Smitten Kitchen keeps things bright with this mixed citrus salad.
During the storm The Wife and I tried to make an apple pie. Well, we made one, all right, but our dumb asses–and I’m not assigning blame, here–forgot one whole cup of flower and the result was apple gloop. Over the weekend I tried again and yup, this time it worked, even though I undercooked it slightly so that the granny smith apples were still al dente.
Now, the only trouble with making a pie for two is that, well, you’ve got a ton of pie leftover. We were both too lazy to bring it to work so I packed some of it in a plastic container and have been nibbling away ever since, diet be damned.
We didn’t get much sleep last night but we were happy this morning. And you know what I had for breakfast as I watched the election results?
Yo got that right: All-American Apple Pie.
Smitten Kitchen gives us spaghetti with broccoli cream pesto. Sure, why the hell not?
Smitten Kitchen gives us charred pepper steak sauce. Oh, sure, that’ll do.
Smitten Kitchen gives us peach pie. And I, for one, am not only thankful but hungry.
Because of all the screwy weather this year, which has been dreadful for farmers, peaches have arrived earlier than excpected.
Dig this recipe for Peach and Creme Fraiche Pie over at Smitten Kitchen.
[Photo Credit: Annuus Naa]
Oh, come on, now.
For you fellow Fat Fuckapotamus’ out there, Smitten Kitchen offers a recipe that looks worth trying out.
Yeah and I know it’s not the season but still these pickled garlicky red peppers over at Smitten Kitchen look great.
I’m forever messing up pears. I just can’t get a handle on them. So many different varieties and consistencies. I like them raw and I liked them cooked but it’s going to be awhile before I figure out how to cook them properly. Hell, I can’t seem to buy the right ones to eat just like that.
That said, this looks tasty. I like the idea of the vanilla.
Long live Smitten Kitchen.