I can’t explain to you why it took so long for me to start baking bread. Well, maybe I can – I thought it was hard. I was so very, very wrong…
See – I was somehow convinced that baking bread required some kind of unholy alchemy. You know, the lighting of candles, burning of incense, much incantation chanting and whatnot and then ‘poof’ your loaf rises.
Turns out it’s almost bonehead easy and satisfying in a greater-than-the-sum-of-its-parts kind of way…and you can let a toddler help you with it (good-parenting bonus!!).
When we were in the throes of a Gordon Ramsey YouTube bender a while back we happened across this video:
We don’t eat Beef very often. Mostly we just can’t afford it since really good Beef is significantly more expensive than really good Chicken (and we deserve the best, goldurnit!). Thus, more often than not – and in spite of multi-million dollar ad campaigns to the contrary – its actually Chicken that’s “what’s for dinner” in our house (sorry, Beef). Read more »
This is yet another divine vehicle for what can only be described as The Best Balsamic Vinaigrette in the World. This also happens to be one of the most eclectically delicious salads Julie has ever cobbled together. Read more »
Being a member of a CSA is a little like being invited to a stranger’s house for dinner and then being told that you have to cook it with whatever they have on hand. Since you never know for sure what you’re going to get it’s hard to know what you’re going to make. That can be both a curse (Goody! Kale and 50 pounds of tomatoes again…) or a blessing – as it was in this case. Read more »
We know that you think that we, being glitzy upright citizens of the shiny kingdom of FoodBloggery, spend our days in all manner of uppercrust hobnobbing, jetsetting, and elbowrubbing followed by luxurious evenings of sumptuous dining on Champagne, Caviar, and Filet Mignon.
But, in our humdrum reality as mere mortals, sometimes a Wednesday is just a Wednesday (or a Thursday or a *gasp* Monday) and we are naught but common folk much like yourselves. As such we are as fond of the basics as anyone: simple salads, easy sides, and one-pot pasta dishes like this one. Read more »