I can think of few things that wouldn’t be made better when slathered on a piece of crusty bread. Actually, maybe I can’t think of any. Perhaps it’s my recent half marathon training (and the extra carbohydrates that are encouraged as part of the training diet) that has led me to believe that every meal should include thick slices of bread. But whatever it is, toast is on my brain these days and it just makes me happy.
Hello again! I have returned from my winter hibernation, and am now ready to take on more cooking, photographing and generally obsessing about food. This installment is inspired by this weekend’s high holiday: Easter. I always associate a few key memories with Easter Sunday. One is being dressed up as a young child in coordinated, puffy-sleeved bow dresses with my sisters (complete with headbands and those frilly white socks) and hunting for plastic eggs on a giant lush lawn. The other is mimosas and fine brunch foods, which I think should always include ham and asparagus. I may be not the traditional Easter observer, but I think we can all agree on champagne and pork, no?