Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!
My (even easier!) version of the famous no-knead bread. It takes no skill, just some time, flour, yeast, salt and water.
I’m about to make this cake for the third time in as many weeks. I made it to begin with because our wonderful au pair, our fourth (and best behaved) child, our lifesaver extraordinaire, Aurora, is in the middle of a love affair with sweet potatoes.
We’re a household of 7 (!) this month because we’re lucky enough to have Brenna (a precious old friend, cookie discoverer, one-time contributor to this blog!, and generally amazing human being) staying with us.
English springtime hits like a bomb, bringing with it flowers galore, hay fever a plenty, and produce extraordinaire.
If you’ve ever met me, been to my house, or even to my Instagram, you know I love cake. What’s not immediately apparent is how much my family loves ice cream.
With much of North America and Europe sitting in a deep freeze, there is little to do by way of coping but make soup. We’ve tried it every which way. Just this week:
It’s dinner party season*, the season for heavy drinking and eating, the season for trying our best to be happy indoors.
I love Christmastime for the lights, the festivities, the togetherness, the panettone and the pudding, the glitter and the glogg.
I am fully aware as I start this post that there’s pretty much zero possibility of me getting through it without making at least one ball