Good Morning from Washington, DC! It’s been a whirlwind of a week. I started out in Syracuse, New York, fled to Boston for a mini escape and now I’m in the capitol until heading home. The weather has finally begun to cooperate and it’s no longer unbearably hot which means all the cozy sweaters I packed can finally be put to use. It’s a wonderful feeling. I’m starting to write recipes for the holiday season (yes, that time is coming up) but today I have a fall recipe for you that is a little different from what I usually share. Baking isn’t really my strength so desserts are hard for me to come up with but this particular recipe is a dessert that anyone can whip up…
Read MoreGood morning from Syracuse, New York! Things have been a tad quiet lately while I’ve been getting ready to embark on my two-week long trip to the northeast. It’s been exhausting so far, I won’t lie but still so much fun. I’ve already eaten myself into a coma and hunted down several coffee shops to visit. A long walk on an unexpectedly hilly campus stretched out my legs after twelve hours in a car. Yes, twelve long hours where a few naps took the place of good night’s rest. Needless to say, as I write this my reward for productivity is sleep. I could have napped as soon as we arrived at the hotel on Friday afternoon but I’m the kind of person who prefers to push through the rest of the day and get back to a regular schedule as quick as possible…
Read MoreHappy 1st day of fall!! The non-official first day is always September 1st in my book but it’s nice to finally be on the same page with mother nature, sort of. We have had a wicked hot week but the weather cooled beautifully last night and today is simply gorgeous. The breeze and the air is nice and cool but the sun is still warm in a non-suffocating way. As I write this, I’m sitting outside on my back patio with my feet up and my computer on my lap soaking up these last rays for what will hopefully become a late season tan. My main focus the last two weeks has been planning my fall trip next month to the northeast and writing has taken a backseat unfortunately. However, I’m very excited to get back to it starting with a two-part recipe! I’ve never done one of these before but it happened naturally as I was writing recipes for the next few weeks. The Roasted Beet & Fried Goat Cheese Salad featured today using farmers market ingredients needed a main entree to go alongside it and nothing sounded more delightful than a Maple Roasted Pork Tenderloin. Instead of bundling these two recipes together, especially because the salad has a few steps to it, I decided to split them and use the pork in Monday’s Sunday Supper Series to close it out.
Read More