My paleo fridge. I was quite proud of it. (Except for the giant cheese in the drawer - it's parmesan from Italy. It stays.)
My yummy roasted veggies! I do this the same way my Italian Nonna does it. Pick your veggies first - this is carrots, eggplant, zucchini, butternut squash, onions, and kale. Drizzle generously with olive oil, and sprinkle evenly with salt, black pepper, garlic, and plenty of basil. Bake at 350 for about 30 minutes, turning/mixing halfway through. Stir them up off the pan more often if it's not a non-stick.
Here is the bread I made for Max as a thank you for being my ride while my car was in the shop. The little roll in the middle was for Drew :)
|Rosemary Herb Bread - second rising|
Last weekend Cynthia wanted to make Boston Creme Cupcakes...they were delicious and super fun! She added nutmeg to the cake mix, and cinnamon to the vanilla pudding filling which really gave them a wonderful depth.