Thanks to Emma for helping out with a guest post today while we’re scrambling to get everything moved (and yes, take pictures and video of the new apartment!). Take it away, Emma!
Hello everyone! Emma here from Verbal Mélange, guest posting while Maggie is moving and settling into her new home! I’m moving myself in a few weeks, so I can totally understand why she needs a break… it’s a hectic and stressful process!
I usually blog ...
Dijon Mustard Sauce for Porkchops
I first came across the recipe on the Smitten Kitchen food blog, in which the author sears and roasts chicken and then drizzles it in this amazing, delectable, delicious sauce. And it is awesome.
Then I was starting with a recipe for Pork Medallions in Mustard Sauce from my aunt’s cookbook, Full Moon High Tide. There’s a mustard sauce listed with this recipe, but a little Smitten Kitchen lightbulb went off in ...
Shrimp in Foil adapted from the Pioneer Woman I will recommend The Pioneer Woman‘s blog until I am blue in the face. This lady has wonderful recipes, great stories about her life on her ranch, and a down-to-earth approach to life that is admirable. I love reading her stuff daily, and her recipes have never let me down. Shrimp pasta, cooked in foil, was no exception. It tastes delightfully fresh, because of the parsley and lemon, ...
As I was driving today from my home in Washington, DC, to my fiance’s home in Charleston, SC, I was thinking to myself: it’s the first day of summer. What should I make? More importantly, what recipe can I share on Maggie’s blog that other people will want to make? So there’s a question for you all, what kind of recipes would you like? Vegetarian? Seasonal? Light? Quick and easy? ...
As part of the site redesign, I’m adding two (and possibly three) regular contributors to the blog. Today we start with Katherine, who will be writing In the Kitchen and sharing her favorite recipes. Please give her a warm welcome!
Shrimp for a Small Kitchen
(adapted from In the Kitchen with a Good Appetite, by Melissa Clark)
This recipe caught my eye a couple of months ago, when I first bought Melissa Clark’s cookbook. Her Roasted Shrimp & ...
This is my favorite part of gardening – when the updates involve recipes!
Our sugar snap peas have been producing a ton, so we’ve had a few nights with just regular steamed peas. But the other night I came home to this: pork chops and sugar snap peas with a mint julep glaze. I love having a man who cooks.
It smelled so good when I walked in the house, and it was very tasty too. Fresh ...
Today we have a very special guest blogger. Not only is he totally handsome and charming, he’s also a great cook. Yep, it’s my Ryan – here to share with you his favorite tools in the kitchen. Now I may be known as the resident baker, but Ryan is the one who keeps us fed and happy. He loves to watch cooking shows and rarely repeats recipes. I have to make special requests for my ...
I love bread. When everyone went anti-carb, I remained loyal. Bread with butter, great bread for a sandwich, I’ll take it all.
Part of the allure of bread is its mystical quality. I’ve found that most people are in awe of the idea of baking bread. It seems to be the ultimate baking feat. Kneading, letting it rise, waiting, and baking… it’s a lot of work. Especially for something cheap at the store, or can be ...
As a Martha-wanna-be I’m always interested to see the newest and greatest info that comes about about modern and urban homemaking. While I’m infatuated with the idea of moving to an island somewhere and having a little farm, the truth is that it may be many years before that happens, if ever. For now I’m living the twenty’s life – renting and making do with a less-than-ideal kitchen, a shortage on storage space, and (on ...
Just finished flipping through my issue of Country Living that arrived today (I always do a good flip-through before settling into the articles I want to linger on) and just adored this photo of a simple bright kitchen. My favorite part? The antique cutting boards. I love how their warm patina looks against the stark white walls. Don’t they just make you want to whip out a loaf of oven-warm french bread and cut through ...
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