Exploring the Places No One is Talking About
I haven’t gotten the chance often in the past year but I love playing hostess and chef to friends and family. These meals are a chance for me to expand my cooking skills and try new recipes. Here are some tips and tricks I have learned that make things go smoothly. Read all the recipes
Last week I discussed the lamb dinner that I made for my wonderful grandparents but I did leave out details on the dessert that I made for the evening: candied blood orange slices with dark chocolate sprinkled with Malden salt. This is not my recipe I found it while looking for a different recipe and
I love having the chance to create elaborate (ish) meals. These are typically dishes that I don’t have time to make normally or they are too big for just Keltin and me. This recipe was dessert for a meal like that. The Full Menu Appetizer: Mixed Green Salad with Radish and Carrots Entrée: Air-Fryer Salmon
I wanted a fun, simple recipe to make for the weekend and I came up with one that it is super easy and way too tasty. Next time I make this I’ll make sure there are more people around to share it with so I can’t eat it all. Graham Cracker Pie Crust Favorite Ice
I recently made Lemon Balm-Blackberry Meringue and they are fantastic, like biting into a cloud but I wanted to try some other flavor combinations. I have a couple of basil plants growing like crazy and decided that the next version to try was Strawberry-Basil. The flavors go great together already and were wonderful combined in
Last weekend I had enough people over to cook some recipes that make more than Keltin and I should each normally. For dinner I made Coq Au Vin Blanc (from this post) and it turned out fantastic but for dessert I wanted something lighter. Thus I decided to try my hand at a meringue based
