( Read more... )

( Read more... )

I made these for a Saved by the Bell potluck I went to on Friday night (I know, right? I have cool friends). The sultry honey cardamom cream cheese was an oasis of smoooooth between two spicy carrot cake cookies. Those hunky cookies, by the way, boasted toasted pecan, candied ginger, carrot, and a kick of cinnamon. The final product was perfect ( Read more... )

I've been chomping at the bit to try to make macarons, probably more as a badge of achievement than anything else (though I was also anxious to taste them). Thus I was elated when the Daring Bakers challenge for October was revealed:

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s ( Read more... )

( Read more... )

Woooooooow! Mum and I have finally hit on a recipe that absolutely rules! No pics at the moment, because it's sitting in a tupperware container at the moment, not terribly pornworthy, but I thought perhaps you guys might like the recipe anyway ( Read more... )

Last week I made a dish that was “inspired” by moussaka, which is a favorite choice when I order from Middle Eastern restaurants. Today my husband and I ordered "take out" from a small Middle Eastern restaurant that is in a gas station--don't wince-- it serves the best M.E. food! Well, I was being friendly with the owner, making light jokes and ( Read more... )

All of my bills came due in one week. I saw it coming, but it's still a lot to pay rent, standard bills, and all the tuition and related bills in one week ( Read more... )

I had a dream.

I dreamt of an Indian-style chicken curry that was rich enough to satisfy a royal palate, but not heavy. One that was redolent with garlic, fragrant with ginger and sweet spices and kissed with the heat of chile. One that had the richness of coconut milk balanced by the tang of tamarind. One that was both colored and flavored by a ( Read more... )

I made Honey Cardamom Chicken for dinner today and it was outrageously delicious.  I now have a new favorite way to prepare chicken.  I changed the recipe in that I used boneless/skinless chicken breasts that I pounded semi-flat instead of using regular chicken parts.

I wish I had taken photos, but everyone was so crazed with hunger due to the ( Read more... )