Hello, I just wanted to write a quick post to mention that I will be on a blogging Hiatus for at least a few months. I have been blogging for almost a year now and it’s a lot of fun; I’ve tried some things I may not have otherwise considered making and I use my own blog all the time to look up favorite recipes. I recommend food blogging to anyone who enjoys cooking and photography; it’s a great way to express yourself creatively. Unfortunately I just have too much on my plate at the moment (no pun intended), and I don’t have enough free time to edit photos and write blog posts. I intend on getting back to posting regularly after I wrap up the other projects I’m working on. If you leave a question in the comments or email me I may not get back to you right away, but please don’t let that stop you from commenting. I really appreciate the comments I get!
Thanks so much and I hope everyone is enjoying the summer.
I felt like I should post a photo, so here’s a shot of my grandpa/ma’s lovely garden.
Sometimes I feel, as a food blogger, that I’m supposed to have certain standards about how I make my food and what ingredients I use. Sometimes I feel that way, but then I think to myself, screw it this giant pancake in the rice cooker thing is just too nifty to pass up. Yes, nifty. Not having to stand in front of the stove for patiently waiting for pancakes to cook perfectly is pretty nifty. Being able to cook “pancakes” with the same bowl you mix them in is also quite nifty.
I was sold, and I have to say the results were even better than I expected. It has the texture of a pancake, it tastes like pancake, it even kind of looks like pancake with the golden outer later and fluffy interior.
Preparing a healthy yet tasty meal doesn’t get much easier than this! This recipe is a very basic broiled teriyaki salmon dish. I brush thin coats of sauce on about every 3 minutes to get a nice glaze; adding the layers also prevents the sauce from burning under the broiler.
I have to admit this post was inspired by a facebook ad from a company selling sriracha cashews. I wanted some but I knew that it would probably be pretty easy to make my own, and I was right. I found this recipe at an amazing blog by fellow (though far more accomplished!) designer / food enthusiast Jennifer Chong. These honey and sriracha cashews have a nice subtle sweet and spicy roasted taste without overpowering the natural buttery goodness of the cashew.
This is my go-to potato recipe because it is so easy to do and results in slightly crispy garlic-buttery potato goodness. By microwaving the potatoes then broiling them, you can have the whole dish done in about 20 minutes, compared to the usual roasting methods that take a lot more time. Also I find smashing the potatoes with my hands (protected by an oven mitt) pretty fun to do; I admit that is kind of weird, but hey it’s the little things.