Last year, we welcomed a juicer into our lives. It
was is a thing of beauty.
Dreaming up new and quirky concoctions just doesn’t seem to ever get old. I’ve made sweet and delicious juices, odd and unexpectedly spicy juices, healthy and just-get-it-down-the-gullet juices, and everything in between.
The very first time I ever planted herbs, I planted a basil plant in a pretty little pot, sat it outside my apartment, watered it, loved it, doted on it…
…until the time came to make pesto. And I cut him down at. the. knees. As in, literally. Nearly all the way down to his fragile little roots.
Everyone should have a back-pocket recipe for chocolate chip cookies.
Don’t get me wrong, I’m a strong advocate of recipe experimentation. I love to try new versions of the classics, I love to give interesting combos a whirl, and I love putting my own spin on things. In actuality, I don’t often make the same recipe in exactly the same fashion more than
a few times one time. However, this recipe is different. The sheer number of times that I have come back to this delight-of-a-recipe might, very possibly, boggle your mind.