Ok, confession time. I don't measure. EVER. Yes, even if I'm baking - and that is just against the very fiber of what it means to be a baker. When I was little and used to 'play cook' otherwise known in my family as botching the joy for me was in the process, textures, feeling it wasn't in following a recipe.
About a year ago I decided to start my own company, a huge departure from the previous 5 years of my life as a private chef. I was half forced into it and half realized if I was not forced into it I would never actually have the guts to take this mega leap into the complete and total unknown abyss that is starting a company.
Summer is finally upon us and that means it's asparagus season - fresh, crisp, delicious asparagus. While I can think of a million ways to use them: raw, roasted, sautéed, a bed for soft-creamy poached egg; one of my favorites is roasted and nestled into a homemade quiche. Who says you can't have comfort food in the summer? Not me.
Just in time for St. Patrick's Day, this is a blog I created for The Honest Company last year: St. Patrick's Day Quinoa Crust! The crust is bright green and super festive
For those occasions in life when you want something fancy and easy - cooking for a date, cooking for yourself, maybe even your family of 8. Once in a while we all want to sit down and eat something prepared thoughtfully and beautifully.