Food
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Why are these called French omelets? Je ne sais pas. (That’s French for, I have no earthly idea.) But that is what the recipe calls them, and so who am I to argue. I love omelets.
French Omelets
Aligot Potatoes
I actually don’t know if I have the words to describe the joy that is aligot potatoes. I had never heard of them until a couple of years ago, when I ran across a recipe for them. Never saw them on a menu, never read about them, had no idea what “aligot” meant. Now mind you, I consider mashed potatoes one of the great pleasures of life, and I have tried all different approaches to them, none of them quite measuring up to my mother’s homemade mashed potatoes that we get at Christmas. (One Christmas she mixed pureed turnips into them. Or maybe it was parsnips.Pasta
So, I’d like to go on record as saying that mashed potatoes are pretty dang good on their own, and I usually don’t condone any messing with a good old classic mashed potato recipe. On occasion my mother has snuck some mashed parsnips into her mashed potatoes. Or maybe it was mashed turnips. Whatever it was, I know her intentions were good, but we figured it out and staged a mutiny. There was to be NO messing with mashed potatoes!
Rosemary Goat Cheese Mashed Potatoes
Lemon Ricotta Potatoes
Okay, so I don’t usually get too worked up about side dishes. I tend towards those dishes that pretty much feature all the food groups and courses in one handy pan. That’s why I love Shepherd’s Pie , and Chili Dog Casserole , and pretty much anything with pasta in it . But every once in a while a side dish comes along and steals my heart. That’s what happened with these gorgeous little potatoes. It might have been because they feature ricotta cheese.
Is there anything better than a grilled cheese sandwich? Okay, there’s bacon and chocolate, but aside from that? I actually don’t think so. There’s the old classic, of course…American cheese between two slices of white bread, buttered and fried until golden. This is the Southern husband’s favorite.
Asparagus Grilled Cheese
Lemon Cool Whip Cookies
So those of you who have been following this blog for a little while know that I have this, um, obsession with cooking. Which sometimes works out okay if I am making soup or other things that can be stowed in the fridge and eaten for leftovers later on in the week. Where I tend to get into trouble is with the whole baking thing. As in cookies.
Brie and Chive Biscuits
There’s something about biscuits that is so comforting. Warm, savory, soft biscuits…they taste like everything’s right with the world. Now, plain old biscuits are just fine with me, and I will happily eat one every time it’s offered to me. (Or two. Or, um, three.)
Baked Goat Cheese with Spring Vegetables
One of the great things about writing a recipe blog is that right out of the blue, wonderful people who also love bacon and wine and chocolate and cheese write you from out of the blue to ask you if you would like to try some of their bacon or wine or chocolate or cheese. And one of the many things I have learned over the course of learning about cooking and photographing and blogging about food is that if someone offers to feed you something delicious, you say yes! Which is how I recently ended up with two boxes (two boxes!) of scrumptious, creamy, wonderful goat cheese.
If you told me (and please don’t tell me this, this is for purposes of demonstration only) that I could only have one thing and one thing only for breakfast from now on, I wouldn’t even have to think twice. Because for me, at the very top of the breakfast happiness list is Eggs Benedict. I love Eggs Benedict madly. And because Eggs Benedict is not something you can eat on any sort of regular basis and still fit into your Levi’s, when I do have them I like to make it An Event.