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Friday
Mar012013

roasted hazelnut truffles

It appears I am on a bit of a truffle kick. When I made this batch a couple of weeks ago, I was enamored with the sweet, healthy, and satisfying taste of the truffles, and I was eager to start experimenting with different combinations. This version might be my favorite so far.

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Wednesday
Feb272013

Julia Child's Beef Bourguignon

“Find something you’re passionate about and keep tremendously interested in it.” – Julia Child

I started taking an interest in cooking during college. Mostly easy things – loaded egg sandwiches, lots of dip for tailgating and parties, cookies, cake… the essentials of that time in my life. I started buying cookbooks, looking up recipes online, and bringing my kitchen to life. When I moved to Charlotte, and adjusted to regular working hours, my love for cooking and spending time in the kitchen deepened. I wanted to know more...

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Tuesday
Feb192013

artichoke frittata

I have been on a big make-brunch-at-home kick lately. I can’t really explain it, except lots of the recipes that have popped into my head lately are breakfast/brunch-oriented, so I have made sure to stock up before the weekend with ingredients to make some of them come to life. This frittata is something I dreamed up a while ago, made with several ingredients from my very favorite omelet (from a local restaurant that sadly closed recently). Best part? There is goat cheese involved.

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Tuesday
Feb192013

raw cacao truffles

"Be generous with your acknowledgement." My yoga teacher said this at the end of my class this morning, and it rang very true to me. At the end of each yoga class, we applaud each other, the teacher, and the assistants in the room. We applaud because we are grateful for the chance to practice, for our health, for the good decision we all just made to treat our bodies well. I remember thinking it was kind of funny the first time I went, but now I see how truly important it is to pat ourselves, and each other, on the back sometimes. To acknowledge one another.

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Friday
Feb152013

sweet potato & lentil stew

"The years that I been through, I met a gentle few
who say that they love and they mean it.
The others that I met, they're decent folks I guess,
but all that they love is achievement.

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Tuesday
Feb122013

grapefruit pie with ginger-graham crust

I feel like grapefruit doesn't always get the love and appreciation it deserves. I recently shared my feelings about this magical citrus fruit, and I find myself preaching the taste and benefits to naysayers (of which I have found many) quite often. So vibrant, sweet, tart, juicy, refreshing... really I could go on and on. I am partial to the ruby red variety (they are like candy), but I would never turn down a traditional, tart, mouth-puckering version either. They are one of winter's truly redeeming qualities.

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Thursday
Feb072013

sunrise juice

There are some breakfasts we eat to feel indulgent (I am a big fan of these breakfasts one the mood strikes) - Eggs Benedict, Belgian waffles with strawberries and whipped cream, French toast... weekend breakfasts. Then there are those that leave you feeling light, happy, and ready to take on the day. Enter: "sunrise juice."

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Monday
Feb042013

tom yum pho

I have always found that there is something incredibly magical and intimidating about food ingrained cultures other than my own. Certain ingredients, I have noticed, feel so foreign to me, no matter how many times I may eat them at a restaurant or out of a takeout container... until I try to cook with them myself. Then I feel like I want to use these ingredients more and more: lemongrass! kaffir lime leaves! coconut cream! There are so many amazing ingredients out there that, while they may take a little more time to locate, provide so much flavor and add another dimension to cooking at home.

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Friday
Feb012013

snowshoe 2013

A couple of weekends ago, a big group of our friends from Charlotte and I headed to Snowshoe, WV for a long weekend of skiing. It's considered the "best ski resort in the southeast," and I think I would have to agree with that statement. More fun than skiing? Squeezing 17 friends into a house on the mountain with a 4-person hot tub (could have been bigger), more food and drinks than we could possibly consume, playing drinking games like we were still in college, and one diligent friend who managed to catch the highlights on video.

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Wednesday
Jan302013

grapefruit yogurt cake

Cake for breakfast. It sounds so indulgent, right? The kind of thing you eat on vacation, or with a cup of freshly brewed coffee or tea curled up on the couch on a lazy Sunday morning. Breakfast-cake definitely evokes these types of feelings in me, but I try not to limit myself to occasions such as these. I think every day could be a little more joyful if we all started it with a slice of cake.

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