I have had salad lyonnaise a couple of times. Normally, it’s so acidic, and the croutons are sub-par. But I am reading Mastering the Art of French Eating and am currently on the Lyon–salad lyonnaise chapter. And hearing Ann talk about the salad made me want to try to create a more authentic version of the iconic lunch. And I must say I was so happy with the result. It is a little more involved then your average salad, but it’s French, why would you think it would be simple? I didn’t add and croutons to my salad, they were not needed. But feel free to add if you would like!
I kind of always thought of cauliflower as a throwaway vegetable. It was flavorless and a little weird. It is like it wants to be like it’s cool green friend broccoli, but never made it. Lately, I have unofficially been trying to make vegetables more glamours; in order to make myself eat more of the good stuff. How do you make something as mundane as cauliflower beautiful and into one of the best side-dishes you will ever eat? Butter, of course, silly question. This recipe is wonderful, and super easy. It makes such a great side dish.
Couple of things, I like to serve mine with ricotta spiked with paprika and garlic salt. And, if you wanted to sprinkle 1/4 cup greater parmazen on before baking that is wonderful too.
I am kind of a newbie when it comes to that love of bacon that everyone has. I used to skip the bacon if it was an option at a meal. And I think I know why. Mom, I am sorry to say, but you burn your bacon to a point that is uneatable. You turn it to char, and it’s gross. Now that I can cook my own bacon, and it’s not charcoal, bacon is the best thing on the freaking planet. Sorry to disappoint you mom, but you really need to work on your bacon frying skills. So in celebration of my recent covert to the bacon side, let us top everything with bacon!
These little babies were inspired by a Bluestar doughnut that was brought to me by my awesome co-workers on my birthday. She actually brought a whole box to the shop during my shift, sweetest thing ever.
As far as doughnut pans go, I use this one.
I love wild things. With things that pop up in the front yard, wild people that chase their dreams, and wild children with wild hair. It’s spring and the wild things seem to be everywhere, and it renews the wildness that lives inside of me that I was never able to put out. Something about that fresh spring breeze that is wafting in though the slider door as I do my math homework. It’s melting that darkness of winter from life. I am so desperately ready for long summer days, and warm nights to live the adventures of my 20th year in.
Did I mention that? I had my 20th birthday a couple of weeks ago. I didn’t end up posting a cake recipe, because we ended up celebrating with a store-bought chocolate beaut that did the job nicely. It was a simple celebration with the best people. I have been contemplating what this year needs to look like, I have a foggy idea, but then again I have no idea. Everything seems so temporary, and easily changed. I love that.
To celebrate the change of season, wild things, and the beauty of temporariness, make dandelion fritters, they are a nice change from the normal pancake/fritters in your life. (You could totally make these bigger and serve them as pancakes)
I love Cheez-It. I love Gold Fish. There are a few food that no matter how I work on making my palate sophisticated. I can’t help but still love a few of those foods that can be found on the convince shelves. Also, cheap maple syrup, I love that stuff, it’s so bad, so good. All that to say, these taste like Cheez -Its. GAHHHHHH. So happy! I also want to play around with making these guys GF. I think it would be super easy to do. Homemade crackers, ok ok ok…