Cheers! A Cocktail Roundup
/Happy New Year! Well almost. I thought it would be fun to share some of my favorite cocktails from the blog so if you’re looking for anything special to make drink-wise you might want to try one of these.
Read MoreHappy New Year! Well almost. I thought it would be fun to share some of my favorite cocktails from the blog so if you’re looking for anything special to make drink-wise you might want to try one of these.
Read MoreI might be going out on a limb here but this is really the best Potato Gratin I’ve ever had. I made this for Thanksgiving a couple weeks ago. It’s worth making for the aroma alone, the kitchen will smell like heaven.
Read MoreLast month we went to Portland Nursery’s annual apple tasting festival. Everything is $1 per pound, with 60 different varieties of apples and pears. So we bought a lot. A real lot. Exactly 28 pounds.
Read MoreIt’s that time of year again. All things Pumpkin! And dark. Well actually this October has been unusually sunny for Portland, but this past week the rain finally kicked in, raining every. single. day. oh no! But this time of year is also an opportunity for walks on misty mornings.
Read MoreHealthy fudge!? For real? A few weeks ago Sprouted Kitchen started a Cooking Club. I like Sarah’s recipes and thought it would be fun to join, so I did. Each week she provides a shopping list and recipes for three meals and a snack.
Read MoreLast month for my birthday Jeff gave me the Toro Bravo cookbook. It’s an awesome book with lots of background stories told by John Gorham, creator of Toro Bravo,…
Read MoreAnd I’m back with a Preserved Lemon recipe! You might remember I preserved lemons in April and wanted to follow up with some ideas on how to use them.
Read MoreWouldn’t you know. On Jeff’s Birthday I’m ready to make this cake and… the oven is broken. It won’t heat and it’s only three years old! Luckily I had only prepared the cake pans while attempting to preheat the oven, so it wasn’t a total loss.
Read MoreYou might remember last year we purchased a smoker grill after the bacon making class. Since then we’ve used it for chicken and vegetables, but this is the first time trying a slow smoked pork shoulder.
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