Hello, web friends! It’s been a while. I’ve decided to stop apologizing for my long absences since they’re just my reality right now, but it’s always good to be back. Today’s post is a bittersweet one for me, because I’ve got a great new recipe to share, but it also marks the end of my participation in a special baking club. (more…)
I can’t believe it’s already SRC time again – this past month just FLEW! Kevin and I have been spending the vast majority of each weekend lately out at open houses, and man oh man, it really eats up our time! It’s certainly fun, but also makes it feel like we no longer have real weekends. All worth the cause though, right?! That’s what I keep telling myself. Now let’s get down to business, shall we? It’s SRC time! (more…)
My experience with panettone is limited. I remember once a couple of years ago, my parents bought a loaf in the North End during a holiday sale, and left it sitting around their house for weeks. Me being myself with a serious inquisitive side when it comes to food, I unpacked it and tried a few bites – didn’t want it to go to waste! I was surprised to find I loved it, and promptly devoured it over the next couple of days. I don’t even like candied fruit rinds, so I never expected to like it, but something about the lighter-than-air texture was so appealing and impossible to resist. Since then, I hadn’t tried panettone again, until this year. (more…)
One thing I am grateful for is to live with someone who has a great creative mind when talking about food. I would not have guessed when I started dating Kevin that he would be the muse to my baking. Since I started my new job with much longer days, he’s been making dinner for us pretty much every evening, and I’m always pleasantly surprised at what I come home to eat! A lot of the times when I’m in the kitchen baking I have a plan and a recipe and I’m armed and ready, but there are times when I need an idea or some inspiration, and he comes to the rescue. It’s a pretty great quality, and pretty useful too – you have him to thank for these incredible pancakes! (more…)
This past weekend was my birthday, which of course meant celebrating with lots of food. Saturday was the big day, so Kevin and I started the day with brunch at Aquitaine in the South End, and then went to dinner with my family at Citizen Public House that evening. We had tickets to the Umass vs. UVM Frozen Fenway game in the afternoon (Go Umass!), so Citizen Public House was a perfect location for a birthday dinner, and certainly didn’t disappoint. (Review coming sometime soon!) Come Sunday, I was still feeling in the birthday spirit, but didn’t think anyone’s wallet would look kindly on another meal out, so I decided to make something fun at home. (more…)
A couple of weeks ago, I came across a recipe for zucchini pancakes – not the thin, crispy, savory kind, but breakfast pancakes! And these were not your average pancakes, but zucchini pancakes claiming to be “zucchini bread in pancake form.” Well you can imagine my delight, because zucchini bread is already one of my favorite quick breaks, but pan-fried and smothered with maple syrup? Yes, please! I went to the SOWA market in Boston’s South End last weekend and picked up an assortment of fresh produce, including two small zucchini just for this occasion. So on Monday morning after trekking back from the gym, I whipped up some of these pancakes with a bit of added flair, and we ate!
I’m still playing a bit of catch-up here with blog posts, so these waffles are from a few weeks back, but I can still remember how delicious they were! My Weekend Boyfriend (also more commonly known as Kevin – he finally has a name!) was here, and we wanted something yummy for breakfast but didn’t want to go out. Towards the end of last summer, I picked a quart of raspberries from my Grandfather’s garden and froze them, so I still had some of those left over, and decided to use those in the waffles. Kevin, notorious for his outrageous sweet tooth, requested chocolate in the waffles too, so chocolate it was! We added white and dark chocolate chips both in the batter and on top, and made a simple butter maple syrup that we drizzled over them — SO GOOD! The recipe I used was for fluffy whole wheat waffles — a little bit of fiber and health to offset the copious amounts of butter and sugar we also used