We’ve flown south to introduce Hallie to her extended family. I could do without the whole traveling-with-a-baby-thing but there’s nothing better than seeing Hal with her family. In other news, I’ve been working on a fun little download for Mother’s Day with Foodie—20 brunch recipes. It’s filled with recipes you’ve seen around here before but packaged in an easy to use app. Download for free and whip up something sweet for your momma! Read more
If I had to choose one cuisine to eat for the rest of my life, minus breakfast, I’d choose Mexican food. Though, my version might fall closer to Tex-Mex (Mexican food Texas style). By the way, have I ever told you about how we do one massive grocery trip every 3-4 weeks? Read more
Most quick-bread, muffin, and batter recipes advise stirring together dry ingredients (flour) and wet ingredients until “just combined”. That’s a loaded phrase that shouldn’t be overlooked. Overmixing can yield a tough, dense crumb. The more you work the flour, the more the gluten develops. Reserve that method for yeasted breads. Fight your intuition, and stir until just combined, borderline undermixed.
Did you make that frittata in your cast iron skillet, and now you’re wondering how to clean it without pulling out the soap that you know you shouldn’t use? Skip the soap and give your skillet a facial. Sprinkle liberally with kosher salt and scrub with a wet paper towel. Repeat until clean. Lightly rub with oil afterwards.
I’m calling my Easter eggs frittata eggs this year. Hallie isn’t wise enough to know these eggs should be boiled, dyed, and decorated. And I’m fine with that. They’re actually quite beautiful just as they are. Read more