From the category archives:

sauces/condiments

herbed chèvre {goat cheese}

There is this great French goat cheese that I absolutely love, Fleur Verte le Chevrefeuille from the Périgord region of France. I have had it only a handful of times but its flavors and texture haunts me. Reminiscent of cheese cake in texture, but the fragrant herbs within which it is coated lure you [...]

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cutest fungi ever

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I found these gorgeous mushrooms the other day and could not help myself. Can you see why?
see what I mean? For about $2.50 they come in a special sealed package that allows them to live comfortably before they are drawn and quartered and added to your favorite recipe. I used half of them in a [...]

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warm salsa, shortcut confessions and a fish taco

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What shortcuts do you keep in the pantry? With all this recent talk of the Food Revolution and cooking from scratch I do have a confession to make. I do use some prepared foods. I am not ashamed about it, it is still better than a drive through. There are those days when soccer or [...]

7 comments

not nutella

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Today is World Nutella Day.
What do you mean you’ve never heard of that?
Any excuse for chocolate and hazelnuts blended into a creamy deliciousness is a reason to celebrate in my book. My only problem with Nutella is that it is made with hydrogenated oils and I am a bit of a freak and prefer not [...]

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no butter – chocolate buttercream frosting

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Who doesn’t love the rich taste and silky texture of buttercream frosting? What if I were to tell you that you can make a healthier version without butter, no margarine either, that is damn tasty?
Just hear me out.
In many places of the world, namely Asia, avocados are called butter fruit. I have seen [...]

3 comments

chocolate syrup

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No need to by chocolate syrup for your mocha, hot chocolate or your glass of chocolate milk. Make it yourself with items in your pantry in no time flat. The bonus is that you can make as much as you need and you know exactly what is in it. Make it as chocolaty or sweet [...]

6 comments

Liquid Gold and breaking it down

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The gold price is going higher and higher in a hurry. It is believed that it will reach $1200 an ounce before the end of the year. With only one more trading day this month it might happen before December, we will have to see. I remember just a few years ago it was $400 [...]

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Too Hot To Cook?

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The Mercury in Seattle hit 103°F (39°C) this week, breaking all records in recorded history. I am sure that there were many a kitchen stove left abandoned during this heat wave. The interesting part, for me, is that here on the eastern side of the Cascade mountains it is usually that hot during [...]

3 comments

Garlic Scape Pesto

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I know, they look like something out of Tremors, but I assure you they are edible and oh so good! These curly tops of the garlic, that must be cut so that the bulbs will mature, have a very mild garlic flavor. They could be called garlic green beans, except that they are [...]

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tzatziki

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A little something to go with those lamb chops! The perfect combination.
When I started making this I began with Ina Garten’s recipe. All her recipes work, you can always count on her! I used here recipe for ages, until I felt comfortable going out on my own and making it up as [...]

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