Since coming back to the US (my parents’ house, more specifically), I’ve let someone else do the cooking. It’s not that I’ve lost my kitchen mojo completely, it’s just that my parents have it in spades
Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!
Since coming back to the US (my parents’ house, more specifically), I’ve let someone else do the cooking. It’s not that I’ve lost my kitchen mojo completely, it’s just that my parents have it in spades
It’s been a long time since I’ve posted, it’s been a long year. A year in which time slowed down to a stand-still
This cake converted a non-believer. Someone who, before tasting this cake, did not see the beauty in a kitchen counter top cake with a crumbly knife perched casually, innocently nearby.
Rarely do I come across something like this cauliflower tart. It sounds pretty innocent — boring even — but tastes like it knows something you don’t. It is Last-Meal-worthy, the sneaky show-stopper at brunch, the one dish that could convince you that vegetarianism might be tolerable.
It’s exam season again here in Law School Land, which means I need lots of food but don’t have lots of time to make it. We’ve got scrambled eggs down to a science and the Thai restaurant’s number memorized. But sometimes we need something more substantial, something to linger over.
It’s summer in my mind. Sydney is still graciously warm, though the days are distressingly short.
By the looks of my kitchen, it looks as if the world was about to end. We have pounds and pounds of fresh fruit (peaches, figs, cherries, grapes), muesli bars, and cheese.
Sometimes summer gives way to rain. The dog refuses to go outside and the thirsty plants explode upwards.
Before the beginning of our renovations, which have turned our house into something vaguely resembling a bombed out building, I went on a bit of a cooking spree, surprisingly exactly no one.
Though we are up to our elbows in cookies, and time is running short, there is something more pressing to share. If you’re looking for something to bring to that holiday party that won’t cause heart disease (or be the only dessert left over), this is it.
For lots of things: cookies, wrapping paper cuts, glitter-filled greeting cards and drinking too much.
All I can think about is making cookies.
Okay, no, that’s not true. But most days it’s too blustery to take little Stella outside for more than a short walk to the park
In the few occasions each year I find myself far from my husband, I take full advantage.
Stella and I safely and soundly arrived in Boston just in time for Thanksgiving. It would be our first at home, the first time my mother would make the stuffing and the pies.
I really owe you an apology. Not only because of my radio silence over the last 8 weeks, but because I honestly thought I’d already written about this recipe.
The other day, my mom visited my brother and his girlfriend in Washington, D.C.
First of all, I should start off by stating that I never have, and in all likelihood never will, keep Kosher.
I’m going to keep this short and very, very sweet. I’ve got just over 5 hours left of study time today, and while I shouldn’t be spending it baking (or blogging), I couldn’t resist.
I’m going to be trite here, but life goes on. A new semester has begun. Our house has sold. And our tiny, new baby daughter?