8.23.2014 | TI8


Breakfast: Eliza invented chocolate nib waffles. Let the world pause to write this day down in the annuls, ’cause they were damn good.

LunchTaco bar at friend’s wedding reception

Afternoon snack:  Cake, brownies, and cookies at same

Dinner:  Ahi, along with salad, avocado, egg, beans, bread.


Dessert: Princess cake.

wpid-20140823_192736.jpg wpid-20140823_193207.jpg

8.22.2014 | TI8


Breakfast: Grapenuts, Cranberry juice, fresh strawberries

Lunch:  Peanut butter and jelly sandwich

Afternoon snack: Ho ho ho! I brought in the experimental peppermint patty tart. Through a heroic effort, I kept secret until 1:30. And there was much rejoicing. There was also a bunch of dark chocolate that other people had busted out to make up for their disappointment.


Dinner:  Pasta with fresh tomatoes and basil

Dessert: None. Can you believe that shit?

7.31.2014 | TI8


Breakfast: Grapenuts with cranberry juice and fresh strawberries

Morning Snack: Some sort of chocolate-currant roll thing. In a conference all day, I needed it.

LunchTurkey sandwich. Oh yeah, and a ham sandwich. Conference, again.

Afternoon snack:  Chocolate chip cookies. Are all day conferences great, or what?

Dinner:  Gorgonzolla zucchini pancakes. Soon to be on Flourarrangements

Dessert: Chocolate whiskey bundt cake

chocolate whiskey bundt cake

7.30.2014 | TI8


Breakfast: Grapenuts with cranberry juice and fresh strawberries

LunchChicken guacamole sandwich

Afternoon snack:  Chocolate. We’ve been good around work at not buying candy, but some days, you just need some

Dinner:  Gorgonzolla zucchini pancakes. The garden is full of zucchini; time to get creative. (modified from Joy of Cooking)


Dessert: Chocolate whiskey bundt cake

7.29.2014 | TI8


Breakfast: Grapenuts with cranberry juice and fresh strawberries

LunchPork chili verde burrito from Burrito Express

Dinner:  Salad (from the garden) and an artichoke

Dessert: ice cream and some of this hot fudge I just found in the fridge

Glazed Carrots

When I looked for some kind of vegetable to serve with our leftover pork the other day, all I found was a bag of carrots. I don’t usually think about cooking carrots, but since I didn’t have anything else, they had to do.  I wanted to make something fast and easy, so I reached for Cook’s Illustrated Quick Recipe Cookbook.   To my delight, this recipe produces tender carrots with a sweet, bright flavor.  I used yellow, orange and red carrots, so they looked impressive as well.

I now see carrots in a new light.  Of course I’ll be making glazed carrots again soon, but now I’m on a mission to find new ways to prepare carrots.  Please share your favorite recipes.

Glazed Carrots

Prep Time20 minutes


  • 1/2 cup low sodium chicken broth
  • 1/2 teaspoon salt
  • 3 tablespoons sugar divided
  • 1 pound carrots about 6 medium, peeled and sliced 1/4-inch thick on the bias
  • 1 tablespoon unsalted butter cut in small pieces
  • 1 tablespoon lemon juice
  • ground black pepper to taste


  • Bring broth, salt, and 1 tablespoon sugar to boil in a 12-inch nonstick skillet. Add carrots, reduce heat to medium, and simmer, covered, for about 5 minutes, until the carrots are almost tender when poked with the tip of a paring knife. Uncover, increase heat to high, and cook, stirring frequently, until the liquid has reduced to about 2 tablespoons, about 1 to 2 minutes.
  • Add butter and remaining 2 tablespoons sugar to the skillet. Toss to coat and cook, stirring frequently, until the carrots are tender and the glaze is light gold, about 3 minutes. Off heat, add lemon juice and toss to coat. Season to taste with freshly ground pepper. Serve immediately.


Adapted from Cook's Illustrated.