Yes, I’m being mean – tempting those of you on a diet of cleanses, salads and carrot sticks. Just tuck this recipe away until after January, because gluten-free and grain-free or not, these are pretty damn good – so says The Professor.
It’s the second day of January 2014 – a brand new year with brand new possibilities and brand new experiences that will unfold in the coming months. At the moment we’re bracing for some of the coldest temperatures this part of the country has seen in decades.
The Professor and I have been participating in the Verizon Midwest Savvy Gourmet program since June and we’ve had a blast testing a few of the products they offer – specifically the Motorola XYBoard and the LG Intuition. Both are fun to use, but more importantly, both are powerful workhorses and have served us well in our travels these past several months.
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Musical pairing – Downtime by Vonda Shepard
Until about three months ago, I’d never heard of black rice, or ‘forbidden’ rice. But during one of our stays on Vashon, Chef Danny made a pot of black rice and served it with a simple pork loin roast and some roasted vegetables; not only was the rice a hit but it looked beautiful on the plate too. I finally found a source in my area, tossed it in my rice cooker and 30 minutes later, voila – perfectly cooked black rice.
I met Grace via Twitter long before we actually met in person; eager to share, to assist, to help in any way, Grace is one of those people you want for your neighbor. And not just because of her genuine kindness but also because Grace is a master when it comes to making jaw-dropping Italian desserts.
Musical pairing – Angel by Sarah McLachlan
This is one of those posts I’m both happy and sad about writing; happy, grateful and blessed to be able to help out a friend and yet sad at the circumstances under which this guest post is happening. I met Monet several months ago when she left a comment on one of my posts – something along the lines of how beautiful our photography is, that she loved the recipe, etc. So I headed over here discovered a lovely blog filled with fictional stories as well as stories about her family . . . oh yes, and I also found glorious baked goods . . .
I’m not really sure where my mom got this recipe but I remember her making it every Christmas we lived in Walla Walla in the little house on Ankeny Street. I remember the tiny galley kitchen with the light blue painted cabinets, white electric stove and the shiny Waring dutch oven in which she made this fudge – I’m pretty sure she still has that dutch oven. I remember watching her stand at that stove – stirring, stirring, stirring the syrupy, amber-colored, walnut-studded candy. And every once in a while, she’d drip a tiny amount of the mixture into a bowl of cold water to see if it would roll into a ball – that meant the candy had reached the ‘soft ball’ stage and was ready for my dad to take over.
Musical pairing – Where Are You Christmas? by Faith Hill
One of my favorite memories as a child was pizza night – which is crazy now that I think about it because my mom made it with sliced deli meat salami, black olives, canned mushrooms and shredded mozzarella cheese that she grated on a box grater – there was no such thing as pre-shredded cheese in those days (and no, I did not ride a horse to school or live in a Little House on the Prairie).