I'm a beginning gardener. I love the idea of growing my own food and having fresh fruits and vegetables. We currently don't have the space to have a full blown garden but I have found a patch of dirt where I made my herb garden. I love using fresh herbs in my recipes. It's so nice to walk out the door and pick what I need. I seriously can taste a huge difference using fresh herbs compared to using those jars of dried herbs. Gardening has been something I grew up watching my mom do. I . . .
As unprofessional as the photo below may be, this is my all time favorite picture. I wish you could have heard the squeal and seen the excitement and translated the two year old language of "Tay!! it's rweady! Take pit-chure of my tar mom!" Tay Pit-chure!!!! (insert squeal!!) but, if you are looking for seriousness....here ya go. I have cravings regardless of being pregnant or not, being pregnant only intensifies my cravings....and gives me a pretty valid excuse to give in to those . . .
Some things are just easier demonstrated... like how to chiffonade basil. Really is an easy technique but the name "Chiffonade" can be intimidating. The term "Chiffonade" is French simply means to cut into little ribbons. Basil is the most common herb associated with this term. The small ribbons of herb make for an insane garnish... such as on this Pasta Alla Checca. One of my favorites. I tend to buy loads of fresh herbs so use this technique regularly. I hope you enjoy this charming video... . . .
I love pasta! I do! I just lovely love it! It maybe loaded with carbs that go straight to my lover handles but I just love it. I would never survive a low carb diet. I eat healthy in many ways and choose whole grain pasta’s, brown rice, whole wheat bread and all that whole stuff, but I will never be able to give up my pasta. (or chocolate for that matter). It just isn’t going to happen and it’s who I am. But pasta isn’t all that bad. In fact it can be quite refreshing with real herbs, garden . . .
Aubrey and I have another sister, she not of blood relation, but by all means you can tell she was meant to be apart of our family. At my brother's and her wedding a lady came up and started going on and on to me about how she- just by looks alone- seems like one of the Hardings. ohhh, Jesse. we love you :) One of her many talents is cooking. And despite my constant nagging to join up with us on this blog she respectfully declines...however she does bring me her favorite . . .
know. I know. There are a lot of tomato haters out there and this caprese salad might not be the most appealing to you...BUT I also know there are a lot of tomato lovers out there who wait all year for their magical garden to breathe forth the fresh, ripe, juicy tomatoes full of sweet yet tangy rich flavor that only a home grown tomato can produce. *sigh* Tomatoes seem to be one of those foods. Either one loves them or one hates it--you are on one side of the fence or the other. I, if you . . .
During my last semester of nursing school, I kinda went on this tomato bisque kick. It was winter (in Texas. HA! It actually does get cold there and yes, snows at least once a year), I was studying for finals and then boards, so I was cooped up inside a lot. I had this sudden urge for some creamy tomato goodness. I googled the best place and immediately went to go pick some up. Then I looked up the caloric content. Did you know that by the end of nursing school, I had high cholesterol? True . . .
Who doesn't love this dish? Veal Parmigiana if you are of the adventurous persuasion, Eggplant Parmigiana if you are of the vegetarian persuasion, totally versatile. You can make this with some bottled spaghetti or marinara sauce pretty easily, but I personally LURVE this version with extra oomph much much more. It's like the Target to your Walmart. Gruyere to your American cheese. Versace to your Forever21. Kate Middleton to your Lindsey Lohan. Keep it classy, people. With fresh . . .
Greek flavors just fit the bill. Every day all day. The pesto, the feta, the red onions, fresh tomatoes. Like really, how do they ever turn it off and stop eating over there? I don't get it. I am loving this pizza stone from Fiesta Dinnerware! Keeps the bottom nice and crisp and helps make a perfectly round pie. Make your own pizza dough. You literally throw everything in your mixer, mix it for 5 minutes, then let it rest while you prep everything else. No long rising time, no artificial . . .