French Fridays with Dorie: Spice Crusted Tuna...er Salmon

Once upon a time there was this great big tuna.

This tuna was SO BIG (and that's not even a fish tale), that it took over a year to eat our way through it (and that included giving may pounds of it away).

After that, tuna was on the list of Things That Someone Is Not Interested In Having For Dinner...

Salmon anyone?


Ch-ch-ch-changes...(French Fridays with Dorie: Curried Mussels)

"Pretty soon now you're gonna get older
Time may change me
But I can't trace time
I said that time may change me
But I can't trace time"

"Changes" by David Bowie

I have decided that the word for 2015 is "change".

This concept knocked the wind out of me in a very profound way the other day when I came home from work to find both of the girls on the couch playing a game together on their PS3 (I am surprised it still even worked - or that we still had any games left in the house). As they played through the game, I was transported back in time - to the days when they were still in high school. The days when everyone came home every night. When life was complicated, but nowhere near as complicated as it would become.

Thoughts of college and jobs were still years in the future. The milestones that we were facing included licenses, proms and making it to athletic events. Textbooks and tuition were not yet on the radar.

I realized that, as we continue to move forward in life that moments like this would be less frequent. Those simple moments when the world seems to come together, when life just feels right, will look different in the future. 


Confused (Tuesdays with Dorie: Baking Chez Moi - Energy Granola Bars)

Sometimes, the universe is just upside down. 

How am I supposed to write a post about something that I can not wrap my head around?

It's like trying to imagine an alternate reality or a fifth dimension.

There are many things that I would associate with the baking stylings of Dorie Greenspan.



Anything chocolate. 


Yeah, well, about that (French Fridays with Dorie: (Not) Arman’s Caviar in Aspic...)

I need to come clean.

Throughout this French Fridays with Dorie project, there is a part of me that totally looks forward to those weeks when "challenging" recipes are on the market.

I don't look forward to them because I am interested in trying them out (chances are, I am trying to figure out a way to change up the recipe), but because I know that there are enough troupers in the group that WILL make the recipe the right way and they will be pretty darned blunt as to how they feel about. Equally as entertaining are the rogue few who actually like said recipe.

Chicken livers.

Salmon in a jar.

Sardine anything.

That soup with the cellophane noodles.

Anything with aspic.


That's all I have to say about that. (Tuesdays with Dorie BwJ: Inside-Out, Upside-Down Tirami Sù)

"I have no problem taking something apart...it's the putting it back together that gets me." - Cher-ism

This week, Baking with Julia takes us down the road of deconstructionism - where something known is taken apart and put together in a new way.

In this instance, tirami su and all of its espresso laden-ladyfinger-mascarpone cream glory is taken apart and turned into something new.