Tag Archives: almonds

Asparagus w/ Chorizo & Croutons

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I love asparagus for its mild, spring like flavor but in this dish, from the Smitten Kitchen, this wonderful vegetable takes on a whole new persona. The spices of Spanish chorizo sausage combines with crusty croutons, crunchy almonds and tender white beans and the asparagus in a surprisingly flavorful and definitely interesting dish. Trust me on this one, the combination of ingredients might seem a bit odd but the results are out of this world. Plus the dish is fast to make. So fast and easy that it just might be one of my favorite Fast Friday dishes yet. So try it for yourself before the asparagus is gone for the season. I promise you won’t be disappointed.

ASPARAGUS w/ CHORIZO & CROUTONS

1 pound thick asparagus
1/4 cup olive oil
6 ounces Spanish chorizo cut into 3/4-inch pieces
1 1/2 cups French bread croutons cut into 3/4 inch peices
1/4 cup whole almonds
1 cup cooked beans
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

  • Snap off the tough ends of each asparagus stalk and cut into 3 or 4 pieces.
  • Heat the oil in a large skillet set over medium-high heat. When the oil shimmers, add the chorizo and saute for 2-3 minutes.
  • Add the asparagus, croutons, almonds and salt and pepper. Stir well.
  • Cover and sauté over high heat for 5 to 6 minutes (thinner asparagus might be done sooner), tossing or stirring the mixture a few times, so it browns and cooks on all sides.
  • Add the beans and season with additional salt and pepper if needed.
  • Toss and cook for an additional 2 minutes or until the beans are heated through.
  • Serve immediately.

Serves 4

Almond Joy Bundt Cake

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As a child one of my favorite candy bars was an Almond Joy. Moist coconut topped with crunchy almonds and slathered in chocolate made for the perfect special treat. As I grew older my love for this flavor combination continued and here it has manifested itself in an amazingly moist and flavor packed cake that is sure to disappear all too quickly.

I’ve adapted this cake  from The Brown Eyed Baker. The cake is rich and moist and filled with coconut goodness thanks in part to using three different types of coconut. Coconut oil takes the place of traditional butter or vegetable oil thus making the cake both moist and flavorful. Coconut milk adds an additional punch ensuring that you taste coconut in every bite. And if that isn’t enough, you get a touch of crunchy toasted coconut on top of the cake. Its delicious.

ALMOND JOY BUNDT CAKE

For the Cake:
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup coconut oil
2½ cups granulated sugar
2 eggs
2 egg yolks
1 teaspoon almond extract
2 teaspoons vanilla extract
1⅓ cups unsweetened coconut milk

For the Glaze:
4 to 6 tablespoons coconut milk
½ teaspoon almond extract
½ teaspoon vanilla extract
2 cups powdered sugar, sifted
6 ounces dark  chocolate, melted and still warm

Shredded coconut & sliced almonds, toasted, to garnish

 

To make the Cake:

  • Preheat oven to 350 degrees F. Grease and flour a 10-cup or 12-cup Bundt pan and set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • Using an electric mixer, beat the coconut oil and sugar on medium speed until light and fluffy.
  • Scrape down the sides of the bowl, then add the eggs and the yolks one at a time, beating well after each addition.
  • Scrape down the bowl again, add the almond and vanilla extracts and beat until just incorporated.
  • Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture, mixing after each addition until just combined. Be careful not to overtax the batter.
  • Spoon the batter into the prepared pan, smoothing the top into an even layer.
  • Bake until a sharp knife or toothpick inserted in the center of the cake comes out with just a few moist crumbs, 50 to 55 minutes.
  • Transfer the pan to a wire rack to cool for 10 minutes before removing from the pan. Cool completely before continuing.

To make the Glaze:

  • In a large bowl, whisk together 4 tablespoons of the coconut milk, the almond extract and vanilla extract.
  • Add the powdered sugar and whisk until incorporated and smooth.
  • Slowly stir in the melted chocolate. The glaze should be thick yet pourable; adjust with additional coconut milk if necessary.
  • Pour the glaze in large, thick ribbons over the crown of the cake, allowing the glaze to spread and drip down the sides of the cake.
  • Top with the toasted shredded coconut immediately and slivered almonds.
  • Allow the glaze to set before serving.

Yields 16 slices

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Moroccan Beef Tagine

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I feel like we are in the calm lull between back to school craziness and the madness of the holiday season. The cooler weather has been inspiring my cooking and has me wanting to spend more time in the kitchen putting together satisfying and comforting dishes. And because some of the best dishes are those that take time to make, this is the season to make them.  While the dishes take time to prepare much of the time is spent on the cooking rather than the preparations. And as these dishes cook their aroma fills the house with wonderful scents that give you a hint of the meal that is to come.

I’ve adapted this dish from a Jamie Oliver recipe and like so many of his recipes, it doesn’t disappoint. It is rich, flavorful and thoroughly satisfying. If you don’t have a tagine, or have one but also have a very small European sized oven that can’t accommodate a tagine, make this dish is a heavy, ovenproof Dutch oven. The slow cooked results will be the same. And if you want to make a fancy presentation like I do for company, I transfer the cooked stew into my tangine and serve it at the table.

MOROCCAN BEEF TAGINE

For the spice rub:

 

1 tablespoon sea salt

1 tablespoon freshly ground black pepper

 

1 tablespoon ras el hanout spice mix

 

1 tablespoon ground cumin

 

1 tablespoon ground cinnamon

 

1 tablespoon ground ginger

 

1 tablespoon sweet paprika

For the tagine:

1 pound stew beer

  • To make the spice mix, combine all of the ingredients in a small bowl.
  • Place the beef into a large bowl, sprinkle with the spice mix and use your hands to massage it into the meat.
  • Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight.
  • When you’re ready to cook, heat the olive oil in a tagine or Dutch oven set over medium-high heat. When the oil shimmers, add the meat and cook, tossing to ensure it is seared on all sides for about 5 minutes.
  • Add the onion and coriander stalks to the pan and cook for an additional 5 minutes.
  • Add the chickpeas, tomatoes and stock to the pot.
  • Bring the mixture to a boil, cover the pot, reduce the heat to low and continue to cook for 1 1/2 hours.
  • Add the squash, prunes and additional stock if the mixture looks too dry. Cover the pot and continue to cook for an additional 1 1/2 hours until the meat is fork tender.

Adjust the seasonings and serve alongside couscous and topped with the slivered almonds.

Serves 4

Asparagus w/ Chorizo & Croutons

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It is Fast Friday again and time for another fast and fabulous dinner suggestion.  If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I love asparagus for its mild, spring like flavor but in this dish, from the Smitten Kitchen, this wonderful vegetable takes on a whole new persona. The spices of Spanish chorizo sausage combines with crusty croutons, crunchy almonds and tender white beans and the asparagus in a surprisingly flavorful and definitely interesting dish. Trust me on this one, the combination of ingredients might seem a bit odd but the results are out of this world. Plus the dish is fast to make. So fast and easy that it just might be one of my favorite Fast Friday dishes yet. So try it for yourself before the asparagus is gone for the season. I promise you won’t be disappointed.

ASPARAGUS w/ CHORIZO & CROUTONS

1 pound thick asparagus
1/4 cup olive oil
6 ounces Spanish chorizo cut into 3/4-inch pieces
1 1/2 cups French bread croutons cut into 3/4 inch peices
1/4 cup whole almonds
1 cup cooked beans
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

  • Snap off the tough ends of each asparagus stalk and cut into 3 or 4 pieces.
  • Heat the oil in a large skillet set over medium-high heat. When the oil shimmers, add the chorizo and saute for 2-3 minutes.
  • Add the asparagus, croutons, almonds and salt and pepper. Stir well.
  • Cover and sauté over high heat for 5 to 6 minutes (thinner asparagus might be done sooner), tossing or stirring the mixture a few times, so it browns and cooks on all sides.
  • Add the beans and season with additional salt and pepper if needed.
  • Toss and cook for an additional 2 minutes or until the beans are heated through.
  • Serve immediately.

Serves 4

 

Mole Chicken

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For me, a good mole chicken does for Mexican food what a good pulled pork does for southern cooking. Both are richly seasoned and slow cooked meat which become so tender they can be shredded with a fork and then eaten as is, as part of a sandwich or on top of a favorite grain. They are simultaneously so simple yet their flavors are so complex that the meal becomes unforgettable.

The secret to a good mole chicken is the combination of chile peppers and chocolate. Yes, chocolate. But not any chocolate will do for this dish. Mexican chocolate, which is readily available at Mexican speciality stores and many gourmet grocery stores is smooth and rich with a touch of heat that adds to its complexity. The closest comparison I can come up with is that of a good quality chocolate with a touch of cinnamon and chile pepper. And when you combine the chocolate with two types of dried chile peppers you have the makings of an unforgettable mole. This version from Epicurious braises the chicken in fresh orange juice which only adds to the sauce’s sweet complexity. A good chicken mole dish may take some time to make but the results are worth every minute.

MOLE CHICKEN

3 tablespoons peanut oil, divided (more if necessary)

5 pounds skinless boneless chicken thighs

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 cups low-salt chicken broth

2 cups fresh squeezed orange juice

1 1/4 pounds onions, sliced

1/2 cup sliced almonds

6 large garlic cloves, sliced

4 teaspoons cumin seeds

4 teaspoons coriander seeds

4 ounces dried pasilla chile, stemmed, seeded, torn into 1-inch pieces, rinsed

1 ounce dried negro chiles, stemmed, seeded, torn into 1-inch pieces, rinsed

1/4 cup golden raisins

4 3 x 1/2-inch strips orange peel (orange part only)

1 1/2 teaspoons dried oregano

1 3.1-ounce disk Mexican chocolate, chopped

Warm flour tortillas for serving

  • Heat 1 tablespoon of the oil in a large pot set over medium-high heat.
  • Season the chicken on both sides with the salt and pepper.
  • Working in batches, brown the chicken in the pot, for about 3 minutes per side. Add more oil to the pot as necessary.
  • Return chicken and any accumulated juices to pot.
  • Add the broth and orange juice to the chicken and bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
  • Meanwhile, heat 2 tablespoons oil in heavy large saucepan set over medium-high heat. Add onions and sauté until golden brown, about 18 minutes.
  • Reduce heat to medium then add the almonds, garlic, cumin, and coriander. Sauté until the nuts and garlic begin to color, about 2 minutes.
  • Add chiles and stir until they begin to soften, about 2 minutes.
  • Using tongs, transfer the cooked chicken to large bowl. Pour the chicken cooking liquid into saucepan with onion mixture .
  • Add the raisins, orange peel, and oregano to saucepan; cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes.
  • Remove from heat then add the chocolate to the pot. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
  • Working in small batches, transfer sauce mixture to blender and puree until smooth.
  • Return the puree to the reserved pot. Adjust the seasoning of the sauce with additional salt and pepper if necessary.
  • Using two forks, coarsely shred chicken and return to sauce; stir to coat.
  • Rewarm over low heat before serving topped with the warm tortillas.

Serves 8

Almond Biscotti

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Hands down, almond biscotti are my all time favorite baked treat.  They are simple yet satisfying, just as good accompanying a cup of coffee as a mid-afternoon snack as they are alongside a dish of gelato for dessert, or for a real Tuscan treat, sipped and dipped into vin santo as the final course of an Italian dinner.  When Glenn would deploy I would send him boxes filled with almond biscotti since they ship well, never got stale, and most importantly, provided him with a little taste of home while he was thousands of miles away.  This recipe comes from the always reliable America’s Test Kitchen.  If you don’t have almonds on hand, pistachios make for a nice substitute.  If you go this route, simply omit the almond extract.

ALMOND BISCOTTI

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

4 tablespoons unsalted butter, at room temperature

2 large eggs

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

3/4 cup whole almonds, toasted and coarsely chopped

  • Pre-heat the oven to 350 degrees.  Line a cookie sheet with parchment paper and set aside.
  • Whisk the flour, baking powder, and salt together in a medium-sized bowl.  Set aside.
  • Beat the sugar and butter in a large bowl using an electric mixer set on medium speed until light and fluffy, 3 to 6 minutes.
  • Beat in the eggs, one at a time, then both extracts, until incorporated, about 30 seconds.
  • Reduce the speed to low and slowly mix in the flour mixture, about 30 seconds.
  • Using a rubber spatula, fold in the nuts.
  • Split the dough in half and with floured hands, press each half into a 2 by 13 inch loaf, spacing them about 3 inches apart on the prepared baking sheet.
  • Bake until the loaves are golden and just beginning to crack on the top, about 35 minutes.
  • Transfer the baking sheet to a wire rack and let cool for 10 minutes.  Meanwhile, lower the oven temperature to 325 degrees.
  • Transfer the loaves to a cutting board and using a serrated knife, slice each loaf on the diagonal creating 1/2 inch slices.  Lay the slices about 1/2 inch apart of the baking sheet.
  • Return the cookies to the oven and bake until the slices are crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through.
  • Let the cookies cool completely before serving.

Yields:  3 dozen

Honey Braised Lamb Shanks

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I love lamb and despite its abundance here in Albania, I rarely prepare it.  Albanians use the term “lamb” and “sheep” interchangeably and as anyone who has eaten it knows, there is a big difference between a tender piece of lamb meat and an older piece of sheep meat.  There is one solution for older meat however, and that is braising it.  The slow simmering and stewing of meat in a flavorful and well seasoned broth will render even the toughest piece of meat tender.  I love the rich and spicy flavors of Moroccan foods and they provide the perfect foil for braising.

This recipe is adapted from Saveur Magazine and brings together the spicy and exotic flavors of northern Africa to make a meal that is sure to satisfy.  Braising done properly takes time so this is the perfect meal to make on a cool and lazy weekend.  As the meat braised and the flavors melded I found myself wishing it was dinnertime already.  Serve the lamb on top of a bed of couscous or other grain so you can  soak up all of the yummy juices.

HONEY BRAISED LAMB SHANKS

1/4 cup olive oil

3 tablespoons unsalted butter

4 lamb shanks

Salt & freshly ground pepper to taste

1 large white onion, diced

1 teaspoon ground allspice

1 teaspoon freshly ground black pepper

1 teaspoon ground coriander

1 teaspoon ground cloves

1 teaspoon cumin

1 teaspoon ginger powder

1 teaspoon cayenne pepper

1/4 teaspoon saffron threads

2 cinnamon sticks

1 cup golden raisins

1 cup whole almonds

2/3 cup honey

Toasted sesame seeds, to garnish

  • Heat the oil and butter in an 8 quart Dutch oven over medium-high heat.  Season the lamb generously with salt and pepper.
  • Add the lamb to the pot and cook, turning as needed, until well browned on all sides, about 12 minutes. Transfer the lamb to a plate and set aside.
  • Add the onion to the pot and cook, stirring, until soft, about 4 minutes.
  • Add the raisins, allspice, black pepper, coriander, cloves, ginger, cayenne, saffron, and cinnamon sticks and cook until fragrant, about 2 minutes.
  • Return the lamb to the pot and nestle it between the onions and spices.  Add the almonds, honey, and 3 cups of water.
  • Cover and bring to a boil.  Reduce the heat and simmer, partially covered, until the lamb is very tender, about 3 1/2 hours.
  • Serve over couscous and sprinkle with the toasted sesame seeds before serving.

Serves 4

Maple-Bacon Spiced Nuts

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I love nuts.  From almonds to pistachios, hazelnuts to walnuts and everything in between they are one of  my favorite go to snacks.  And because they are filled with protein, in small quantities they are healthy.  However, sometimes ordinary nuts won’t do.  When that is the case, all it takes is a few spices and the nuts of your choice and you have a party worthy munchie in no time.

This recipe comes from the always reliable Washington Post food section.  You can use any nut of your choice, either alone or in a combination.  I had a generous stash of whole almonds and walnuts in the pantry so I used those.  Of course you can always omit the bacon but really…..why would you want to do that?

MAPLE-BACON SPICED NUTS

2 cups raw mixed nuts of your choice

1 large egg white, lightly beaten

2 tablespoons packed dark brown sugar

1 tablespoon sea salt

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper, or to taste

1/4 teaspoon ground ginger

4 slices uncooked bacon

1 tablespoon pure maple syrup

  • Preheat the oven to 350 degrees.  Line a rimmed baking sheet with parchment paper.  Place a wire rack over a swath of paper towels.
  • Combine the nuts and egg white in a mixing bowl; toss to coat evenly.
  • Stir together the brown sugar, salt, cumin, cinnamon, cayenne, and ginger in a small bowl.
  • Add the spice mixture to the nuts and toss again to coat evenly.
  • Scrape the nuts onto the baking sheet, spreading them into a single layer.  Bake for 15 to 20 minutes, stirring to break up any clumps, until the nuts are lightly toasted.
  • Use a spatula to transfer the nuts to a plate and allow to cool.
  • Brush the bacon slices on both sides with the maple syrup and arrange them in a single layer on the baking sheet.
  • Bake for 20 minutes, turning them over once until crisp on both sides.
  • Transfer the bacon to the wire rack to drain and cool then break the strips into small pieces.
  • Place the cooled nuts in a serving dish then add the bacon and toss to incorporate just before serving.

Apricot – Cherry Muffins

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Muffins are one of my favorite breakfast treats.  They are so versatile as they can be sweet or savory, filled with fruits, nuts, vegetables, or even chocolate.  I will bake up a batch with whatever ingredients I have on hand and the sweet smell of them baking with wake the rest of the house.  Any leftover muffins make for afternoon snacks (perfect with a cup of tea) or week day breakfasts on the go.

This recipe is adapted from Boston’s Flour Bakery.   I’ve substituted Greek yogurt for the creme fresh the original recipe calls for since I can easily find it in just about every market and grocery store here in Albania.  The add-ins represent the best of our seasonal fruits and the I’ve added almonds for crunch (and because I have a five-pound page that I need to use up before we move!).  I brought these muffins along when we were weekend house guests and they proved to be a hit.  Enjoy!

APRICOT-CHERRY MUFFINS

3 1/4 cups all-purpose flour

1/2 teaspoon baking soda

4 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 egg yolk

1 1/3 cup sugar

1/2 cup melted butter

1 cup milk, at room temperature

1 cup Greek yogurt, at room temperature

2 teaspoons almond extract

3/4 cup fresh apricots, pitted and diced

3/4 cup fresh cherries, pitted and diced

1/2 cup slivered almonds (optional)

Ground nutmeg (optional)

  • Preheat an oven to 350 degrees.  Generously grease a 12-cup muffin tin.  Set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  • In a separate bowl, combine the sugar, eggs, egg yolk, and melted butter.  Gradually stir in the milk, Greek yogurt, and almond extract.
  • Carefully pour the wet ingredients into the flour mixture and stir until just combined.
  • Fold in the apricots, cherries, and almonds (if using).  Be careful as to not crush the fruit.  The batter will be thick and lumpy.
  • Evenly divide the batter between the prepared muffin cups.  The cups should be very full.  Sprinkle the muffin tops with the nutmeg.
  • Bake for 30-40 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Remove from the oven and allow to cool for 10 minutes before removing from the pans.

The muffins taste best when they are eaten immediately or they can be stored in an airtight container for up to three days.  Refresh them in a 300 degree oven for 5 minutes before serving.

Yields:  12 large muffins

Chocolate Hazelnut Macaroons

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There are two types of macaroons; the American ones that are often cloying sweet and heavily laden with coconut and then there are the French ones that are light, fluffy, and only slightly sweet.  These little sandwich cookies can be dressed up or down depending on the filling.  And anything goes; from fruit curds and jams to ganache and butter cream, all are heavenly.  There is a bakery here in Tirana that is dubbed “the French Bakery” and they make some of the best macaroons I’ve ever tasted.  Inspired by them, I decided to try my hand at my own.

I’ve adapted this recipe from one I found in Fine Cooking Magazine.  You can make your own almond meal but it is much easier to buy it pre-made.   King Arthur Flour makes a good quality flour and ships quickly to those of us who are overseas.  Always a fan of the combination of chocolate and hazelnut I decided to bring these two flavors together by putting a smear of Nutella between two chocolate cookies.  The results?  Amazing!

CHOCOLATE HAZELNUT MACAROONS

2 cups powdered sugar

1 1/3 cups finely ground blanched almond meal

3 tablespoons cocoa powder

3 to  large egg whites, at room temperature

1/4 teaspoon almond extract

3/4 cup Nutella, chocolate-hazelnut filling

  • Combine the powdered sugar,  almond meal, and cocoa powder in a bowl and mix together thoroughly with a whisk or fork.
  • Pass through a medium-coarse sieve to lighten and aerate the mixture.
  • In a glass measuring cup, add enough egg whites to reach halfway between the 1/3 and 1/2 cup measure.  Transfer to a large bowl.
  • With an electric mixer beat the egg whites on medium speed until they form soft peaks when the beaters are lifted; add the almond extract.
  • Beat on high-speed until the mixture forms stiff but not dry peaks when the beaters are lifted.
  • Pour all of the almond flour mixture over the egg whites.  With a large rubber spatula, fold the almond mixture into the egg whites just until it is fully incorporated.  The egg whites will deflate somewhat, but the batter will be thick and moist and almost pourable.
  • Drop heaping teaspoons of batter 1 inch apart on a parchment-lined cookie sheet.  Let sit for 20 to 30 minutes, or until the surface of the disks are ever so slightly dry.  This slightly dry crust will help form the characteristic little “platforms: at the base of each macaroon as they bake.
  • Meanwhile, pre=heat the oven to 400 degrees.
  • Place the cookie sheets in the oven and immediately reduce the temperature to 300 degrees.  Bake for 12 to 15 minutes until the macaroons are barely starting to turn golden.  Remove the pans from the oven and allow to cool.
  • When the cookies are cool, life a corner of the parchment pan liner.  Holding a cookie in one hand, peel the parchment paper away from the cookie.  Repeat until all of the cookies have been removed.
  • Spread 1/2 to 1 teaspoon of the Nutella on the flat side of half of the cookies.  Top with an equal sized cookie to form a sandwich.
  • Place the sandwiches on a cookie tray and cover with plastic wrap.  Put the tray in the refrigerator overnight to allow the cookies to mellow.  Bring to room temperature before serving.

Yields:  30-36 1 3/4 inch sandwich cookies.

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