Flavor Buffet
Well, I blinked and Halloween came and went, November is here, and suddenly we are all in holiday mode. Oh, wait, maybe that’s just me? 😏
Let’s dive into the two busiest months of the year with joy, shall we? And lots of great food.
But before all of that, it’s Buffet time. Relax for a few, take in the view, and have a great weekend!
Read
Last-minute decision to bake cookies? Awesome. Is the butter at room temperature? No, of course not. It’s in the fridge. Use this guide to help you quickly bring that golden goodness to room temp and get baking.
Put away the costumes, but keep the pumpkins coming. Let’s talk about roasting pumpkin seeds! Yum.
Since it’s now November, we may as well talk about the elephant, er, turkey, in the room: Thanksgiving. It’s not far away anymore. So perhaps we should all start planning…at least a little. Or just check out this fun “menu maker” from Food52. Nifty! And helpful.
Cook
All of the cozy…
Soba Soup with Shrimp and Greens - I would love to try this on a weeknight soon. I’d just swap out the soba noodles for rice noodles!
Creamy Cauliflower Gratin - from Alison Roman’s new book, Nothing Fancy. I just dare you to not drool while reading the recipe.
Better-Than-Takeout Dan Dan Noodles - this recipe always catches my eye on the Half Baked Harvest website. Time to make it! And time to order her new book which came out this week!
Dine
When we’re in the mood to relax, not much is better than hanging out at a sports bar with great gluten free snacks. We frequent Tavern in the Square often for that exact activity!
The holiday season is nigh and I’m thinking about making a reservation at No. 9 Park for us again this year. We had an incredible time during our first visit; the service and food were impeccable.
Can’t stop won’t stop recommending The Bancroft. Dinner, lunch, or brunch, it’s always at the top of my list for a great weekend dining experience. Or go during the week! You’re cooler than me. ;)
Shop
How much fleece is too much fleece? Asking for a friend who loves to be toasty. I’m considering this one right now…
Ordering this baking cookbook immediately because it’s gotten wonderful reviews. I’ll report back!
In case you’re curious, Guittard chocolate bars, bittersweet or semisweet, are the ones I use for all of my cookie-baking. Delicious flavor and perfect for chopping up into the cookie dough.
Not only is Thanksgiving coming up, but that means the holiday gift-giving season is basically upon us. I received an email with the Cuyana Holiday Collection preview and well, it was swell… ;)
Speaking of the holidays… coming soon…
Enjoy!
Mollie