I don’t know about where you live, but ‘round these parts, St. Patrick’s Day is a pretty big deal.
A “start-drinking-before-noon” kind of big deal. I mean, we dye an entire river green. You just gotta do it.
It may be more than a week before the actual day, but in food blogger world, we always celebrate early. So welcome to St. Patrick’s Day WEEK up in here. I ate and drank copious amounts of chocolate and beer this weekend FOR YOU. You’re welcome!
My fascination with whole grains is still going strong. I blame the January 2014 issue of Bon Appetit.
It’s totally not even about health, it’s about the FLAVOR, people. (Although according to the rules of math and science, if it’s healthy, I can eat twice as much…right?) Anyways, ever since I started cooking with whole grains more, I’m suddenly like…why would I make this with white rice when farro would taste so much better? Quinoa and I are likethis. Whole grains just add a whole new flavor profile, one that’s rich and nutty and deep and chewy and delicious, and I love exploring all the ways out there in the world to make them taste gourmet and make you completely forget how good for you they are.
As I mentioned last week, holiday baking is one of my absolute favorite part of the holidays. I’m talented at very few things in life besides baking, so I have to take advantage of the time of the year that it really comes in handy! Unfortunately, my other talent (reading young adult books at an alarmingly fast pace) never really comes in handy, so this is all I have, people.
We’re not sick of pumpkin yet, are we?
Hopefully not. Because pumpkin scones are here, and they are waiting for us with open arms. And by open arms, I mean brown butter-vanilla glaze.