posted by on Colorado, Phoenix, travel, vegetable

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Not only was 1984 a great year for my parents to have their first-born (yes, me) – The film The NeverEnding Story came out! Random, I know. And it has absolutely nothing to do with green onions. Sorry…

After my trip to Denver, I made it back to my local open market and bought some green onions today. Did you know if you trim off as much of the green part, clean them up & put them root-down in a glass of water they’ll keep growing? Seriously. Try it.

*Special thanks to my Sam Adams tasting glass for helping me out on this!* 


Garlic Knots!


posted by on baking, Colorado, cooking, homemade, pizza, quick, side dish

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A little place called The Garlic Knot in Jefferson County, Colorado (Jeffco for those who know it & all of it’s glory) is where it all started for me. I could not get enough of their garlic knots so I had to make my own.

Pretty easy and all you need is my pizza crust recipe with a few alterations.

Follow the recipe except:

  • Substitute basil for garlic salt (and lots of it!) – I suppose you could keep the basil if you wish, but I omitted it. 
  • In a small saucepan heat 4-5 tablespoons butter and 5-6 cloves of finely
    chopped garlic.
  • Roll out the dough and cut into strips as shown. Then cut those strips in half.
  • Tie the dough in loose knots, tucking in the ends. Brush with the butter garlic mixture (you will have left over for another bath after they bake).
  • Bake in a 425-450 degree oven for 10-12 minutes or until lightly golden brown.
  • Dip in the remaining butter/garlic mixture and you’re done!
    See if you can leave room for pizza, okay? I never can.






posted by on cooking, quick, vegetable

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I’m a true believer in coming up with new dishes using what you have readily available to you. As much as I love baking and cooking, I’m just like anyone else when it comes to coming up with a quick and easy dinner idea after a long day of work.

This one uses the few ingredients I had in my kitchen and is easy to convert for whatever portions you need.* Feel free to change it up however you see fit, based on what you may already have in the kitchen.

*Portion control is something I’m very passionate about and will be talking about in later posts.

What you’ll need: 

  • Pasta
  • Garlic
  • Olive oil
  • Spinach (I used frozen, thawed and drained)
  • Cooked asparagus (I boiled mine just until tender and cut into thirds)
  • Black Olives, halved
  • Parmesan Cheese
  • Basil
  • Lemon Pepper
  • Salt & Pepper

Heat 2-3 tablespoons of olive oil in a small skillet. Add 2-3 chopped garlic cloves, spinach, asparagus and seasonings. Let heat up & add cooked pasta and olives. Drizzle with a little more olive oil. Mix well and add parm. Cover and heat up a few minutes before serving.

posted by on baking, homemade

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I’ll admit. I was skeptical at first. There is no way you can make homemade-from-scratch cinnamon rolls in 90 minutes. I’ve used this recipe half-a-dozen times now and each time I’m proven wrong. I get faster and better at whipping up these sweet rolls with each try. Trust me when I say they’re way better than anything from the freezer section or a can!

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posted by on baking, Holidays

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I love Valentine’s Day! I found this cutout sugar cookie recipe on Pinterest and was anxious to try it. The ingredients list is short and you only need one bowl.

My almond cranberry glaze recipe below happened by accident but I’m happy with the results. You can switch out the almond for whatever flavoring you want or just add vanilla extract and food coloring. *The corn syrup adds that shiny look and sets up the glaze nicely so the cookies can be stacked when storing.*

Almond Cranberry Glaze

What you’ll need:

  • 2 cups flour
  • 1½ sticks salted butter, softened
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  1. Preheat oven to 325 degrees.
  2. Combine all the ingredients in bowl.
  3. Roll out to about ½ inch thickness.
  4. Cut with flour coated cookie cutters.
  5. Brush off excess flour & place on parchment covered baking sheets.
  6. Bake 10-12 minutes & cool  on wire rack.

Almond Cranberry Glaze

What you’ll need:

  • 1 cup powdered sugar
  • 2-4 teaspoons milk
  • 1 teaspoon almond extract
  • 2 teaspoons light corn syrup
  • 4-5 frozen cranberries
  1. In a coffee mug, microwave the cranberries just until soft (about 30 seconds).
  2. Mix all other ingredients in a small bowl until you have a spreadable consistency.
  3. Add the softened cranberries – mash with a fork to make them bleed into the icing and mix really well.
  4. Remove any big pieces of cranberry from the glaze and throw away.
  5. Dip the sugar cookies face down into the glaze and slowly lift up letting the extra glaze drip off.
  6. Let the glaze fully dry on wax paper.


posted by on cooking, Phoenix, quick, side dish, vegetable

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I love the local markets in downtown Phoenix! Here’s a quick fix that’s especially good when there’s warmer weather (I know it’s February, but it’s been 75-80 degrees here).

What you’ll need:

  • 3 tomatoes (I used orange from the fresh market – use what you have/want)
  • 6-7 spears of asparagus, trimmed and cut into fourths
  • olive oil
  • lemon pepper
  • garlic salt
  • fresh lemon
  1. Bring water to boil in a small pot (just enough to cover the asparagus pieces)
  2. Add the asparagus pieces and cook just until fork tender (3-5 minutes) & drain
  3. Dice the tomatoes into medium size pieces
  4. Mix tomatoes, asparagus pieces and seasonings in a small bowl.
  5. Toss with 1-2 tablespoons olive oil & fresh squeezed lemon juice
  6. Serve!

posted by on design, typography

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This article was shared with me the other day regarding the city of Chattanooga and their quest to have their own typeface. It’s been a while since I’ve posted something regarding design/typography and I have to say the idea to give a city it’s own typeface is refreshing. I can’t wait to see where it goes. Thanks to Charles Apple for the article.

Check out their video “Chatype”. It’s worth the 6 minutes (especially if you’re a design nerd like myself).

Chatype: A Typeface for Chattanooga! from D + J on Vimeo.

* photo from Newseum as seen on ACES *

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