Columbus Foodie

There are reasons that, in certain cultures, some things are “staples” - this is a staple dish of Eastern European cuisine that not only tastes great, but is super affordable to make. For this week’s Frugal Fridays, I chose to feature one of my favorites.

I think every time Paul’s sister Patti visits us (or we visit them), inevitably we end up making Cabbage Rolls. I think it was originally a Betty Crocker recipe (I found it online at Cooks.com), but is hands down the best version I’ve ever had. The sauce is where it’s at. The last couple of times, when I was in bad health, I couldn’t help much, but this time around I rolled them while she prepped the meat and cabbage leaves. Very, very time consuming, but well worth the effort.

This is a recipe for a single batch (serves 6), we ended up scaling it up to use like 4 heads of cabbage and 7 lbs. of meat, but the recipe below is a much more reasonable quantity. BTW, if you want to scale up, by all means do so - this recipe is great for once a month cooking (OAMC), because it freezes very, very well. It means a little more work rolling, but it sure as heck beats going through the whole process all over again the next time the mood for Golumbki strikes you.

Stuffed Cabbage Rolls
recipe courtesy Cooks.com

1 beaten egg
1/2 c. milk
1/4 c. finely chopped onion
1 tsp. Worcestershire sauce
3/4 tsp. salt
Dash pepper
1 lb. ground beef or 1/2 lb. ground beef plus 1/2 lb. ground pork (important: as lean as possible!!)
1 c. cooked rice
6 lg. or 12 med. cabbage leaves
1 tbsp. brown sugar
1 tbsp. lemon juice
10 3/4 oz. can condensed tomato soup

In mixing bowl combine egg, milk, onion, Worcestershire sauce, salt and pepper; mix well. Add ground meat and cooked rice; mix thoroughly. Remove center vein of cabbage leaves, keeping each leaf in one piece. Immerse leaves in boiling water until limp. About 3 minutes; drain. Place 1/2 cup meat mixture on each large leaf or 1/4 cup mixture on each medium leaf; fold in sides. Starting at unfolded edge, roll up leaf making sure folded sides are included in roll. Arrange in 12 x 7 1/2 x 2 inch baking dish. Stir together condensed tomato soup, brown sugar and lemon juice; pour sauce mixture over cabbage roll. Bake uncovered at 350 degrees for 1 1/4 hour basting once or twice with sauce. Makes 6 servings.

Paul’s sister likes to serve it with Halushki - I’m not sure of her exact recipe, but it’s closest to this one (except she leaves out onions because her family hates them - if it were me making it, I’d leave them in). A perfect side for Golumbki.

Final price to serve 6? $7.03 Well within budget, and quite a well-rounded meal. If you’re trying to cut down on your fat intake, make some mashed potatoes to go on the side instead - it won’t affect the cost (about the same cost as the halushki) and you’ll save on calories.

Here’s the breakdown:
Head of cabbage = $1 at the farmers market
Egg = .12 (if a dozen eggs are $1.50)
Milk = .13 (a half gallon of milk is $2.15)
Onion = .10 (3 lb. bag is .99)
Worcestershire sauce = normally on hand
Salt = normally on hand
Pepper = normally on hand
1 lb. 90% lean ground beef = $3 (at the farmers market)
1/2 c. rice (to yield 1 cup cooked) = .10 (estimated)
Brown Sugar = normally on hand
Lemon Juice = normally on hand
Aldi tomato soup = .89
Aldi egg noodles = 1.19
Aldi butter = .50 (1 stick where 1 lb is $1.99)

It seems as if raspberry season is starting to wind down here in Central Ohio. However, a few weeks ago, when raspberries were plentiful, I found myself craving some sort of baked good with raspberries inside. One of my favorite things in the world (pedestrain as it may seem) is Entemann’s Raspberry Cheese Danish - this condenses all the best parts of it (raspberries, cream cheese) into a single muffin.

It made for a delicious breakfast, with a bit of yogurt on the side. I’d make this recipe again. I’m submitting it to this month’s Sugar High Friday: Berries event, created by Jennifer the Domestic Goddess.

Raspberry Cheesecake Muffins
recipe from “Everything But the Entree” by The Junior League of Parkersburg, Inc.

3 ounces cream cheese
3 eggs
1 cup sugar
1 c. milk
1 1/2 teaspoons vanilla
6 tablespoons butter
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup raspberries

Preheat oven to 400ºF. Grease the muffin tins or line with paper cups. In a small bowl, beat together until smooth the cream cheese with one egg, 1/4 cup of sugar and 1/2 tsp vanilla and set aside. In a saucepan, combine the milk, butter, and one tsp vanilla. Stir over medium heat until the butter melts. Cool until warm to the touch, then beat in the remaining two eggs. In large bowl, combine the flour, baking powder, salt and remaining sugar. Add the milk mixture and stir just to blend. Fold in the raspberries. Divide the batter equally among the muffin cups. Spoon about 2 tsp cream cheese mixture on top of each muffin. Pull knife through each top to swirl slightly. Bake about 20 minutes or until top springs bake when lightly touched.

I’m a big fan of Scotch eggs - there’s just something about taking a hard boiled egg and wrapping it in sausage and bread crumbs and deep frying it that really does it for me. Sometimes, though, they’re so big that the whole thing becomes a giant gut bomb waiting to detonate.

So when Denise of 2Silos gifted me with a box of quail eggs to try, the first thing that came to mind was Scotch Eggs - after all, if it can be done with regular sized eggs, isn’t it possible to make little miniature Scotch Eggs with quail eggs? All the taste without all of the commitment. In short, the answer is yes - the timing for boiling the eggs took some experimentation to pinpoint, but it all came together perfectly. I’m submitting this creation to the Grow Your Own blogging event.

Miniature Scotch Eggs

12 quail eggs, boiled for 5 minutes and then peeled
1 lb. breakfast sausage
2 eggs
1 cup flour
1 cup seasoned bread crumbs (use more if needed)

After peeling hard boiled quail eggs, dredge in flour, egg wash, bread crumbs, and then egg wash and bread crumbs a second time. Once all of the eggs have been encased in sausage, put in the fridge for at least an hour for crumb to firm up. Deep fry in hot oil until outside is a dark golden brown and innards are fully cooked, 5-10 minutes. Serve with a nice garlic aioli or remoulade.

It’s time again for one of Joelen’s Culinary Adventures - this one with the theme of a Wolfgang Puck/California inspired recipe. I found this recipe on his web site, and decided to make it because it reminded me of my favorite Gordon Ramsay method of scrambling eggs, this one with a few twists added in. The recipe itself too more effort to make than my usual method, and the results, while close, weren’t quite what I was looking for. Tastes great, though, with the addition of Dijon mustard - it added just the right amount of kick.

Scrambled Eggs with Tomatoes and Fines Herbes
recipe courtesy Wolfgang Puck

12 large eggs
1 tablespoon finely chopped fines herbes (chervil, parsley, tarragon, and chives)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
2 to 3 tablespoons Dijon mustard
2 tablespoons unsalted butter
3 small tomatoes, peeled, seeded, diced, and drained
1 teaspoon chopped chives

1. Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large bowl, add the fines herbes, salt, and pepper. Whisk until smooth.

2. Add to the reserved egg yolks the heavy cream and mustard. Mix well.

3. In a heavy sauté pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly with a wooden spoon, until creamy and slightly thickened.

4. Add the yolk mixture and the tomatoes. Remove the pan from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve immediately.

For this edition of Presto Pasta Nights, hosted this week by Gay of A Scientist in the Kitchen, I’ve decided to submit a dish that I made quite a while ago for a cookout. It was so simple to prepare, the flavors melded together beautifully, and it was an absolute hit. This one is definitely going into my rotation.

Baked Pasta with Chicken Sausage
recipe from Everyday Food magazine

Coarse salt and ground pepper
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1/4 cup vodka (optional)
1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands
1/2 teaspoon dried oregano
1/2 cup heavy cream
1 pound rigatoni
10 ounces baby spinach
12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
1/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.

Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.

Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.

Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Before I start the roundup, I just wanted to mention a couple of quick things. I got an email from Bear the other day, telling me about a benefit that I want to get the word out on - here’s the details via The Twisted Vine:

On Sunday, July 13, there is a Mexican buffet at Alana’s from 4-8PM. Admission is $50 and those interested in margaritas, etc. can purchase those separately. Proceeds will go into an account for James Westfall, one of the servers at the restaurant. A week ago, James went into sudden cardiac arrest at his home and has been in ICU at Riverside ever since. He was diagnosed with long q-t wave syndrome, a congenital problem with the electrical system of the heart. James is only 26 and has no health insurance. So I am letting everyone know who might be up for some great food and great company. Please spread the word and bring along any others who feel the same.

Not only will you get an excellent meal at Alana’s (her cuisine blows us away!), but at the same time you will be helping out someone who could definitely use it. Please attend if you possibly can!

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And speaking of events this coming weekend, make sure to check out the Food & Ohio Wine Festival at the North Market. There’s a Friday night preview party (tickets are $20) that includes a customized wine glass and 10 tasting tickets, with Columbus celebrities serving as guest pourers. On Saturday, two chefs from Bravo’s Top Chef (Hung Huynh and Richard Blais) will be doing cooking demonstrations in the afternoon. This is one of those “don’t miss” events that you want to put on your calendar if you live in the Columbus area.

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One more shout out - I’ve got to say how impressed I am with the stuff they’re doing over at Columbus Foodcast. The podcasts are fun, engaging, and downright informative. Recent podcasts include the Burgers for Bloggers event at Mortons, an interview with the people in charge of Slow Food Columbus, and an ice cream road trip (this one is definitely a must hear!). Check it out if you get a chance…

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Did you guys notice the new theme? What do you think? I know there are some bugs to be worked out, so if you notice anything wonky, let me know.

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Now, on to the roundup….

In savory recipes, Sushi Bowl and Orzo Soup from 101 Cookbooks, Garlic Bread with Cheese from 2 Cups of Salt, Poached Eggs, Avocado and Bacon a la Dave from 5 Second Rule, Chao Shou (Sichuan Wontons) from A Daily Obsession, Sesame Chicken Wraps from A Pot of Tea and a Biscuit, Buttermilk Garlic Salad Dressing from A Veggie Venture, Baked Spinach Risotto from A Year from Oak Cottage, Apple Chicken Salad and Cucumber and Herbed Cheese Sandwiches from A Year in the Kitchen, Crockpot Cabbage Rolls from A Year of CrockPotting, Morel Mushroom Ravioli from Adventures in Shaw, 40 Clove Chicken “a la Barefoot Contessa” from Alice Q. Foodie, Buffalo and Spinach Orzo from Always in the Kitchen, Rabbit Ragu from Amuse Bouche, Grilled Chicken with Spicy Coconut Sauce from An Empty Stomach is the Best Cook, Cedar Plank Salmon from …and a cookie for dessert, Timpano from Angela’s Food Love, Asparagus Spread and Prosciutto on Buttered Toast and Cold Peanut Sesame Noodles from Apartment Therapy: The Kitchn, Carnitas from Apple Pie, Patis and Pate, “California Roll” Salad from Artists in the Kitchen, Caribbean Salad from At Home with Helena, Lamb Kifta Tagine with Eggs from The Backyard Pizzeria, Poached Eggs with Bacon, Grits and Wilted Spinach and Roasted Guinea Hen with Wilted Frisee, Watercress, Bing Cherries and Bacon from The Bacon Show, Picadillo and Bobby’s Balsamic-Marinated Flank Steak from The Bad Girl’s Kitchen, Homemade Ricotta Cheese from Baking Delights, Grilled Pork Chops with Maple-Cranberry Glaze and Turkey Chowder with Pancetta and Crimini from Batter-Splattered, Ropa Vieja in a Crockpot and Inside Out Stuffed Peppers from Beantown Baker, Caramelized Onion and Gorgonzola Grilled Pizza from The Bitten Word, Butternut Squash and Quinoa Frittata from Bloghungry, Cold Avocado and Buttermilk Soup from The Budding Cook, Seven-Layer Chicken Casserole from Busy Mamas, Warm Potato Salad with Sausage, Apples and Mustard-Shallot Dressing from Cafe Johnsonia, Seeduction Bread from Caviar and Codfish, Black-Eyed Pea Salad from Cheap Healthy Good, Fall Off the Bone Spare Ribs from Chef Tom Cooks, Herb Butter from Chew On That, Mango and Avocado Salsa from choos & chews, Chicken Kopita from Christie’s Corner, Chipotle Cheddar, Cilantro and Avocado Omelette from Chronicles of a Fledgling Home Cook, Chicken and Mango Guacamole Wrap from Closet Cooking, Chipotle Blackberry Pulled Pork from Coconut & Lime, Bacon Ranch and Blue Cheese Pasta from Coffee & Cornbread, Spaccatelle with Duck Ragu from Cook (almost) Anything at Least Once, Barbecue Hamburger Steaks, Cuban Pork Quesadillas and Cube Steaks with Hasty Tasty Sauce from The Cookbook Junkie, Linguine with Crab Sauce from Cooking by the Seat of My Pants, Country Dressing and Zucchini Lasagna from Cooking in Cleveland, Greek Penne and Chicken from The Cooking News, BBQ Pork Skewers from crispy waffle, Baked Eggplant and Ricotta Rolls and Veal Polpettone from The Culinary Chase, Creamy Goat Cheese Pasta with Zucchini and Sausage from Cupcake Muffin, Chicken Pie from Dad, Baker and Chef, Sausage Cheese Rolls from dailydelicious, Buffalo Chicken Burger from Delicious Delights, Ricotta-Green Onion Gnocchi from the delicious life, Asian Turkey Burgers with Hoisin-Cucumber Mayonnaise and Soy Slaw from Dinners for a Year and Beyond, Crostini with Goat Cheese, Beefsteak Tomatoes and Red Onion from Dulcedo, Braised Chicken Curry with Yams from Eat. Drink. Think., Crab Mango Stuffed Avocados from Eddybles, Creamy, Crunchy Avocado Melt and Taco Salad with Creamy Lime Dressing from eggs on sunday, Pork Chops with Smoked Gouda, Caramelized Onions and Mushrooms from elly says opa!, Omelet for Two from Endless Simmer, Miss Mary’s Orzo Salad from Erin Cooks, Blue Cheese and Bacon Potato Salad from Everything and Nothing, Grilled Kielbasa and Warm Potato Salad from Evil Chef Mom, Susan’s Swiss Chard Tuna Salad from Farmgirl Fare, Cornish Hen, Apricot and Goat Cheese Empanadas with a Duo of Apricot Salsas from Feeding Maybelle, Creamy Lobster Risotto from Food Blogga, Tuscan Meat and Tomato Ragu from Food Hunter’s Guide to Cuisine, Braised Rabbit from Food Rockz, Quick Chicken Paella from French Kitchen in America, Gruyere Gougeres from From Our Home to Yours, Lamb Koftas from Girl Interrupted Eating, Baked Pasta with Sausages, Tomatoes and Cheese from The Goddess’s Kitchen, Leek-Stuffed Chicken Breasts with a Creamy White Wine Sauce from Greedy Gourmet, Chorizo with Beans from Green Leanings, Cajun Crab Cakes and Cajun ‘Mashed’ Potato Salad from Gumbeaux in the Kitchen, Chicken and Lamb Souvlaki and Beef Stew with Beer and Dumplings from Gustoso, Mozzarella Stuffed Meatballs from Homemade, Tagliatelle with Peas, Pancetta and Parmesan from I’ll Eat You, Bucatini all’Amatriciana from inuyaki, Pea Pancakes with Garlic Scapes from Izzy Eats, Chicken and Chorizo Pilaf from Jam and Clotted Cream, Queso Fundido con Chorizo & Rajas from Joelen’s Culinary Adventures, Penang Curry from jugalbandi, Chile Mustard Pork Kabobs and Tarragon-Mustard Deviled Eggs from Kalyn’s Kitchen, Mock Bacalaitos and Leek Rings from Karma-Free Cooking, Thai Lettuce Wraps from Kitchen Talk to Chew On, Greek Salad Dressing and Piroshki from Kopiaste, Slow-roasted Tomato and Chive Tartelettes with Feta from L’Atelier Vi, Roasted Chicken with Honey, Mustard and Curry and Cheesy Buffalo Chicken Dip from The Last Bite, Crab and Corn Fritters with Garlic Aioli from The Left Over Queen, Greek Style Lamb Pot Pies from Living in the Kitchen with Puppies, Raita from Lori’s Lipsmacking Goodness, Pea and Leek Broth with Lamb Fricadellen and Buckwheat Dumplings from Lucullian Delights, Flint Coney Sauce from Luna Pier Cook, Baked Chicken Sausage Pasta with Tomato Cream Sauce from Made by Melissa, Sambal Mini Crab and Lime Quiche from Malaysian Delicacies, Onion Gravy from Milk and Cookies, Mushroom Custards from The Modern Apron, Fiesta Chicken and Chicken with Mustard Sauce from Modern Day Ozzie and Harriet, Cobb Salad with Red Wine Vinaigrette from Mommy Mosh Pit, Grilled Lamb Chops with Tzatziki from More Than Burnt Toast, Apricot-Dijon Chicken from Mrs. Watermelon’s Recipes, Grilled Pork Chops with Peaches and Bourbon Sauce from My Feasts, Baked Eggy Brunch Tomatoes from Nami-nami, Cheesy Fried Green Tomatoes from [No Recipes], Caesar Salad Club Sandwich from Noble Pig, Thai Red Curry Chicken and Osso Buco with Risotto Milanese from Nook & Pantry, Jerk Chicken Salad from Not Eating Out in New York, Mexican Chopped Salad with Honey-Lime Dressing from The Recipe Girl, Chicken in Mustard Sauce and Corn Cakes from Rediscovering the Pleasures of Food, Tamale Pie from Rose’s Recipes, Salsa Verde Turkey Burgers from The Savory Notebook, Mustard Cranberry Glazed Chicken and Pork Loin with Apples and Mustard Cream Sauce from Scribbit, Lamb Burgers from Serious Eats, Bulgur and Lamb Meatballs in Tomato Sauce and Buffalo Chicken Salad from Shazam in the Kitchen, Black Bean Snack Bites from Simple Daily Recipes, Grilled Merguez with Fried Leeks and French Fries on Baguette from Slashfood, Black Bean Croquettes with Mango Salsa and Lime-Cilantro Cream from The Spiced Life, Mario Batali’s Homemade Ricotta from The Stew, Lavender-Infused Vinegar from Straight from the Farm, Chicken with Morels - Barefoot Style from Strawberries in Paris, Tilapia with Strawberry-Citrus-Avocado Salsa and Apricot and Almond Stuffed Chicken from Superspark, Cheddar Corn Fritters from Taste and Tell, Butter Chicken and Morel Mushroom Pasta from Taste Buddies, Chow Fun from Tastes Like Home, Tuna Noodle Casserole from Tast.ie, Mustard-Chive Mashed Potatoes from tomato_kumato, Pan Seared Lamb Medallions on Butter Bean Stew with Salsa Verde from The Trattoria Project and Spectaculars, Chive and Cheese Scones from Treat a Week Recipes, Herbed Dinner Rolls from Two Fat Als, Navajo Fry Bread from Victuals & Libations, Greek Pasta Salad from The Village Voice, Vietnamese Corn Egg Rolls from Wandering Chopsticks, Beer-Battered Fish from The Way the Cookie Crumbles, Baked Spinach and Eggs and Fried Plantain ‘Cracker’ with Mango Salsa from We Are Never Full, Southwestern Corn Chicken Chowder from What Did You Eat?, South Beach Friendly Moussaka from What Geeks Eat, and Sauce Espagnole and Demi-Glace from Whisk: A Food Blog.

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In sweet recipes, Real Tart Cherry Frozen Yogurt from 5 Second Rule, Key Lime Coconut Cupcakes with Key Lime Cream Cheese Frosting and Honey Peach Frozen Yogurt from …A Cookie a Day, Baklava Bars from A Southern Grace, French Breakfast Puffs from A Yankee in a Southern Kitchen, Angie’s Famous Strawberry Cupcakes from A Year in the Kitchen, Peach Tiramisu from Accidental Hedonist, Strawberry Cardamom Blender Pancakes from Adventures in Shaw, The Yet to Be Named Cocktail from Adventures of a Food Slut, Sfince with Honey from The Amateur Gourmet, Cherry Vanilla Ice Cream from Andrea’s Recipes, Chocolate Raspberry Cocos Balls from Ann’s World, Strawberry Hand Pies and Peach Streusel Coffee Cake from Annie’s Eats, Pear Bread and Peanut Butter and Jelly Bars from Bake or Break, Berry Trifles with Vanilla Custard Sauce and Strawberry Pecan Shortbread Crumble Bars from Baking Bites, Linzertorte from Baking History, Plum Galette from Bird Food, Key Lime Pound Cake from Blake Bakes, Mulberry Sorbet from Bon Applegeek, Banana Cream Cheese Bread from Bunny’s Warm Oven, Summer Berry Charlotte and Cherry, Almond and Chocolate Mini Cakes from Cannelle et Vanille, Lime Pound Cake with Caribbean Lime Spread from Cast Sugar, Greek Yogurt Dessert with Honey and Strawberries from Chew on That, Baklava French Toast and Strawberry Frozen Yogurt from Closet Cooking, Apricot Brioche Breakfast Plait from Cook (almost) Anything at Least Once, Cottage Cakes from The Cookbook Junkie, Cherry Torte from Cooking and Booking, Pineapple Poppy Seed Ice Cream from Cooking at the Pacific Outpost, Strawberry-Cheesecake Ice Cream from Cooking in Cleveland, Stracciatella Tortoni Cake with Espresso Fudge Sauce from Cream Puffs in Venice, Cherry Muffins from cucina nicolina, Ricotta Pancakes with Brown Sugar-Cherry Sauce from Culinary in the Country, Ricotta and Raspberry Cupcakes from Cupcakes Take the Cake, Small Batch Vanilla Scented Yeast Doughnuts from dailydelicious, Rice Pudding from Dalla Mia Cucina, Strawberry Ice Cream with Balsamic Vinegar from delicious: days, Chocolate-Glazed Mint Chocolate Brownies from Dinner & Dessert, Intense Chocolate Fudge Cookies from eat me, delicious, Strawberry Stracciatella Ice Cream and Orange-Scented Panna Cotta with Strawberry Coulis from eggs on sunday, Strawberry Banana Pudding Pie from erin’s kitchen, Raspberry Streusel Bars from Family, Friends and Food, Strawberry Ice Cream from Finny Knits, Strawberry Cream & Blueberries from Food Rockz, Strawberry and Banana Muffins from For the Love of Cooking, Raspberry Chocolate Chip Muffins from Fresh from the Oven, Cream Cheese Pound Cake from Fun, Crafts and Recipes, Blueberry Hand Pies from Genesis of a Cook, Simple Summer Fruit Salad from Gluten-Free Girl, Sour Cherry Coffee Cake from Gothamist, Gluhwein from Gustoso, Cream Cheese and Jelly Turnovers from I Crave Sweet and Salty, Strawberry and White Chocolate Muffins from Jam and Clotted Cream, Blackberry and Streusel Muffins from Jerry’s Thoughts, Musings and Rants, Brown Butter Cornbread Muffins with Fresh Blueberries and Apricots from Joy the Baker, Strawberry Banana Pancakes from Joy Through Cooking, Apple Juice Sabayon from La Tartine Gourmande, Colombian Cheese Fritters and Custard from Life’s Smorgasbord, Apricot Rum Fritters and Baked Strawberry Pancakes from Lisa’s Kitchen, Strawberry Galette from little bird eats, Raspberry Lemon Ricotta Cupcakes from Little Prince Treats, Oreo Truffles from Living the Life, Cherry Frozen Yogurt with Chocolate Stracciatella from Mike’s Table, Brown Sugar Chocolate Chip Bundt Cake with Maple-Espresso Glaze and Lemon Cream Pie with Coconut Crust from montcarte, Quick Lemon Lavender Fruit Turnovers from My Plate, My World, Zucchini Pistachio Cupcakes from Noble Pig, Tequila Sunrise from Noshtalgia, Toffee Almond Bars and Apple Frangipane Tart from Of Dreams and Sweets, Sesame Cookies from Rosa’s Yummy Yums, Caramelized Pineapple with Pineapple Sherbet from Serious Eats, Raspberry Chambord Fudge Cupcakes from She’s Becoming DoughMessTic, Frozen Lemonade Pie from Slashfood, Strawberry and White Chocolate Pudding from Soy and Pepper, Southern Pearl Bellinis from SpiceLines, Brown Sugar Buttermilk Pie from Spoonbread for Hieronymus, Roasted Peach Ice Cream from Sticky, Gooey, Creamy, Chewy, Peach Frangipane Crumble from Straight Into Bed Cakefree and Dried, Sour Cream Panna Cotta with Fresh Apricot and Amaretto Sauce, Arborio Rice Pudding with Cinnamon-Cardamom Streusel and Banana-Oatmeal Cake with Salted Peanut Butter Caramel and Honey Whipped Cream from Sugar Plum, Chocolate-Drizzled Oatmeal Lace Cookies from sugarlaws, Buttermilk Cake with White Chocolate and Dried Apricots from Sweet Sins, Cardamom, Pistachio, Almond & Honey Ice Cream from Swirl & Scramble, Honey Ice Cream with Salted Pistachios from Table for Three, Please, Goat Cheese Ice Cream and Fresh Cherries and Mascarpone Raspberry Gratins from Tartelette, Vita’s Ricotta Doughnuts from Taste and Tell, Lambic Granita from Thursday Night Smackdown, Butternut Pumpkin Cupcakes from Totally Addicted to Taste, Chewy Raspberry Streusel Bars from vegalicious, Cherry Chocolate Bread Pudding from Vegan Visitor, Lemon Blueberry Pound Cake from The Village Voice, Sweet Cherry Ice Cream from What Did You Eat?, Peach Brioche Tart from Wild Yeast, and Dried Fig Jam from Zaiqa.

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In informative posts, learn how to make cultured butter (and buttermilk) at How to Cook Like Your Grandmother, find out how to bake pies in tiny jars at Serious Eats, and be informed on the way to create the perfect cheese plate at Slashfood.

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Well, that’s it for this month - I’ve already got a great start on links for July - stay tuned.

Just a heads up that at the request of my web host, I’m going to be updating Wordpress today and adding spam plugins. Hopefully I’ll be able to pull this off without any problems. If I do, however, screw the pooch during the update, you know why and rest assured I’ll try my best to get things running smoothly as quickly as possible. Keep your fingers crossed!

If you’re reading this, looks like everything went smoothly. I’m still trying to get used to the updated interface, since it looks completely different. Since I’m knees deep in code, I’m thinking of updating the look of the site at the same time. Wish me luck!

I fed the husband before sending him out to shovel snow. We figured he’d burn off this burly breakfast in no time flat. And he did. Even though he has only finished half the driveway so far. Suddenly, paying the neighbor boy $15 to shovel the rest doesn’t seem like a bad deal. But I think we’ll wait until it stops snowing.

Nonetheless, breakfast was GOOOOOD. Something about being snowbound and having nothing to do and nowhere to go makes lazy Saturday afternoon brunches (and the time it takes to make them) seem worthwhile. Clicky through if you want to see a tagged version of what we had.

Just a quick administrative post to let you all know that I’m still alive (barely), and that I’ve been having a few complications in my recovery - they punctured my dura layer during the epidural part of my anesthesia so I’ve been having to suffer with migraine headaches so severe all week (this coming from someone who never gets headaches ever) that I’ve been unable to do anything but lie prone trying to block out all light and sound.

Eating, at best, makes me nauseated at the moment. I’ve been starting at the same plate of salmon all day and night willing myself to take a bite. And considering this is food blog, I cannot write with excitement about food until I feel excitement about food again. Maybe when the headache goes away and I’m feeling better? Right now I’m having buyer’s regret. I’ll check back in, about a week and a half or so from now, back on US soil. In the meantime, I’m taking a tiny hiatus. See you all soon.

Here it is the new year, and the next time you hear from me I should be coming to you from Brazil, feasting on churrascaria, struggling to speak Brazilian Portugese, and resting up in preparation of the big day! I won’t be posting here as much as usual (since I’ll be recovering, and for the most part won’t have much interest in food), but I’ve got a few entries saved up, and plan on doing some restaurant reviews and other things (coverage of what farmers markets are like down there, etc).

You won’t hear me talking about the nitty gritty of my surgery though; if you’re interested in that, I’ll be posting on my surgery journal the full details of that aspect of my trip, and updates of how I am post-op.

Happy New Year to everyone! I wish the best for all of you in the coming year!