Salsa is one of those condiments that when you learn the bare bones basics and have a generally decent sense of taste, can be so versatile and suited to any flavor profile and personal taste. This is how I usually cook (unless I’m baking then […]
Month: January 2014
Well folks, we all made it through another week. Now, that’s something to celebrate so pat yourself on the back for a job well done and get to squeezing some fresh blood orange juice. If you want to get fancy, because it’s the weekend and we have brunches and stuff to host and peeps to impress, make some blood orange sugar to rim your glasses.
Blood Orange Flavored Sugar:
2 blood oranges, zested
1/4 cup granulated sugar
Combine zest and sugar in the bowl of a food processor and process until combined, set aside.
Yield: 2 servings
juice of 2 blood oranges
slice of blood orange (to moisten rim of glass)
Use the slice of orange to moisten the rim of each glass. Dip each glass into the orange sugar.
Juice 2 blood oranges and split the juice between each of the two champagne flutes. Pour the champagne over the juice, stop at 2/3 full to allow for the bubbles.
Cheers and Happy Friday!
This weekend was unseasonably hot. There was only one way to celebrate summer in the winter and that involved making use of seasonal fruits. Since we’re celebrating, I added a splash of Campari to this sorbet. I absolutely love the jewel tone color of the […]
Hey Hey! Week 3 is heavy on food, nothing fancy, just good eats and a few other random shots:
Guess what? I finally got myself a waffle maker after how long? I finally broke down and got one so it was waffles for breakfast while I tested out a yeasted batter recipe and learned how to operate the waffle maker. Dog butt here is an extra.
Hope you all had a nice weekend!
This salad was a reproduction of what I had for lunch the other day. We’re pretty good at cobbling meals together by cleaning out the fridge of whatever needs to be used up. Tonight’s meal was no exception. This idea came to me when I […]
Week 2’s random snaps of the everyday…
Cleaning greens from the market. You probably already know that if greens are washed, dried, and stored in a plastic zip top bag with a dry paper towel right after bringing them home they will stay fresher longer. It works every week for me.