Carrot cake is a quintessential dessert of spring. This recipe is moist slightly sweet, and perfectly spiced. It is paired with a rich and velvety cream cheese frosting.
Asparagus is so beautiful this time of year, so I wanted to create a recipe around it. I made some basil and pumpkin seed pesto, and drizzled it on toasted bread with asparagus, avocado, and shaved Parmesan.
Because his family is a true-to-the-bone pancake family, I really wanted him to share with me the secrets to making a good pancake, thin and delicate, perfectly browned on the outside, soft on the inside. He gave me a recipe, one that he has memorized. A set of very specific instructions, the right temp, the right amount of time for frying. I followed it to a tee, and sure enough, the pancakes came out the way I had always dreamed they would.
The recipe that I am excited to share today is a creamy Roth Chipotle Havarti pasta with fried cauliflower, mushrooms, red pepper, and tomatoes. The kind folks at Roth Cheese sent me over some of their cheeses to try and I was particularly fond of their Chipotle Havarti.
Did I mention that last week I was able to finally perfect my apple crisp while the baby was sleeping? Since the beginning of the summer I've been on a quest for the ultimate apple crisp, which to me means big juicy chunks of apples, a little tart a little sweet, slightly soft with a little crunch, bathed in a thick sweet syrupy liquid topped with a buttery, nutty crumble, but not too crumbly.
Last month, I went on a 'ima buy all the fancy booze things online and make me a proper bar for the holidays' spree, and in my search, I found this Jack Rudy Cocktail Co. 17fl oz hand crafted in the South, bottle of the best dang tonic I have ever tasted. People, if you like gin and tonic, you need to order a bottle pronto, because it is a game changer.
