Get flash to fully experience Pearltrees
I have prepared this no knead bread recipe for so many times…always with excellent results. I prepared it dividing the dough and making three loafs, I did it as small round bread balls, and I did this today, dividing the dough in two, resulting in a larger loaf (I ate a slice for snack with a thin layer of salted butter and it was delicious). This bread can be eaten for breakfast, with butter and/or jam; can be used to a snack and also served with main meals. If you keep it into a plastic bag, it last for two or three days and are excellent when re-heated. An important thing: do not use baking paper. I noticed that without it, the result is even better, as the crust remains crispy and the inside very soft.
I firmly believe that to make any type of entertaining stress free there is only one magic ingredient required and that is to serve food which is incredibly delicious to taste and is astonishingly simple to make. Period. Holiday anxiety is my best friend, always on time and never leaves me alone… But with some super easy and scrumptious recipes, I keep this baby far away from my kitchen.
I have a total obsession for French fries. No matter how hard I resist them I just cannot stay away; they always make me weak in my knees. Darn I hate it! I need them when I am happy and of course when I am not happy and everything in between. There is absolutely no control of any kind here. This cycle is a delicious cruelty.
So we are almost here, it is almost the time to say goodbye to 2012 and welcome 2013. Santa is on his way back to north pole to get some much needed rest and me back to my desk to complete all the task that I intended to before I step into the new year. Time flies but every moment that has gone taught us something new and bought hope for the future.
I found this recipe via Savory Sweet Life . Not only is there no baking involved, but these cookies only call for three ingredients. It doesn't get much easier than that.
I LOVE Chips. Potato chips, tortilla chips, corn chips, taro chips…….I can’t get enough of them.
I’ve always been a sports fan. My dad and brother taught me at a young age to love sports. I played basketball in Jr. High, but chose to be a cheerleader in high school-no laughs please. I had fun cheering and I got the best seats for free. Sometimes I got in trouble for yelling at the refs instead of the cheers, but it was all in good fun:)
I have been blessed with unbelievable friends throughout my life-siblings, school pals, college buds, roommates, co-workers, and blogging acquaintances. I enjoyed the BlogHer Food conference for numerous reasons, but spending time with blogging friends was definitely the highlight. Sitting in a room with hundreds of my friends evoked emotion that I cannot put into words. It was refreshing to surround myself with friends that inspire and motivate me to become a better person. Today, I am sharing a few photos from BlogHer Food and a recipe for white bean and artichoke dip.
When we bought our house, one of the selling points was the plum tree along the fence.
Food isn’t meant to be perfect, it is meant to be shared....... This is our personal journey about our love affair with life and good food. We started cooking in a small 20 sq. ft. kitchen in San Francisco. We had one small stove, one counter top, and one cupboard. We are all grown up now, as we moved into a bigger kitchen in 2010.
I receive a lot of questions about me and my blog. I thought it would be fun to collectively gather some questions I have been asked so you can get to know me better and maybe find some of the stuff useful for you. Q: What made you start this blog? A: I have always loved to cook/bake and came from a mom who is an AMAZING cook.
Bacon Cheese Potatoes (Slow Cooked)
I am kind of freaking out at the moment. In a good way. Freaking out because I have a ton of posts lined up, and I want to show them all to you NOW.
Honey Walnut Banana Bread
I recently bought a big bag of frozen jumbo shrimp from Costco. So, if you see a lot of shrimp recipes on here…that’s why. Shrimp are also my favorite seafood ingredients to cook with, cos they’re quick to cook, absorbent to any kind of spices and flavoring you use and they are super delicious! I’ve seen Firecracker Shrimp recipes all over the Internet, and while I loved the concept, from what I read of the ingredients, I didn’t think they would have that much flavor. So I made my own spicy shrimp marinade, influenced by Asian flavors and let the shrimp marinate for about half an hour before wrapping them in egg roll wrappers.