April 17, 2015

Food Friday: Why You Should Burn Your Cabbage

You should burn your vegetables. Hear me out. April’s issue of Bon Appetit Magazine had a great feature section on how to cook like a pro. They included a recipe for burned cabbage – promising the flavors would erase any fears once had about eating charred foods. They were right. This cabbage is drenched in butter…

A Weekend in Photos

This past weekend, my best friend and I met in Wilmington to spend a little quality time together. We ate too much, drank too much, laughed too much – and managed to capture a few photos in between it all. Weekends like that are always good for the soul.

Food Friday: Deviled Eggs with Fresh Herbs

Deviled eggs are one of those things that are so easy to create – yet also so easy to ruin. The key to a perfect execution (in my humble opinion) is to honor the egg itself, and don’t overwhelm its flavor by adding 80 different ingredients and massive amounts of mayo. Ingredients: 12  eggs 1/2…

Lighting Decisions: Dining Room

There’s truly only a few cosmetic details left in my house that really bug me. The lighting situation in my dining room is one of them. Currently, a 1960’s white, square pendant light is hanging from one side of my ceiling, while a Scarface-era black and gold ceiling fan is hanging from the other. It’s…