Phenomenal. That’s what this sauce is. Allow me to brag a little bit on this one, because I knocked it out of the park. I enjoyed making and eating this sauce more than I can say. Usually, I serve lamb chops over greens or rice, but tonight Josh asked me if I could make a…
This year, I’ve become a chicken pot pie lover. I mean, who doesn’t love chicken pot pie, really? But I feel like my chicken pot pie skills have finally matured into consistent, wonderful chicken-ie, vegetable-ie, creamy-saucy, flaky-buttery-crust goodness. I have my friend Shaye to thank for this obsession. Her flaky butter pie crust changed my…
It’s the middle of winter here in California, and as you know that means freezing cold days, blizzards at night, icy roads, heavy coats and—-oh wait. That’s the rest of the country! I realized sometime this week that amidst the 60˚F sunny weather, I’d forgotten it was winter. Usually, in Tennessee, I’d be cooking hearty,…
What exactly is a butter burger? A butter burger is just my take on a regular cheeseburger, but with a toasted butter-soaked bun. Yum. One of my favorite ways to eat toast is to pan fry on both sides in a ton of pastured butter. So much butter that it’s just totally saturated, dripping with…
I couldn’t tell you the last time I made Thai food. Back in 2010, I got hooked on Indian food and aromatic spices and forgot about Thai for a while. This year, I’ve gotten back into making savory comfort food, courtesy of Shaye Elliott, who wrote my #1 favorite cookbook “From Scratch.” I’m also getting…
When Frank and I lived in the Nashville area, before we moved to California, we would occasionally eat sushi at this restaurant called Wild Wasabi. Frank and I rarely eat out because (1) it’s expensive and (2) it’s nearly inevitable you’ll be eating GMOs from GMO oils or meat that was fed GMO corn and…