Champignons Sautés à la Bordelaise

It’s about time we continued our dive into French food, no? These champignons are so easy to make, it’s almost criminal. Enjoy, lovelies. CHAMPIGNONS SAUTÉS À LA BORDELAISE Gingerly adapted from the talented and enigmatic Julia Child.  Recipe can be found in her book, Mastering the Art of French Cooking, Vol. I. 225 grams / 1/2 pound […]

Mung Bean and Walnut Houmous

Lately I have been very restless.  I want to go do something exciting and adventurous.  Go on a road trip, perhaps?  To somewhere not terribly famous, but quaint and rustic and charming and just plum-dandy wonderful! It’s actually very strange for me to want to go on a road trip.  I tend to not feel […]

Salmon Rigatoni with Lemon Pepper

Some food combinations are classics and some are downright weird.  Peanut butter and jelly is a classic, chocolate and mint is a classic, salmon and dill is a classic, pumpkin pie and banana cream pie is downright weird.  Pumpkin pie and banana cream pie may sound like a strange combination, but seriously, it’s good.  If […]