Vin de Pêche

Tuesday, December 8, 2015

Caramelized Pecans (or An Addition to a Cheese Board)

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This was something put together on Thanksgiving from what I found available to go with the aperitif. Since everything worked out fair...
Saturday, November 14, 2015

Caramel Apple Tart (With a Twist)

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I was watching an episode of The Great British Baking Show several weeks ago, and was inspired by something one of the contestants had m...
1 comment:
Saturday, October 31, 2015

Peanut and Hazelnut Butter

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I have been meaning to make homemade nut butter for a while now, thinking about it... but it didn't happen until just recently....
Saturday, October 3, 2015

Chocolate Terrine (in a pool of Blackberry-Port Sauce)

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Some might say any recipe that starts with a pound of chocolate can't be a bad thing. I've made this seven or eight times in ...
Wednesday, September 9, 2015

Rosemary and Olive Oil Ice Cream

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    Summer is wrapping up, but there is still a variety of things alive out in the garden. Now, normally at the end of summer I see a bo...
Wednesday, August 19, 2015

Chicken Satay and Peanut Sauce

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After a hiatus due to busy-ness and big computer problems (including a tea spill)... here we go! I guess there's really no solid whe...
Wednesday, May 20, 2015

What to do with a lemony windfall...

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Lots of lemons? Today I worked on a round of preserved lemons. Such a fantastic thing to have waiting for you in the fridge....
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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