We make pesto every year from basil, parsley and wild Italian Arugula. It keeps really well in the freezer, so you can eat it all year on your sandwiches, pasta and green beans. Immersion blenders makes the process especially easy.
Living life through my sweet tooth
7/29/15
Presto, Pesto
If you're looking for a way to use up scads of arugula, look no further than pesto! It is an easy, flavorful, healthy way to use up extra zesty greens.
We make pesto every year from basil, parsley and wild Italian Arugula. It keeps really well in the freezer, so you can eat it all year on your sandwiches, pasta and green beans. Immersion blenders makes the process especially easy.
We make pesto every year from basil, parsley and wild Italian Arugula. It keeps really well in the freezer, so you can eat it all year on your sandwiches, pasta and green beans. Immersion blenders makes the process especially easy.
7/27/15
Carl's Frozen Custard
If you've ever found yourself in Fredericksburg, Virginia, chances are you've stopped by Carl's.
Carl's is an old standby of a place just up the street from another Fredericksburg food titan, 2400 Diner. Both places dot the avenue with stunning neon signage and hometown vibes.
At Carl's, making a decision is easy. You have limited options and all at a low price. Everything tastes good and everyone is happy. In front of the ice cream counter, little white cement rectangles make a good seat for a child and an old water fountain is there for hydration. Let's be real, ice cream can make one very thirsty.
Make sure you go in the warmer months; they close up shop in the winter.
7/25/15
7/24/15
Kitchen Tools
Are there any kitchen tools that hold a special place in your heart? Perhaps your grandma gave you that wooden spoon or that blender reminds you of milkshakes on Friday nights?
Almost every kitchen utensil has a special place in my heart.
For example, I love this flour sifter because it reminds me of baking with my mom.
And I love this plate, because my dad uses it when he grills.
Almost every kitchen utensil has a special place in my heart.
For example, I love this flour sifter because it reminds me of baking with my mom.
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| photo by Frances Logan Photography |
Who could forget these cookie cutters which punch out the same shapes year in and year out.
7/23/15
Orange Fish
Salmon is amazing. Actually, just fish in general are amazing. The texture, colors and flavors are varied and beautiful. There is nothing to be afraid of when cooking fish. Balance out your flavors: sweet, salty, umami, bitter, sour and you will be eating like royalty.
I love cooking fish in butter mixed with a little olive oil to raise the smoke point. For salmon, I usually "quick-cure" by salting and sugaring it on all sides, leave at room temperature for about 20 minutes and then rinse. Season as desired and away you go!
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