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Category: Cooking
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The Grocery Rut
I’ve managed to amuse and amaze my coworkers recently. In describing some part of my childhood I casually mentioned that we would drive five hours, one way, to the grocery store. “What!?” Well, yes. Interior Alaska small town had a grocery store, a little one, and the prices were wild. I remember milk at $8…
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Ramen and Rice
My son has, mostly through watching anime, become enamoured of cooking and eating Japanese food. The First Reader isn’t big on the flavor profile (tends toward fishy, he says) but he loves Korean food, and I’ve learned to cook some dishes for him. I’ve always been a rice snob, I was born to it. Before…
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Savoiardi
Hey lady? Where’d you get all those fingers? I know how you all feel about recipe blogs. I do, too. In fact, that’s why I’m putting this one on the blog, for future reference (this is my virtual recipe box) without having to scroll past 13 advertisements and a lengthy take on how to make…
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Sweet Potato Pie
I yam what I yam. Sorry, couldn’t pass up the old chestnut. Really, this started when I had a can of yams in the pantry, and I was talking to my Mom about some of the oddball foods that made the move to TX with us. It wasn’t supposed to be this way… but that’s…
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Low-Carb Chocolate Fudge Pie
I wanted a pie for Pi Day, but I’m back to low carbs so I can continue to lose the baby fat… when the baby is old enough to agitate for starting to learn to drive, it’s time. This is definitely not low calorie, but there are only about 4 g net carbs per…
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Recipe Box: Mexican Egg Bake
I was chatting with friends about recipes, and pointed out that I blog recipes not for them (usually. I do, when asked for a recipe, because it’s an easy place to share from) but for myself. You see, over the years my blog has also become my virtual recipe box. It’s easier for me…
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Raspberry-Brie Stuffed Chicken
And! There’s more! Aged Gouda Bacon Stuffed Chicken But why did I make chicken two ways? Long story. Recipes first, though! First thing, get the oven going at 350F and have a cast iron skillet heating for a sear. Raspberry-Brie Stuffed Chicken 1 large chicken breast, pounded thin 2 oz raspberries (frozen works too)…
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Russian Black Bread
I got inspired to make bread (thank you Bustednuckles) and didn’t want to just toss together a quick n’ easy loaf. So… This one. Dark, a touch bitter, complex, chewy, and takes all daggone day to make. So worth it. Note that this is a very heavy bread dough. I love my stand mixer…
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Mediterranean Frittata
On the weekend, I eat breakfast. Or brunch, as the case may be. I skip it all week, in favor of intermittent fasting. But on the weekend! My dear First Reader makes me amazing omelettes. They are a mainstay here at the Nut House for dinners, when I come in tired and we don’t…
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Blood Orange Ricotta Cake
This recipe came out of two things: first, I had ricotta that needed to be used up, and blood oranges to do something with. Two, my dear son had taken the bit between his teeth and was raring to make a cooking video. Without further ado, the recipe: Blood Orange Ricotta Cake Preheat the…
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Guest Post: Jello, Amie!
This post is from Amie Gibbons, my friend and fellow author, who just launched another book! I have a little reflected glow of pride, here, since I did the cover for her. Amie is prolific and a wonderfully fun author, and she wanted to celebrate her launch. Since I’m not able to do Eat…
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Apricot Cheese Scones
My sister asked me when I posted a photo of these, ‘are they dry and heavy?’ No they are not! My scones rarely are, unless I make them super dense by adding bits and nuts and stuff. These are, I suspect because of the cheese, light and tender even for my scones. I was…