The thing with copycat recipes is you are never sure how close they’re going to get to the real thing. For instance, Food Network magazine had a copycat recipe for the OG’s salad dressing, which we all know is basically the best part of going there. I was all set to enjoy a delicious salad, my tastebuds were dancing with anticipation, then I took a bite and drowned in a deluge of disappointment. (raise your hand if you were embarrassed for me upon reading that!) It was good, don’t get me wrong, but when you are expecting a particular flavor and embark upon finding that flavor, when it doesn’t arrive it just feels a little cruel, that’s all.
I think with some tweaking this could be very close, but as it is, it’s delicious. I don’t think anyone would be too disappointed with the results and it’s moderately low-effort to achieve.
Continue reading ‘Lemon Cream Cake’
Pardon the dust, it was time to find a look that was both pretty and functional, the functional part being sorely lacking from the previous design. It will no doubt continue to evolve before your very eyes as I spot things I missed and things I willfully ignored for the time being just for the sake of getting it out there.
Yes, that’s right, I launched a redesign before it was completely ready. Eat me, dev nerds!
So anyway, in the meantime I hope this makes for easier reading, with the added bonus of my random tweets, and if anyone knows how to replace the widget titles for K2 with images, feel free to let me know because I sure as hell am not finding it.
A good garlicky chicken pizza is a thing of beauty. Something about the marriage of flavors just…works, you know? All that fresh garlic, sautéed in butter and thrown into a béchamel, it’s just lovely. There’s still a novelty to me, too, in using fresh garlic since I never touched one until I moved in with Warren years ago. Why use fresh when there’s garlic salt and garlic powder? That’s the Midwest for you. (not knocking it, I have both in my cupboard)
Continue reading ‘Garlic Flatbread Pizza’
(that’s what she said)
So at this point, you may be thinking, “Alicia, what gives? It’s been more than a few weeks. It’s been a whole damn month since you last posted anything, and that post wasn’t even about food! Isn’t this supposed to be a food blog?”
The answer is yes, yes it is. I even have at least 5 recipes, complete with photos, to post. The problem has been finding the time to do the writeups. I don’t know how PW does it, with 4 kids, when I can’t do it with 2. Maybe it’s that my two are 2 and 3 months old, respectively. But during this month, I’ve had approximately three hours of free time each night and that’s if I go to bed at midnight, and I do have a husband I try to spend time with, so there’s a balance to find here and I haven’t found it yet.
Things are looking up, though! My youngest has discovered that the world will not come crashing down if he sleeps more than 3 hours at a time, so that bodes well. I managed to make a chocolate tart yesterday – possibly the world peace tart – and this weekend will feature two recipes to be posted on particular days of great secrecy, so that’s something too.
Meanwhile, have you browsed smittenkitchen lately? How about Crepes of Wrath? No? Don’t forget about The Noshery, where Meseidy is always cooking up something good. And check back here soon for more good eats at the hands of a complete amateur.
I apologize for my extended absence – I’m working on another project that is sucking away every moment of the little free time I’ve got. That’s not to say I haven’t been cooking, though. I’ve got 4 or 5 meals documented in pictures, it’s just that the pictures need to be processed and posts need to be written and I clearly need at least 10 more hours in each day. So, hopefully within the next week or two my project will be over and I can return to semi-regular posting of my kitchen adventures.
