I don't really have anything super important to say, nor did I remember to take any half-decent photographs of the random things I cooked last week. You're so sad, I know. Try to hold it together for the kids.
BUT! I do have something I reallllllllllly want to share. Like really really. Drumroll puh-lease.....
I have recently discovered the absolute BEST spice rub out there. It is from The Spice & Tea Exchange and it is magic.
What I speak of is Espresso Steak Rub. A glorious mix of spices that have a deep, dark hint of coffee and pepper that is almost a little bitter but actually finishes a bit sweet. It's kind of like a mole sauce in spice rub form. And I am completely obsessed.
Eating a steak with the espresso rub on it makes me want to do this:
To the windowwwww to the walllllll.......
Oh right. And just a quick disclaimer to say that I wasn't paid by anyone to write this post. I'm fairly certain the only person who reads this website is my mom and I've already bought her a pack of the spice rub anyway.
I love pancakes. I remember eating chocolate chip pancakes almost every weekend when I was a child and thinking they were the best thing on earth. As I got older, my taste buds changed a bit and I started to prefer blueberries to chocolate chips and real maple syrup to that plastic bottled corn syrup I would sneak at my grandmother's house.
When I started avoiding gluten in 2010, I thought my pancake love affair was over. For years, the only gluten free pancakes I ate were dense, dry and (I'll just say it) awful. When GF all-purpose flours started being awesome (or at least somewhat akin to "real" flour), my determination to create fantastic pancakes was renewed. I've developed a pretty great, basic GF pancake recipe that I can share sometime soon, but I am REALLY EXCITED about this one: Ricotta pancakes! They are light, delicious, a beautiful texture and the perfect weekend breakfast. I added some cinnamon to these because Fraser was my sous chef this morning and to him, it isn't breakfast if cinnamon isn't involved. Check out our recipe after the cut!
Admittedly, a raw chicken isn't exactly the most appetizing thing in the world. And I will even go one step further to admit that after nurturing my little backyard hens for a year, the sight of a raw chicken makes me feel a little bit guilty these days. I'm sorry, Myata!
That's not to say, however, that I feel so guilty that I avoid roasting chickens. Because as unappetizing (and guilt-inducing) as the sight of a raw chicken is, dayum do they taste good when they're roasted.
A few years ago I found a fool-proof method of making the perfect roast chicken from Jamie Oliver - read more to check out my step-by-step photos of the process!
When I was the original GF (as in gluten-full, as in eating my weight in baguettes whenever I had the chance), I stuck my nose straight up at Bisquick.
Like, waaaaaay up there.
Bisquick was something for busy moms with screaming children on a Sunday morning.
Bisquick was certainly not for someone who whisks egg whites to soft peaks and folds them into the pancake batter. (I still do this when I make pancakes with gluten-free flour and they are delicious! But that's a post for another day...)
Anyway, you get my drift.
I was far too sophisticated for Bisquick.
But then something happened.
I couldn't eat wheat anymore, and by default, most of the deliciously not-quite-homemade baked goods I grew up with.
To my surprise, I found myself wishing for dense fake-vanilla flavored pancakes.
So when I came across a shelf of gluten-free Bisquick over the summer, I am not ashamed to say, I almost bought the entire thing.
Lots of fun experiments have come from those initial purchases, but perhaps my favorite is this recipe for cinnamon rolls. No yeast. No gluten. But they are soft, sweet, full of cinnamon and sugar, and totally delicious with a cup of coffee in the morning.
I am officially a Bisquick convert.
And if you try these, I bet you will be too!
Click "Read More" to find out how I make them!
I've been pretty quiet this summer. Not that I am ever that prolific on the "eat" blog, but I did have high hopes I'd at least be consistent with my posts.
It's August and I'd say I did manage that last part - I have been consistently silent.
Ah, well. It's never too late to start doing better, right?
In that spirit, I'm sharing this recipe I made recently for Nutella cupcakes. They are easy to make. They are delicious.
Update: I did the mismatched coral thing for my wedding and it was a massive, amazing success. Those are my bridesmaid's dresses above - could they be any more gorgeous? My favorite women all looked beautiful, felt comfortable, and represented their own styles as they surrounded me with love and support on my big day. I wouldn't have done it any other way!
I have a handful of amazing women who I am lucky to have as a support system for my life, not just my wedding. And although I respect tradition and anyone who wishes to follow tradition, I feel incredibly uncomfortable asking my favorite people to be in my wedding, and then telling them what to wear. I have a hard enough time picking out my own clothing. I'm not about to pick out someone else's.
With that being said, I've been thinking that I'll probably pick some sort of color palate and ask my favorite, wonderful people to find a dress (within their budget!) somewhere along those lines. I kind of love the idea of all of the dresses being mismatched, even with various prints and fabrics and textures. And right now, at this moment, I am really loving the idea of coral.
Let's talk about white stuff.
Here is a list of things that absolutely should be stark white: printer paper, men's undershirts, hotel towels, whipped cream. Here is a list of things that absolutely should not be stark white: nail polish, shoes, house paint, my wedding dress.
It's not that I'm looking to completely buck tradition and wear neon green. It's just that white-white really ain't my thang. Over the years, I've grown to accept the fact that I have Irish skin, and therefore, look all sorts of wrong when I wear too much white. So I've been gathering an arsenal of wedding dresses on Pinterest that are yellow ivory, champagne and my current favorite, blush.
These gowns all have the slightest hint of pink that make them feel extra special and completely romantic - the perfect combination for the perfect day!
I make meat sauce. When I'm anxious or depressed or nostalgic or a particular kind of comfortable. I make meat sauce. Gravy, really. Because I learned to make it by watching my mother. Who learned from her mother. Who learned from her grandmother. And they call it gravy.
Give a girl the right shoes, and she can conquer the world.
Hi! I'm Erin.
I'm a working mama, wife, writer and owner of a little red house. I'm trying to sort through the noise and live a life that is genuine, happy and grounded in simplicity.