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Agave-Balsamic Roasted Brussels Sprouts with Pancetta + Toasted Macadamias
Searching for the answers to life’s questions sometimes keep me up at night. I toss and turn. I pace. I drink tea to quell my active brain. As of late I have been toiling over this pressing question: Should the “B” in Brussels Sprouts be capitalized? In my pursuit of knowledge I consulted the font of all things wise and trivial—The Google. Robinsonlibrary.com took me to the history of sprouts, which are believed “to have been cultivated in ancient Rome, and perhaps as early as the 1200’s in Belgium. The modern Brussels sprouts we know today was first cultivated in large quantities in Belgium as early as 1587.” That…
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Cranberry Jubilee
Anyone who knows The Man knows that he has his fingers in everything—olive jars, cake batter, infused honey pots…. He loves to sample everything I am doing. And for this I am grateful. I thrive on critique in my pursuit of perfection. HOWEVER, there are times when certain things are off limits: Don’t touch the pots de creme until I photograph them. Don’t cut that block of cheese yet. Don’t use that thyme until I decide how much I need. It’s like keeping a kid out of the candy store. And for good reason—I have work to do! Sometimes he’s compliant. Sometimes not. But this past week he got a…
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Garlic-Browned Butter Potato Mash
Do you recall in history classes learning about the angry weapon-wielding mobs in France, storming the Bastille and shouting, “We have no bread!”? As a carb-enthusiast, that is how I feel about low-carb diets. I shake my pitchfork in the air and scream obscenities. Yeah, I get it. I’ve read anti-carb articles and blogs ad nauseum. Many of my friends subscribe to that philosophy, and with great success. But low-carb diets are the bane of my existence. They deprive me of my comfort foods—bread, pasta, rice and potatoes. If you enjoy that way of life, good. No judgment. You do you. I, on the other hand, will do me. So…
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Wham Bam Thank You Ma’am Carrots
There is not much more for me to say other than you need these carrots in your life. One bite of this flavor-texture combination and you’ll swear there is a party in your mouth. It was quite a conundrum to come up with a name befitting these extraordinary carrots. Oven Roasted Carrots? Sounds boring. Honey Glazed Carrots? It’s already been used a gazillion times. Sesame Carrots? Misleading. Suggests they’re more savory than sweet. Nutty Carrots? …
eat. drink. bemerry. repeat.
