On Earth Day (April 22, for those of you who don’t have your planet-saving plans in order yet), Jared and I will have been married for exactly three years and 10 months. During that time, which accounts for roughly 1,400 dinners, I have made exactly two meatloaves. I suppose that means that around our house,…
Hi ho, asparagus! ‘Tis the season
Asparagus is one of those vegetables that (prior to this pasta salad escapade) I only knew how to make one way: roasted in the oven with a dot of olive oil and a sprinkling of salt and pepper. It’s a simple method, but it’s always delicious and nearly foolproof. And it’s no secret that I…
Upper crust = upper awesome
It’s been a crazy couple of days around Casa Jared and Katrina. Work, deadlines — we’re going bananas. And although my baking has admittedly fallen behind while we wrestle the day-to-day grind, rest assured that we’re still eating good in the neighborhood. These pretty-as-a-picture pastries were made with love at The Upper Crust, our favorite…
Feeling cold, tasting spring: Lemon olive oil cake
Yesterday felt like the coldest day of the year. I think the high hovered somewhere near 16, and the wind chill prompted atypical alerts about dangerously cold winds and frostbite possibilities on my trusty Weather Channel app. Normally, this sort of bone-chilling weather would lead me toward the soup section of a cookbook, or at…
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