Baked Goat Cheese and Roasted Cherry Tomato Salad

June 5, 2011
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I take a rather utilitarian attitude towards many things in life – I don’t keep mementos and souvenirs, and generally (there are a few particular exceptions like a family heirloom quilt my great grandmother made for example) only keep something around if it serves a purpose or has a defined use.  I really don’t like […]


Gluten Free Ratio Rally: Pâte à Choux, Gougères

June 1, 2011
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Pâte à choux (pronounced paht – ah – shoo) and I became good friends this month.  And by friends, I mean frenemies – you know, I told the batter how much I loved it hoping it would be kind in return and result in gorgeously puffed gougères (yeah I’m a bit of a superstitious cook), […]


Tomato & Chevre Crostini

May 9, 2011
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I grew up in a small town.  When I was in high school, I think most of my social activities out with friends included some conversation along the lines of “There’s nothing to do in this town, I’m so freaking tired of the same old same old!”  Wow how short sighted we were back then, […]


The Essentials of Guacamole

May 1, 2011
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My baby sister is growing up!  It’s really hard not to think of her as a cute little kid, she’s always been my baby sister.  We’re five years apart you see, and while that isn’t such a difference now, it really was a lot when we were young.  She may have had her antics that […]


Fried Zucchini Blossoms

April 25, 2011
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I was never a picky eater when I was young.  My parents never had a problem with me not joining the “clean plate club” for dinner – meat, veggies, fruit, dairy, never ever an issue. Well, almost – I couldn’t stand mayonnaise, ketchup, or cooked carrots.  The mayonnaise I’ve gotten over now that I learned […]


Vegetarian Southwest Chickpea Salad

April 11, 2011
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Lately we’ve been eating several salads for lunch and/or dinners – not ones that are just lettuce on a plate with a bit of dressing, but with every vegetable we can find – often good for those “clean out your fridge” meals. I particularly like using beans in salads, because it keeps the meal filling and adds a bit more of a weighty feel to the dish. This particular one took advantage of the last of our chipotle peppers and our newfound southwest herb rub, made into a simple sour cream based dressing. Simple and easy, and best of all no cooking required.