My dad and I have a lot in common. We are both Mets fans, we are both Hoyas, and we both love a good Jimmy Buffett song. We like a nice glass of red wine now and again, and we both think my mom’s macaroni and cheese is one of the best-tasting things on the planet. So you’d think we would be partners in dessert preferences, but here’s where we diverge. I am a chocolate lover through and through, but my dad? Not so much. He’ll have some if it’s there, but if you want to win his heart with dessert, he’s a gingerbread, oatmeal cookie, rum raisin ice cream kind of guy. And since I love him more than words can say, I recently decide to put a few of his favorite things together, and that’s how I ended up with a jar full of rum raisin oatmeal cookies.
I have a wonderful friend…I won’t name names, you know who you are….who has been promising to teach me how to make gnocchi. She tells me she is waiting for the potato crop to be up to her exacting standards, so that I get the very best gnocchi-making lesson possible. So I’ve been waiting, and waiting, and waiting – I think I am on my fifth potato crop at this point, and I’m absolutely sure it will all be worth it when the potatoes are finally up to snuff. But in the meantime, I’m satisfying my jones for gnocchi with the next best thing, which are light and delicious ricotta dumplings.
There’s nothing I like better than a good old-fashioned Sunday dinner of roasted chicken with dressing. But somehow the idea of the roasting pan and the mixing bowl and all the other fuss and muss that can go along with it makes me wistfully turn away from my chicken with dressing dreams towards something that is a little less of a production. Until now. Until I realized that I could make it all together in one hardworking skillet. One skillet, one chicken, one table full of happy faces.
With all the cooking that I do, you wouldn’t think the Southern husband and I would ever have the chance to go out to eat, but Oh Yes We Do. Every Friday night is pizza night, and every Saturday night we treat ourselves to one of our pretty long list of favorite restaurants. And I’ve noticed a certain pattern over the years…while we try hard to be adventurous in our menu-ordering, there are a few menu items that we can’t resist when they appear on a menu. For me it is moules frites (can’t get enough of ‘em!). With the Southern husband, it’s wedge salad. And after he ordered it for the 235,674th time, I thought hey – maybe I should figure out my own recipe for it!
One of the things I love about this blog is that I get so many suggestions for different things folks would like me to make. And of all of those suggestions, some of my very favorites are the ones that involve bacon. I know, shocking. And of those bacon recipes, the ones that are pretty much all bacon? Heaven, heaven, heaven. This particular one is for candied bacon, which is a combination of two of my favorite words in the whole universe. I was a little afraid to make it, just in case it didn’t turn out to be all I hoped and dreamed it would be. As it turned out, I had absolutely nothing to worry about.
Oh, this pasta. It’s one of my very favorites, because it is equally, perfectly, just plain right for either a busy weeknight or an elegant Saturday night dinner for company. It’s a silky, delicious combination of buttery, blue-cheesy, tomato-y goodness, laced with fresh basil and fresh ground pepper, and it comes together in a flash. I honestly can’t think of a thing that could makes this any better, and that includes bacon. So you know I’m serious.