The other night I was trying to decide what to whip up for dinner. We had tons of greens on hand — including bok choy — and I decided to make some Thai food.
The other ingredients I rounded up included Thai Kitchen Red Curry Paste, chicken stock, vegetable oil, fish stock, soy sauce, brown sugar, diced ginger and garlic, tofu, red pepper, mushrooms, onions, peanut butter, and crushed nuts.

I quickly boiled rice noodles for a little more than five minutes and served it with the stir fry.

I’m generally a bit …

Rachel’s boyfriend Scott makes the BEST pancakes. They live in Washington, D.C. and when Rachel told me that his pancakes were amazing, I thought she was probably blinded by the fact that he woke up and made her breakfast.
They stayed with us for New Years and I asked Scott if he would make his pancakes for brunch the next day. He made them and they were UNBELIEVABLE!

There were a couple extra pancakes from brunch and Adam and I put them in the fridge and heated them up a few nights …

We have a dormant orchard in our backyard. According to Adam, there are a cluster of lemon, lime, and grapefruit trees — also a loquat, pomegranate, and fig.
Recently, the lemon tree began to droop with lots of lemons. It’s apparently lemon season in Central Texas! Adam told me that he wanted to use a third of the lemons for preserves and that I could make whatever I wanted with the remainder.

I decided on lemon bars. According to the Internets, Ina Garten’s recipe for lemon bars are just the best in …

Growing up in suburban Maryland, there was a company called Mr. Omlette that you could hire for parties and brunches. That event’s Mr. Omlette would wear a white chefs coat and a tall toque and it was so much fun to pick as many fillings as I wanted.
Back in mid-September I was visiting my family in Maryland for both Rosh Hashanah and my birthday and our friends the Feldmans/Rices invited us over to brunch.
When we arrived we were greeted by this gorgeous spread:

Jared Rice and his girlfriend Leila woke up …

The recipe below came about through social networking at it’s best. I follow @laurasrecipes and she tweeted about goat cheese and olive pasta. As you may know, I’m not the most regular cook but these two ingredients caught my eye after our visit to both goat and olive farms the day before.
I followed the link, which led me to Saveur’s “Best of the Web” — handpicked links to the staff’s favorite recipes and articles. This led to a blog called food & style.
The recipe that inspired me to whip up …