A taste of summer hit DC this weekend. With high temperatures topping the mid 80′s and decks dotted with sunbathers, I couldn’t help but get in the summery mood. E. and I took a break from the cross country planning, apartment showing, car buying hecticness and exhaustion that has recently overtaken our every thought to slow down a little.
We poured ourselves the perfect drink (Pimms Cups, with a little hit of Jack Daniels), and munched down some of the odds and ends I put up on some toasted bread. It started with some brie…
Topped with some pear and a little lemon zest. And the perfect afternoon snack was born, and readily consumed. Goes really well with a Pimms Cup too.
Pear, Brie and Lemon Crostini
1/4 pound of brie cheese
1/2 of a ripe pear ( I used Bartlett)
zest of 1/2 lemon
4 slices of white bread (Italian loaf here)
salt and pepper
drizzle of olive oil
Drizzle some olive oil of the bread and toast until golden brown.
Layer the toast with brie, and set under the boiler until the cheese starts to melt.
Season with salt and pepper. Add the pear and the zest of lemon.
Although fall has long since passed, and the tree lined streets in DC are littered with cherry blossom petals and tourists, there is still a place in my stomach for the winter squashes. Paired with crisp fresh spinach and a creamy goat cheese, this combination can make you appreciate both the flavors of spring and those of fall. Continue reading
My Valentine’s Day consisted of a massive cheese board and a few good glasses of wine. E. had been out of town for the previous 3 weeks, getting settled in Seattle with his new job. I had one of my besties join me, and we gorged on bread, wine and a whole lot of cheese (six to be exact). Continue reading
Ch-ch-ch-ch-changes. With change comes new chances, new opportunities, new adventures and now hopefully new recipes. Continue reading
This is my first post as an occasional contributor to KitchenThymes and as with future offerings, this one reflects an element of my philosophy of cooking: recipes should be one’s own. This recipe allows for a great deal of flexibility in ingredients and depending upon your imagination can be served at any time of day: all you need are the chilies and the right amount of delicious stuffing. It can easily be tailored to your tastes and dietary preferences and can become vegetarian or vegan (although the cheese binds the stuffing nicely). What follows is the “core” recipe with ideas for substitutions and their preparation at the end. Continue reading
I’m all about effortless. A classic wrap dress, pearl earrings, flats. Champagne, cheese, a crusty baguette. This recipe makes the list. Continue reading
A new salad that has become my favorite salad. Healthy with ingredients of spinach, white beans and a few crispy artichoke hearts. Continue reading
Even though it is summer, there are still some days that come around that require a summer sweater, and the wind nips at bare legs causing for a slight chill. Days like this, today is one of them, I like to be warmed by food. Continue reading
A made a trip last week to my favorite store in DC ever- Hill’s Kitchen. I started going a few years ago when I first received my SodaStream. Hill’s Kitchen has the large CO2 cartridges for exchange purposes. Continue reading
A couple of years ago my parents went on a trip to Spain. They ate and walked, and had a great time. Continue reading