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The Highs Get Higher, The Lows Get Lower

2014-01-01T21:38:36+01:00

The second half of 2013 went by in a flash. It was a real rollercoaster. Nick quipped sometime in the early fall that it seemed as we get older, our highs were (...)

Fun with breakfast cereal take 2

2013-07-15T19:03:37+02:00

Once again, I am way overdue for an update around here. I can explain. About three weeks ago, my life turned upside-down. In a good way. On a very rainy Monday (...)

Fun with breakfast cereal take 1

2013-06-18T18:59:43+02:00

I got into a couple of interesting discussions on Facebook last week, specifically about an article entitled You Are What You Eat: A Food Blogger’s Dilemma, in (...)

Porter Chocolate Mousse

2013-04-26T17:26:57+02:00

St. Patrick’s Day, 1997. It’s spring break of my freshman year of college. I’m at a party with my boyfriend in his hometown, surrounded by his friends from (...)

Beer Brioche

2013-04-12T21:19:59+02:00

Which came first, the bread or the beer? And what happens if you use beer as the liquid in bread? I can’t answer that first question with any certainty, but I (...)

One Last Wintry Soup

2013-03-21T19:07:17+01:00

Lately, I’ve been working on clearing out the stockpile of root vegetables from the CSA in my refrigerator. I turned a backlog of potatoes, turnips, black (...)

Pantry cake with a beautiful ratio

2013-03-12T17:07:54+01:00

Who among us has opted not to cook or bake something because the ingredients aren’t at hand? I am especially guilty of this, mainly because I wait until I want (...)

Éclairs recipe for paris pastry crawl 2103

2013-02-08T17:57:16+01:00

I do believe I promised recipes to accompany my Pastry Crawl so that those of you not in Paris can enjoy along with me. With the exception of Christophe Adam, (...)

Holiday baking and seasonal cooking ideas

2012-12-26T16:46:31+01:00

Happy Boxing Day, everyone! I hope you’ve already had a lovely long weekend with family and friends, and that you’ll have a few more occasions to celebrate the (...)

Vin chaud with charred oranges and spices

2012-12-06T14:06:40+01:00

Charred oranges. Those two words were the first to jump out at me from this year’s McCormick Flavor Forecast. In what sounds like one of the most fun jobs in (...)