In spite of my Irish last name, St. Patrick’s Day never fails to sneak up on me. When March 17th hits I’m generally too preoccupied with emerging from my winter-induced depression to even start thinking about merriment. Does anyone remember these vibrant Matcha Cream Tarts from last year? The recipe I intended to be a St. Patty’s Day delight but I posted them, like, three days late? Yeah, not the best track record. But this year I came prepared with this Nanaimo Bar Stout Cake with Whiskey Ganache. True, I did mean to post it yesterday, but it’s here today and it is delicious.
Hey guys! So summer is definitely winding down and while I am bummed I realize I’m totally part of the problem. The other day I made a pasta dish with pumpkin. Pumpkin! I’m really not serving my make-summer-last case here. I definitely am still in love with summer but I can feel my focus shifting. I’m starting to look forward to fall. The chill in the air, the cozy dinners, the vats of mulled wine. But I know wishing for these things prematurely will be regrettable come February. So, instead of sharing the creamy pumpkin pasta I made the other day (don’t worry, it will make an appearance soon) I’m going to squeeze one last ice cream recipe out of this summer. Say hello to this Mint Chip Brownie Sundae.
Ever gotten bored? Stupid question, of course, you have, but have you ever gotten bored of something you positively adore? It’s a hell of a lot worse than being generally bored, right? You expect that adored something to bring stimulation or even joy but, inexplicably, it doesn’t, it’s just meh. That’s how I feel about ginger molasses cookies.