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I returned last night from visiting my parents and siblings back in Oklahoma. It was nice to be back there for a few days, even if two were spent stuck indoors thanks to that nasty blizzard. Snow shoveling aside, I enjoyed seeing the family for a few days and being able to relax for a bit. The primary benefactor from this year’s … continue reading: Christmas in Oklahoma Many of you have probably heard of the up-and-coming fad of Pie Wednesday, which is exactly what it sounds like – rather than waiting until after we’ve all stuff our pie holes with things other than pie, we bake as many pies as we possibly can the day before Thanksgiving, and immediately commence devouring them like a pack of starving hyenas. … continue reading: Recipe! Friday: Pies!  Comments are closed  Culinary  Butterscotch Pear Pie, Raspberry Bavarian Cream Pie, Recipe! Friday, recipes I’ve had a lot of fruit salads over the short span of my life – some were great, others not so much. Many of them, quite frankly, have contained more high-fructose corn syrup than actual fruit, which is a sad statement on American cuisine. The recipe I like to follow is simple, delicious, and equally elegant – enjoy! Ingredients: 3–4 cups whipping cream, … continue reading: Serious Fruit Salad  Provolone Oregano Focaccia topped with Kalamata olives, chopped walnuts, and Parmesan and Asiago cheeses with a fresh mozzarella salad A week ago, I invited a good friend to a bread bake which my cousin’s wife was hosting. While my friend wasn’t able to make it that night, she suggested that we make an attempt at focaccia, which we did last night. This is a slightly modified version of a recipe from King Arthur Flour. Feel free to substitute your own toppings to make it your own – it’s hard to go wrong with focaccia! The dough requires a lot of time to rise (1 hour and 55 minutes at room temperature), so hopefully you’re as fortunate as I am and have someone who’s willing to bake this with you! Enjoy! Continue reading Recipe! Friday: Provolone Oregano Focaccia This was my first attempt at donuts (or doughnuts, if you prefer), and I was pleasantly surprised by the results. These cake donuts have a very subtle apple taste to them, so you might want to try adding finely diced Granny Smiths for more apple-ness. I used a 2¾″ donut cutter and ended up with a ton of donuts — I also … continue reading: Recipe! Friday: Apple Cider Donuts |
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