Okay, so if you were around last week you may have found this downer of a post. Well, I’m happy to report I have successfully shaken off the funk and am back to my version of normal. If you have no idea what I’m talking about, let’s keep it that way and focus on these Midnight Blue Tarts. Pretty pretty right?
Berry season is winding down, but my grocery store is still flooded with glistening pints of blueberries and blackberries. I think berries maybe some of the most beautiful food on the planet. They really do look like little jewels and their minute curls and creases never fail to capture my attention. This should give you an idea of how fun it is to shop with me.
Not every recipe that appears on this blog is triggered by some meaningful source of inspiration. Yes, from time to time a recipe just is. It’s not an homage to a childhood memory or the result of a mind-blowing experience at a restaurant. Sometimes a recipe is just a means of satisfying a VERY specific craving. These Angel Hair Crab Cakes with Saffron Aioli are one such recipe. Sure, the aioli reminds me of my trip to Barcelona and sure, the crab cakes take me back to many brunches past, but they’re not the specific result of any of those touchstones. These are crab cakes without a story. I realize this isn’t a very hooky opening paragraph, but if you enjoy watching bloggers flounder you should probably keep on reading.
The weather continues to force me to make my own sunshine. It’s cool! I can totally handle it – I’ve got Meyer lemons. And when life hands me Meyer lemons I make not only lemonade but all sorts of things. Last year it was these