Maple Oat Bread

A Pinch of This | Maple Oat Bread

There are so many wonderful smells in the world. Fresh lilacs. Dried lavender. Warm laundry. New cars. Chicken roasting. Bacon frying. Brisk autumn air. These are all beautiful and evocative smells that make life so sweet. But bread baking? That might be my raison d’être. Or at least, that’s what I thought to myself two weekends in a row, each time I made maple oat bread. If I could have bread baking in my apartment at all times without even eating the bread, I would be content. It smells that good.

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Say “Birthday Cheese!”

all cheese from murray's cheese shop. meats from murray's cheese and brooklyn kitchen.

all cheese from murray’s cheese shop. meats from murray’s cheese and brooklyn kitchen.

Dang, it’s been a busy couple of weeks. As soon as everyone came out of hibernation, social schedules across the city exploded. So, I fell off the face of the internet and into the real world full of birthday parties, spring cleaning, and Mother’s Day. I’ve taken pictures of more humans than food lately and most of what has come out of my kitchen has been vegetable salads because, ya know, health, and summer is coming. (Hahaha, do you get it? Game of Thrones joke! Do you get it now? Ok, good.)

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Warm Bread Salad with Peas and Bacon

Warm Bread Salad with Peas and Bacon

What kind of food do you make when you want to appear virtuous and wholesome after a rather hedonistic start to the weekend? You make panzanella. “What is panzanella?” some of you may be asking. It’s bread salad. A salad…based around bread. Um, YOU’RE WELCOME, EVERYONE.

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PBR Steamed Mussels

PBR Steamed Mussels

One of my favorite dishes to order in a restaurant is moules frites. Succulent little mussels in a delicious broth with really great fries and bread to sop up the sauce – heavenly. It’s a simple dish, but one I don’t often make at home. With the exception of shrimp, seafood is something I don’t really mess with. There’s the potential of sandy bites and fishy flavors. But what I’ve been realizing is that cooking is something I work at constantly, bit by bit (or should I say bite by bite?) and I look for challenges with each recipe I tackle. So why shy away from making one of my favorite bistro dishes due to some silly fear of failure? That’s why I made a big ole batch of mussels for my friends on Sunday night.

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Vermont Cheddar Soup with Rory’s Scones

Vermont Cheddar Soup and Rory's Scones

I’ve been in a funk lately. Maybe it’s the transition from two and half weeks off to a full week at the office. Maybe it’s the uncomfortably low temperatures that January brings. Or maybe it’s the fact that everything I’ve tried to blog in the past week has been unsatisfactory. Who knows? All I know is that 2015 has been off to a weird, cold start and I needed something to snap me out of it. That something came in the form of a luscious, creamy Vermont Cheddar Soup.

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