Recipes & Food-Related Ramblings
I’ve always taken Christmas morning breakfast very seriously. Some might say too seriously but those people are, frankly, not living their best life. Christmas morning breakfast is sacred. It’s the one morning meal all year that allows, nay, demands you throw caution to the wind and eat and drink whatever you damn well
I’m not going to lie to you. This Winter Wonderland Battenburg Cake nearly stole my sanity. It took a few cracks to get it just right because, girl, this cake is fin-nick-y! Now, if you’re a detail-oriented, seasoned baker I’m sure you’ll barely break a sweat. But if you’re a mere mortal like me, usher any nearby children out of the house because they’re will be f-bombs abound.
Today’s Wild Mushroom Cream Sauce comes with a message. A little while back, the people at Green Peace reached out about a project they were undertaking with a Yukon chef by the name of Michele Genest. The project would take the form of a cookbook to raise awareness for the Boreal Forest. I chose to volunteer my talents to the initiative because preserving biodiversity in the natural world is something near and dear to my heart. Enjoying a wide variety of flavors and textures is a privilege that I believe is worth guarding. If you’d rather not read on, no sweat! But take this as a fair warning: there will be some mild tree hugging and fuzzy fungi
In my household, December is not for the faint of heart. Both Bae and I have birthdays in December and they are less than a week apart. My sister and father both have birthdays this month as well. And, as I’m sure I’ve mentioned elsewhere, Bae is Jewish and I am not. That means we celebrate Christmas and Hanukkah. Gosh! I feel tired just writing this. Yes, our December is definitely a marathon and the whole thing kicks off this Sunday with the first night of Hanukkah. So, how am I feeling? A little underprepared, exhausted in anticipation, and beside myself excited about latkes and this Red Wine Braised Brisket. It’s a medley of emotions.