You can have your cake, you can keep your candies.
Because my #1 choice for dessert will always fall in the crumble or cobbler category, and when fall rolls around there’s not much I crave more than my Grandma’s Peach and Blackberry Cobbler. Unless it’s my go to crumble.
While I’m attributing this decadent but oh-so-easy dessert to the archives of my dear old Grandma Mary Jane, the recipe card my mom took a photo of with her iPad and sent to me when I couldn’t remember the exact proportions (oh my, what would Grandma have thought of that!) is actually named Essie’s Peach and Blackberry Cobbler.
But who’s Essie?
With grandma no longer here, and my mom out of the country as I write this post, I’m guessing Essie is a dearly departed aunt/cousin/reallygoodbaker.
Doesn’t the name Essie conjure up images of the sweetest, white haired, comfortable-shoe-wearing great aunt pulling wonderful smelling delights from the oven? Can one of my smartie pants aunts please weigh in here please?
Since I can’t be sure, and since Grandma always made this anyway, the kudos are going to go to her.
And to my mom. Because she’s a grandma now, and she makes it too, thereby I declare it shall now be called Grandma’s Peach Cobbler.
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Why is it there are some recipes that are justifiably deemed for brunch? Take for example the egg benedict, or more specifically my Arugula and Prosciutto Egg Benedict.
This isn’t a dish one would much consider ginning up on a Wednesday morning when the alarm didn’t go off (why does it always seem like it happens on a Wednesday?) and you’re prying the covers off of your sleeping daughter who pulls the perfect caterpillar move to create the tightest of duvet cocoons all the while racing the clock to not miss the first school bell because why didn’t anyone make her lunch the night before??
No, that’s the day for a microwave egg and veggie bagel sandwich.
Which is why I suppose those restful weekend lallygag brunches are indeed all of what they’re cracked up to be.
A few weekends ago I upped the ante on the traditional egg bene because the simple ham just wasn’t putting the lock in my blocks. Maybe that’s why I make this salmon and bagel egg benedict so often.
But with a blender just begging to be used for something other than the weekend’s margaritas, we put the breakfast making skills to work by adding a few Italian flavors to the traditional benedict. read more →
There may be a war breaking out around here soon. I’m not talking about a world war, just a war at my house.
It doesn’t center around who’s done or didn’t do the dishes or who wouldn’t just get out of the car to ask for directions or even who took the last piece of my Smoked Mozzarella Pizza Bread.
No, this is a serious one. And it’s sort of my fault. But maaayyybe, by design.
I’d been threatening to do it for about a year thanks to the dirth of boringness that appeared before my eyeballs. And finally it happened.
A few months ago we cancelled our Direct TV. Okay, they disconnected it.
See, ‘someone’ rented a movie and since I have all of the bills on autopay and my husband gets the email notifications because we don’t get paper statements (because we’re oh-so ‘green’ like that), and I was out of town and wasn’t missing the TV so didn’t really pay heed to his requests to get the dang bill paid, a running tally of about $8 bucks caused our traditional viewing habits to bite the dust.
No more Today Show with their pseudo journalism and fakey friendships to wake up to. No more late night bantering back at the TV with Dave. And no more Food Network or Real Housewives. Since that was about the extent of my television viewing habits, especially given the lameness that is produced and titled “Must Watch Summer TV”, we decided we’d rather not.
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The best part of breakfast is when it can be eaten anytime of day and for just about any occasion. Like for a virtual baby shower for a waffle making queen who will soon bequeath us a mini waffle eating princess.
I bet that’s exactly the occasion you were planning for making Monte Cristo Waffle Sandwiches.
It’s really been 9 months already? Really? It truly seems like maybe a month ago when I drove to the airport to pick up Melissa, the exceptionally talented recipe creator/food blogger/designer behind the lens and in front of the oven at The Faux Martha.
She and a few moree food blogging friends were making their way to SLC for the blogging conference Alt Summit and we were setting up camp at my house. Sure we’d be hitting the conference, but we were all looking most forward to some quality after-conference time of dinners, cocktailing and the usual friendly merriment.
But Melissa had a secret to share, and she needed a confidante to help with her cover.
On the drive to my house from the airport she spilled the beans to me that she was pregnant.
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It’s about time I got on the pickling train, and there’s no better recipe to start than with these Pickled Beets from The Burr Trail Grill in Boulder, UT.
Two years ago we made a trip down south to Torrey, UT for a music festival some of my husband’s old band buddies were in. After the gigging was done, we went exploring and landed about an hour east of Torrey in Boulder, UT, the gateway to the Grand Staircase-Escalante National Monument (look at this landscape!), Capital Reef National Park and the Glen Canyon National Recreation Area including Lake Powell.
While the stunning red rocks contrasting the bright blue sky and wooded canyon lend to amazing outdoor adventure that brings world wide travelers to the area, in my opinion the real deal here is the the local eateries including the renowned Hell’s Backbone Grill.
We tried to grab some lunch at Hell’s Backbone while we were there, but since they were open only for dinner that weekend, we skipped next store to the Burr Trail Grill for tasty burgers and the most amazing polenta with caramelized onions, grilled red peppers and goat cheese appetizer. Seriously, I still think about that thing.
But what really rocked my socks was the sides of pickled veggies and pickled beets they served with their sandwiches and burgers.
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