Category: In the Kitchen
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Strawberry Bourbon Sidecar
After our adventures on the Bourbon Trail last month, we went on a bit of a bourbon kick. Encouraged by some friends who successfully infused strawberry, mango and raspberry bourbons, Regan and I decided to infuse some of our own. We used a pint of sliced organic strawberries and 750 ml of Jim Bean Bourbon…
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Tricolore Salad Pizza
The fall after I graduated from IU my friend and I packed our bags and moved to Virginia to start fresh. She was attending grad school and I just wanted to take a break from life. After four years of studying hard, working hard and interning hard, along with always having been the hyper-responsible oldest…
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Brie and Tomato Pasta
I grew up with busy parents who had an eat to live mentality, not live to eat. Our cabinets were full of whole grains and dried fruits. Our fridge always had fixings for sandwiches and multiple jars of pickles (really. so many pickles.). There weren’t ever really snacks or sweets in the house, except for…
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Chocolate Banoffee Pie
Years ago I stumbled across a recipe for Chocolate Banoffee Pie. It seems it’s not a well-known American recipe, but it should be. It’s a personal favorite of mine, and judging by the expressions of happiness my friends uttered at a recent get-together, it might be a new favorite of some other folks. It certainly wasn’t…
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Like Water and Chocolate
Since we last had chocolate mousse, I’ve wondered how easy it might be to make. When I saw this amazing recipe floating around in multiple places online last week I needed to try it. Immediately. I had 10 minutes free to devote to whipping and all I really needed in addition was some chocolate so…
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Watermelon, watermelon, watermelon
As the daughter of a camp director, my summers revolved around summer camp from ages 1 to 18. The best of those long summer days were spent at Camp Miller in Sturgeon Lake, MN. Each Friday all the campers would gather outside for lunch at the “Chuck Wagon.” Hamburgers or Sloppy Joes were served along…
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Kale Chips: The Ultimate Snack
Sometimes our refrigerator gets so full of greens we run out of enticing ways to use them all. Currently we have two heads of broccoli, one lb. of asparagus, two bags of mixed greens, seven green peppers, two heads of chard, snap peas and a garden that will be producing out of control in about…
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How Does Your Garden Grow?
It’s the Fourth of July Weekend and it is hot out. It’s humid, sticky and still. Luckily there is reprieve to be found in our shaded backyard. Of all the places to spend time in our home during summer, I choose the front porch. But when the front porch is too hot to bear, I…
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Knowing our Food
Driving past an elementary school in my neighborhood this evening I saw raised garden beds filled with corn, tomatoes, peppers and greens of every kind. These beds were spread throughout the playground, butting up to the monkey bars and swing sets. The gardens and play equipment seemed to be the perfect intermingling of entertainment and…