[…]much as I like adventures, I really do dread days like today – full days away from my kitchen and known restaurants. I fear that I’ll be plagued by hunger and not be able to do a thing about it. I attempted to mask this fear by packing a peanut […]
[…]find my step ladder and take my sewing machine down from the highest possible storage spot in my kitchen. Apparently, I don’t iron much either… Oh and then there’s the mini Nordstrom display on my dining room table! I’m in desperate need of Tory Burch replacements (so cute, but kill […]
[…]in which I pressed tofu grew exponentially after this handy dandy tool made its way into my kitchen. No more paper towels, no more ruined cookbooks, just self contained pressing goodness. Pressing tofu is like squeezing a sponge, you take as much moisture out of it as you can so […]
[…]note as I walked out the door this morning to pack my camera and, whattayaknow, I left it on the kitchen counter. Luckily I have the Hipstamatic app on my phone, which does its best to mask the terribleness of the iPhone 3 camera. Where are you iPhone 5!? Robbie, […]
[…]for granted again. What’s your favorite meal to make after you’ve been away from your kitchen for a […]
[…]I’ll be in DC this week eating an abundance of garlicky kale, I wanted some QT with my kitchen and this recipe was the only thing on my mind. I’ll be staying in Alexandria, VA until Wednesday if you have any restaurant […]
[…]for Tampa Freeskool. Hurrah! I signed up. As soon as everyone arrived, we got friendly in the kitchen. We learned that a pumpkin is a gourd, a calabaza is a sweet Caribbean squash, and that you could use either of these in a pumpkin pie and they would taste equally, […]
[…]that all said and done, it was time to peel away from my computer screen and get back into the kitchen. I bought some pho-like ingredients at the market earlier in the week that needed to be used ASAP. FoodFash Faux Pho 6 cups of water 2 Not Chick’n Bouillon […]
[…]full of tuna salad and admired its prettiness. Squash bowls are about to be all the rage in my […]
[…]out a less whole wheat, more authentic Italian recipe, but for now her dough is a staple in my kitchen. FoodFash Spinach, Artichoke & Red Pepper Calzone Yield: 3 calzones 1/2 Eat Live Run pizza dough marinara for dipping Stuffing: 1 cup part-skim ricotta cheese 1 cup chopped fresh mozzarella […]