Everything spice, also called everything bagel seasoning or everything bagel blend, has become a trendy ingredient over the last few years. "Everything" is everywhere: in dressings and sauces, in chips and crackers, as a topping for and stirred into just about anything.
I don't know why it collectively took us so long to realize that this spice blend is good, well, on everything, not only as a bagel topping, but I'm glad we did. You can also purchase everything bagel seasoning from your local grocery store or from a specialty spice shop, such as Savory Spice, which has a website as well as stores across the U.S, but it is very easy to make.
Continue reading for the ingredients of my preferred everything bagel seasoning blend!
For a special touch, make a flavored butter, also called compound butter, for your Sunday morning pancakes or waffles, or to serve simply with bread and baked goods. The savory ones are great with steamed, grilled, or roasted vegetables, too.
I always have at least one, if not multiple, cans of chipotle in adobo in my pantry. I use it in my chili, both the adobo sauce and the whole peppers, which I just add whole or slightly mash, and they end up cooking down nicely. After, I am sometimes left with half a can that I don't know what to do with.
If this sounds familiar, whatever you do, don't throw it away! Continue reading for a few quick ideas to use, now and later.
No judgment here if you want to have your dessert for breakfast or brunch, or your breakfast or brunch for dessert. This is a fast, homemade, sweet dish for your Valentine to make tomorrow or this week. Serve this classic sauce (or is it a topping? or maybe it's a saucy topping...?) warm over waffles, crêpes, or ice cream.
Jump ahead to the recipe at the end if you wish, but first, I have to talk about crêpes. This was how we made and served bananas foster recently and I highly suggest trying it.
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!
Luxardo and Fabbri Amarena Wild Cherries in Syrup are the best for cocktails, but the juice that comes with them is liquid gold for an easy dessert recipe like this. You can use a few tablespoons of the syrup blended with vanilla ice cream, a little milk, and a little bit of ice to make a great milkshake, or with yogurt and ice for a smoothie, too. Substitute canned, dark cherries in syrup, if they are hard to find and you aren't able to order from Amazon or a specialty food store online. I wouldn't suggest using maraschino cherries for this, though; quite simply, they are not as good in this recipe.
"Ah. Where has the time gone?" I feel like I say that to myself every year as I log in to WordPress, blow off the dust, and proceed writing as if I'm catching up with an old friend.
2020, 2021, and 2022 felt like they were one, crazy, never-ending superyear where there were beautiful, happy, exciting moments and some tragic, frustrating low points all jumbled together. The "new normal" got redefined countless times. Whatever that means now as we've headed into the first couple of weeks of 2023 is to be determined, but if 2020 in a single word was "chaos" then 2021 was a "rollercoaster." 2022 was a state of "transition" and the year that Dave and I officially became homeowners. Now, it's our hope that 2023 will be, simply, "calm."
I could spend so much time talking about the emotions, both happy and sad, of the last several years, and maybe in due time, I will. In this specific moment, though, I'm processing the fact that I've had a personal blog/website of some format for 22 years...
Looking at it another way: my very first domain that people knew about, burned-bridges.com, was registered in 2001 after making the leap from creating single-page Expages and later multi-page Geocities websites, with frames, GIF animations, Midi background music and all! B-B.net, if it was still "alive" in its previous format and a human being residing in the U.S., could drink by now. Yikes.
Call me nostalgic, but it seemed fitting to revisit a recipe that I published on my other "OG" blog, fuchsia-revolver.org (still "alive" but inactive and about to be permanently redirected here), in 2009: Chickpea stew. This recipe was one of the first that inspired me to come over here to a new domain and start my foodie adventures properly in 2016.