Fresh pasta is just one of those things that sounds like a lot of work.
I mean, if you look at most traditional recipes, it certainly seems that way. Lots of kneading, resting, machine-ing, cutting… it’s a lot….
It’s straight up pumpkin season, the leaves are turning, and oh my god, I’ve been at college for a month??…
Hey, you see that bottle in the background of this picture?
Yeah, not so prominent, is it? It’s just there for the rustic ‘I milk the
cow almonds and then carefully present the fresh dairy in a whimsical decanter” vibe. You feel?…
This is my 100th post! I feel like I should do something special, like they do with TV shows.
You know, like bake a cake with an obnoxiously large “100th!” topper and get all my friends around to take pictures with champagne glasses. Except… I’m at college….
It may be in the 90s in Connecticut this week, but it’s September and that means pumpkin.
Since I’ve been recipe testing all summer, I’ve bought and consumed many cans of pumpkin already. But somehow it’s just different when it’s season of pumpkin spice lattes….
I saw my first orange leaves today and all of a sudden I couldn’t wait for it to be fall.
Moving to New England for school at the very beginning of fall is going to be something special and I couldn’t be anticipating it more. At the same time, I totally understand clinging to summer as it begins to slip away.
So why not a dessert that’s kind of in the middle?…