Carrot cake is a quintessential dessert of spring. This recipe is moist slightly sweet, and perfectly spiced. It is paired with a rich and velvety cream cheese frosting.
Asparagus is so beautiful this time of year, so I wanted to create a recipe around it. I made some basil and pumpkin seed pesto, and drizzled it on toasted bread with asparagus, avocado, and shaved Parmesan.
Because his family is a true-to-the-bone pancake family, I really wanted him to share with me the secrets to making a good pancake, thin and delicate, perfectly browned on the outside, soft on the inside. He gave me a recipe, one that he has memorized. A set of very specific instructions, the right temp, the right amount of time for frying. I followed it to a tee, and sure enough, the pancakes came out the way I had always dreamed they would.
Since returning home, I've had little to no desire to turn on the stove. Even turning on the dishwasher seemed like a bit of a mistake, but we've got to be civilized, now don't we. Also, who wants to cook in totally abnormal, extremely awesome weather? I've mostly been throwing together salads, which has proved to be a great idea, because the markets are currently overflowing with beautiful and vibrant greens
