To be perfectly honest, I’m not much of a cake person. In fact for my wedding I put in a request for pints of Ben & Jerry’s to be served in lieu of the traditional towering cake but was vetoed.
Taking a nudge from my friend Melissa (The Faux Martha) I plunged deep into my pantry and did a major overhaul.
In an effort to stay good on my resolution to make this place a better resource and more practical for you all I am hoping to include more every night dinner options.
Life, right? I had the best intentions of sharing this recipe with you all before the holidays and then whoooooosh there they went.
Gabe recently suggested we come up with some sort of rating system for our dinners. Not as a way of judging my successes and failures in the kitchen but rather to celebrate the rare times when everyone cleans their plate.
A gaping void in the corner exists where the tree once stood while its soft scented needles still require vacuuming.
When it comes to the end of the year I’m just so excited to say good riddance to the current year and a big waving arms hello to a bright and shiny new year.
*This post is the third in our Date Night In series with Chateau St. Jean. They (and we) believe wine and date nights are a great pair.
*I’ve partnered with Scharffen Berger Chocolate Maker to bring you this bittersweet flourless cake with a torched meringue cap.
I start making dinner around 5. The cupboards are bare, the fridge even more so but there’s enough. It becomes a game to me.
Our first ever NWS Holiday Gift Guide is happening!! For well over a month now I’ve had a Google Doc open clicking over to it frantically as I’ve thought of the things in my life that make my toes tickle and my stomach flutter.
What an amazing season it’s been for cookbooks. Stacks have formed in every corner of the house, on the kitchen counter and threatened to tumble off the coffee table.
*This post was created in partnership with Marriott Hotels. As always the words and images are mine, this time though, the recipe was a collaboration with Chef Chris Coleman from Stoke restaurant in the Marriott hotel.
When I set out to create my holiday menus I always start with the basics. It’s not Thanksgiving without turkey, potatoes, cranberries, rolls, stuffing, sweet potatoes or squash and pies.
*This post is the second in our series with Chateau St. Jean Winery in Sonoma. Wine and date nights are like peanut butter and jelly; made for each other.
*This post was created in partnership with Scharffen Berger Chocolate Maker. In the below recipe Scharffen Berger’s bittersweet chocolate, with a floral brightness and a deep roasty flavor, pairs beautifully with toasted pepitas sweetened with honey to create festive and seasonal chocolate pepita butter bites.
Comfort. That’s the word that keeps rolling around in my mind today. Our new pup, Lily, cozies up in her dark blue bed sitting next to the fire.
Thank you so much for your kind words from the last post. Sharing all of that left me with a bit of a vulnerability hangover but I was so lifted by your comments and reminded of how fortunate I am for this community and that I get the pleasure of sharing my life with you all.
About a month ago I received a very powerful and vulnerable email from a reader. She had just finished reading Date Night In for the second time and this time she was particularly struck by the chapter where I gush about burgers.
* I’m thrilled to introduce you to a partnership I’m especially proud of and excited about. Chateau St.