When I went to the Brooklyn Indie Market a couple of weeks ago, I met a lovely young floral and jewelry designer named Rebecca Shepherd. Yesterday afternoon, Megan and I stopped by her place to learn how to make a simple, inexpensive bridal bouquet, as well as a couple of gorgeous table arrangements (videos to come).
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My mom’s super healthy, super fast dessert: winter squash (frozen) warmed in the microwave, sweetened by a few drops of Stevia plus a sprinkling of cinnamon. Try it, seriously.
Huh! Cool idea. It might also make a nice accompaniment for pork chops, as an alternative to applesauce.
10-Minute Spaghetti “Bolognese”
JORDAN’S 10-MINUTE SPAGHETTI “BOLOGNESE” (I put this in quotation marks because while “bolognese” refers to a meat-based sauce, real bolognese sauces use relatively little tomato…and this one uses Newman’s Own. The people of Bologna would probably not want to claim responsibility.)
What you need:
1/2 large onion, diced
3 minced garlic cloves
A close-up of the blue cheese (with sesame tuille and Nutella) that just about slayed me.
Dad says it’s good. He is wrong.
Casellula pairs each cheese with the most unexpected, flavor-enhancing delicacies - we’re always amazed at how each accompaniment perfectly complements (and often heightens) the flavor of each cheese.
Closest to farthest away (they arrange the cheeses from mildest to strongest):
- Woodcock Farms Summer Snow (sheep’s cheese from Vermont) served with fudge and a hibiscus flower (this was far and away our favorite)
- Tavoliere (cow’s cheese from Italy) served with an apple cider reduction and an apple crisp
