just a little in my kitchen this November

October proved to be chaotic if not downright stressful.  I'm hoping that the faint glimmer of sunlight that I see isn't a mirage and that we'll soon be through it.  When it comes down to it, the sum of the positives outweigh the negatives right now but I have a nasty way of remembering less-proud moments when I'm going through this cycle.  As far back as an ignorant and angry comment made in high school to as recent as a...

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just a little in my kitchen this september

The months are flying by this year and I haven't posted as much as I hoped to.  One thing I really love about Celia's In My Kitchen posts over at Fig Jam and Lime Cordial is that they give me a chance to recap a month and share a little bit about what's been happening in my humble kitchen here in San Diego. First off, we've been living in our current neighborhood for a little over six months now and...

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just a little of everything in my kitchen

I've been following Celia at Fig and Lime Cordial since...probably since I started blogging and I love her monthly In My Kitchen posts. I've finally read directions and decided not to be such a virtual coward and participate!  She always has such fun stuff in her kitchen: chocolate molds, CHOCOLATE, fabulous bread, and cool gadgets and spices from all over.  All the things a foodie hopes to have in their kitchen, really.  On top of all her great recipes and recommendations,...

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just a little quiche

The day that I set out to make a quiche I came across Bon Appetit's article, "In Defense of Quiche," which surprised me tremendously because I didn't know that quiche needed to be defended or that we as a society had been turning up our noses to the eggy pie.  The article does throw me under the bus for happily using store-bought pie crusts but in my own defense, quiche is something I make when I don't have a lot of time...

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just a little spaghetti carbonara

Spaghetti alla carbonara (or linguine alla carbonara in this case) is an intimidating recipe for me namely because of the use of egg to create the unique and unforgettable sauce.  Two fears bubble up: the concern that the egg won't get cooked at all, and on the flip side, that the egg will scramble and the meal looks more like breakfast than the delicate Italian dish I was hoping for.  Both fears turned out to be a little ridiculous and...

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