panzanella salad with crispy parmesan

The salad so nice, I made it twice! Twice in the same week, that is. It’s amazingly simple, and perfect for summertime when you don’t want to turn on the oven very often, and when a big bowl full of ripe tomatoes, fresh basil and good crusty bread soaked in vinaigrette is all you’d want to eat.

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summertime fried egg sandwich

What do you think of when you think of summertime?

When we were kids, summers to me and my sisters meant going to California to visit our dad, stepmom and stepsister. They lived in the southern California desert at the time, so summer days there could reach temperatures of 110 and above, easy. Not the nicest weather, but we had fun anyway. Sometimes during the day, we’d get lucky and our stepmom would take us to the waterpark in town while our dad was working. We didn’t venture outside much during the day though. Most of the time, we’d run outside at sundown to play hide and seek in the dark, rollerblade in circles on their concrete driveway, and occasionally we’d all go to the movies.

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Happy 237th Birthday, America!

It’s the 4th of July, and what better way to celebrate than with food? Holidays + food = ‘Merica! If you need a salad to offset all the grilled meat you’re sure to ingest, this quick and tasty Brussels Sprout Salad with Radish + Feta should fit the bill nicely. It’s chock-full of fresh brussels sprouts, spicy radishes, crunchy pistachios, salty and creamy feta, and … Continue reading Happy 237th Birthday, America!

firecracker macarons!

Happy birthday, America! I made you some macarons. I hope you like them!

IMG_1121Is there any dessert more trying to a baker’s patience than the elusive French macaron? I’ve made them about 8 times in the past 3 years to varying degrees of success. This recipe comes from the always lovely Tartelette, a recipe that I’ve used a few times and decided to come back to for this 4th of July treat. I’ve tried other recipes, and while some of them have worked beautifully, others have been a sad disappointment. I find myself glued to the glass door of my oven while these little beauties are baking, holding my breath until I see the first signs of feet forming (“pieds“, if you want to be fancy, the little ruffly/bubbly edges at the bottom). The first time I made these and got feet to form, I literally jumped up and down in my kitchen, ┬áno joke.

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