I learned a valuable lesson over this past week while I was sick. It’s nothing virtuous or useful, some knowledge or skill that will benefit me in the future. Humanity as a whole will remain unchanged by this personal realization and the world will continue spinning just as it had before I contracted a stomach virus. Really, the only people it affects are those closest to me and they are already well aware of it. Wondering exactly what I discovered about myself during the course of this brief illness?
March 26, 2011
March 17, 2011
March 14, 2011
In this case, Ceviche de Pescado y Vieira.
Pronounced “Seh-vee-chay day pehs-cah-doe ee vee-ae-rah.”
Translates to “Fish and Scallop Ceviche.”
Commonly known as “Really Freakin’ Delicious.”
March 11, 2011
If you’re like me, your immediate reaction to the idea of sour cream as an ingredient in cookies was “Ooooooh!” Correct? If it wasn’t, I highly recommend that you stop and seriously consider this idea. You hear about yogurt in cookies, mascarpone in cookies, and—to toot my own horn—ricotta in cookies, but how often do you hear about sour cream in cookies? Initially, it doesn’t seem like a combination that would work. Sour cream is, obviously, somewhat sour and cookies are definitely sweet—not exactly compatible, or so one would assume.
March 5, 2011
Do you see the delicious dish sitting above these words? It’s my extra-special, extra-yummy manner of ingratiating myself to you all, after letting this dear little blog sit idle for almost a week. This is a quick, easy, tasty sort of meal that can be served whenever you want—breakfast, lunch, dinner, or midnight snack. Although I wouldn’t advise it for a midnight snack, as the whole “savory-flavorful-rich-egg-dish” thing probably would end up giving you nightmares. So maybe just stick with breakfast, lunch, and dinner, mkay? Save your midnight snack for the Girl Scout cookies.