking like a klutz. Or, like me, you decide to put off that first experience of skydiving because “failure” would be quite tragic. 🙂 Well, I have wanted to make bacon jam for years, but have been afraid the end result would be disappointing. But the day of boldness finally arrived.
I love this time of year! All of the great family gatherings and parties — and acceptable increased sugar consumption! 🙂 This dish flirts with the very fine line between vegetable and dessert. Even non-sweet-potato-lovers will adore this casserole!
On this, the 200th post on my little blog, I don’t want to write about yet another recipe. Instead, I want to highlight a person who embodies the unadulterated love of cooking, creativity, and beauty. This person is not a chef – even though he could claim vocation at any top restaurant in the world – but rather someone who has chosen cooking as a means of expressing innovation and passion. The ultimate avocation.