Thanksgiving always sneaks up on me. It doesn’t help that I’m Canadian, so Thanksgiving falls on the first weekend of October. I don’t know about you but I’m barely over my summer mourning period at that point. And the weather, well that’s a whole other story. I can remember some positively balmy Thanksgivings that made the thought of warm apple cider downright laughable. But yes, the holiday countdown is officially on in my neck of the woods. And whether or not I’m emotionally or spiritually ready, I have to turn my mind back to roasts, mashed potatoes, and all those good festive things. So consider today’s Ricotta Stuffed Roast Chicken as a warm-up.
Monday is not typically associated with pizza. And I am in fact writing this post on a Monday. Why? Because I’m clearly a culinary rebel. Not really. I’m just disorganized. This recipe was supposed to come out on a Friday or a Saturday. Two evenings that are infinitely more suitable for a pizza party. But why? I mean, when you really think about it, pizza is an instant lift. A mood booster, a smile inducer if you will. Why waste pizza’s awesome powers on days that are in and of themselves exuberant and carefree? Wouldn’t it make more sense to deploy a pizza while you’re in the throws of Monday blahs? I think so. So here is today’s recipe – a Mortadella Pear Skillet Pizza with an extremely fluffy focaccia crust.
I am slowly but surely embracing the coming fall. There was a chill in the air when I woke up this morning and I didn’t hate it. I felt awake and I got to wear my favorite leather jacket. People watching at this time of year is always so fun. There is literally no consensus on the proper seasonal attire. You might see one couple in jeans and turtlenecks and another in bike shorts and T-shirts. The in-between outfits are my favorite. Pairing a cable-knit sweater with flip-flops isn’t an easy sartorial feat but I’ve seen several people try. This is a season of transition. And today’s Beet Pickled Cauliflower Salad is the perfect transitional salad. It’s filled with earthy yet fresh flavors, seasonal produce, and nutty farro. It has weight and depth while still being a refreshing salad. So let’s get into it.
Summer may be winding down but I can’t help but serve up Tropical vibes in the form of this Pina Colada Tres Leches Cake. This lighter-than-air cake is pierced all over with a toothpick before being doused with coconut milk, whole milk, sweetened condensed milk, pineapple juice, and white rum. The cake is finished with a layer of lightly sweetened whipped cream and topped with shredded coconut, dried rose petals, and gold flakes. The gold is optional by the way but it is pretty and why say no to pretty? Let’s dive in!
Websites store cookies to enhance functionality and personalise your experience. You can manage your preferences, but blocking some cookies may impact site performance and services.
Essential cookies enable basic functions and are necessary for the proper function of the website.
Name
Description
Duration
Cookie Preferences
This cookie is used to store the user's cookie consent preferences.
