A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
Crispy Roasted Brussel Sprouts with Aleppo/Honey Dip 8 ounces brussel sprouts 2 tsp to 1 Tbsp olive oil Coarsley ground salt and pepper to taste. Ground Aleppo pepper to taste Preheat oven to 400 Fahrenheit. About halfway through the preheating, place a rimmed …
Roasted Tomatoes and Mushrooms 1 Pound smallish whole tomatoes 1/2 pound largish white mushrooms Olive oil 2 or 3 sprigs each of thyme and rosemary salt and pepper to taste Preheat the oven to 375 Fahrenheit. Clean and dry the tomatoes and mushrooms. Arrange in …