Two Hundred and Forty-Nine

Thursday, February 17

Boeuf bourguignon.

Thick, beefy and full of carrots, onions, red wine and all sorts of other things, this dish drips class and deeply-staining sauce all over your shirt. Thank you, Ina Garten.

Two Hundred and Forty-Eight

Wednesday, February 16

Gin & tonic.

My favorite cocktail. Preferably served with lime, but lemon is also delicious and definitely better than nothing. Oh, also tangerine is good.

Two Hundred and Forty-Seven

Tuesday, February 15

Soft-boiled egg.

I love me a good soft-boiled egg, sprinkled with salt and Trader Joe's 21 Seasoning Salute. Even though my dad didn't make this because he was on the phone, I feel I should mention that the man makes a mean egg. His fried eggs are world-famous, his scrambled eggs are a favorite of mine and his omelets are craved state-wide.

Two Hundred and Forty-Six

Monday, February 14

Chocolate walnut bars.

Caramel, walnuts, chocolate, what's not to love?! I'll tell you: nothing. There is nothing not to love.

Two Hundred and Forty-Five

Sunday, February 13

Tangerines.

Whaaaat these are so good. I take as many of these as I could juggle if I knew how to juggle and I peel them and eat them like candy if I ate an entire bowl of candy in one sitting.

Two Hundred and Forty-Four

Saturday, February 12

Banana bread.

This recipe from Jen Glen, via my joyous aunt. I had always used my grandmother's banana bread recipe, which is certainly one to hold on to, but this was a nice change of pace...and some of the best banana bread I've ever had. I took Aunt Joy's suggestion of sprinkling sliced almonds on top before baking and didn't regret it for a second.

Thanks, ladies. :)

Two Hundred and Forty-Three

Friday, February 11

Kung Pao chicken.

Most of you probably know by now that Chinese is my favorite food in the whole world. I love everything about this: the tiny chunks of chicken, the sweet and tangy glaze with the punch of heat, the crunchy peanuts, the soft rice...the drool collecting on my desk...