Here’s a sentiment you’re not apt to come across very often: no more chocolate cake.
A warning to my loyal readers (all 8 of you): The Chocolate Cake Project I didn’t know I signed up for has reached an end.
Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!
Here’s a sentiment you’re not apt to come across very often: no more chocolate cake.
A warning to my loyal readers (all 8 of you): The Chocolate Cake Project I didn’t know I signed up for has reached an end.
As you can tell from my recent shortlists, I’ve been making a lot of quiche. Quiche for birthdays, quiche for academics. Cold quiche for lunch, picked at for 5pm snack, warmed quiche for dinner.
I really don’t know what to call this. It’s not really caponata, which is an amazing Sicilian dish, kind of a cold, fried eggplant-heavy salad with celery, capers, tomatoes and olives. But it’s not too far off, either.
Have you ever seen anything like this? In case the picture quality doesn’t render it well enough: deep fried potato doughnuts stuffed with prosciutto and fontina.
Normally, this would be a very straightforward endeavor, with the birthday boy choosing his cake and me baking it. But my friend is no normal boy.
I hope you’ve all had a wonderful weekend! We’ve just come back from a graduation party full of over-60s, finger sandwiches and lots and lots of wine
Oh, comfort food! Is there anything more befitting that name than pasta in a creamy, cheesy sauce?
If I were to name my top twenty foods of all time, bran muffins would make the list.
Some days making a cake (let alone getting off the couch) seems like the biggest chore.
Though Francesco and I normally breeze through life surrounded by heart-shaped bubbles and flower petals falling at our feet, we, like every other couple, have our share of kerfuffles.
Oooooh this one’s a winner.
Bookmark it, scribble it down, print it out, write it on your forehead – whatever you have to do – to remind yourself to make this dessert.
We peruse our farmers market for local goat cheese, use our neighborhood herb garden, buy native flowers, we even feed our dog minced kangaroo!
This is going to be short because, for the first time in months, it feels like summer in Sydney, and we’re taking full advantage.
As I sit here typing, I have a box of tissues and a big, neon glass of Berocca next to me. I would never buy the stuff but I found it in our sparsely populated medicine drawer alongside dissolvable aspirin (where have you been all my life?) and decided to give it a go.
This is the final installment of the Afghan series, and another memorable dish to anyone familiar with The Helmand Restaurant in Cambridge.
Just as I expected! No dissenters. Not even the pickiest among us has a bone to pick with chocolate pudding and that’s what makes it so great.
Immediately after writing that elaborate ode to pumpkin a few weeks back, I knew I needed to make this dish. I mentioned it in the very first sentence of that post, setting off a worldwide chain of events culminating in The Best Combination Ever.
Sydney is to Thai restaurants what New York City is to hot dog stands. They’re everywhere.
Please excuse me if I start to trail off during this post. It’s been a long day.