This bread is an outstanding base for toasted/grilled cheese sandwiches.
The Chef requested a homemade cheesecake for his Halloween birthday. I think it turned out alright!
I was just minding my own business while listening to The Clash and cleaning the kitchen. Then my stomach piped up and informed me that it was actually the perfect time to make Pear Apple Crisp.
Nevermind that it would create extra cleaning for me. What a jerk!
It wasn’t wrong, though.
Yesterday’s Google Doodle was in honor of Hannah Glasse (born on 28 March 1708).
Isn’t it adorable?
This is my response to the Weekly Photo Challenge: Sweet.
Look at these adorable heart-shaped Junior Mints:
Well, that took a turn…
My husband has been out-of-town on business a lot (aka, our new normal). He’s home two days a week, gone for five. Rinse, repeat. We’re trying to do as much fun stuff as possible during each “weekend” (actually two weekdays off back-to-back).
This morning we headed to the North Market, which is close to where we live (and even closer to my day job). We ate breakfast, which was immediately followed by lunch. Because, duh.
For a few minutes, I only had eyes for this ice cream cone…
My sweet momma’s birthday was last week, so on Friday I took her and my grandma to afternoon tea at Mozart’s Café.
Rose cream soda (I use Ramblin’) + vanilla bean ice cream = my newest obsession. It is delectable.
Naturally, with this being (Central) Ohio and all, it was 60 degrees during a winter festival in February. We still had fun, though. And it was nice not being bundled up.