Gasp*Shock

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What’s cooking?

With me, it’s these three recipes:

  • Pan Bagnat - this seemed like a classy lunchbox option for this week. However, I am aware of the fact that the scent of 1) pickled onions and 2) tuna may not be my officemates’ bag, so I will be enjoying this far out of others’ olfactory range.
  • White Bean Tapanade - apparently, I’m craving olives. Sampling this after mixing it together yesterday merited an escaped “oh, wow” comment. I’ll be snacking on this with those little Whole Foods rosemary sea salt crostini I love so much.
  • Blackberry Apple Crumble - this was super-easy to assemble, as you don’t even peel the apples (though, next time, I might). The addition of almonds and coconut to the crumble topping is a game-changer. I didn’t make the whipped honey marscapone yogurt topping this outing, as I wanted assurance of the recipe’s success first. Next time, I’ll take my game to that level.

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