Friday, April 17, 2015

What I Ate: Ultra Loaded Chocolate Chip Cookies

I've been called "crazy" on multiple occasions by friends and acquaintances who apparently think I'm insane for maintaining two blogs and for doing what I do to generate content for these blogs. I'm sure they mean it in a complimentary way but I don't think it's crazy; I think it's fun. I mean, I think it's crazy to run 26.2 miles but tons of people do it anyway, right? I enjoy cooking and crafting and traveling. That's what I like to spend my money on. To each her own, huh?

Well, that's what today's cookies are all about: being crazy and making things your own. It's another loaded chocolate chip cookie except this time, it's got so much more stuff in it. It's also kind of a sad day because it's my last full day in Italy. I fly home tomorrow, which is bad news for me but good news for this blog because I'm going to have lots of delicious meals to share.
Start with the 'best chocolate chip cookies ever' base and add in whatever the hell you want.

Thursday, April 16, 2015

What I Ate: Dahk Kalbi

Yes, I'm still in Italy, and yes, I'm still loving it. However, I've already begun to crave Korean food. This always happens. Because I was brought up on (mostly) Korean food, it is my default and I start to miss it after about a week. As much as I'd love to stay in Europe forever, I also can't wait to go home. I might make some dahk kalbi this weekend.
If you need the recipe, I have the step-by-step written out. It's an older blog post but still totally relevant and absolutely delicious.

Wednesday, April 15, 2015

Sauteed Rainbow Chard

For some reason, my family has always just reached for kale, even though there are so many lovely, really delicious greens available in our local market. I don't know if it's just the familiarity, the trendiness, or the taste. But, recently, I saw the most gorgeous bunch of rainbow chard and I knew I just had to go for it. Luckily, it was a hit.
Ingredients [serves 4 as a side dish]:
1 bunch rainbow chard (1 lb.)
2 oz. salt pork, chopped
2 cloves garlic, minced
½ teaspoon salt
¼ cup chicken stock

*You can use bacon instead of salt pork. Or, to make this vegan, just use 1 teaspoon oil instead of the pork and vegetable broth instead of chicken stock. Easy.
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