Thursday, December 9, 2010

Burn, Baby! Burn!

Ladies and Gentlemen! Boys and Girls!

We now venture to the fantastic land of creme brulee!

But, this is no ordinary creme brulee...

This is wonderful...


Not to be believed until tasted


*cue circus music*

Freakishly delicious!

Ok. gone overboard.

Lets just go with a plain old drum roll


Pumpkin White Chocolate Creme Brulee.

I know, awesome...right?

2 cups heavy cream
2/3 cup 2% milk
2/3 cup brown sugar
7 egg yolks
1/2 cup pumpkin puree
1/3 cup white chocolate chips
nutmeg- pinch
Boiling water.

heat oven to 300 degrees f

Mix the cream. milk and spices in a saucepan, put on the stove and turn on heat

Meanwhile in a large bowl, mix the yolks and the sugar. Personally, I toss the whites. you can save them for merengue or a healthy omelet, but if you aren't planning anything else, just chuck em, or give them to the dog.

When the cream starts to get fish eye sized bubbles around the edges, remove from the heat, and stir in the white choc chips. When they are melted, pour a very small amount of the cream mixture into the eggs and quickly stir to temper the eggs. Then dump the whole mess in and stir. When it is good and mixed, add the pumpkin and stir some more like the mixin' machine that you are.

Pour the custard into ramekins. depending on the size of your ramekins this could be anything from 1/2 cup to 2 cups. That is fine. Fill your ramekins and put them in a cake pan. Pour boiling water into the pan until it reaches 1/2 way up the sides of your ramekins. Note. your ramekins are in the water, you are NOT putting water into the ramekins.

Put it in the oven for 45 to 60 minutes,until they are mostly set, but a little wobbly in the middle. Like a belly dancer!

remove from the oven and....

chill for a few hours. ..

You and the dessert.


Now comes the fun part.

Get out your torch


Put 1 t of sugar on the top of each dessert and caramelize and burn with a torch, or put under the broiler for a few minutes.

Serve Immediately.

And eat! Eat I tell you!!!!!

Sunday, November 14, 2010


I love coming across something I have never cooked before. The other day, I was at the Butcher's shop and they had turkey thighs on special. I bought a pair of them and brought them home. I have of course cooked thighs before, but they are generally attached to the rest of the bird.

I figured I knew what paired well with turkey, so I would adapt that into my dish. So, Ladies and Gentlemen, I present to you...

Braised turkey thighs with cranberries and yams.

This was very simple to make- I hope you will give it a try!
Olive oil
turkey thighs
1/4 cup dried cranberries
1/2 onion diced
1 yam, peeled and cut into 2cm cubes.
4 strips of bacon- roughly chopped.
some red wine.

Heat oven to 375

Heat a few T's of olive oil in a pan.

While the oil is heating, rinse your thighs and pat then dry with a paper towel. ( I mean the turkey, If youre headed for the shower right now, you may have misunderstood).

Sear both sides of the thighs. I know this is a method usually employed for osso buco. roasts, and other meats without skin. but I find that browning the skin a bit at the beginning really works well, so please indulge me.

Remove the thighs from the pan (I usually put them in the overturned lid of my pan. so I can just tip them in afterwards) and add the bacon and onions. Cook for about 5 minutes and then add the yams. Cook for 5 more minutes.

Add your red wine to deglaze, and then toss in those cranberries. Put the turkey thighs back into the pan, and put on the lid.

Put it in the oven and let cook for about 1.5 hours.

Take out and enjoy!

Not an hour and a half is a long time to wait for some people between prep and eating, especially with the heavenly smells emanating from the oven.

So I whipped up some of these beauties. I am basically trying to copt the wontons I used to Love at Azia on Nicollet Ave,

Cranberry cream cheese wontons.

1/2 cup cream cheese, softened.
2t thinly sliced green onions.
1/4 cup dried cranberries
wonton wrappers (find them in the produce section. or make your own, whatevs. I don't care)

Put the cranberries in a bowl and cover them with boiling water- wait 5 minutes
Drain the cranberries and chop them
Mix with the cream cheese and onions.

put 1/2 to 1 teaspoon of the cream cheese mixture into a wonton wrapper, just off center. Wet your finger with the water to moisten the edge of the wonton wrapper, and fold into a large triangle. Fold the points in across so they overlap.

There are lots of ways to fold wontons , This is just one. Find a way that you like, and do that if you want. I think that this is the best way to fold cheese wontons, but not meat wontons. We'll go there some other time.

Heat your oil in a wok. To find out if the oil is hot enough, put the handle end of a wooden spoon into the oil. If there are bubbles, then your oil is hot enough.

Fry them in batches. let drain on a cooling rack- NOT on paper towels.

These will not last long

Alternately. Omit the onions, and add a dash of cinnamon for a christmassy cocktail party treat!

Happy cooking!

Wednesday, November 10, 2010

Bacon Brussels Sprouts.

Brussels sprouts are good for you. But, not the way I make them.

I have never really loved brussels sprouts. They have the potential to smell like cauliflower with a little "number one." thrown in for some extra nastiness. But, I cannot deny that they are good for me. They are full of wonderful vitamins and minerals! Yum.

Lochlan basically gagged when he ate one of these...a child who hates brussels sprouts?! How novel! I used to hate them as well, but enjoy them on occasion now.

This is a pretty simple recipe, and the best part is that there is bacon! You will only use a few strips so you will have to find a way to use the rest of the package. I made BLT's to go along with the Bacon Brussels Sprouts. It was Bacon-palooza over here!

Bacon Brussels Sprouts

5 strips of bacon, cut into pieces
1/2 onion ( red, white, or yellow) sliced thinly
Red wine
Balsamic vinegar
1/2 cup of water
2 handfulls of brussels sprouts

...and yes, that is a baby photobomb

Heat a dutch oven or another pot( that has a lid) on the stove.

Put the bacon and the onion in the pan and cool until the bacon is crispy and the onions are nice and translucent and beginning to caramelize (about 10 minutes.) Pour in about 1/2 cup of wine to deglaze the pan, scraping the browned buts off of the bottom of the pan. Throw in a splash of balsamic vinegar, and put in some salt and pepper. Stir. Add the Brussels sprouts and the water. Put the lid on and let everything cook for about 10 minutes. Stir occasionally, and be sure to test some of the bacon...quality control purposes of course. When the brussels sprouts are tender open the lid and let any extra juices reduce.

Put them on your plate and eat them now.

Saturday, October 23, 2010

Pumpkin Pizza!

October is my favorite month of the year; cool weather, falling leaves, and of course pumpkins! I generally try to put pumpkin into anything I can whether it be cookies, scones, soup or ravioli, this year I tried out pumpkin pizza, and it was amazing. Now, it was a lot of work. It wasn't difficult, but it just took long time to prepare all of the individual elements, but I assure you, it will one of the most delicious things you have ever eaten.. I'm serious!

Pumpkin Pizza

Spread a layer of pumpkin puree on your pizza crust. Top with caramelized onions, shredded pork, and a bit of mild Cheese ( like Lappi) Bake in 425 degree oven until crust is browned and cheese is melted.

Sounds easy enough right? Here is how to prepare the individual ingredients.


The first thing that you need to prepare is the pork. I went to Maltese and got a shoulder roast. I threw that beast into the slow cooker with some with a mortar and pestle ground olive oil and garlic, and let it cook.

I always am impatient when it comes to using the slow cooker, because I want it done now dammit! I tried to shred the meat after a few hours and it was still tough..I actually got a blister on my hand from pulling pork... haahaa
I let it cook a total of about 7 hours. If you could do this overnight that would be ideal as well.

Pumpkin puree

Cut a pumpkin in half
scoop out the seeds
bake for about 45 min in a 400 degree oven
scoop out flesh and puree

Pizza dough

Of course you can but a pre-made or refrigerated shell at the grocery store, but making your own is really really easy and it tastes better. And if you are going through all the trouble for the rest of this recipe, then not making your own pizza crust is just downright lazy- you're going to ruin everything!

Mix 1 packet of yeast with 1 cup of warm water and 1T of honey. mix and let sit for about 5 minutes.
Throw on a pinch of salt and gradually add flour until you have added about 3 cups- dump the whole mess on the counter and knead it. At this point you can add some herbs to the dough- it adds flavor and is pretty.

I use this bunch of dried herbs I have hanging in my kitchen. It kinds gets in the way, and it drops herbs all over the countertops, so if you are a neat freak storing herbs this way is not for you. And yes that is a sock on the countertop.

After you knead the dough for 5 minutes, put it in a bowl, coat with some olive oil, and cover the bowl with a clean towel.. let sit in a warm place.

Once it has risen punch it down and let it rise again... wow- this is starting to sound like a bad punk rock song.
Find the biggest pizza pan, jelly roll pan, or cookie sheet you own and spread the dough, building it up about 1 inch at the edges. poke holes in it with a fork.

The crust needs longer to cook than the toppings, so bake the empty crust at 425 for about 10 minutes
take it out of the oven and assemble.

As you an see I sectioned off my crust. I figured I would be realistic, and realize that my 4 year old was not going to want to eat this. He got plain cheese with traditional marinara sauce- right from the jar...a very fancy imported brand called Ragu.

Caramelized onions.

thinly slice 3 onions.
melt a knob of butter in a pot on LOW heat- When melted add the onions. Cook very slowly until golden..this should take about 1.2 hour to 45 minutes. Do not try to cook them faster, you will just screw everything up!

In the end this pizza was delicious! I will omit the roasted red peppers when I do this again. It might be nice with some dried fruit like apricots or cranberries

Tuesday, September 21, 2010

Plum Clafoutis

This time of year the local farmers market has baskets brimming with tiny marble sized plums. These purple beauties always catch my eye...they're so miniature and cute, I just have to buy them! The problem is what to do with my impulse purchase. Last year I found a recipe for plum was a total flop, my fault completely. So, I knew that this year I wanted to try it again.. a non-floppy one of course. So, I did what I do best....Cook without a recipe...kinda silly for me to write out recipes for you when I hate to follow them myself. Just a guideline (I STILL don't color inside the lines.)

Anyhow, heres the recipe and some pics

I know it kinda looks like pizza, but it isn't.

Non-crappy Plum Clafoutis

Knob of butter
2 eggs
1 cup of milk
1/3 cup of cream
1/4 cup cornstarch
1/2 cup of sugar
Plums- as many as you need to cover the bottom of your pan in a single layer

Heat oven to 400

wash, half and de-stone plums

In a cast-iron pan, melt the butter Throw in the plums and let them cook for a few minutes. remove from heat.

In a large bowl mix your milk, cream and cornstarch. Stir. Add eggs and sugar. Stir some more. Pour the whole mess over the buttery plums.

put in the oven for 25-30 minutes.

Drink some coffee and check your email....


Breakfast is ready.
Take it out of the oven and let it sit for a few minutes.

Scoop some into a bowl or onto a plate and enjoy!

Friday, September 10, 2010


"What do I do with all this friggin' zucchini," is a question you may have asked yourself.. perhaps not...maybe you don't even know what a zucchini looks like! In late summer, these squashy behemoths are popping up everywhere and people have to come up with creative ways to get rid of it all! Personally, I love the stuff. I saute them with S and P in a little olive oil, or pop slices straight on the grill- But like I said- there is a ton of it... you need to find new ways to cook it. Here is one of my favourites.

Also, making his Blog debut, is Felix! He didn't help cook, or even eat. But, instead, he helped demonstrate how monster the Zucchini are.

Wicked awesome zucchini cake

1/2 cup butter
1-1/2 cup chocolate chips
1t vanilla
3 eggs
2 cups flour
1t baking soda
1t baking powder
1t salt
1 cup brown sugar
2 1/2 cups grated zucchini (leave the skin on)

Put the stick of butter, and 1/2 cup of the chocolate chips into a bowl and microwave for 1 minute (you can also do this on the stove.) Stir until the butter and chocolate chips are melted, and the mixture is nice and glossy. You may need to heat it a bit longer- do this in 15 second increments. Add the sugar, and mix until smooth. Add the vanilla and eggs. Mix.

In a separate bowl, mix together the flour, baking soda, baking powder and salt. Add to the butter mixture. Stir just until mixed. Add the zucchini and remaining cup of chocolate chips.

Spread into a greased 9 -inch cake pan, or my persona favourite, 4-4-inch round springforms.

Put into a 350 degree oven for 45 minutes (cake pan) or 35 (small springforms,) it is done when a toothpick comes out clean.

Flip on to a cooling rack, and let it cool off a bit!

This is great with fresh fruit! the topping I made was,

1 cup fresh strawberries
1 cup fresh blueberries
1T maple syrup

Cook on the stove until boiling, Let it cool for a few minutes, then serve on top of a slice of cake. You should probably put whipped cream on it too. Thats what I just ate......for breakfast.

Wednesday, September 1, 2010

Beer in the Rear Chicken

First thing, crack a can of beer. Take a big drink.

Liking the recipe so far? I thought so.

Now, once the can is about half way emptied press in a sprig of rosemary, and a few pieces of peeled garlic, and put it into the center of a dutch oven or roasting pan. I only had bottled beer, so I emptied an old can of coke, and poured the beer into it.

Rinse a fryer inside and out, pat dry with a paper towel.

Gently manoeuvre the can of beer into the cavity of the chicken without spilling any. Rub with salt and pepper.. This time around I decided to add a little bacon hat to the chicken, and because we have hundreds of apples around, I halved a few, and put them into the pan to mingle with the chicken juices.

Put into a 350 degree oven for about 90 minutes, or until the chicken is at least 160, basting the chicken at your leisure.

Remove from the oven and stand for a few minutes.

Now sometimes getting the can out of the chicken is tough. Personally, I pick the chicken up with tongs or oven mitts, invert it, and pour the beer out through the top of the chicken, into the roasting pan.

This last time since I had these lovely chickeny apples and bacon juices in the pan, I decided to make a gravy out of the whole mess. So I set the apples, juices, and beer to boiling and then added corn starch mixed with water. The apples really made this dish, they lent a really nice sweetness and fresh taste to the gravy.

I can of beer
I small fryer or roasting chicken
rosemary (or whichever herbs you have on hand)
2 strips of bacon
salt and pepper
a few cut up apples

This is one of my absolutely favorite things to cook- But seriously, poor chicken.

Guten appetit!

Monday, August 16, 2010


Usually meatloaf seems completely unappetizing, reminiscent of elementary school cafeterias, and crappy dorm food; but, tonight I was looking for something healthy to eat, and decided to give it a shot. Nothing I found online seemed quite what I was looking for, so I just went for it, and it turned out great.

Turkey meatloaf

preheat oven to 350

Olive Oil
1 onion chopped
3 cloves garlic, minced
2lbs ground turkey
1 cup bread crumbs
1 egg
1/4 c sundried tomatoes, chopped
1/4 c. kalamata olives, chopped.
a dash of Worcestershire sauce
salt and pepper

heat some olive oil in a pan and cook the onion and garlic in a pan. When they are translucent, remove from heat and place in a bowl.

Add all other ingredients. mix thouroughly and put into a loaf pan and bake for 60 minutes or until internal temp is 165 degrees

Cherry sauce

2 cups pitted cherries
3 t sugar
1/2 oz of whisky

cook in a saucepan until sugar is dissolved, and cherries are tender


mix 3 peeled, segmented, halved mandarine oranges, 1t fresh basil, 1/4 cup kalamata olives, and 1t olive oil.

serve over fresh arugala.

Gnocchi with Wild Boar

Lochlan is usually all superheroes and playforts; except when it comes to cooking, and one of his absolute favourites to help out with is gnocchi! I have looked through tons of gnocchi recipes, but I think with this classic italian dish simple is better. My gnocchi has only 3 ingredients. Potatoes, flour and salt.

This is terribly easy to make, but it is time consuming, and you will probably end up with quite a mess- regardless of whether you have a kid helping or not.

Put a few potatoes into the microwave to cook. No need to poke holes in the skins, the steam helps cook the potato faster.

Once they are cooked, remove them from the microwave and cut into 1/4ths. Let them cool a bit on the counter until you can handle them. They need to be very warm while you work them, or else your gnocchi will turn to gunk. Scoop the potatoes out of the skins and into a bowl. Sprinkle with salt.

Now this isn't an exact science, I generally use 1 potato per person, so your recipe will always differ depending on the size of the potatoes, and the amount you are cooking.

Break up the potato pieces with a pastry blender and dump the whole mess on to the counter. Add flour 1/2 cup at a time and start to knead just like bread. you will feel when your dough is ready. It will feel just like pizza dough. Light, yet will still hold together when you pinch it.

to test your gnocchi pick a marble sized piece off and drip into boiling water. If it disintegrates, you need more flour.

Break your dough into pieces, and roll into long "snakes." cut into 1 inch pieces, and roll with a fork. Set on a floured jelly roll pan.

To cook the gnocchi, drop into salted boiling water. They will float to the top when they are done, scoop them out with a slotted spoon, and place in a colander. Repeat with all gnocchi.

A plain marinara sauce, or browned butter sage sauce are wonderful with this. There are endless possibilities. I chose a spicy wild boar ragout.

I am fortunate that there are locally raised wild boar, which I can pick up at the local farmers market. For this recipe I chose some chops.

heat olive oil in a pan

Cut the boar into 1/4 inch cubed- yes, this seems daunting, but just do it :P

Cook in the pan until the outsides are browned about 4 minutes. remove from pan with a slotted spoon

to the pan, now add

1 onion chopped
3 carrots peeled and sliced
spicy italian salami slices, cut into small pieces
garlic minced

Combine these ingredients in the pan, cook until the onion is translucent.

Put the boar back into the pan

Pour red wine (about 1 cup) into deglaze the pan. after about 1 minute, add 1t tomato paste (get the stuff in the tube!)

Add 2c chicken, or veg broth. Bring to a boil then reduce heat, and put lid on the pan.

Cook for 20-90 minutes, depending on your timeline.

Serve gnocchi in a bowl, with wild boar ragout on the top. Shave some reggiano or peccorino on top and enjoy with a nice glass of red wine...or chocolate milk.

Wednesday, July 28, 2010

Raw Food Party

Raw food? Really? Okay, I will admit that I was skeptical. I love a hot simmering pot of soup on the stove, filling the house with its warm and enticing aromas. and I adore the moment when I get to open a dish braised in the oven, and finally getting to appreciate the melding together of flavors and tastes... and Summer BBQ- need I say more?

So, yeah. I was skeptical.

But, let me tell you, this was really, really cool.

We all went over to Dee's house and a cook named Helen Liba (we heard about her in the Walleye) came on over to give us all a raw food demo. She first peeled and spiralized some zucchini. It was fascinating to watch these pale green rivulets of "pasta" pour out of this machine. My first thought; I want one!

Once she had a huge bow full of the zucchini, she made the sauce.

Zucchini Marinara
2 large tomatoes
1 red pepper
1 cup of sun dried tomatoes- soaked for 2 hours in warm water, drained and chopped.
1/4 cup Extra virgin olive oil
2 cloves of garlic
3/4t sea salt
pinch of cayenne
Fresh basil and oregano
Put it all in a food processor and blend.

Pour the sauce over the raw pasta and let it sit for 15 minutes. the salt in the sauce will soften up the squash. Now let me tell will NOT fool anyone into thinking that this is spaghetti, though it is similar in texture. But, it is delicious, and on a hot summers day, I would say that this dish would be preferable over actual pasta.

While this was soaking, Helen whipped up an app for us. She had previously soaked, blended and dehydrated flax into sort of crackers (gluten free!) On top she put her Cashew mayo, which is wonderful and has probably a million uses then topped that with fresh veggies. It was a wonderful way to start a meal. Very light and flavorful.

Cashew Mayonnaise
1 cup cashews soaked for 8 hours; drained
1/4 cup water
1/4 cup lemon juice
2 doft dates; pitted
1t onion powder
1/2 t garlic powder
1t quality salt
dash of pepper
1/4 cup olive oil

But the Icing on the cake was the dessert. Seriously, you have never seen anything like this! Raw chocolate mousse! Had 10 other women not been there I would have eaten and licked the whole damn bowl!

It is with avocados- did you hear me?! Avocados! I LOVE avocado!

Chocolate Mousse

2 medium avocados
1 cup natural cane sucar (sucanat)
1t vanilla
1/4 t cinnamon
3/4 cup organic cocoa
3/4 cup water, with additional to thin as needed,

blend and serve with berries fruit or whatever your heart desires.

So of course, as per usual I had more wine than everyone else combined, but I had a great time because of the food. It is so great to learn so much about cooking and ingredient prep- even a new way of eating! I am pretty sure that I wont be switching my entire diet, but I look forward to incorporating everything I learned into my cooking.

If you're in t bay and want to contact helen, call her at 472-0514. You might be skeptical too, but I guarantee you wont regret it.

Sunday, July 25, 2010

Oregon Pinot Noir!

I received this bottle for my birthday, and was really looking forward to it. It reminded me of Kimmy, since she seems to have a thing for Oregon Pinot! I was really excited about the cork and everything, well it was my 2nd bottle of the night... Of course I was excited about everything!

Monday, July 12, 2010


So we have a massive rhubarb shrub in the yard. Seriously, this thing gets to be 8 feet tall in the summer. Right now it is a perfect height, with tender ruby colored stalks. Cousin Erika brought over a big basket of monster strawberries on my birthday, she had picked them only an hour before at Belluz Farm. If you have ever had a freshly piked strawberry, you will know how delicious they are. They come in all shapes and sizes, some are round, oval, pointy but none bigger than a half dollar. Take a bite and your fingers and mouth are stained bright berry red, by the sweetest and most delicious fruit the season has to offer...and that is the secret.. they are in season! These aren't the supermarket freaks, with all of the taste bred out of them so they would ship better, and who knows where these flavorless fruits originated anyways. The difference between fresh, local and seasonal vs year round grocery store fruit is like night and day.

I never even really liked strawberries. It's because I never had a real one before.

So with all of these delicious fruit what is a girl to do? The strawberries cant sit on a shelf for a week, you have about a day until they start to get soft. So I figured that the perfect solution would be a pie of course!

The problem is that I am a terrible pie maker. They are generally about as good as my cakes, which up until last week i hadn't succeeded in. But, I figured that since I managed to make that red velvet, I would give this another shot as well.

The main problem when it comes to pie is, of course, the crust. Im awful at it. Usually ill go grab one of those Pillsbury refrigerated shells, and were on our way! But since this pie was on a whim, I didn't have one on hand. But I followed a basic recipe, and had success!

The crust is the hard part, but not the fun part! the fun part is the pie filling!

I mixed 1 cup rhubarb, 3 cups berries, 1/2 cup sugar, 1/4 cup corn starch, and a pinch of cinnamon.... well a few pinches.

After i poured it into the pie shell I put a few pats of butter on top, put on the top crust, did and egg wash, and voila! It was an ugly pie, but thats not really the point.

It was delicious!

Saturday, July 10, 2010

Goat Cheese!

So Chris got me that goat cheese making set for Xmas and I had yet to use it...Probably because goats milk is hard to find here. Today and I was at safeway, there it was!

So I poured the milk into a pot and added a teaspoon of citric acid, dissolved in 1/4 cup of water, and of course a few pinches of salt. I mixed the whole mess up and heated it to 180 degrees. Now the directions said that I should take it off the heat when it started to see coagulation, but it wasn't really happening. After at about 5 minutes being at 185 or so, I removed it from the heat for 15 minutes. After a few minutes of sitting it finally started to separate...And, yes, I sat there and watched the magic the entire time.

So once it was separated I poured the mixture through a cheese cloth. I was supposed to wait 15 minutes and then transfer to the cheese molds. After 45 minutes, it still wasn't drained so I picked up the cheese cloth and squeezed... and that was good enough for me. I am impatient and I wanted to eat my damn cheese! So it is not as firm as goat cheese that you get in the store, but more the consistency of thick greek yogurt. Perfect for dunking.

It didn't turn out exactly how I envisioned, but luckily it was still delicious!


Monday, July 5, 2010

Canada Day/4th of July

It was a double holiday weekend, so we ended up doing a LOT of eating this weekend. In honor of Canada Day, I tried making my first ever red velvet cake, and it turned out spectacularly! I served it up with some berries and rhubarb from the garden. It was delicious! I got the recipe from a cookbook Gramma Iris gave me.

I cup butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 t unsweetened cocoa powder
2 1/4 cups flour
1/2 t salt
1t vanilla

heat oven to 350 and grease 2 round cake pans. Mix butter, sugar and eggs. Then add remaining ingredients. Pour into pans and bake for 25-30 minutes

3 t flour
1 cup milk
1 cup powdered sugar (I used 2)
1 cup butter, softened
1t vanilla

cook flour and milk in a saucepan until it boils and thickens.remove from heat and let cool. add cooled mixture to butter, sugar and vanilla- frost and assemble cake.

Well there you have it. Easy as pie...or, cake

Monday, June 28, 2010

First Post

Can brothers and sisters ever agree about anything? In my family, yes- and the things that we agree upon...well food of course! As different as we all are, we each share an voracious passion for cooking and of course eating. Scattered across North America, we are each as different from each other as can be, but we always share with each other new recipes, restaurants, culinary successes as well as flops. And that my friend, is the purpose of this blog, to share with those of you who have the same curiosity and appetite for food and life as we. Come follow us as we cook, eat and most likely have a few drinks!