Cooking
14-inch pan, about two pounds of pecans, dark & rich caramel, a sprinkling of Japanese sea salt, and lots of milk chocolate.
I give you one big 'turtle'!
This is for my in-law's anniverary, today. The best part of making stuff like this? Someone else has to eat it!
We're cranking up the flavor for this month's Blog Party; it's time to Spice it Up!
Hope to see you there.
- His & Hers
A sign of true love: for Valentine's day, we made dinner for each other. Matt made a ton of sushi for me. And for him, it was a recipe from Food & Wine. A balsamic & rosemary steak, with puffy potatoes. We're cranking up the flavor...
- Chorizo & Chickpea Soup
Can't recall where this came from; but apparently, it was good. Substantial & filling. Simple, because that's the current cooking plan. This is my bi-monthly addition to Deb's Souper Sundays! We're cranking up the flavor for this...
- Creepy Cookies
I think I forgot to share these, back in October. I hate spiders. I mean, I freeze when I see one, and holler for the resident arachnid killer. And I have to say, making these cookies gave me the willies. Forming the cookies wasn't so bad, but once...
- These Tarts Are Fair Game Trade
I always have good intentions, when it comes to blog events. I truly want to join in, but I rarely seem to find the time. Or, Alex gets sick, so I get sick, which means...I live off ready-made food, and don't touch the stove for a week. But not this...
- Shf#13: The Dark Side - Dark Chocolate Caramel
Shhh. Don't tell anyone. I'm gonna let you in on a secret. You know when I bake something with chocolate in it, I usually excuse myself with something like: "I substituted the dark chocolate for milk chocolate, because that's how Martin wants...
Cooking
Galapagos Turtle
14-inch pan, about two pounds of pecans, dark & rich caramel, a sprinkling of Japanese sea salt, and lots of milk chocolate.
I give you one big 'turtle'!
This is for my in-law's anniverary, today. The best part of making stuff like this? Someone else has to eat it!
We're cranking up the flavor for this month's Blog Party; it's time to Spice it Up!
Hope to see you there.
- His & Hers
A sign of true love: for Valentine's day, we made dinner for each other. Matt made a ton of sushi for me. And for him, it was a recipe from Food & Wine. A balsamic & rosemary steak, with puffy potatoes. We're cranking up the flavor...
- Chorizo & Chickpea Soup
Can't recall where this came from; but apparently, it was good. Substantial & filling. Simple, because that's the current cooking plan. This is my bi-monthly addition to Deb's Souper Sundays! We're cranking up the flavor for this...
- Creepy Cookies
I think I forgot to share these, back in October. I hate spiders. I mean, I freeze when I see one, and holler for the resident arachnid killer. And I have to say, making these cookies gave me the willies. Forming the cookies wasn't so bad, but once...
- These Tarts Are Fair Game Trade
I always have good intentions, when it comes to blog events. I truly want to join in, but I rarely seem to find the time. Or, Alex gets sick, so I get sick, which means...I live off ready-made food, and don't touch the stove for a week. But not this...
- Shf#13: The Dark Side - Dark Chocolate Caramel
Shhh. Don't tell anyone. I'm gonna let you in on a secret. You know when I bake something with chocolate in it, I usually excuse myself with something like: "I substituted the dark chocolate for milk chocolate, because that's how Martin wants...