Sweet followers,
I must say, it’s been real. However, due to a bunch of life and professional changes, I’m officially retiring this cooking blog. Look for my own and other good friends’ foodish posts on our new project BOURBON COSBY. And do follow us! We’ll follow you back and we can continue this great thing we’ve got goin’.
Whaddya say?
Thanks for reading and keep cookin’,
Beca
I got so spoiled with a clusterfuck of loveable, always-hungry neighbors during my stay in Beach Villas waaay back (like, three years ago). ANYHOW, I befriended an upstairs neighbor, Jessica, and together we cook (and complain loudly)! This is one of our first dishes: Proteinoua Quinoa. Guess why we call it that!
That’s my great-grandma. A woman my mom tells me her side of the family, the Shermans, called Mumsey. Mumsey was a strong-willed lady and mother of many during The Great Depression. It’s her recipe she created then, Wackey Cake, that I use as the first for my My Family Recipe series. (A terrible series name, please feel free to make suggestions for other ideas.)
aimeeinnyc asked: Why are you so awesome? :) xo. I started a tumblr b/c of you!
D’aww. I’ve been a pretty negligent Tumblr momma as of late. But I hope to get better!
Also, when the heeeck are we gonna cook together again?
I definitely cannot take credit for this idea. In fact, it was my sweet vegan friend, Barbara, who while working gallery openings at our college implemented these babies into the spread. Mine aren’t vegan, just because I usually go for whatever croissant dough is cheapest (which’re typically loaded with dairy), but there certainly are varieties that are totally animal-free. I don’t know if the dish officially held the title Snuggly Carrots in a Blanket, but knowing how cuddly Babz is, I’m sure she’d approve.
I’ll vote first! No.
I like to think I get my passion and (sometimes correct) intuition for cooking slash baking from my dad. (This is a picture of us on a mountain in North Carolina when I was 17 and kind of bitchy.) He’s passed along bunches of recipes that I feel I’ll cherish forever—remember Beer Bread? OK, remember any bread I’ve ever made? I likely learned from him.
To me, generation-to-generation recipes are such an important aspect of personal and family identification. They can tell a story through each spin, sift, etc.
This is where I ask you for help, sweet reader. I want to learn some of your family recipes! I hope to do a mini-series featuring your clan’s signature dishes. I’ll get your handwritten (ideally) recipe, a photo of your relative and pair it with an account of my own stab at it. If you live in New York, we could make it together. Otherwise we could try pairing up over Skype—which could be disastrous, but I live to laugh in the face of danger, just like Simba.
You can use my submissions box on Tumblr or email me directly at beca.grimm@gmail.com. Whaddya say? Say yes. Let’s do this!
I have not tried this, but I cannot wait until the day I do. If you get to it first, let me know about the results!
as promised, here is the recipe for the first fall cookies of the season! they were one of two different types i made for my cousin to try. she’s getting married in october, and one of these recipes will be the ones that go in the guest’s welcome bags at the hotel. stay tuned for the other…
(via dashofdan)
Romantic sexiness, yes? I feel the disregard of white balancing conveys a certain level of um, bedroom eyes? No but really, Erik has been working mad hours and I am, as of today, still basking in funemployment/pauperism. Thus, you get mostly terrible pictures.
Also coming along with funemployment comes a sense of undeserved luxury. So while reclining all indulgent-style last Friday, I thought it appropriate to craft a batch of Fatday Friday Pasta with White Wine Cream Sauce. Alley oop.
You might remember when I said no one responded to my call out for edible suggestions on here? I lied a bit. Margaret responded via Twitter and thought it might be fun to try homemade gnocchi. But instead of potatoes as a base, she and I decided to use spinach. Most recipes I sought for guidance called for the frozen stuff. And no potatoes. And no boiling. Thus happened: Spinach-Kale Dumplings That Are Definitely Not Gnocchi.
WHAT. Of course this isn’t me in the video but it somewhat involves cooking so I thought perhaps one of you fine followers might also have a delicious early evening WTF moment with this like I did. Especially you fine followers who double as Macbook Air owners as well as the apple the fruit lovers. Oh. I just got that irony. Ha.
So it’s the fucking season to blame! (Also, why does Facebook do that weird memory thing on the sidebar. Dislike.) Fall, you might promise beauty with all your leaf-color-changing…ness up here in the Northeast, but I heard no mention of relentless sweets cravings! NONE.
Except then I caved and whipped up some Take No Flack Just Flaxseed French Toast.
Since I got such a rockin’ response in my call for requests in that last post, today I’ll share my recipe for Lemony Lemur Stew. JK no one responded so instead, you’ll get the steps to make Oh Momma Edamame Dip. Sorry for the psych out.
Any type of dish/item in particular you think I should test-drive? Homemade gnocchi? Herb-infused oil? Hit me!
