On Sunday Ben and I are traveling home to Wisconsin for two (!) whole weeks. I couldn’t be more thrilled! In my mind I am already drifting belly-up on the lake (which I hear is super warm this year), ice cream sandwich in hand, the distinct bouquet of sunscreen mixed with grilled meats wafting through my brain. It’s going to be very, very rad. Corequisite to my excitement, I am also experiencing my typical pre-travel tailspin into madness and worst-case-scenarios. I have imagined all the ways
If you follow me on instagram you may have noticed my bold statement earlier in the week, involving chimichurri sauce and pesto, and how the former can defeat the ass of the latter any day of the week. I love making factual-esque statements about things that are actually entirely subjective. However, I concede that condiments really are in the eye of the beholder. Or something.
I’m doubtful anyone besides my mother has noticed, but I took a break from the blog for a few months. I tried to keep up during the winter season, but the near-complete lack of sunlight made for some intensely frustrating photo shoots. Many were scrapped. It was very discouraging, to say the least. I sensed my pattern of self-sabotage creeping up behind me
Guys, I am in a funk. And it’s not like James Brown’s funk, or the Isley Brothers’ funk. It’s a very non-awesome, kind-of toxic, super-blarghy-ultra-screw-up-expialidocious…funk. I’m making uncharacteristically dumb mistakes at work, my sleep schedule is out the window, and all I can seem to do right is binge watching Grey’s Anatomy in bed covered in cats who, at times, seem dubious about my hygiene (understandably).
Our first stop on this tour of everything-bagelization: soft pretzel bites. Have you made pretzel bites yet? Wowzer. They are every bit as incredible as typical soft pretzels (these taste just like Auntie Anne’s and I do not make that comparison lightly), but with a two-bite size that is made for Superbowl parties. Or movie nights, or days ending in y. Add some everything bagel sprinkle to this equation and you have yourself a truly next-level, transcendent snack food.
When you’re a true everything bagel aficionado, the bagel is not enough! Whip up a batch of this everything bagel sprinkle and get your fix at any time- the possibilities are endless.
Generally, I don’t give much attention to trending foods. It’s not because great ideas can’t be trending ideas, or that they become less great as they reach a wider audience- I’m not entirely sure. I think part of it is that there isn’t much room for creativity, and when I make something that I know has already been done before it precludes me from enjoying the self-satisfaction that results from introducing something totally unique and 100% mine. And honestly, the ubiquity and novelty just gets old after a while. Take the bacon trend, for instance. Bacon is one of the most outstanding and magical foods known to mankind, and yet, now when I see it haphazardly thrown into a perfectly good dessert just for the hell of it, I audibly groan. “Chocolate chip cookies… with BACON!” “Cinnamon rolls… with BACON!” “Pecan pie… with BACON!” I’m sure all of these recipes are delicious, but… it’s gimmicky, ya know?
This spiced grapefruit tea loaf has a tender crumb and is delicately scented with grapefruit rind, cardamom, cinnamon, and allspice- an understated way to bake for the holidays, with nary a peppermint stick in sight.
Hey internet buddies! I’m going to be posting super sporadically until after this nutty holiday season is over, but I’ll be in periodically. Winter in general is such a buzzkill for me, especially with blogging. For one, there’s just too much life going on to maintain any sense of routine (don’t ask me how the gym’s going. Just… no.). And by the time I have managed to plan, and shop, and clean my 64-square foot kitchen (hahaha not really, that’s Ben’s job), and cook something interesting… there’s no sunlight left for photography! Curses! My life is so hard…
If all of this sounds like I’m making pathetic excuses it’s because I absolutely am. But when I get down on myself about it I remember that nobody’s paying me to do this. So HA! Anyway, I’m here today and that’s just ducky. So, it’s about time to start with the holiday baking, if you’re into that sort of thing. I’m not going to lie to you- I am not into that sort of thing.
Memorize this simple formula for chicken or turkey gravy from drippings and you’ll never have a gravy-emergency again!
You’ve done it: you’ve roasted the most picturesque, succulent chicken or turkey. Don’t let those savory drippings go to waste! Gravy from drippings is the best tasting gravy since the flavors have just spent hours developing and caramelizing in the oven- you just can’t get that from a jar or packet. And guess what! It’s just as easy. You’re just a few steps and a few minutes away from the perfect gravy.
The classic roasted chicken and potatoes dinner has never been easier or more delicious! Spatchcock-ing the bird reduces cooking time and makes for a coveted, crispy skin all over while fingerling potatoes caramelize in the juices. And it all takes place on one sheet pan.
Blessed mother of crispy skin- I am SO EXCITED to share this recipe with you today. I’ve done it. I have conquered the roasted chicken, and it is crispy, and juicy, and perfect, and EASY. For a long time, I avoided roasting my own chicken- I just didn’t see the point when I could buy a fresh rotisserie chicken and call it a day. I still have great respect for the rotisserie chicken as a shortcut to things like chicken pot pie and chicken noodle soup. I guess I just didn’t know how good a homemade roasted chicken could be. Now I do, and it took every ounce of marital devotion I have within me to not eat all of that beautiful skin myself in 8 seconds.
Classic and comforting creamy mushroom soup gets an update with the addition of roasted mushroom, plenty of white wine, and brie.
Today I share with you a soup recipe that is an adaptation of a recipe published by Closet Cooking back in 2014. It’s incredible.
A really sad thing happened to me recently- strolling through Pinterest for ideas I happened upon a promising-looking roasted mushroom and brie soup. I made it twice and was so happy with it that I took to leaving an absolutely glowing and ecstatic review on the food blog where I found it. Afterward, a few days ago, I stumbled across another roasted mushroom brie soup on Closet Cooking, which had the exact same ingredients and quantities and cooking methods- but it was posted an entire year earlier than the version I had seen first. I returned to the first recipe that had received my accolades, for comparison and to check for credit, and it immediately became clear to me that that blogger, who shall remain nameless because I am kind, ripped off Closet Cooking without giving credit where it was due, and passed it off as their own work.
It really buttered my biscuits. Because I am still relatively new at this, I look to established food bloggers as examples of best practices. And I guess that I naively imagined that we are all rooting for one another, tied harmoniously by our love of food and our shared efforts.