i'd rather be baking

I know we don’t often talk about dinner around here, but let’s be honest, we really don’t eat cake and cookies all day long. There are typically many more vegetables than sweets on a daily basis, and thank goodness for that. I asked Ryan a few weeks ago (oops) if he had any requests for the blog, and he immediately asked for quiche. It’s one of my favorite weeknight dinners and technically, it is baked.

I usually try to incorporate eggs into our dinner plans once a week because they’re a great meatless protein source and just so cheap. Quiche is one of my favorite ways to do this because it’s kind of like pizza: you can put almost anything in it. I’ll admit, I see both as ways to use up whatever random vegetables are left in the fridge. This time was yet another case of using what the CSA sent us: swiss chard.

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Chocolate and strawberries are quite possibly my favorite flavor combination, ever. They’re possibly upstaged by chocolate and mint, but somehow that only seems right around the holidays. But chocolate and strawberries are year-round heaven. They never fail me.

It’s no secret that we’re reaching the end of strawberry season, but there are still some beauties to be found at the grocery store and by golly, I’m going to use them. I’m going to soak them in lemon juice and plop them down atop chocolate and pastry. And if you know what’s good for you, I suggest you do the same.

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I don’t know what’s wrong with me, but ever since the weather turned a bit cooler and the fallen leaves outside grew crunchier underfoot, I can’t get enough onions. And even weirder is the fact that I want to bake them.

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Hi friends! Welcome to our humble online abode. Feel free to kick back and stay awhile, if you’d like.

One Sunday morning I was feeling ambitious and flipping through this book, and landed on this, a recipe for Danish pastry dough with a chocolate filling that looked almost ridiculously delicious. It did not disappoint, and in fact produced the sort of thing that makes you forego all thoughts of your waistline because it’s just that good. It’s the sort of thing that you have to take to work, partly because it’s so pretty and partly because you’d better get it out of the house.

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