While we’ve been finishing our adaption of the beef and broccoli, somehow it’s become Saturday again. The good news is, the black pepper and cheddar cheese bread won Caleb’s seal of approval. It’s been fun having him around to taste test everything; even if I did scorch the onion poppy seed bread because I was too focused on Bosch.
Tonight is one of the coldest nights we’ve had this year, which is encouraging my focus for the week onto hearty but healthy stews and soups. After all the cake I ate today, and that praline pecan ice cream I finished over the past week, it’s probably a good idea anyways. The First Mess Cookbook releases this week, which makes it a great choice it for this week’s recipe selection (mostly, anyhow).
A) Roasted Chile Basil Lime Tofu Bowls from the First Mess Cookbook
B) Creamy Chickpea Stew with Black Pepper Drop Biscuits from the First Mess Cookbook Pre-order Recipes
C) Savory Ginger Green Onion Crepes from the First Mess Cookbook
D) Raspberry Cream Cake from the Vanilla Bean Baking Book