Last fall break, Dad, Dean, and I went to the Albuquerque Balloon Fiesta and got hooked on the classic New Mexican breakfast burrito. Flour tortilla, scrambled eggs, crispy potatoes, cheese, bacon, and green chile sauce. Delicious.
Crab cake benedict on sourdough with poached eggs.
Snow day at GT calls for a cozy late breakfast: sourdough French toast with cinnamon and maple syrup.
Homemade gingerbread cookies for our annual Christmas party. I baked a big batch and we spent the evening decorating them together, definitely one of my favorite traditions.
Freshly made lemon curd poured into a homemade flaky crust—next up, whipping glossy meringue to top it off before a quick torch. Nothing like a from-scratch pie start to finish.
Whipped feta topped with cranberry compote and chopped pistachios—sweet, salty, tangy, crunchy. A perfect party app.
Handmade mushroom ravioli topped with a drizzle of good olive oil and fresh thyme—earthy, aromatic, and perfectly cozy
Seared salmon over creamy lemon orzo, finished with charred lemon slices and fresh herbs
