During the course of my 7 month (eh, give-or-take…) hiatus, June actually marked the 1 year anniversary of the launch of From Anna’s Kitchen (FAK)! I would be remiss if I didn’t do something to highlight the 1 year “blogiversary”, even if belated. So by the numbers, I put together a quick recap of the year in review, from the first post published to today: 35 posts, of which: 15 posts contained recipes 5 were Pantry Raid recipes 2 foodie goals completed and 3 foodie goals set 10 pounds of strawberries picked 271 Tweets and 147 followers on Twitter—P.S., be sure to follow…
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Want to see more posts from Meal Prep Week? Search for #MealPrepWeek or see a recap of all of the posts here. For the past 8 years, the passing of the Labor Day weekend was a sign that the start of the fall semester was just a few days away. It was time to order my books, get my things together, and get back into the swing of commuting to class a few nights each week. Since I always made it home late on school nights, close to midnight at times, the start of school, unfortunately, also marked the start of eating poorly again.…
Read the original posts and progress updates on Fuchsia-Revolver.org. Make homemade bitters and/or cordials—Done!—And I made three varieties—lavender, coffee, and lemon—using general guidelines and recipes from The Kitchn. I also made homemade Irish cream and a few different varieties of shrubs, so I’m chalking this one up to a big success. Make homemade ravioli—Failed!—I just didn’t get around to doing anything for this one this year. Read at least two food-related non-fiction books—Failed!—Between transitioning jobs and the general craziness of the holiday season, this one just didn’t happen. I’m not sure if I’d have the interest to turn this one…
This past week, we've seen some ridiculously cold temperatures, into the negative teens after factoring in wind chill. Brr... But, hey, it is January, after all.
One of my favorite things to make is soup. It's always a great way to use up vegetables that I have leftover and expedite the dinner-making process. The past couple of weekends, I have made soup on Sunday in our Crock-Pot for Dave and I to have as lunch and dinner during the week.
Here is a quick round-up of seven great recipes to try if you need inspiration for what to make this week. I've included a few of my own and a few that just sounded delicious from others. Let me know in a comment what you think and if you have tried any of them!
I'm used to smaller holiday gatherings already—4-6 people is the norm for me, as my family isn't that big—but the holidays may be different for many this year. There are still ways to make it as special as possible, even if it's a smaller group than usual that you may be entertaining.
Brunch is probably my favorite thing to make for the holidays. It's easy, delicious, and doesn't leave everyone with a stuffed feeling that typically comes with eating dinner late in the day by the time all of the cooking is done. What you serve, or how you serve it, can also help elevate the experience to make what you are eating feel even more special.
Continue reading for fun ideas for a holiday brunch for two that could also be scaled for a group in the future.
What's that one thing you really crave when a food craving hits? Pick your poison: savory or sweet. Maybe it's a really decadent chocolate dessert? Or a fresh, piping hot pizza with all of your favorite toppings?
You know that feeling of having a craving that just needs to be satisfied. A desire for something, you can practically taste whatever it is. Sometimes, the end result is amazing. Other times?
One of the worst food-related things that can probably happen in my opinion is having a craving for something, finally eating it, and having it be an epic fail. Talk about a letdown!
This happened to me recently with Chinese food. Dave and I try not to get take-out food too often, since it's expensive and not always the healthiest. But one night recently, neither of us felt like turning on a stove, firing up the grill, cutting seemingly endless amounts of produce, or doing anything for dinner other than picking up a fork (or chopsticks) and calling it a day. I ordered shrimp with broccoli, no sauce, and I couldn't wait to eat it after not having it in a while.
Granted, it came without sauce, but on the first bite... something wasn't right. It didn't taste bad, i.e. spoiled, but it didn't hit the spot. Added a little soy—still not right.
Then, the lightbulb went off in my head: make a quick sauce. Soy sauce needed some help from its friends ginger and garlic if there was any hope to save this dish.
I'm willing to bet that many of us have made an Italian dressing from a packaged seasoning mix. It's a staple in many American grocery stores and a convenience food, no doubt.
Add the powder dressing mix to oil and vinegar, and in some cases shake it up in a glass bottle that comes with the seasoning mix, and you get a yellow dressing that's flecked with various red, black and green herb and pepper bits.
Sounding familiar? Bringing back some memories of either loving (or loathing) salad in years past?
I thought so... and I know I've personally poured it over plenty bowls of green salads made with romaine or Iceberg lettuce, tomatoes, onions, cucumbers, and sometimes black olives growing up.
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