Saturday, December 30, 2017

Cold Spell Continues

Frigid temperatures, new shoes with extra traction and stick to your ribs pasta dinner.


  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • salt to taste
  • 8 ounces spicy Italian sausages, casings removed

  • 3 1/2 cups low-sodium chicken broth, divided, or as needed
  • 1 1/4 cups orecchiette pasta, or more to taste
  • 1/2 cup roughly chopped arugula, or to taste
  • 1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste


  1. Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
  2. Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
  3. Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.

Friday, December 29, 2017

My goals for 2018

What is Hygge?

Hygge (pronounced “hue-gah”) is a Danish word that translates as a feeling or mood that comes when you take genuine pleasure in making ordinary, everyday moments more meaningful; more beautiful. It’s about coziness and finding joy in the simple things in life. At the core of hygge is a craving for simplicity and an urge to pare everything back to basics. In talking to my friends and family, I’ve come to believe that hygge is something we all need more of. Simplicity. Paring back. Less screens; more face to face. Slowing down. Savoring the little things. Being present

My goals for 2018

  1. deliberately; on purpose.

    "I didn't do it intentionally"

    synonyms:deliberately, on purpose, purposely, purposefully, by design, knowingly, wittingly, consciously;
  1. Live Intentionally
  2. Make Saving a Priority
  3. Have One No Spend Week per month
  4. Visit 52 Farms
  5. Start a Line of Photo Greeting Cards
  6. Purge 250 items
  7. Turn Guest room in to "my space"
  8. Dote on my husband even more than I do now
  9. wear out the clothing I already own / reduce closet
  10. Try 52 new recipes (and share them here)

and one secret goal

Friday, December 22, 2017

Baked French Toast

  • 1 loaf day-old challah, about 1 lb. (500 g), cut into slices 1 inch thick
  • 8 eggs
  • 2 cups  milk
  • 1/2 cup heavy cream
  • 1 cup  granulated sugar
  • 1/3 cup  bourbon
  • 1 Tbs. vanilla extract
  • 1 tsp. freshly ground nutmeg
  • Confectioners’ sugar for garnish
  • Maple syrup for serving


Generously butter a 2 3/4-quart Dutch oven or deep casserole dish. Arrange the bread slices in the prepared dish, overlapping them slightly.

In a bowl, whisk together the eggs, milk, cream, granulated sugar, bourbon, vanilla and nutmeg until the sugar is dissolved. Pour the liquid evenly over the bread, turning some of the slices if necessary so that they have all absorbed some of the liquid. Cover and refrigerate for at least 2 hours, or up to overnight.

Preheat an oven to 350°F

Transfer the dish to the oven and bake, uncovered, until the French toast is puffy and the top of the bread is lightly browned, about 50 minutes, tenting the dish with aluminum foil if the top is getting too brown. Remove from the oven and let stand for 10 minutes. Dust generously with confectioners’ sugar and serve warm, passing maple syrup alongside. Serves 6 to 8

Thursday, December 14, 2017

Three-Cheese Fondue


  • 1/2 lb.  Emmentaler cheese, coarsely grated
  • 1/2 lb.  Gruyère cheese, coarsely grated
  • 1/2 lb.  fontina cheese, coarsely grated
  • 2 Tbs. cornstarch
  • 1 Tbs. unsalted butter
  • 1 shallot, minced
  • 1/2 cup  kirsch
  • 1/3 cup  heavy cream
  • 1 Tbs. Dijon mustard
  • 1/4 tsp. freshly grated nutmeg
  • 1 1/2 lb.  assorted vegetables, such as Belgian endive leaves, thinly sliced radishes and bite-sized cauliflower florets
  • 1 loaf crusty bread, cubed

1. In a bowl, toss the cheese with the cornstarch. Set aside.

2. In a saucepan over medium heat, melt the butter. Add the shallot and sauté until tender, about 3 minutes. Add the kirsch to the pan. When it comes to a simmer, whisk in the cream, mustard and nutmeg. Lower the heat to medium-low and add a third of the cheese mixture. Cook, stirring, frequently, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Season with salt and pepper.

3. Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Serve with the vegetables and bread cubes alongside for dipping into the cheese with individual fondue forks. Serves 6