Garlic soup, Basque-style, from Basque Country.

With winter starting officially as of this past Saturday, I’m finding myself seriously craving some soup. I’m more than ready to make some pressure cooker pho, pasta e fagioli, and even some carrot-ginger soup in the next few weeks, but the soup I am planning to make before all of those is a Basque-style soup…

Mushroom eggs from Basque Country for Sunday brunch.

While I won’t say that every brunch dish we make at home won’t actually be brunch-ish or brunch-adjacent, I have to admit that this new little exercise of ours is encouraging me to scour my cookbooks for the dishes I felt would always be perfect for that time of day first. Since most of them…

Musings on 2018 and saying hello to 2019.

Happy New Year, everyone! I hope everyone was able to enjoy some downtime over the last few weeks as we made the transition from fall to winter with all of the various holidays celebrated during that time. Our Christmas was typically busy, and our New Year’s was considerably more relaxed by comparison. Michael told me…