Why are they called “Spring” gnocchi? Well, partly because of the color – the green ones, that is. And partly because the chives in the second version are among the first greens we have sprouting up in our yard every March. I could have combined everything into one batch of gnocchi, but I thought it would be fun to have two different flavors, and two different shapes. Plus – twice as much gnocchi!
So here’s how it all evolved…
Want to avoid Pink Slime?
Remember this skirt?
Juila finally wore it.
I love her sense of style…
Yesterday morning I put a turkey quarter in some brine for Bill to cook later for dinner. It was a breast quarter, which is why I brined it.
It’s been one thing after another. For a long time. One of those just when you think things have straightened out, something else comes along. I know. Life’s like that. So we’ve got a truck and a car. We use the car for longer trips because it has better gas mileage, and we use theContinue reading “Eight Point One Miles of Love on a Windy Evening”
And aren’t these the prettiest cookies you’ve ever seen?? And I’m not just saying that because the cookie artist (and baker) is family. Fabulous job, Bobbie!
First we did the nails. She wanted colors to match her dress. And then stripes…
Remember when I made these? It was three years ago. That post got picked up here and there on the internet and it’s probably my most visited post. Go figure.
You have to make this!
I started out brining two briskets on March 6th, both intended for corned beef. But. We didn’t really need all that corned beef – it was just going to be the four of us eating it, and Alex doesn’t really like corned beef all that much…so…why not turn one brisket into pastrami?
So that’s what I did.
This week’s Tuesdays with Dorie: Baking With Julia recipe is Irish Soda Bread (which I’m sure many of us baked last week as part of a St. Patrick’s Day menu). I baked mine while I was simmering corned beef inside and smoking another brisket to make pastrami outside. I didn’t take a lot of pictures of the bread, unfortunately, but it’s such a simple bread – only four ingredients – there really wasn’t a whole lot to take pictures of.