We like pickles in our house. Pickled cucumbers. Pickled okra. Pickled Brussels sprouts. Pickled seeds… …and we also really love avocado. Let’s marry the two, shall we? Creamy and sweet avocado and tangy hot mustard pickle brine – yum-my!
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As I’ve delved into the world of whiskey and scotch, my appetite for the two has increased, and my craving for the complexity of the spirit continues to grow and grow. Upon first sip, I fell in love with Balvenie Doublewood. The sweet caramelization upon my lips, with the smooth cherry-wood finish enticed me evermore…
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Sweet and salty. Creamy and crunchy. Opposites attract ~ But it’s kind of like peanut butter and chocolate. Or Brussels sprouts and butter. They are a match made in heaven – simply made for each other. When it comes to crunchy, salty potato chips and chocolate, I’m reminded of my childhood days of biting into…
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We all need a little bit more collagen in our lives. Collagen is important for skin and bone health – As well as supplying the important amino acids for collagen stores in your body, gelatin and hydrolyzed collagen also have gut-healing benefits that might be even more important from a health perspective. Thus, I present to you a yummy no-bake “cupcake” recipe using grass-fed gelatin and…
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Bon Appétit magazine claims you’ll never need anything else… …this sauce does it all! “The sweet and sour condiment you’ll want to put on everything-agrodolce—a sticky, tart-sweet condiment made by reducing sugar or honey, vinegar, and sometimes fruit and/or vegetables. It is all about tangy contrast. …with about 200 times more sex appeal than your average…
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The moment I encountered the eponym for this enticingly creative concoction, I giggled, but also became quite determined to put my own spin on this european tradition. After all, I am in love with everything French and apparently this silly little soup originated in France. Cock-a-leekie soup is a Scottish soup dish of leeks and chicken stock, often thickened with rice,…
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As commonly grown as kohlrabi is across the world (it’s a turnip cousin, after all!), it is surprisingly difficult to find these days. In gardens galore, I believe, kohlrabi at the market reminds me of an afternoon of “Where’s Waldo?” This super amazing cruciferous has an origin and nature the same as that of cabbage, broccoli, cauliflower, kale, collard greens,…
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After creating the delicious brew and secret pizazz of a few weeks ago in my “Perfectly Pickled Seeds,” I poured over how best to savor this “seedy sauce.” Fennel…allspice…mustard…vinegar…salt ~hmmm “Reminds me of a Cuban sammy,” Brian says. But of course. The seeds, the uniquely pickled seeds MUST, just MUST be served over pork. Pork…
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The days are beginning to get longer and we can bask in the sunshine just a little bit more each morning and evening. Regardless of what Punxsutawney Phil says today. That doesn’t mean it’s getting any warmer ~ well, maybe some days. In any case, sometimes salads are necessary in the winter, to bring us back…
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So this is an experiment of sorts. In all my posts, I’ve always done my best to include beautiful and eye catching photos. After all, the food really speaks to us visually. Not everyone has the ability to taste and smell simply through the idea of the recipe – we are so sense driven and…
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