French Onion Soup Sandwiches


These sandwiches are SO good. Seriously you guys. You should make them. Today. Right now.

Get the step-by-step instructions and recipe over on the Tasty Kitchen Blog here.

Chai Tea

Also, I’ve been loving the pretty things I got in the mail the other day. Read more about it on my personal blog here.


Roasted Cauliflower & Garlic Soup

Roasted Cauliflower Soup

Hello friends! Can believe August is over? This summer has been super-busy. I must admit to looking forward to the cooler months when things will slow down a bit and we can breathe.

Throughout the summer, the thought of heating up our small house by turning on the oven doesn’t excite me one bit. But as the weather begins to whisper of fall, my interest in cooking is rekindled.

Roasted Cauliflower Soup

My favorite fall/winter supper is soup. Once you know the basic steps for most soups, it’s so easy to customize and create to your preferences. And there’s just something cozy about a bowl of steaming soup.

Roasted Cauliflower Soup

But on to the soup at hand.

Cauliflower has never been my favorite veggie. On a scale of 1 to beets, it’s about an eight. Then one day, my grandma taught us how to make steamed cauliflower with buttered breadcrumbs. I softened. A little. Then I saw Katie’s recipe for Roasted Garlic & Cauliflower Soup. I caved.
Roasted Cauliflower Soup

I’m so glad I did. Once roasted, the cauliflower develops a lovely flavor. The hints of celery, thyme and roasted garlic are amazing. You should definitely try this soup, even if you are a cauliflower hater. It just might change your mind!

Roasted Cauliflower Soup


What’s for Lunch #4 + #5


So sorry for neglecting to post my lunch last Tuesday: Thanksgiving is my excuse! And my apologies for the ghastly photo – the only camera I had with me was on my phone.

Here’s what I had: Stuffed French toast (half filled with strawberries & cream cheese, half with apricot jam and Swiss cheese), and a curried chicken salad sandwich at one of my favorite coffee shops in town.


Here’s what I had for lunch today: Spicy Thai Noodles, based on this recipe: {link}

I used cashews in place of peanuts, and I added some peanut butter, ginger, and red curry paste. Delicious.

What did you have for lunch today? Share your description or photos in the comments!

Creamy Tomato Soup with Dumplings

Creamy Tomato Soup with Dumplings

It’s that time of year again: time to pull your warm clothes out of storage; time to cozy up in a fuzzy blanket with a good book and a cup of tea; time to look longingly at your skis; time to warm your chilly fingers by cradling a steaming bowl of soup in your hands.


This soup is absolutely amazing. It’s so flavorful, yet so simple. The blend of herbs is perfect, and the dumplings add a little something special.


This is one of Reuben’s favorite soups. I was introduced to it while we were getting to know each other. One evening his family invited me over for supper, and they served this scrumptious soup. Reuben requested that I make it for him, and his family very obligingly gave me the recipe. Here it is for you to enjoy!

Creamy Tomato Soup with Dumplings

Printable page | Serves 3-4

For the soup:

  • 2 tablespoons butter
  • 2 tablespoons chopped onion
  • 3 tablespoons flour
  • 2 teaspoons sugar (I use demerara or maple syrup)
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • dash each- garlic, basil, oregano, thyme.
  • 2 cups tomato juice or diced canned tomatoes (I use a cup of each)
  • 2 cups cold milk

1) Sauté onions in butter. Blend in the flour, sugar, salt, pepper & other seasonings.

2) Remove from the heat and gradually stir in the tomato juice. Return to heat & bring to a boil stirring constantly. Boil 1 minute. Stir hot tomato mixture gradually into the milk. Return to saucepan & heat to almost boiling.

For Doodles:

  • 2 eggs, beaten
  • 1 teaspoon salt
  • 2 tablespoons water
  • flour as needed (I used a bit over 3/4 cup)

Mix the ingredients together to make a very thick batter. Drop the the batter by teaspoonfuls into the almost boiling soup, coating the spoon with hot soup each time so the batter doesn’t stick to the spoon. Turn off the heat & cover until serving time.


What’s For Lunch #3 + Food Photography + The Winners!


Today for lunch I had a salad of organic baby greens and radicchio topped with cheddar cheese, pomegranate seeds, and honey french & blue cheese dressings. Absolutely delicious.


Recently I acquired a few things that make food photography a pleasure: A new tripod, a couple sheets of card stock (one black and one white), and white foam board. I’ve been having fun experimenting with them. The card stock I use as backdrops, and the foam board for a reflector.

Here I demonstrate different reflectors. All photos were taken with the exact same exposure settings. The only thing that’s different is the reflector used. All photos SOOC (straight out of camera).

1. No reflector | 2. White foam board | 3. Silver reflector | 4. Gold reflector

I ended up using #2 for the final shot.

Now for the Giveaway Winners!

Commenter #33: Michele, who said: “I baked whole wheat buttermilk biscuits!”


Commenter #158 garysgirl, who said: “The last thing I baked was some delicious bread.”

Thank you so much to everyone who entered the giveaway!

Please share what you had for lunch today in the comments!

What’s For Lunch #2: Crostini with Side Salad + Restaurant Photography


What I do for you guys.

Yesterday, I was out shopping at lunch time. I was pretty sure this would be the case, so I made sure to bring along my big ‘ol DSLR. I felt just a little silly bringing my boxy camera bag into the restaurant, but I wanted to share my lunch with ya’ll.
Know what? Photography in a restaurant is pretty difficult and a bit embarrassing. First, in a crowded restaurant, you have to move around until you find a table with good light. Then, you have to furtively take out your huge camera and pretend to casually take photos of your food. Everything within you cries out as you want to bend over your food, finding the best angle. But everyone around you would think you were crazy.

What I do for you guys.

Here’s what I had: Crostini (toasted baguette) with a cheese spread, topped with bacon and scallions, and a side salad (one of the best salads I’ve ever had at a restaurant). It was excellent.

What did you have for lunch today?