After compiling all those recipes yesterday, I decided to use the little loaf of bread I baked to make stuffing. I had already bought a chicken, so I roasted it, made a pan gravy, stuffing, and green beans. It was a good idea. Stuffing1 loaf gluten free bread (I made this one, with a whole ton of herbs mixed in)2 carrots1 onion2 ribs celery5 cloves garlic, smashed and minced3 T butter2 T poultry seasoning (more or less)3/4 c warm milk (more or less)salt and pepper Preheat the oven to 350. Cub... Read Full Story

I am getting around to writing a recap of our trip to VT/NH last week (so fun), but in the meantime, I realize Thanksgiving is SUPER soon. It's in a week and a half? Right? I've barely even thought about it, which is nuts. Instead of doing something new today, I've compiled a list of dishes I'd like to eat at Thanksgiving. I'm not including a recipe for turkey, but most everything else. First, lets talk about appetizers. My favorite is the old standby, cheese and crackers. Feeling a little fa... Read Full Story

I really wanted some pumpkin pie yesterday but really didn't want to roll out a pie crust. I wanted quick. I wanted easy. I did it.In other news, I'm going on a trip to Vermont tomorrow with a co-worker. We're going to an apiary (you know, a bee farm!) and then to a company that makes body cream. It's going to be super fun, and I will for sure be posting all about that, and taking a gazillion pictures because I love bees. Everyone should love bees.Pumpkin pie barsfor the crust:1 1/4 c rice fl... Read Full Story

I really wanted some pumpkin pie yesterday but really didn't want to roll out a pie crust. I wanted quick. I wanted easy. I did it.In other news, I'm going on a trip to Vermont tomorrow with a co-worker. We're going to an apiary (you know, a bee farm!) and then to a company that makes body cream. It's going to be super fun, and I will for sure be posting all about that, and taking a gazillion pictures because I love bees. Everyone should love bees.Pumpkin pie barsfor the crust:1 1/4 c rice fl... Read Full Story

I have successfully made macarons before, but today was not one of those days. This month we made macarons, one of my favorite cookie sandwiches, but it just didn't work out for me. Don't get me wrong, they were good. But wrong. They were too sticky, didn't have feet, and felt wrong. I usually make the recipe from Gourmet, but I tested out this recipe. It worked for some other people, but not for me. Oh well. The 2009 October Daring Bakers' challenge was brought to us by Ami S. She chose maca... Read Full Story

I have successfully made macarons before, but today was not one of those days. This month we made macarons, one of my favorite cookie sandwiches, but it just didn't work out for me. Don't get me wrong, they were good. But wrong. They were too sticky, didn't have feet, and felt wrong. I usually make the recipe from Gourmet, but I tested out this recipe. It worked for some other people, but not for me. Oh well. The 2009 October Daring Bakers' challenge was brought to us by Ami S. She chose maca... Read Full Story

I get free magazines from work. It's pretty cool, I love magazines. It takes me forever to get through them all, though. I just finished last months Cook's Illustrated and decided to make this for dinner, and Alex was soooo happy. He loves soups and I love dumplings, we're a good pair.Chicken and DumplingsFrom Cook's Illustrated, kind of.6 bone-in, skin on chicken thighssalt and pepper2 t olive oil2 small onions, diced3 carrots, peeled and chopped3 ribs celery, chopped1/2 bulb fennel, chopped... Read Full Story

I get free magazines from work. It's pretty cool, I love magazines. It takes me forever to get through them all, though. I just finished last months Cook's Illustrated and decided to make this for dinner, and Alex was soooo happy. He loves soups and I love dumplings, we're a good pair.Chicken and DumplingsFrom Cook's Illustrated, kind of.6 bone-in, skin on chicken thighssalt and pepper2 t olive oil2 small onions, diced3 carrots, peeled and chopped3 ribs celery, chopped1/2 bulb fennel, chopped... Read Full Story

Oops! Better late than never. This month we made pho, which I love. Pho is a Vietnamese dish of broth with rice noodles and meat, and you get to customize it to your taste. Served alongside is usually a plate of sprouts, lime, chilis, basil, and maybe a few other things. I added scallions, cilantro, and onion as well. The October 2009 Daring Cooks' challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.Vietnamese Pho... Read Full Story

Oops! Better late than never. This month we made pho, which I love. Pho is a Vietnamese dish of broth with rice noodles and meat, and you get to customize it to your taste. Served alongside is usually a plate of sprouts, lime, chilis, basil, and maybe a few other things. I added scallions, cilantro, and onion as well. The October 2009 Daring Cooks' challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.Vietnamese Pho... Read Full Story