Simple and tasty food.
I grew up in county Wexford in Ireland, which is well known for its delicious strawberries. Wexford strawberries are indescribably good. In fact I have never tasted a strawberry that tastes as good as a Wexford strawberry. When I was growing up, we had a small strawberry patch behind our house.
Hazelnuts make the best desserts. I feel like a lot of desserts are almond based, and poor old hazelnuts never get a look in. Hazelnuts are more complex and work well in both sweet and savoury dishes.
Last week I made some home-made butter and had a good bit of leftover buttermilk to use up. So this week, I made some scrumptious buttermilk dressing, otherwise known as ranch dressing.
Home-made butter is one of life’s little luxuries. Good butter can make anything taste better. So far, I haven’t been that impressed with American butter. It’s kind of anemic and greasy and not salty at all. We have great shellfish here, but it’s so disappointing when you get some delicious crab and it comes served with a dish of mediocre melted butter. It’s such a simple ingredient, but it can …
I’ve been trying to cut down on coffee, which is hard when you live in Seattle and there is a coffee shop pretty much on every corner. So, I have relegated coffee drinking to the weekends. Somehow it tastes better now that I don’t drink it as often -I wonder how long that will last 😉
We often order gyozas when we eat out – they’re so tasty and always leave you wanting more. I’ve never attempted to make them at home though. All those delicately folded pleats always seemed like a lot of work. But, I got some gyoza wrappers recently and I was intent on learning the art of folding gyoza.