Recipe: Strawberry Swirl Ice Cream

This is a no-churn, no-ice cream maker ice cream but I learned a few tips I need to pass on to you. You have to have really whip the cream in order to get the height and fluffiness from the ice cream. You need to make sure your cream is at least 30% fat or…

Menu: Foreign Land

It’s kind of odd being in someone’s house but I suppose it’s only a little different from being on vacation. This week’s menu is very ambitious to take advantage of the large kitchen, extra appliances, and dishwasher (the best part honestly!). Saturday leftovers crunch wrap supreme, salad Sunday eggs and toast halibut cheeks with miso…

Recipe: Mushroom Bourguignon

This went over really well with my husband who loved it. I am still unsure how much I love the flavor of wine in food, it always makes everything very rich. On that top, make sure you use a good wine, something you would drink by itself when you cook to get the best flavor…

Weekly Lunches: #27

I don’t know how next week is going to look like or what is going to happen but at least for this week things are pretty easy going. I am always worried that I make boring side dishes but at least I try to keep the main course interesting (plus I like salad, who doesn’t…

Menu: But It’s Complicated

I’m doing some house sitting for the next two weeks but we won’t be going over there until Tuesday so I kind of don’t want to shop until I can shop at the place I’ll be staying so the menu is a little messy for the next week. Good thing I made too much food…

Recipe: Cinnamon Raisin Bread

This is a surprisingly easy recipe with perfect results. I’ve actually made this recipe a few times and incorrectly (!) once and it still came out just right. This bread is great on its own and not too sweet but it’s even better with some jam, butter, or even just a little cream cheese to…

Menu: A Long Fright

It’s hard to get back to routine after a week of strange and interesting meals but I suppose it’s worth the sacrifice. I’m hoping to get all my cooking done on Saturday and Sunday so that I can coast through the week but we’ll see how much of that actually pans out… Saturday couscous with…

Recipe: Pierogi

These delicious boiled then fried pillowy dumplings are delicious and pretty easy to eat. They’re especially good because they can be made in large batches ahead of time and frozen. I filled them with the usual onions and mashed potatoes but you can put anything in them, even sweet things.

Weekly Lunches: #26

I have friends coming to visit today which is pretty exciting but it also means that my husband took off work for the next week so I won’t be making any lunches for a week which is fine, everyone deserves a break now and then.

Recipe: Fleischnacka (Meat Snails)

This is a pretty unique recipe from the Alsatian region in France. It’s what you’d get if you combined stew, pasta, and a wrap all at once. While it does take a bit of time I found that you can freeze the rolls and then simply cook them right from the freezer which means this…