It’s kind of a weird thing to be addicted to since I’m pretty sure most people are just lukewarm about them.
But they are so good. Sardines are salty and rich and good on a ton of different foods.
They get a really bad rap though and a lot of people find them “gross.” Some of those same people have no issue eating a deep fried piece of strange fish product from a fast food place.
At least this fish looks like fish!
If you think you don’t like sardines, I implore you to give them a second shot. This sandwich is one of my new favorite lunches and I hope it doesn’t scare you away.
I’ve always been skeptical of the lettuce wrap. This is how it usually goes down when I try to eat something wrapped in nothing more than lettuce:
1) I pick up the lettuce wrapped thing.
2) The lettuce rips into a million tiny pieces spilling stuff all over the place.
3) I look like an idiot.
Somehow that didn’t happen with these guys. I tried not to over-fill them which is sometimes the problem and I also used the sturdiest lettuce out there (Romaine).
And yes… I realize that sturdy lettuce is an oxymoron. Just go with it.
Last month I was contacted by Lipman Produce to do some recipe development for them for a new website they launched. For full disclosure, they did pay me to do the project, but I love the final recipe and the website has some interesting other recipes from other bloggers that contributed to the launch.
They wanted me to come up with a recipe using their tomatoes so they sent me approximately a metric ton of tomatoes and I got to work.
I came up with a really wonderful strawberry gazpacho. It’s slightly sweet due to the strawberries and is perfect on a hot summer day.
I try to be pretty selective about what companies I work with and I was happy to do this since they are basically just promoting cooking with fresh ingredients. Hard not to like that!
Mimosa Truffles – These look a bit advanced, but if you’re looking for something really homemade to wow for Mother’s Day, these would do the trick for sure! (@ Brown Eyed Baker)
Strange Cookies - I’ve seen a lot of cookies in my day and a lot of cookies with weird ingredients. I never, ever would have thought to put a hard-boiled egg in a cookie unless it was an April Fools prank! (@ Cupcake Project)
For those of you who voted for a fancy pasta in last week’s poll, I have to apologize.
You were probably expecting some fancy ravioli. A simple pasta primavera is maybe not what you had in mind.
But I was cooking for my mother and she likes simple dishes, so Nanny nanny boo boo!
My Mom is half Italian and loves a good pasta dish as much as the next Italian, but she also loves vegetables and spring time so a primavera seemed appropriate.
Oh. And I made my own angel hair pasta. So that’s pretty darn fancy in my book!
I don’t know if you’ve been to a candy shop recently, but fudge is fudgin’ expensive!
It’s just sugar and chocolate but you would think that it was filled with gold bullion.
When it comes to making candy, I think fudge is a pretty beginner item. It does require a bit of patience and you’ll need a decent thermometer, but assuming you can watch a thermometer and stir occasionally, it’s pretty easy to make really good fudge at home for 10% of the cost most candy shops charge.
I had never actually made fudge before I tried out this recipe. I decided to use some of the Ibarra chocolate left over from my mole attempt and toss in some cayenne to give the fudge a little bit of heat.
One of my favorite flavor combos is spicy mixed with chocolate so I knew that if I could get the fudge process down then I would end up with some pretty tasty candy.
Last month I was contacted by Lipman Produce to do some recipe development for them for 
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