Recipe blog by Adrianna Adarme

Cauliflower

06

Oct

Parmesan and Dill Cauliflower Puree

Since I consider us so close friends, and since I’m a bad liar, I want to let you know that for the next couple weeks my posts have all been written in the past. You see, as I write this post I’m sitting on my couch with my wedding a full 3 weeks away. However, at the time you are all now reading this I am in reality on the other side of the country from my couch, pulling together all the last details for my wedding and trying not to freak out since I’m going to be married in only 4 days.

Here’s what I’m hoping my life looks like right at this moment:

I fit in my wedding dress. I hope for this most of all.

All of our luggage made it across country. I can probably wear my wedding dress all week, but it might get weird.

There are sunny skies. Hurricanes would be highly unwelcome right about now.

I’ve eaten at least a pound of crab legs by now. Two pounds would be ideal even better.

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13

Sep

Momofuku’s Ginger Scallion Noodle Bowl + Giveaway!

in Dinner, Soups

My wedding dress and I are in a staring contest. See, my wedding is less than a month away and I have to fit. Seriously, if it means that I don’t exhale the entire evening, then that’s a sacrifice that must be made.

Just to bring you up to speed, I’m not wearing your average wedding dress. I’ve actually altered my grandmother’s dress that she wore in 1946. Here’s what it looked like then:

Dude, isn’t my grandmother a fox? Is it weird to think that about your grandmother? It is? Yeah, just ignore that then.

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15

Nov

Cauliflower and Brussels Sprout Gratin

in Dinner, Sides

Everyone, please meet my go-to. You all have a go-to, right? Let’s first discuss what constitutes as a go-to….Well, it’s usually one of those super easy, simple meals that you know will be a crowd pleaser. And best of all, a go-to is something you can make sans recipe and probably, if your life depended on it, with your eyes closed and one hand tied behind your back.

You see, me and this dish have a history. A long history that first started with me making it as a side dish to a roast lamb on Easter. (This dish won against the lamb, by the way.) And then it made a dinner at a pot luck dinner with some supper club friends. And then I served it to some friends along side a salad for a light, vegetarian dinner.

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