Christmas cookies are a huge part of this time of year for me. I’ve always been a big baker around the holidays thanks to the influence of my Nana and my mom, but now that I’m on my own, I’ve found more freedom to experiment with different recipes. We always had our staples of anisettes
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My kitchen has a whole cupboard dedicated to tea and vessels from which to drink it. Sometimes, I get a box of something thinking it’s going to be the best thing ever, but then I make a cup and never want to see it ever again. Mostly, that happens with spice teas. You’d think that
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I’ve got a backyard garden growing this year, and it’s that time in the summer when I’m picking almost more than I can use. Currently, my jalapeno plant seems to be playing a game of how many peppers can it grow at once. I’ll try to space them out a bit, but be prepared for
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Chili is one of those meals that you can make a thousand different ways and always manage to pull off something new. In this case, I got to talking with a friend at a hockey tournament about game chili, and while this recipe is written for game meats, I’m a basic suburban housewife, so I
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I’d like to apologize for the lack of proper photos (at least until I get the chance to update this post). Hubby and I were so hungry, it wasn’t until we’d finished dinner, washed the dishes, and I had started writing this that I’d realized I never took a picture of the food. Bearing that
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I love ginger, and I love cookies, but one of the banes of my baking existence for years has been gingerbread. I’ve never had much luck making the buildable kind, and when I do, I’m never satisfied with the texture. This year, after trying some soft ginger cookies, I was inspired to give it another
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‘Tis the season for toasted pumpkin seeds! Whether you’re carving jack-o-lanterns, prepping pie pumpkins, or just going after the goods, pumpkin seeds are hardly in short supply. In our case, we’re going through pie pumpkins left and right and carving out holiday decorations. While pumpkin spice may be the go-to for many people, pumpkin seeds
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I needed a little break from the pumpkin mayhem, so this week’s post is still orange, still spicy, but otherwise deviating from the current standard. Anyone who’s had actual Indian food knows that American versions and spinoffs don’t come anywhere near the celebration of flavor and spice that is actual Indian food. Proper Indian cooking
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IT’S PUMPKIN SPICE SEASON, YA’LL!!! *cough*Right, anyway, it is, in fact, that time of year again, and while I’m actually not a huge fan of pumpkin spice stuff, I do like pumpkin pie and pumpkin oatmeal and other stuff with actual pumpkin in it. Pumpkin pie spices are quite nice, and as much as I
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If you’re a fan of toast or PB&J sandwiches and you’ve never had apple butter before, you’re missing out! It’s like super-concentrated, creamy applesauce. It’s sweet, full of spices, and perfect on toast, rolls, or vanilla ice cream. It’s been a favorite spread of mine since I was a kid, and the best way to
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