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We were recently asked to submit some photos to the Norwegian scrap booking magazine,
"Vi Scrapper" for their August issue. We were honored to be one of the featured companies in their
"Must Have" or "MÅ HA" column:
The Norwegian gals are using a lot of "non-traditional" items in their paper artistry and we're happy to be a part of the trend here, there & in Norway!
Do you know that feeling, the feeling when you read through a recipe, and you just know it will turn out?
You know it will taste wonderful?
This is how I felt thumbing through the recipes in the book store.
I decided to purchase three of Ina Garten’s “Barefoot Contessa” cookbooks, without having tried any of her recipes or seeing a single episode of her television program.
Her recipes are not for those on restrictive food plans.
You have been fore warned.
Many months have passed since I made my initial purchase in the bookstore that day and I have made several Barefoot Contessa recipes--- many recipes over and over again. I like to cook with Ina, when we want a simple, comforting meal. A day that is not full of commitments or when we have just returned from an early morning trip to the farmer’s market.
Some of our favorite recipes:
The Lemon Fusilli Pasta with Arugula—it makes enough for an army of loved ones. I have made this at least a dozen times.
The tzitziki-one of the best. We even stopped buying from a local market vendor because this recipe is too good not to make. Over and over again.
The cheddar dill scones—amazing and great road trip fare.
The cheddar corn chowder. I do not have words to describe how delicious this is—a crowd pleaser.
The macaroni and cheese, brings this household to tears—good enough to serve to company. Invite them back 2 days later for dessert, by then they may no longer be full....hmmm, that's a rather cheesy list, isn't it?
I love having Ina in my kitchen.
You might like to invite her over sometime too.
Photos from my kitchen experiments:
macaroni & cheese (with lots of gruyere!) pecan squares with grated lemon & orange
