Monthly Archives: March 2016

Garlicky Spaghetti with Lemon and Pine Nuts 

   This recipe was interesting from two perspectives – first was the dish itself. It sounded like a good recipe, something a little lighter. Second was that it talked about how this is something that can be made with thugs … Continue reading

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Grapefruit Poppyseed Loaf Cake with Yogurt Glaze

   I couldn’t help myself with this recipe. The name alone makes you want to at least try a piece of the bread because it is just so unique. And since I couldn’t just try a piece I had to … Continue reading

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Silky Bacon Carbonara 

   Making this was something of a whim as a recent email I got from Bon Appetite included a post on how to make carbonara the “right way”. As in, not ending up with scrambled eggs with your pasta. I … Continue reading

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Hermit Cookies

Once again, this recipe has been hanging around for quite some time before I finally decided to make it. I’ve had the ingredients including a jar of crystallized ginger that I bought for some reason who knows how long ago. … Continue reading

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Honey Mustard Dipping Sauce

   I don’t really post things like this as I tend to focus on more complete recipes but I did make this and it turned out pretty well so I thought I would share. Making this was spurred on by … Continue reading

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Cranberry Raisin Oatmeal Cookie

   These were a hit. While I had saved the recipe for a little while, making them when I did was a complete whim. But the response I got from my wife was that she had been wanting oatmeal cookies. … Continue reading

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Dark Chocolate Peppermint Cookies

   This last weekend we were supposed to go over to a friends house for dinner and to hang out. Our job was to bring dessert which meant I was making something. I chose these due to the uniqueness and … Continue reading

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100% Whole Wheat Cinnamon Swirl Bread

   Before I get started, I have to make a confession. I screwed up this bread. Twice. Yet, it still turned out to be okay. More on that in a minute.  Once again, this is a recipe that has been … Continue reading

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Creamy Pasta with Asparagus, Parmesan and Crispy Prosciutto 

   I was going to talk about how sometimes it is okay to skip meat in a dish/meal and go with something like this recipe. But then it occurred to me that the presence of the prosciutto kind of eliminates … Continue reading

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No Fuss Focaccia Bread

   There is a restaurant in town (an Italian restaurant) that brings bread out as a starter and they do a (somewhat) fancy show of putting a dipping mix of olive oil, Parmesan and pepper together. The main bread they … Continue reading

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