I’m not a vegetarian, but I do enjoy the occasional vegetarian entree. I also enjoy the occasional tofu. Unfortunately, I am horrible at cooking tofu- I can never get the right consistency. The pattern still held true this time, but I think I’m getting there. Practice makes perfect, right?
So, obviously, I have a thing for fish recipes. The only fish I grew up on (and then out of, but I’m trying to get back into it) was sardines. As I got older, I started to value the nutritional benefits of fish, as well as the beauty in its variety. However, I’m not a huge fan of that “fishy” taste, and despite all my attempts to choose the freshest fillets, sometimes that taste is still there. The solution? To get find awesome recipes.
Something I’ve been doing lately is waiting until I’m too hungry to start cooking, and then I would just throw something together, which wasn’t all that satisfying. If you happen to find yourself in that kind of situation, make this recipe. It is the quickest, simplest thing to make and tastes wonderful.
I was walking around today and got the greatest urge to bake a cake. And not just any cake; I specifically wanted to make a lemon-poppy seed cake with strawberry cream cheese frosting.
I also really wanted the pride that came along with making some kind of recipe of my own, so I went for it, and here is the delicious results. Although the frosting came out more like a glaze, it is still good and still really worth making. Since I didn’t need a lot of cake, this recipe only makes one cake round and enough glaze to cover it. You can multiply the ingredients by the number of layers you want to make a stacked cake. I apologize for the long recipe name.
I recently took a trip to Charleston, South Carolina, and found that the main activity there is eating. Which is perfectly fine with me. Although Florida is in the south, I don’t really think it is part of THE South. So it was fun to walk around Charleston and try traditional southern cooking, along with some twists.
One thing I noticed was that a lot, and I mean a lot, of things were made with bacon. I had a yeast doughnut with maple glaze and bacon at Glazed, and it was one of the best things I ate. Although I can’t recreate that (…or can I…) I can recreate another recipe that uses bacon. I went on Charleston Culinary Tours and through their farmer’s market tour, had some amazing dishes. But one small component really stands out for me, and that was a small sweet potato and bacon hash side. Below is me and my mother’s reproduction.