
Rose pasta sauce with capers and cheese
Another simple, easy dinner. The title pretty much speaks for the dish.
Another simple, easy dinner. The title pretty much speaks for the dish.
This Saturday brunch included a personal-sized baked spinach shakshuka, an Italian-style chopped salad, chocolate chip cookies made with the New York Times’ recipe, and more. Brunch is always a pleasure.
We usually make waffles instead of pancakes, and I remembered why when I poured my first batch of pancakes into the pan, and they promptly burned. My waffle iron produces tidy, consistent results, but pancakes take a little practice. In any case, once I stopped burning them, the pancakes tasted …
Since I think my coconut pumpkin soup recipe inspired at least one person to go out and buy pumpkin seed oil (hi mom!), I figured I’d offer a few more suggestions for how to use it.
These cheese-filled peppers are quick and easy, and since this blog seems to be reading like a travel log, I should probably mention that we were served similar stuffed peppers at our hotel in Bulgaria.
It’s Saturday again, and time for another Saturday brunch. I usually spend several days in eager anticipation, and when I woke up this morning, I decided to turn to my “Muffin Lady” cookbook for inspiration.
It’s suddenly gotten cold — cold enough I’m sleeping in a sweatshirt, bundled under the comforter. I guess that’s making me want heavier food, because today I had a craving for a hearty pie with a chili filling, and decided on a cornbread crust.
One of my favorite dessert recipes is Martha Stewart’s chocolate gingerbread cake.
Today’s version of our weekly ritual included oatmeal-whole wheat waffles, a spinach-cheese omelet, a nice fresh mixed-green salad, a few of our homemade olives, and, of course, coffee from David’s Coffee at 49 Levinsky, my favorite coffee roaster.