Pies have never really been my thing. I’m sure this makes me un-American, and now that I’m living in the UK — another pie-obsessed nation — it probably makes me un-British as wellness. It’s not the pies themselves, I think it’s the pastry. Although something made with flour and butter should, by its very nature, be high on my list of likes. I really don’t understand it. All of that aside, I decided to make a pie. And if you’re going to make a pie, you may as well make an award-winning pie, right? A pie that beat out 400 other sweet and savory pies in seven categories. I mean, if you’re going to do something, you may as well do it right.Continue reading
This Meatless Monday post was actually made by my aunt, but it was super tasty so I got permission to put it on the blog. My aunt and uncle are mushroom hunters extraordinaire and – lucky for us! – that means we get to delight in the fungus-y spoils of their mushroom hunting trips. This pasta dish starred the morel mushroom which is a blackish brown mushroom shaped like a pine cone. It is an especially meaty mushroom with a really earthy flavor.
Ever had ice cream made from mushrooms? Besides maybe that trip to Santa Cruz in 1982. These are 100% non-hallucinogenic, sorry to disappoint those of you who clicked through hoping for something else. However, the flavor of this ice cream may send you into throes of ecstasy.
I think we can safely say that, even in my short life as a blogger, I have established my love for Asian flavors. The strange thing is, I don’t like ginger in any other guise – not in candy, not in drinks, not in cakes or cookies – but put it with some meat and a few vegetables and I’m singing it’s praises.