I’ve started a new adventure the past couple of months. I’ve always been a fan of Salt Lake Magazine. They do a beautiful spread and great online content about my hometown. I’ve started writing for their online ‘Farm to Table’ blog about local food, farmers, sips and the other exciting…
I tend toward food obsessions. I’ll go through a stage where I eat persimmons and nothing but. Or chiles. Or I go mad-scientist making shrubs. Since we are officially into fall, this will likely be my last semifreddo recipe for the year. I wanted to make it something special and…
It’s here. The season where we all collectively don sweaters and sip soup. Also known as the season when my body is convinced that I should be hibernating rather than being productive. I love sweaters and soup, but it means that I need a strong incentive to climb out of…
I find myself at a crossroads. This is not unusual for any of us – it is a daily occurrence. Life’s little happenings continue to happen and we select a path. Our thoughts, actions, decisions and a little happenstance play a role in where we end up at the end…
I’ve said time and time again that I am not a baker. I have the hardest time sticking to a recipe and precision is a foreign concept to me when it comes to measuring things out. I do better with desserts that you can’t screw up if you really try…
By now, I’m sure you think I’ve appointed myself as the personal prophetess of the almighty Hatch Chile. And what an appointment it would be. I can’t help myself… I just get a little chile fever and have to share. You’ve seen me go through persimmon obsessions and semifreddo phases.…
So, first things first – this is our 100th post. I’ll just take a moment and give myself a mental pat on the back. We’ve made it a long way from our first post … Moving on. I get giddy over Hatch Chile season. I look forward to it for weeks,…
Over the weekend I ended up at an impromptu girls night in. We ended up gathered around a table with simple appetizers. Don’t all gatherings, at least the good ones start around a table? It was one of those perfect nights. Warm, but not too warm right at the golden…
I had never met a tomahawk steak until a few weeks ago. Quickly I was faced with the question of ‘where have you been all my life?’ A tomahawk steak is basically a thick-cut, bone in ribeye steak, with the entire rib bone intact. The bone is frenched, removing the meat…
It is officially the time of year when I begin to hate my oven. And my kitchen. And food in general. It is just too hot to bother. Summer is when the cooling staples come out to play: vegetable salads and watermelon, simple sandwiches and the ever classic pasta salad.…