Vin de Pêche

Saturday, March 21, 2015

Pumpkin Donuts with Cream Cheese Frosting and Toasted Hazelnuts

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I don't care that it's March and spring is officially here: I could eat pumpkin anything at any time of year. Besides, it...
Sunday, March 1, 2015

Lentil Soup, Plain and Simple

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When I say this is plain and simple lentil soup, I mean that it's not flashy. However, that does not mean it isn't good. L...
Thursday, February 19, 2015

Yogurt-Covered Raisins... Or White Chocolate Yogurt Dip

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  So , I recently saw a little post on Food52's Instagram with yogurt-covered raisins. There it was, and it include...
Wednesday, February 18, 2015

Snowy Day Sauerkraut

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One of yesterday's projects... Instructions here
Friday, January 23, 2015

Chocolate Hazelnut Madeleines

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I decided to make this one a small(er) batch. While it can be a good thing to have something sweet around, it can also be a bad idea when...
2 comments:
Monday, December 8, 2014

Hot Toddies and Such

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I wanted to go over a few more "fortified" cold-weather beverages here, beverages that can warm you from the inside in more way...
Tuesday, November 11, 2014

Prune-Cognac Chocolate Cake

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Once upon a time I was thoughtfully gifted some rolled chocolate truffles set in tiny prunes. And prunes soaked in Armagnac are a c...
2 comments:
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About Me

Natalie
Hello, my name is Natalie. I'm an omnivore with some vegetarian tendencies. I love to pore over cookbooks, browse good food photography, and voraciously read food literature. Food is an art. I'm interested in the history and origins of foods, and I find food science fascinating. Travel and exploration are a couple of my loves- I've been to Mexico (but never the beach), Guatemala, England, France, Austria, Germany, Italy, Sicily, Malta, Gabon, and Australia- several places multiple times. I'd go anywhere though! I cook a little for work and a lot for pleasure. Favorite cuisines include French, Italian, and California. Though I have two other jobs in addition, in real life my education is as an occupational therapist (mostly with experience in orthopedics), and I think about working in private practice OT one of these days with children who have a variety of disabilities while using cooking as therapy for things such as tactile defensiveness and fine motor control. I don't have formal culinary training. Anything I know is from trial-and-error, reading, experience, and what others have shared with me.
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