Yes I know I'm not very good at keeping up with this. It is now the middle of December and I know my last post ws in June. So I've been busy working and what-not. nothing good has come from the kitchen lately but I am learning about bread making. I'll keep you posted.

Is it really June?

Summer starts in 42 hours and 59 minutes.

Tonight we returned to Biela, one of our favorite spots on the lake. Everything was wonderful as usual but the item that really stood out was the bruschetta. The olive oil wit hfresh herbs really made all the flavors of the dish POP!

I'm going to work on my own version of this accent sauce with the herbs I've planted in the garden. Look for recipe ideas soon.

Return to blogging

Finally Easter is over, the madness of one of the biggest Brunch days of the year is past; now I have time to blog again. Since last I wrote, David went to Portugal and Spain and has just returned to report that you must go to a really good Tapas restaurant to enjoy the food.

Upon his return I wanted to make something filling and homey for dinner. After all David and Ben have been traveling for about 18 hours with little to no food (you know how those airlines are these days.) Since I was craving pulled pork sandwiches all week I decided that's what's for dinner. We were all so hungary I never even had a chance to take a picture. But you will find the rub and braising recipe and directions in the new sections named "Dinner" and "The Recipes." Just scroll down to see the additions.

You'll also see "Breakfast" and I'm working on lunch but since breakfast, for me, usually happens after most people have already eaten lunch, I'm at a bit of a loss. Maybe I should call breakfast brunch?!?

This is what I'm calling Tater tot egg bake.

Enjoy!

-A