Hello, Salty Chefs!
I apologize for the long absence. As some of you know, I have been in the throws of applying to graduate school, which has eaten up most of my time. Then when you add in the holidays and travel, there has been absolutely no time to blog!
But that does not mean I haven't been cooking--lucky for you and my boyfriend's stomach! Here are a few of the delectables I have been concocting:
Guinness Lamb Stew
Butternut Squash Canneloni in a Cream Sage Sauce
Root Vegetable and Gruyere Gratin
White Wine Poached Pears
Chicken Pot Pie
These recipes will appear over the course of the next week, with more to come! Here are a few planned recipes for the coming month:
Herbed Hummus Dip
Blue Cheese and Chive "Straws"
Granola-Banana Muffins (or, as I like to call them, "Grananas")
Beef Bourguignon
Also, I received a ridiculous number of cook books for Christmas (the people who love me *clearly* know me), and I will be posting their names along with a few of the promising recipes from each.
I hope that all you Salty Chefs had a wonderful new year, and I look forward to the next 11 months of cooking!
I apologize for the long absence. As some of you know, I have been in the throws of applying to graduate school, which has eaten up most of my time. Then when you add in the holidays and travel, there has been absolutely no time to blog!
But that does not mean I haven't been cooking--lucky for you and my boyfriend's stomach! Here are a few of the delectables I have been concocting:
Guinness Lamb Stew
Butternut Squash Canneloni in a Cream Sage Sauce
Root Vegetable and Gruyere Gratin
White Wine Poached Pears
Chicken Pot Pie
These recipes will appear over the course of the next week, with more to come! Here are a few planned recipes for the coming month:
Herbed Hummus Dip
Blue Cheese and Chive "Straws"
Granola-Banana Muffins (or, as I like to call them, "Grananas")
Beef Bourguignon
Also, I received a ridiculous number of cook books for Christmas (the people who love me *clearly* know me), and I will be posting their names along with a few of the promising recipes from each.
I hope that all you Salty Chefs had a wonderful new year, and I look forward to the next 11 months of cooking!
