I have been avoiding this site for a while because I am sick of the sight of it. I'm hoping I will be able to change that soon so I can get back to posting amazing vintage food on a regular basis. Until then please visit me on Instagram or Facebook.
Still working. What do you think of the changes?
I could pick what I share on my own but I would love for you guys to help pick. Let me know what sections interest you to see, what you would like to see me cook. Facebook, Twitter, Instagram or message me here if there is something that catches your eye. Until then, I'll start at the beginning and see what I can get to before the end of the month.
Below you will find all the foods you voted for me to cook from this amazing cookbook.
I don't know how you are all feeling about 2018 but I am having a great time so far. I'm not saying life is perfect but I am feeling really optimistic and happy for some reason. Maybe, it's because I'm finally doing that whole 30 minutes of cardio a day you are supposed to do to be healthy. I'm not sure if that's really it but I'll keep doing it because my butt is looking fabulous.
Anyway, after last weeks kind of disappointing recipe I decided to do something I knew would get eaten. I see it as cauliflower gratin with ham, it's delicious.
Super straight forward. Super easy. Dinner doesn't get any easier.
I am editing my next book, "Cakes and Candies" and should have it up for sale by Monday. I'm really looking forward to this book, it has a great selection of recipes. Some that are classics and some that you've probably never heard of.
I hope you all had a great end to 2017 and that 2018 is treating you well. If you don't follow me on Instagram you may have thought something had happened to me but, no, I was just taking a break from blogging. I guess it's time to admit to myself that that is what this is and accept the title "Food Blogger" a title I hate. I have never been that great at the writing part of it, the food part is what I love, but I have decided that this is the year I get to get my brain back into writing. So I will be making an effort with every post to be more wordy and try to include more about myself.
This year started out with an unexpected change for us, another reason I haven't been posting, our older daughter decided to move out. She is just across town living with a couple friends, but it has completely changed the energy of our house. And if you were wondering, her bedroom is being changed into a home gym.
I'm not sure what drew me to the recipe I made this week. It just looked interesting so I went with it.
So, as usual, I made the recipe exactly as it's written and while I think the idea is interesting it ended up way too sour. I eat German food often but this was too much. I'm not sure if it was the brand of sauerkraut I used or it I just should have added more sugar. I do love the little stuffing balls, they give you a nice break from the sour.
It's not the prettiest dish but I think with a few tweaks it could become something amazing.
Happy New Year! And have an incredible day.
December has arrived. In someways I am gloriously happy and in others I am terribly depressed. I love Christmas time. All the decorations, food, fun activities and time spent with friends. But, it also means another year has passed and I am not ready for it. I always have a million things on my to do list, the thing never shrinks, some things are huge and some are small, but I'm seeing a few things still on it that I wish weren't. I would love to just spend all the remaining time left in 2017 checking off as many as I can, but you only get a limited number of Christmases with your kids at home and I wont waste one on a list.
Anyway, this week I had a completely different recipe planned for you. One I don't make often enough and because I rarely make it, it was a total failure. Like I almost broke my mixer failure. I am hoping to make it again before Christmas, this time without the mess and fear of Christmas without my trusty KitchenAid.
Panocha is a version of fudge that reminds me of pralines. It has the grainy texture of fudge, but that's where the similarities end. It's creamy, nutty, caramelly, and very sweet(one of the reasons I don't make it very often). It was far more popular in previous generations than it is now, which is why I wanted to make it. It's the perfect addition to a retro Christmas.
The recipe is straight forward, just remember to either have a candy thermometer or a glass of cold water to test when it's done. The recipe makes about a bread pan of candy, not too much, just enough for a good taste.