Day 9 Task: Cook yourself a meal
I don’t need an excuse to make pizza. Seeing as how it’s my favorite food of all time, it doesn’t take much to convince me that it’s a good time to crank the oven to 500 degrees and roll out some dough. So that’s what I did for today’s task, and it might have been just another meal in the Bold home except for one thing: my husband and I ate dinner in the kitchen.
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Is there anything that sounds more satisfying this time of year than a steamy bowl of homemade dumplings? Even the name carries with it a feeling of comfort: dumpling. If you’re in need of some groovy recipe inspiration involving these tiny moldable forms of dough, here are 8 recipes that have you covered:
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Warning: This will fill your home with the most maddening, irresistible, and mouth-watering aromas imaginable. We’re talking about whole heads of garlic roasted with olive oil until each individual clove is completely golden and butter-soft — perfect for spreading on a spare piece of baguette or mashing into a salad dressing. Perfect, really, for just about anything.
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Wine of the Week: Tiefenbrunner ‘Feldmarschall Von Fenner’ Müller Thurgau
Region & Country: Alto Adige at 3,300 Feet Terroir Trumps Variety
Price: $35 – $40
Continuing on from my post last week on the Alto Adige wine region Alto Adige, today I am focusing on one specific wine. It is the Tiefenbrunner ‘Feldmarschall’ Müller Thurgau. Made from grapes grown at 3,300 feet altitude, it is the epitome of an Alpine wine and a veritable expression of place.
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Q: How does one determine the nutritional information for a recipe made from scratch? Is it simply a matter of 1) taking the data from an ingredient’s label, 2) multiplying the quantity used in the recipe, 3) adding all these together to get the total, 4) determining the serving size and number of servings in the recipe and 5) dividing by number of servings?
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Q: I’m getting frustrated working with spelt flour recipes. I’ve had success in the past, but the planets and moons must have been aligned. When I mix dough for bread or pizza crust using 100% spelt, it is always so sticky and becomes a messy process. Any tips?
Sent by Shane
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Day 7 Task: Special project
There’s one big thing I’ve been meaning to do ever since we moved to this new apartment three months ago: paint the kitchen. My kitchen has cherry-stained cabinets, dark granite countertops, light birch wood floors, and the walls were painted a sage-y green. It was like this when we moved in, and the longer I lived with it, the more I was desperate for a change.
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We turned on our heat for the first time last week. I generally like to try and hold off until the latest possible day in the season, when I can no longer tolerate chilly feet in the early mornings or evenings. There are many things I’m not overly frugal with, but utilities (and heat in particular) are something I watch like a hawk. The good news? On these crisp fall evenings, heat or no heat, mac and cheese pretty much always hits the spot.
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Lucky Canadians! They’re getting a jump on us Americans this coming Monday, with turkey, mashed potatoes, and pie before any of us have even considered what kind of cranberry sauce we’re making this year. Or maybe you have — are you a seriously advance planner, when it comes to Thanksgiving?
Whether you’re happily celebrating Thanksgiving in Canada next week, or getting ready for the American replay next month, here are ten favorite recipes — from the simplest way to roast a turkey, to the most transcendent mashed potatoes, to a fall salad to round things out.
Q: What are some good ways to add flavor to savory dishes? Often, when I add herbs or spices, they’re hardly discernible, and everything still tastes bland. I’m not a fan of processed, pre-made sauces, or spice packets with high levels of sodium, so I’m looking for an alternative. Thanks!
Sent by Anika
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