Brr! I have officially declared it Snowvember. It took a while to get here, but the snow just keeps coming. All the ski resorts are rushing to open new terrain for their opening weekends. I am definitely going to have to get out there soon. But for now, I am cuddling up in my apartment with a nice bowl of this Malaysian curry.
It’s official, I have full-blown travel fever. Ben and I have been looking into planning a trip to Germany for a while now, and it has gotten to me. I have been glued to my computer for two days researching and checking prices on all the places we are planning to go. All we need is approval from our bosses to book our tickets for next August/September!
I am not sure what it is, but I have been seriously craving fish recently. Which is definitely not a bad thing! I didn’t want to get stuck making the same old fish dishes that I always do, so I was on a Pinterest search for some unique new recipe ideas. I found a recipe from Jamie Oliver that sounds too delicious not to try.
As the cool weather becomes more common, I find myself wanting to sit and sip my tea slowly. The idea of a big extravagant dinner is not always there. Sometimes it is better for the classics. Roasted chicken reminds me of my childhood. For me, it’s hard to beat a nice crunchy piece of chicken skin.
This cooler weather also brings the dreaded early season colds and allergies. It is important to build up your immune system this time of year. I have also had horrible allergies this year, which I have never had before. When you can’t stop sniffling, sometimes all you need is some chicken noodle soup.
Autumn is in full swing here; although Winter may be making an appearance very soon. The last of the leaves are falling off of our Aspen trees outside my window and the ground has lost it’s green tint in exchange for an amber glow. These views and the cool fall evenings make you want to cuddle up with a nice cozy meal. This meals is perfect for this time of year.
Sorry for the long title, but I had to fit all the deliciousness into it. And that didn’t even include the fresh rosemary and gooey mozzarella cheese. Remember these Rosemary Balsamic Caramelized Onions from a couple weeks ago? Well they are back and even tastier in this dish.
There are a thousand methods for caramelizing onions and each chef will tell you that their way is the best. High heat, stirring a lot? Low and slow? Water? No water? Salt? No salt? No matter the method, caramelized onions make a fantastic addition to so many dishes!
It is back-to-school time again. For me, that comes as a relief. It means that all the vacationers will be traveling back to their home states and Summit County will get a much needed breath of fresh air. I love shoulder seasons in Summit; it allows you to truly experience what a small county it really is. It also gives me some time to focus on creating fun new recipes, like this one!
Do you bake? I don’t. Well not usually. I have never really had a sweet tooth and have always preferred more savory dishes. If I do crave something sweet it is usually a beverage. Ben, on the other hand, has a problem. He has a crazy sweet tooth. He told me the other day that it is probably a good thing he is allergic to most sweets, because he would be buying cupcakes and other treats daily.