One of my favorite websites out there is called Dinner: A Love Story. I love it for the recipes of course, but I also love it for the smart and sassy writing…Jenny tells dinner like it is, with all of the happiness and hiccups. Her website is full of gorgeous pictures, recipes that you actually CAN make on ridiculously busy Tuesday night, and her writing is an easy, breezy conversation that makes you feel better about that night that yes, you did feed your family canned chili over corn chips. Because there’s always tomorrow to make her delectable recipe for spinach, tomato and feta frittata. So when I heard she had a cookbook coming out, there was pretty much no question what my May Cookbook Sunday Giveaway would be.
I’ve done quite a few cookbook giveaways on my blog over the years, and I always ask for a particular kind of comment as the way for folks to enter. Depending on what I am asking (favorite dessert, favorite thing your mom used to cook for you, etc etc), I always get a fun group of answers. But I have to say, this is the first cookbook giveaway where the comments actually made me cry. Happy, emotional tears from all the amazing answers to the question “tell me something that you relish in your life,” inspired of course by the title of this wonderful book I am giving away, RELISH.
One of the things I am trying to get better about is putting up recipes that are around the right time for things you might be celebrating in your house. In this case, I’ve got my eye on this upcoming Sunday, which is Cinco de Mayo. Cinco de Mayo is, of course, a celebration of Mexican heritage and history (although in my family we also know it as my brother and sister-in-law’s wedding anniversary. They got married in Ireland. What can I say…we are a tricky international group, my family). Anyway, here I am being all organized and offering you a completely inauthentic but very scrumptious recipe for cookie sheet bbq nachos to help celebrate the day.
Welcome to the latest in my “no, I’m not going to take the easy road and just make banana muffins out of those ripe bananas” posts, wherein I take those overripe bananas I always seem to have lounging around on my countertop and make something out of them that is not banana muffins. Not that I don’t love my banana muffin recipe – I do! But you only go around once, and I wanted to make sure that I got in at least a couple batches of these banana chocolate chip coffee cupcakes.
It’s the most wonderful time of the year! And by that I mean the time of year when winter is finally really, truly over…the birds are singing, it’s actually light outside when the alarm clock goes off, and the farmer’s markets are coming to life with the first springtime veggies. And while I am as big a fan as the next person of delicious, delicate asparagus, the thing that really sings springtime to me are beautiful fresh tender peas. And I used the very first batch I found to make this delectable and easy chicken with fresh pea sauce.
So, we’ve all got ‘em from time to time. Bananas that were once a bright and cheery yellow that are now a droopy, speckled brownish. I usually automatically turn to my tried and true recipe for banana muffins, but every once in a while I throw caution to the wind, banana-wise, and I try something different. In this case, baby banana gingerbreads dusted with a little powdered sugar.