Despite having a record breaking season and the number one offense in the NFL, The Broncos just couldn't close the deal on the big game. In fact, judging by the way they played, they saved their worst game of the season for the Super Bowl. How disappointing for the millions of fans and Denver, but Broncos fans aren't fickle, so we are still proud of them. Today's a new day and we're all over it and looking forward to the next season. In other exciting news, today is my 3rd blog anniversary! Wow. I cannot believe it's been three years since I published my first post. I had no plan, no direction, I thought of a name, wrote about what I loved; coffee, and pressed "publish." I remember taking a long time to decide whether I wanted do this. I didn't want to start something I couldn't commit to and I didn't have much time to devote to it. However, after months of not having a proper grown up conversation, and finding that I couldn't hold a pen let alone formulate a sentence to write, I decided I had to start this just for my sanity. At that point, I wasn't concerned if anybody was reading my ramblings; I was just enjoying the thrill of writing again. Life in general and time constraints ... continue reading...
Fig, Brie and Caramelised Onion Focaccia
The very first time I had this particular combination focaccia was at Whole Foods in Boulder when I was running errands one day. The Whole Foods on Pearl St in Boulder is a thing of beauty. It is one of their bigger stores with a huge food court and bakery. Shopping at this store, you are inevitably going to get hungry and want to nibble on something; it's impossible to resist. There is every kind of food stall in their food court and you can get disoriented going round and round because of your inability to decide between pizza, sushi, Indian, Mexican and so on. My choice was made a little easier because I just wanted a snack and as I wandered around the food court, I found myself at the bakery. Whole Foods' bakery is pretty awesome, just incase you haven't tried them before. For a grocery chain bakery, they do a great job cranking out artisanal breads that are free of the undesired preservatives and conditioners. Right as I was walking up to see what they had as a snack type bite, the guy behind the bakery counter was putting out a tray of this Fig, Brie and Caramelised Onion Focaccia. At the time I had no clue what was on it, only that it looked amazing, all ooey and gooey. ... continue reading...
Roasted Parsnip Cake
So, this cake lasted a day at the house. It got a much better reception than I anticipated, and though I'm still trying to be gluten free, I did try a nibble. Then again, I shouldn't be surprised it all vanished, it's cake. And not just a cake, one with warm spices, sweet, roasted parsnips and a dusting of powdered sugar. All season, I've been wanting to use parsnips in some way other than roasting them and gobbling them up. They are so good roasted that this cake almost didn't get made because I couldn't keep my fingers out of the pan. I really should have bought quite a few more but hindsight is 20/20; next time. I've noticed that my store has really mega parsnips, and I read somewhere once that parsnips can be quite tough when they're big. They have a tough core in the middle that is chewy and fibrous. This is one of the reasons that parsnips have made such a late appearance in my kitchen. I didn't want to pay $2 a pound and then throw away half of them. Last week, finally, they had some medium sized parsnips and I jumped on them so I could make this cake. I still removed the core even though the parsnips were pretty tender, and I recommend it because even after roasting, ... continue reading...
Curried Brussels Sprouts
Winter time in Colorado doesn't offer much in the way of seasonal and local eating. The fields are bare, recovering from the last growing season and getting ready for spring. In many areas, a layer of soft, fluffy snow covers the fields helping the soil hydrate and offering protection from the strong winds that plague the plains. Unless you absolutely adore pumpkins and winter squash, it's slim pickings out at the farms! My local farm sources greens, green house tomatoes, cucumbers, free range eggs and meat from farms nearby, so they strive to offer a nice selection. But still, it's hard to live on winter squash and potatoes alone. Eventually, we do have to resort to the local shops to jazz up our supper time and succumb to California and South America grown produce; not very local but I can't eat winter squash everyday. Though, I've been making my Roasted Butternut Squash and Sweet Potato Salad almost every week these days. It is a nice change to eat leafy greens and enjoy the fresh burst of flavour from the pomegranate arils. The temperate climes are still feeding us well and keeping our produce fridges well stocked. We have plenty of greens, broccoli, cauliflower, cabbages ... continue reading...
Blood Orange and Ricotta Tart
It is a good day to be in Denver!! We had an awesome weekend with our football team, the Denver Broncos, heading to the Super Bowl! I am sure everyone around the world knows about the Super Bowl now. They may not be familiar with the teams, but this year, our team made it! My husband and I have been Broncos fans for a long time now and to see our team make it this year to the big game is extra sweet for us. All in all, it was a fantastic weekend. We had a lovely dinner party we attended on Saturday night where we enjoyed wonderful Algerian food and fabulous company, slept in on a lazy Sunday and then settled in to enjoy a great game with a winning result for us. Denver is on a high and our legalised marijuana has nothing to do with it! I had originally scheduled this post for later on this month, but since Denver is seeing orange, it just seemed appropriate (Broncos colours are orange and blue) The whole city is pretty much orange, so I thought what better way to pay tribute than to post this Blood Orange and Ricotta Tart :) I took this tart to our dinner party on Saturday night and I guess everyone liked it; there was only a little bit left. I tried a smidgen, mainly just ... continue reading...
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