seafood
tabasco-tuna-36

Hey Team, it’s Day 2 of the Tabasco 10 Challenge and today we have a Maple Tabasco Glazed Tuna. If you’re just checking in today are wondering what the Tabasco 10 Ingredient Blogger Challenge is, you can check out the whole explanation in yesterday’s post on Spicy Chocolate Meringue Cookies. But the short of it is that Tabasco has challenged ten bloggers to create five recipes using only 10 pre-approved ingredients. I like this concept. I love having the freedom to cook whatever I want on a day-to-day basis, but it’s kind of fun to have to puzzle out how to work within the proscribed limitations. It’s kind of like how it was much easier to write a paper on

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halibut-49

Hello lovelies! If you are a loyal reader of Peaches, Please, you may have noticed that I’ve been a little slow in the blog posts the past two weeks or so. Well, there is a reason for that. I was a-travelling! “Where could you have been travelling?” you might ask. “Well,” I respond coyly, “just this little place called ALASKA!!!” (note – I recognize that Alaska is, in fact, quite large.) So I was a little busy up there hiking and seeing awesomeness like otters, lots of bald eagles, otters, whales, glaciers, and OTTERS! I emphasize otters, not because we saw a lot of them (we only saw one pair), but because I freaking love otters. If you’re not sure

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scallops-29-2

So I don’t know whether I’ve mentioned this before, but I’m super picky about seafood. I basically refused to eat it until I was almost 18 years old. My first real reintroduction to the world of seafood was scallops. Lovely, sweet delicate scallops. These traits were crucial to my taking that first bite, as was the fact that scallops don’t taste or smell fishy. They also don’t look like fish. I still think shrimp are creepy. On another note, I’ve been taking some cooking classes at Sur La Table, and this is one of the recipes we made in class! I’ve really enjoyed my Sur La Table class experience. If you’re interested in seeing if they have classes anywhere near

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