I’ve never been much of an early adopter when it comes to food. Evidence? I tried a single serving mug cake for the first time about a month or so ago. A recipe from a very, very popular food blogger had just popped in my reader earlier that day and I was in dire need of some chocolate.
My excitement about entering the world of mug cakes was premature: that thing was a gummy mess. It was my intense craving for chocolate that persuaded me to try again. This time I turned to a recipe from Jessica over at the Novice Chef. She promised that it was a winner and she delivered. Big time.
Her recipe was easy to convert to gluten-free (although for full disclosure, I made it even MORE chocolatey) and nearly impossible to muck up. I’ve used regular, coconut and almond milk… all with great success. And despite the fact that I almost never measure carefully when I’m not working on a blog recipe, it’s worked every single time. There’s a pretty big margin for error here folks.
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Just a quick explanation for the radio silence… I went to a friend’s wedding off-island, but extended it to a much-needed longer vacation. Here are a couple snapshots from the Cape Cod portion of the trip (mostly from Instagram… my username there is girlcooksworld if you’d like to follow me there). I have to say, September just may be my favorite time to visit. The crowds have (mostly) left, the weather is still (mostly) warm, and the beach parking is free!
It was great to step away from work and blogging for a bit (and real life will always have to take precedence over blogging), but I do hope to be back in a couple days with a new recipe post. It’s been far too long and I’m itching to get back in my well-stocked kitchen.
Although I’ve been eating kale for a long, long time (Marcella Hazan’s excellent Tuscan Peasant Soup was my “gateway drug” to this dark, leafy green), I’ve been firmly resisting the kale salad trend. And so kale always found three other eventualities: kale chips, soup, or green juice/smoothies.
While I’m usually pretty good at resisting fashion trends (high-wedge sneakers, I’m talking to you), I tend to cave to food trends pretty quickly… curiosity always seems to win out. And unlike the Luther Burger or Double Down, kale salad seems to have some serious staying power. And so I finally caved. I only wish I’d done so sooner.
While kale is tougher and more bitter than your average salad green, there’s a couple of tricks for making it work. First, a quick massage of the leaves will help soften and break down kale’s tough structure. And pairing the kale with something extra sweet–like mango– will help balance the flavor.
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Every summer I get a little bit of produce envy when I read about the overabundance of zucchini and/or tomatoes in everybody’s garden. Every time I attempted to grow either, the plants would invariably succumb to some sort of rot or pest. Sigh.
But I suppose I shouldn’t get too jealous of you mainland folks. After all, every summer I am happy to help out friends, neighbors, and/or co-workers looking to pawn off mangoes from their over-productive trees.
Although I live in a condo these days, it wasn’t too long ago that I was the one who had to deal with dozens of newly ripened mangoes on a daily basis (oh how I miss those Pirie mangoes!). Weekly batches of mango curry chicken and daily smoothies barely put a dent in the supply.
Rather than give the plain fruit away, I often made and gifted batches of fresh mango salsa.
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