I’m guilty and fessing up to the fact that I often drown my salads in dressing. Simple, crisp and fresh salads are my favorite ways to eat greens, sans all the complicated toppings. The extra toppings often get in the way of my favorite greens. But to contradict myself in a bowl of lettuce, I’ll often plunge the delicate leaves in a bath of oil and vinegar, suffocating my salad in excess dressing. Bad me, bad.
But after 4 days of glorious green and healthy meals at Rancho La Puerta Spa, I’m a changed gal. I never realized how less is more when it comes to constructing a salad.
We’ve been on a bit of a Meyer Lemon kick lately. First we had the Meyer Lemon Margaritas and now we’re inundating everyone with a Meyer lemon bar recipe.
“What the hell?” you may ask. ”Are these bastards just out to torture the population still stuck in the snow?”
We can be a bit bratty, but the main reason behind all of the Meyer lemon recipes is that our tree is laden and we’ve let the fruit sit to the point where they are all starting to drop. As if that weren’t enough, we recently went to one of our favorite nurseries to pick up another citrus addition for the garden (another Moro blood orange) and there just happened to be a bunch of Meyer lemon trees heavy with fruit next to the blood oranges.
For those of you who don’t know about our photography section yet, we just posted a new video about food photography with speedlights. We’re giving you a sneak peak into our kitchen at night! You can see how we photograph some of our step-by-step recipe shots with speedlights.
My little brother is man of few words. Indeed, he’s grown-up, a man who is only a few years my junior, but he’ll always be a little brother to me.
Since childhood, his silence was often overlooked because with so many frolicking kids in one household, all the loud chatter and squabble over the one television was usually ignored. With 6 high energy kids between the ages of 5-16, my parents became selectively deaf to all our loud obsessions and disputes over the Atari game system. A household of 6 kids and…
I have a little confession. I didn’t used to be very fond of Meyer Lemons. In fact, a scratch and sniff of a Meyer lemon rind rekindled memories of small stink bugs that gathered in mini-swarms during the warm summer months on ranch where I first teethed.
The bugs were small and innocent, yet when threatened they’d release a malodorous spray in the vicinity of any foe. Stumble upon a swarm of these little buggers and I’d be dancing about like a pinball trying not to run into one, lest I upset their delicacies. Many…
I’m often impatient in the kitchen when it comes to having to use the oven to bake a simple dish. Just the thought of having to pre-heat the oven makes me cringe at the waste of time and energy it takes to create a simple meal. It’s a relief for me to be able to adapt a dish that is traditionally baked in the oven to be cooked on the stove. My impatience enjoys the fact that it doesn’t have to wait for the oven to warm to temperature and honestly, I just love…
Two weeks ago we had a mildly hectic week planning for Food Blogger Camp and prepping for the Multimedia Presentation that we were giving. Normally, there’s a checklist of things to finish up before we head out and at the top of the itinerary is to cease all grocery shopping and eat everything left in the fridge. Being more attentive to eat leftovers and not wasting food has saved us a nice sum of money that went towards building new raised vegetable beds!
Hooray for cutting back on excess and being rewarded with a…
Food bloggers are a force to be reckoned with in more ways than we could have ever imagined. In just two years of writing, photographing and sharing our lives with all of you from around the world, the impact of all your friendship, support and community has been one of the things we hold closest to our hearts.
For many of us, the driving force behind our stamina and enthusiasm for blogging comes from the powerful community we are a part of. The topic of community seemed to be one of the strongest themes that we…
As David Lebovitz put it, ” Yesterday was the best day of my life. Okay, it was the best day of the year ” and we agree with him 100%. Here at the Club Med Food Blogger Camp in Ixtapa, Mexico it has been a tremendous 7 day experience of valuable blogging workshops and of course, not to mention all the sun, beach and cocktails. Not bad for a day of learning. If school was always this great, we’d be 2 Ph.D’s smarter and always donning a beautiful golden tan.
Club Med’s food blogger camp is in full swing with dynamic and highly informative workshops in an amazing tropical setting. A group of food bloggers from all around the world gathered in daily workshops super-charged with information rich content to better our blogs by some of the communities leading bloggers.
So it appears we’re on a culinary journey to create a small, but sinfully spicy collection of sriracha infused recipes. And loving every minute of it! Playing with a bottle of hot sauce has never been so hot and gratifying. Previously, we’ve shared our homemade sriracha-style chili hot sauce recipe, an addicting creamy spicy hot sauce mayo that you can lather on just about anything, and a party pleasing recipe for hot sriracha chicken wings!
With many other hot sauce recipes in queue, we’ve been experimenting with so…
Key ingredients to healthy & flavorful dressing: non-fat yogurt, parmesan & oregano
fresh endive from the garden & toasted pine nuts 
making meyer lemon curd 
