Home Cookin.

Tis the season for pomelo eating and busting out the most well loved martha stewart cookies magazine of all time.

It's Arrived!

Again there's a new canal house cookbook out (number 3), and again i feel like it's such an honor to know (and be related to) the whole team that makes these happen. This beautiful edition brings us from the holiday season through the end of winter and into spring. Honestly, if you haven't already nabbed the first two you should, and then get this one too of course. You can get it on the canal house cooking website!

Another First.

After i made soufflé i wasn't ready to be done in the kitchen, and there was a huge piece of beef that needed cooking, so, a pot roast was made. I've never made pot roast before, and after having to carefully bake a soufflé, the pot roast seemed like the easiest thing in the world. Chop, chop, chop, throw it in a pot and let it sit. Every time i use the huge red le creuset pot i know that something wonderful will come of it, especially when bunches of herbs from the garden are involved. The contents always look homier in there than in any other pots. Soufflé and pot roast can now be checked off the list.

Canal House Cooking.

Recently Canal House Cooking put out their first book and it does not disappoint. I might be kind of biased because i've had a chance to hang out with the lovely ladies of Canal House Cooking a time or two, and they might have sat me in front of their fireplace and gave me cookies and tea, but that doesn't mean i can't be blown away by their beautiful work. The book is chock full of amazing summer recipes and stunning photography and illustrations. I want to cook every single thing in this book. Buy it here!