About Karla Plumb
A girl in her kitchen in the Great White North.
Story time:
Just over 2 years ago, my big sister eloped. A few months later, on Valentine’s Day, they held a little gathering for family and friends to celebrate their wedding. My parents, my younger sister & her fiancé, and Jon & I all came out to Boston to celebrate with them and meet all our new in-laws. My brother-in-law’s family is Italian, and his mother made an incredible pasta dish that we all practically inhaled, especially Jon.
It’s my Mom’s birthday today! Happy Birthday, Momma! I can’t believe you’re 29 again – you look fabulous! Can’t wait to see you in a couple of short weeks!
This is a shot of my Mom I took while we were in Boston a few years ago at the Holocaust Memorial. Love the mist floating around her - it was a chilly February day!
So: Beggar’s Linguine. This recipe really intrigued me when I first read it and the more I thought about it, the more I thought it would be excellent. Another set of flavours and textures I wouldn’t have put together on my own but with Dorie’s endorsement, I was excited to test it out especially since I’ve had a love affair with figs lately. I’ll admit to still having some reservations about how it would be received by Jon since we’ve never tried any dessert-y-seeming toppings on pasta before, but all my instincts were telling me this would be yet another winner.
There is something about quick breads that is so comforting and appealing. Banana bread is my usual go-to favourite for breakfast, a snack, chopped up into large squares and drizzled with warm chocolate syrup or dunked in chocolate fondue for dessert. I don’t think I’ve ever made a savory quick bread before now, but what could be wrong about a cheesy, herb-y quick bread? Nuthin, I’d say. I used some Gruyère and orange old cheddar for the cheeses, and I had a bunch of herbs leftover from previous Dorie excursions, so I decided to forgo the suggested chives for some rosemary instead and left out the nuts altogether. (Because guess who is not a fan of nuts in bread? Yes, that would be my darling husband.)
Before I get into the steak strips, I just want to say how much I appreciates everyone’s comments on my photos! I am so flattered, especially coming from such talented bloggers as yourselves. I am having a blast trying my hand at ‘food porn’ – it’s become one of my favourite types of photography!
