homemade | cup of noodles.

My mum, sister, myself, and a friend hit the road to Washington, D.C. last Friday to stand in solidarity with all women and people of color to protest our president. And being the road warriors we are, I knew we’d need warm sustenance. So I took a stab at making homemade cup of noodles. AllContinue reading “homemade | cup of noodles.”

breakfast | egg.

I’m mad about making breakfast sandwiches. I never eat them myself–I’m strictly a seeded toast and coffee gal, with a very occasional English egg to go with. But, Sean really loves any egg based breakfast and sandwiches are fast and fufilling and I always have ingredients on hand. This one is avocado, jack cheese, twoContinue reading “breakfast | egg.”

woolens x weeknight dinner.

Jared Flood’s new book is a dream. As if my obsession with Brooklyn Tweed yarns and patterns could get any stronger, enter Woolens. If you haven’t grabbed a copy, please do. It was a great pairing for a fish vera cruz weeknight dinner on the back porch. The recipe is from America’s Test Kitchen BestContinue reading “woolens x weeknight dinner.”

pea, prosciutto | pasta.

The other week, I made this really simple dinner courtesy Smitten Kitchen. I love the genius way you freeze the fresh tortellini and then cook them like pot stickers–first browning them in oil over a hissing pan, and then finishing them with a quick steam. Genius. The mint, fresh squeezed lemon juice, and dollop ofContinue reading “pea, prosciutto | pasta.”

cheese cake.

The doc’s favorite dessert is classic New York style cheese cake with sugary, sticky fresh strawberry topping. So for his birthday this past April, I decided to take a stab at making one homemade, with a fresh strawberry jam on top. He said it came out perfect. I wouldn’t know. I don’t eat cheesecake. ButContinue reading “cheese cake.”

parsley biscuits.

For chicken and biscuits in yesterday’s crazy all day downpour that begs for comfort foods and tucking in and staying in. This recipe has a decent number of steps, but is relatively easy to make, and creates A TON, so I always reserve some with unbaked biscuits on top for the freezer. Then you haveContinue reading “parsley biscuits.”