Spring Pea Soup

This extremely simple soup is perfect for spring! It is served at room temperature, so you can make it a little in advance and garnish just before serving.

Of course, fresh peas are the best thing ever. But this tasted very sweet and delicious with frozen peas, so you can enjoy a taste of springtime anytime.  

This recipe is inspired by Cooking Light magazine. Here's what you need for delicious soup:

Potato & Cheese Frittata

I rarely make eggs for dinner but every time I do I wonder why I don't do it more often. 

A frittata is very simple to make. You just cook your fillings and add eggs, then bake in the oven until set.

This is a great vegetarian meal that's filling and tasty and works surprisingly well as leftovers the next day.

This recipe comes from The Kitchn, with a few changes to make it even faster. Here's what you need:

Road Trips: Winter/Spring 2015

We've taken several short trips so far this year but I realized I haven't mentioned them much here on the blog. So it's time to fix that!

Back in December we took a drive back to Lexington, Kentucky for a few days for Matt (the Beer Baron)'s birthday. He had a fantastic time at Beer School at the Beer Trappe where he tried plenty of beer and met some friendly locals. 

Short & Sweet Easter Sunday - Jello Deviled Eggs

These jello deviled eggs are super cute but weren't that easy to execute. You can buy an egg mold to make life easier, but I used these plastic eggs from the dollar store that open at the equator and it wasn't easy to get the jello out.

Bone-In Country Ham with Dr. Pepper Glaze

I haven't always been the biggest ham fan. I've always liked thinly sliced deli ham on sandwiches, but I couldn't get behind baked ham for the holidays.  

That all changed when we went on our road trip down South last spring and tried country ham. Most of the time, when you see a ham in the grocery store it is a "city ham" that has already been cooked. Country ham is dry-cured but not cooked so it needs to be fully cooked, not just warmed up, before serving. Country ham is usually much saltier as well but it tastes amazing!

Tart of the Month - Flammekueche (Tarte Flambée)

This month's tart is something I've enjoyed several times in pubs and beer bars. Tarte flambée is from Alsace, a region of France bordering Germany and Switzerland. The Alsatian name for it is flammekueche and it's very much like a pizza.  It's quite simple but requires a very hot oven and some special ingredients. 

Here's what you need for this tasty snack or meal.

Happy Hour - Bourbon Sour with Egg White

Way back at the end of December we took a little trip back to Lexington, Kentucky. We liked it so much when we were there last year that we decided to return.  

We visited Buffalo Trace Distillery and saw their bourbon making process.  It's a gorgeous operation. We had a great tour and even got to watch them hand-bottling Blanton's bourbon.