Just like homemade salad dressings, pesto has a million variations. We like to experiment with flavors based on what’s available at the time, and we always keep it fairly simple–nuts, a hard cheese, herbs, citrus and garlic. Pesto. At least, that’s how we do it. There’s no reason to stick with tradition when you can come up with fun twists on the original. There are a lot of good premade pestos on the market, and we’ve definitely made use of them. This time, it was worth the effort to make it. Actually, it’s always worth the effort if you have the ingredients on hand. Give it a go just one time, and you’ll see how easy and delicious it can be.
Continue reading “Never Just One Version”
How many ways can you use up a jar of “insert ingredient here”? There are a few tricks to the way we cook, and we’ve been revealing our methods for a while. Well, here’s one that always, always, always gets us thinking of new recipes. It’s called the “use it or lose it” method. If we’ve bought something for one purpose, and it’s still hanging around in the fridge or pantry, we will use it up to avoid tossing it. It’s a preparation permutation, if you will. That’s why you’re seeing a third sun dried tomato recipe around these here parts. First it was a dip, then there was a burger, and now we present la pasta!
Continue reading “Exhausting the Options”
We are the best guests you’ll ever want to have at a party. Why is that, you ask? Well, simply because we believe that walking through the door with a small gift is the least we can do for the organizer who will keep us fed and/or hydrated all night long. There are a lot of different ways to please your host. Depending on the occasion, walk in with a keg or a few bottles of Dom, and a smile will come to their face. Add a couple of platters of edible goodies, and they’ll thank you wholeheartedly. We know what it’s like to invite folks to your house, have them put their feet all over your couch, shovel down all the bacon wrapped dates, drink every Grey Goose Lemon Drop and then leave without so much as even saying “Well, it’s been fun.” It’s not cute! If you want to be a good friend, always come with something in hand. You’ll be guaranteed to receive more Evites than you can stand if you remember that one little thing. So to all of the hosts with the most out there…this one’s for you!
Continue reading “We’d Be Your Favorite Friends”
Netflix delivered to our doorstep a film called How to Cook Your Life. It revolves around a Zen teacher and chef, Edward Espe Brown. He teaches cooking combined with his Zen practices to show the spiritual and healing power of food and cooking. At one point, Brown talks about his first batches of biscuits that just never seemed to come out right. Nothing like the Pillsbury Grands he was used to as a child. But once he realized that he had to stop comparing his food to something dated and instead focus on the present, he finally found his biscuit of ‘today’. The best biscuit he’d ever made! Very relatable to us foodie folks when you’re talking specifically about things culinary. But also relevant to anyone trying to fashion themselves and their craft (whatever it is you do to enjoy this crazy thing called life) based on other things. This all sounds like kooky talk, but something about doing you and letting that be resonated with us. Just do you. Be the biscuit of today! And eat this biscuit while you’re at it.
Continue reading “Striving to be the Biscuits of Today?”