Ina Garten rocks our socks. She spends her life between Manhattan and the Hamptons, she’s hanging out with Jeffrey and friends for lunch, her food always looks amazing. How can you not want to be her best friend? Many folks know her as Barefoot Contessa, but from time to time, we like to just refer to her as Ina. Do we know her like that? Of course not! It’s just something about her way of relating to you each time you see her brown bobbed head on TV that makes you feel like you know her. We would like to adopt her into our family. Or maybe she will take us under her wing and invite us out for sour cream coffee cake and whipped hot chocolate. We can dream! In the meantime, we can give a few of her tried and true recipes a whirl and hope she’d approve.
We’re a tad frazzled with this month’s 24, 24, 24, but we hope our vision comes together for you in the end! When Foodbuzz sent out a call for entries, we submitted our proposal just a couple of hours later. The idea was buzzing in our heads, and we knew it’d be so fun to complete. Unfortunately, we weren’t chosen. Boo. But one week later, we received word of a last minute cancellation, which meant there was room for us to squeeze in. Yay! We really love hosting these types of events for our friends, so needless to say, this was a great way to roll into the upcoming weekend. And then it hit us! We had a lot of planning to do–planning that we clearly had not been prepared to do. So we went back to square one and started to re-brainstorm from where we’d left off following the proposal. From there, it was nothing but a blast!
We know you have a signature dish that makes everybody go crazy. Or you make something following the usual recipe, and the one day you do something different–add your own touch, if you will–people are asking what you did that time around. There are so many ways to give food your own zap. We all do it. That’s why only Grandma So-and-So can make the potato salad at the family reunion picnic.
At Thanksgiving, no one takes the yams from Uncle Whoever. He’s the only one that makes them just right. If you want to avoid the wrath of greedy family members, please don’t give the Easter ham to anybody except Cousin What’s-Her-Name. Only she knows what she’s doing. You know what we’re talking about.
What are they doing to make those dishes so good?
Well, that’s their secret to the grave. You’ll probably never find out, and maybe that’s OK. If we had the in’s and out’s of everyone’s recipes, they wouldn’t be unique anymore. Maybe the best part of eating that signature dish is knowing that you’ll never have a clue what’s in it. The mystery makes each bite so good.
We test drove some cookies, making a couple of interesting decisions along the way. A little of this, a bit of that. Making sure to incorporate distinct and noteworthy aspects to each recipe. We’re still experimenting, but we think we’re onto something. Don’t hate us for being vague. We just wanted to show you a few of the things we’ve been working on for a special project, but we do have to keep our DD touch secret for now! And we won’t hate it if you do the same.
It’s true: we love watching The Food Network just as much as the next foodie. You’re flipping through the channels, and next think you know Tyler Florence is making crab cakes. Omg, they look so good! What kind of spices does he use? Does he bake or fry? We gotta know! Mainly, so when we make them ourselves (which will probably happen that same night), and so we can add our own Duo specialness to them (no offense Tyler–sure yours are bangin’ though). Who doesn’t like watching Paula add a stick of butter to everything? Or see Ina bust out her Kitchen Aid? That’s all well and good, but there’s really only one reason to watch these personalities for us–the food! If you’re not going to cook it, what’s the point? And watching Food Network just gets us so excited to cook whatever it is they’re cookin’ on the TV. It’s only a matter of time before seeing all the fresh, savory, beautiful foods sizzle, pop, and shine before the television is clicked off and the cooking apron is tied on. That’s right. We use aprons, and they’re monogrammed too.