This apple and honey challah recipe was certainly a challenge for little old me, a novice baker. But, it miraculously came out pretty well. It wasn't perfect but it had great flavor and the texture was almost spot on. Smearing it with pumpkin butter made it incredible...and toasting it for breakfast? Genuis!
A great tip from Deb of Smitten Kitchen: If you measure the oil in the 1/3 cup measuring cup first, and then your honey, the honey will slide right out (it worked!).
As I mentioned in yesterday's post, my dad, a friend, and I took the long trek down the island to Zuccoti Park on Saturday to check out where the one of the biggest protests in my lifetime got its start.
It was bone chillingly cold as we walked through the rows of tents and people.
Last week was stressful and exhausting so I was looking forward to my 3 day weekend even more than usual. I packed it full of "festively fancy" dinner parties (that was on the invitation!), quality time with my baby brother, baking cakes, a jaunt down to Wall Street to check out the protests (full post on that tomorrow), Sunday family dinner and football, and some serious wedding planning.
Last week, I had my cousin over for dinner. He is strictly vegetarian and we were both craving pasta, but it was a chilly night and we needed something hearty to warm us up. I found this no-cream mushroom ragu recipe and simplified it a bit for my taste. It was delicious and tasted almost gourmet!
