Thursday, December 29, 2011


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I love to drink it.

I love to take pictures of it.

There's something about a coffee photo that evokes feelings of peace and calm.

Makes me think of lazy weekends, cozy breakfasts and long conversations.

These photos always remind me to slow down and enjoy the moment.

Monday, December 26, 2011

Roasted Garlic


A spoonful of roasted garlic-y goodness.

I took this picture over two years ago and I'm not sure why it never made it to the blog. Somehow it got filed away and I forgot about it, so I'm glad I found it.

I'm a little obsessed with roasted garlic and it's one of my go-to ingredients. Roasting it mellows out the flavor and it's great in almost anything that calls for garlic, especially in soups, sauces and dips. Roasting it is very easy-- it's as simple as drizzling olive oil over a whole bulb, wrapping it in foil, and letting it roast on either the grill or in the oven for 30 minutes. Here are a couple of my favorite ways to use it...


Tuesday, December 20, 2011


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Of all the pictures I've taken of desserts, this cookie dough one is by far my favorite.

Makes you want to take a big ol' bite, right?

So, in honor of my favorite "sweet" picture, here are a few of my favorite "sweet" posts from the past...

Sunday, December 18, 2011


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Christmas time is here.

This year I'll be traveling home to spend the holidays with my family. 

Christmas in Wyoming.

It's been a while and I'm looking forward to it.

However, instead of packing for the trip, I've been spending the day going through photos. It's so easy to get lost in them -- revisiting old favorites and discovering new ones.

Makes me feel all nostalgic, so I thought I'd share some them over the next week and half while I'm away. Some photos, some stories and some links to some of my favorite recipes posted on this site. Seems a fitting way to close out 2011.

In the meantime, I wish you and yours a very wonderful Christmas.


Saturday, December 17, 2011


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That's a funny word.

Yolks, yolks, yolks.

I was left with quite a few laying around after making green pea eggs and didn't want them to go to waste.

"When life gives you yolks make some egg salad."

Is that how the saying goes?

Anyway, a little mayo, some parsley and crispy bacon makes for nice egg salad.

Serve it open faced on toast with some baby arugula.

The end.

Sunday, December 4, 2011


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It's rainy and cold here in the Big D, which means it's perfect weather to stay inside and slow cook a hearty pasta sauce. I love any excuse to eat pasta.

Bolognese has been on my "To Dos" for a while and, for a long time, I thought it was some fancy Italian specialty full of mysterious and exotic ingredients. Then I learned that it's really just a humble meat sauce and, as it turns out, something that made many appearances at my family's table when I was a kid. The version my mom made growing up was a simple sauce with ground beef. The "Anderson Family Spaghetti Night" was a big deal so imagine if we had dressed it up and called it "The Anderson Family Bolognese Night"? We would have been the fanciest family in the neighborhood.

I recommend making this on a lazy Sunday when there's nothing to do except watch reruns of "Top Chef". Commercial breaks are the perfect opportunity to give the sauce a stir as it simmers on the stove.

Bolognese Sauce
Adapted from Gourmet October 2002
Serves 8

2 medium onions, finely chopped
2 medium carrots, finely chopped
1 leek, finely chopped
5 garlic cloves, finely chopped
1/4 cup olive oil
1 pound Italian sausage, casings removed
1 pound ground veal
6 ounce can tomato paste
1 cup whole milk
1 cup white wine
1 cup water
2 teaspoons fresh thyme

Cook the sausage and veal in a large pot over medium high heat until cooked through and browned. Remove from the heat and drain most of the fat from the pan. Lower the heat to medium, add in the olive oil and cook the onion, carrot, leek and garlic until the vegetables have softened. Return the meat to the pot and cook for a few minutes more.

Add the milk, wine and tomato paste to the pot and stir until combined. Add in the water and stir again. Reduce the heat and cover with a lid. Allow the sauce to simmer for around 3 hours. In the last 30 minutes add in the thyme and season with salt and pepper. Serve with pasta and garnish with fresh grated Parmesan cheese.


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