My daughter and I were extremely lazy this weekend due to all the rain. As we sat around Saturday we craved cake. It was a great opportunity to go visit the best cupcakery around! In beautiful downtown Golden, a stone’s throw from Coors Brewery, is a fabulously decadent purveyor of beautiful and tasty cupcakes called Gold Mine Cupcakes!
There’s something about air travel that makes me hungry – I’m very sure that it’s because I’m bored, but I’m never more excited/anxious for a snack as I am when I’m 35,000 feet in the air. Since airplanes invariably have food that’s unhealthy, expensive, and in quantities that don’t meet my hearty appetite, I try to bring my own food.
Of course, I always try to bring cut up peppers, etc. (just to control the snacking), but this soba noodle salad has become a go-to. It’s healthy and filling, stores well in a mason jar, and (if you’re the chatty sort), helps you show off/make friends with flight attendants and seat neighbors (“Oh! What’s that?!” and “What a great idea!” are common comments). Also, as long as you shake up the sauce and the noodles prior to going through screening, it should be TSA compliant.*
* note: I did once, seriously, get stopped by TSA when I left the dressing pooled on the bottom of the jar, rather than shaking it up prior to going into the jar. It was told the peanut sauce was considered a “gel” but that since it looked like less than 3 ounces, I was fine. Since then, I pre-shake the jar and haven’t had any issues.
When Strudel and I decided May would be our “Out and About” month, I knew I had to blog about one of my favorite places in Colorado, Boulder Dushanbe Teahouse. Since it’s Mother’s Day this is a great place to treat mom! You can sit indoors amongst the persian decor or sit outside along the Boulder Creek and listen to it flow by as you drink from a selection of hundreds of teas!
Dushanbe, Tajikistan is the sister city to Boulder, Colorado and in the late 1980s plans began to create a teahouse to celebrate the relationship. The tea house was constructed in Dushanbe, disassembled and then shipped to Boulder and reassembled.
Hello from the southern (and currently eastern) part of the country! I’m on a bit of a US tour right now – was Louisville, KY, have since moved on to DC (both cities for work + fun), and in a few days will head to NYC (just for fun). I’m having a great time with some colleagues (both inside of meetings and, ahem, outside of work) and seeing parts of the South that I’ve never been to before.
I can define my culinary experiences in Louisville in two categories: fried and bourbon-filled. Thankfully, I love both of those food “groups,” so it was gastronomically successful, for sure. I also had a great time with a few of my girls seeing the city and all it has to offer. We were there a week before the Kentucky Derby (or just “derby” as locals call it), and the town was buzzing with excitement (or resigned to it, depending on who we talked to). Following are some photos of our adventures around town.
Just when I thought Spring had arrived, wintry weather reared its ugly head! Springtime in Colorado can be very indecisive and this month is no exception. It was 80 last week and today it is snowing! Being stuck inside made me want to look through my cookbooks for inspiration for a post.
I grabbed one of my newest additions, a Christmas gift from a friend, The Brown Betty Cookbook. This cookbook details delightful recipes from a Philadelphia bakery, Brown Betty, started by a granddaughter who wanted to share her grandmother’s recipes.
Even though we declared that it’s Passover/Easter recipe month here at S&S, since both holidays have come and gone, it seems reasonable that I can instead just post whatever I want to. I’m therefore using the opportunity to once again delve in to my love of leavened foods and instead share one of my favorite cookies recipes.
I found this recipe a few years back, after we had returned from a tour of a local chocolate factory, where – in a fit of enthusiasm (and sugar, they have lots of free samples) – I went a little nutty with the purchases in the gift shop. Among other things, I came home with a box of cocoa nibs and had no idea what to do with them. I did some research, found Oatmeal Cocoa Nib Cookies, and it’s stayed in our rotation ever since. This recipe is from a lovely blog, Butter Me Up Brooklyn, that no longer posts – which makes me a bit sad, I really like her recipes.
There’s many things to love about these cookies – namely the toothiness of the oatmeal, the chewy texture of the cookies, and the satisfying crunch of the nib – also – they are crazy quick and easy to bake. Start to finish (including washing the dishes!) these cookies can be done in less than 25 minutes.
Strudel and I typically only see each other once a year and it’s usually when she comes back to Denver to visit family during Passover. Although she never feels too far away because of this blog, it’s so great to hug one of my favorite people in person!
For the second time my daughter, Addison, and I were invited to join the Seder feast and Strudel’s brother left us filled with many laughs and wonderful food. Strudel’s brother was recently in Japan and I learned about these adorable characters, Sumikko Gurashi while snacking on appetizers…
When I asked what I could bring to dinner, Strudel told me dessert. I’ll admit, I panicked a little. What desserts can be eaten at Passover? When I think dessert, I think flour and baking powder, eeek, not at Passover. I shared my woes with a friend and she immediately suggested a pavlova. With a little more research I discovered this would be a great dessert and I made these individually plated pavlovas based on a Smitten Kitchen recipe!
These are words that evoke thoughts of Spring for me. As I thought about what I could post to go along with our theme of Easter and Passover fare this month, I immediately thought of pretty little pastel meringue kisses.
My daughter loves the tub of meringue cookies that Trader Joe’s sells. She very rarely willingly helps me in the kitchen but when I told her about this post she was eager to make these kisses on one condition – she could eat them all!
Although I don’t have ducks anymore, I still buy both duck and goose eggs in season so when I recently bought several dozen duck eggs and a few goose eggs, Spring had officially sprung for me!
Goose and duck eggs are wonderful in baking because of their additional protein in their whites so I thought one goose egg white might do well in these kisses. The kisses didn’t quite pipe out as well as I would have liked but I think it has less to do with the goose and more to do with the amount of sugar I added and the amount if time if whipped them. I think they could have used a little more sugar and a little more whipping time. My daughter said they tasted just like Trader Joe’s though so I felt it was worth the effort.
I’m of the Passover celebrating persuasion and per usual, I’ll be in Denver to celebrate the holiday with my family. For the second year in a row, Streus and her kiddo Addison are going to join us for our family seder. They are excellent guests, not just because they both (and I fully include Addison in this observation) are fantastic conversationalists, but also because they are the type of people see gefilte fish for the first time, and are excited to try something new versus questioning why they’re eating a jarred fishball preserved in fish jelly (not that I’m saying that healthy curiosity about said fish is unreasonable…).
I recently found a old Passover I’d printed out many years ago, for chocolate dipped macaroons. I vaguely remember making the cookies just once, but that they were delicious – way better then the traditional canned macaroons. I dusted off the recipe and tried them out again – full of coconut and a bit of almond, they have a great chewy texture but still taste nice and light. With the added chocolate, these are definitely cookies that don’t need to be relegated to just an annual holiday.
I have several staples that I buy at the grocery store every time I go and this recipe incorporates four of them…potatoes, brussels sprouts, pancetta and eggs! This recipe was inspired (I never follow a recipe exactly) by The Whole30 Cookbook just like these dukkah potatoes and I used my favorite potato, the rooster, again. These cakes are a two-step process but still quick and easy and SO tasty. I served mine along side Boulder Sausage’s Breakfast Sausage!