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Kyle’s company’s lawyers decided to have a zoom wine and cheese pairing for their clients (probably because they weren’t meeting in person to shmooze with the rounds of golf or whatever), and as eye-roll inducing as I personally found this to be, I was also quite happy to be on the receiving end of the tastings. We got a bottle of sparkling vino from Iron Horse delivered a few days before the event so we could get it properly chilled. And then the day before, we got a shipment of several cheese from Point Reyes… Read more >

Kyle was obsessed with this cornbread. I think it’s because I used dairy in it. Anyway, we had the leftovers from this meal with sausage and a “cheesy” green bean dish. The sausages were WF brand (organic chicken apple) which I broiled in the oven for a few minutes. The green beans were steamed before I added a macadamia nooch sauce that I had in the freezer (leftover from I don’t remember when). It was a riff off of the recipe from a modern way to cook. I thought the green beans were good, but… Read more >

We are SO close to being able to grill again! We finally got our BBQ (which we picked out back in MARCH!!!) but now we are waiting to hook it up to the gas line (and neither ACE nor Home Depot have the part so we are in a holding pattern—again). Until then, it’s indoor cooking. I was pretty content to just go without beef for the few months that our backyard remodel was slated to happen. But then it dragged on and on and ON…and Kyle was really in the mood for steak. So… Read more >

This is an oldie, but worth sharing in case you wanted to give it a try. I have only cooked pasta in the instant pot a few times, but needed to get it done quickly without being in the kitchen, so pressure cooker to the rescue. I cooked a pound of shells for one minute on high pressure with just enough water to barely cover the noodles. Then I left it to release naturally and it absorbed most of the excess liquid in that time. Worked well enough at least! Before dinner, I sauteed snap… Read more >

TIS THE SEASON Even though the weather hasn’t gotten too much cooler, it’s dark in the mornings and evenings now, so it feels like the season has changed. It helps that we are doing all the apple picking, pumpkin patching, and Halloween decorating to get into the spirit. And now, bread baking. How about you? Banana bread Pumpkin bread Persimmon bread Gingerbread What’s your favorite? Because the oven is crankin’ and everyone loves it when a week’s worth of breakfasts are taken care of thanks to a Sunday baking sesh. PS Doesn’t our backyard look… Read more >