writing • kitchen experiments • saving money • schnauzers
Growing up, Brussels sprouts were the terrible little sour, soggy boiled things shoved to the corner of my plate. It wasn’t until I found Cookie + Kate’s recipe that I fell in love with them. Ina Garten also roasts them. The carrots were inspired by Wolfgang Puck’s Masterclass. He said not to be afraid of really …
My go-to pasta sauce recipe is one 28oz can of diced or crushed tomatoes, a half an onion (any kind), and some butter. Forty five minutes later, the house smells fantastic and I have home-cooked sauce I can serve with any pasta. But yesterday, I had actual tomatoes, multiple onions, and mushrooms. So I made …
