nommynom

02/24/2015

Learn to tie a Kaiser Roll Knot in 15 seconds with this video I made.
Because showing is way easier than telling.

“This is how I do a basic Kaiser Knot. I had a few folks ask how I do this and it's much easier to just show you than explain. Anyone who has read the…”

12/26/2013

The lovely Audra Gaines Mulkern shares her recipe for Gingerbread Granola.
I shared my gingerbread spice blend recipe with her after she mentioned that she just could not find a spice blend that had enough heat.
Well, my gingerbread spice is spicy. Not too spicy, but spicy enough and it was right up Audra's alley woohoo :)
She shares my recipe in her post today!

Granola is a staple in my home. I throw together a batch every week for the pantry. It's enjoyed over yogurt or ricotta, and sometimes just by the handful. Every batch is different, depending on what I have on hand to toss in. Sometimes dried fruit, sometimes flax, maybe even coconut. But what…

11/09/2013

YAY! My pie is one of Food & Wine's favorite pies!
I am over the moon happy about this :)

And here is more of my pretty pies, telling you how-to do it and shows you a few pictures of before and after the bake! http://nommynom.com/2013/03/pretty-pies-im-back/

One of our favorite submissions on Instagram: The aptly-named ’s creativity with crust looks both adorable and delicious.

07/04/2013

Happy 4th of July!
After the Holiday Weekend - there will be some new recipes on Nommynom.
We will go from Breakfast to Hot Weather Dishes to Comfort.
For now, I will leave you with a teaser - chock full of whole grains, energy and too sinfully delicious - Breakfast Bars:

06/28/2013

I'm super excited!
Just got my Black Truffle order in from my friends at Earthy Delights along with a few other nifty cool things like:

Finger Limes aka Caviar Limes: Little teensy limes with a distinctly floral citrus flavor and the pulp comes out looking like little caviar balls.

Muglio Pine Bud Syrup: Foraged from Mugo Pines in the Dolomite Alps in the Springtime, they go through a whole process that takes months of steeping, then boiling down to get this syrup. It's got a sort of rosemary/pine flavor with a hint of woodsy maple to it. I'm going to drizzle some over a slab of d"Affinois Cheese and serve it along with some figs today.

Roasted Black Walnut Oil: This one is going to be a new one for me. I'm told it has a woodsy earthy quality to it. So I am pretty excited to try making perhaps a vinaigrette to go on some perky spicy greens and see how that plays out.

Eeeeee! I'm bursting with excitement!

06/01/2013

I am a Cilantro Hater.
It has always tasted very soapy to me, like a citrusy soap.

I want to love it. I really do. I can tell when it is missing, like in a salsa, a salsa just isn't the same without it. But I wish I loved it MORE.

I just saw this posted by Epicurious and I am all a-tittle! Could this be a Cilantro that I could love?

What is your opinion on Cilantro? Do you love it or do you hate it?
http://www.epicurious.com/articlesguides/blogs/editor/2013/05/delfino-cilantro-for-cilantro-lovers-and-haters.html

"Have you tried the Delfino cilantro yet?" asked Linda, wife of Alex Paffenroth who owns and runs Paffenroth Gardens, one of my favorite vegetable stands at the Union Square Greenmarket in New York City. She was pointing to bunches of a feathery looking herb set right next to a basket of regular cil...

05/21/2013

Kelly of nommynom is going to be in Canada for the BC Shellfish Festival June 14-16th, guest judging the Oyster Chowder Competition and Oyster Shucking Competition. If you are in the area, or if you are looking for a great way to celebrate the glorious bivalve - come and joint he fun!

04/24/2013

These Honey Bourbon Himalayan Pink Sea Salt Caramels are worthy of sharing the recipe with my friends - coming soon to Nommynom.com!
For now.... Please enjoy this Vine of the making of those caramels:
https://vine.co/v/bPvHeiuqMgz?fb_action_ids=10151623747441869&fb_action_types=vine-app%3Apost&fb_source=aggregation&fb_aggregation_id=288381481237582

03/12/2013

It's been a while and now I'm back.
In this long overdue blog post you will find out what happened and also how to make a gorgeous little pretty pie top that is perfect for Spring (or anytime... because pie is good ALL the time!)
http://nommynom.com/2013/03/pretty-pies-im-back/

Hello hello! It’s been a while hasn’t it? Where have I been? Well, that’s a bit of a long story and it has to do with Cancer. I’ll save you all the gory details to say that after surgery and several weeks of radiation follow-ups… I’m happy to report that it looks like we beat the sucker in to subm...

07/24/2012

It's been a while hasn't it?
Well... many things have happened this past year - We lost a parent, we battled Cancer, we've been through multiple surgeries and we are still awaiting the remains of the battles ahead.

I've been picking up in my energy levels (FINALLY!) and in the coming weeks you are going to start seeing some changes around here. Things are going to get a little more personal, in everything that I have been through in this past year - my voice... it has changed. My perspective on life as a whole... it has changed.

I'm not here to monetize my blog or get that great big book deal or to be the next whatever star. I am here to share. That's all I want to do with all of you.

So buckle up Nommers, we are going to have some fun creating delicious food, sharing and just BEING.