The Best Things About My Late Summer

For the past week or two, when I walk to my bus stop I have felt the chill in the air.  Despite the fact the temperature is still getting into the 90s in the afternoon, that early morning chill is a brisk reminder that Summer is ending and fall is knocking on the door.  All of our summer vacation plans have come and gone, however we are still enjoying outdoor barbeques and long weekend walks in the sun. The time between summer’s official end... Read More

Other People’s Recipes

Oh hello holiday rush, how are you doing? Holiday Shopping…check! Holiday Cards Sent…check! Holiday Decorations…check! With all of the additional obligations that the holidays bring, it is hard for me to find time to be creative in the kitchen.  Thank goodness that I have access to the recipes of very talented cooks to sustain Ben and I throughout the week. Other Person’s Recipe #1  – Tomato and Feta Stuffed Chicken... Read More

Summer Break, Broken Computer

Hi There, It’s been awhile, hasn’t it?  I could wax on about being busy and not having time to blog.  But the main culprit of my absence was the star-crossed romance of these two lovers. It took awhile to fix my laptop, and then right when I got it back it broke again (a non-liquid related break the second time around!) But now, finally, we are back in business!  Here is a recap of what Ben and I did this summer while I was on my... Read More

My Growing Garden

After we moved to our new apartment, I was so excited to start utilizing the large yard space for my first ever vegetable garden. Last year we lived in a one bedroom apartment with a balcony that could barely fit my chive and basil plants.  Each week we spent upwards of 60 dollars at the farmers market getting farm fresh fruits and vegetables.  I loved supporting our local farmers and eating food that was sustainably produced, however, the cost... Read More

Inspired Kitchen

After my amazing dinner at Le Pigeon on a Friday night, I spent a very inspired Saturday evening in my own kitchen.  For the first course I made seared scallops served on a bed of elephant garlic scapes, bacon, shallots, and a splash of fresh squeezed grapefruit juice. The scallops were pretty rich so the following two courses were lighter, but still just as delicious. For the next course, I was inspired by the  stuffed tomatoes recipe in Heidi... Read More