Cheddar

Pretzel Pigs in a Blanket with Cheddar-Stout Dip

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Pretzel Pig in a Blanket

If you’ve ever been to our house for a party, then you’ve probably eaten our standard Pigs in a Blanket recipe. We’ve never blogged them because they’re super dooper easy – though so much tastier and a boat-load more affordable than the frozen packaged kind. ($10 for a dozen, Costco? Really? Are we doing this now?). We simply cut good quality puff pastry into strips, wrap them around mini hot dogs, egg wash them, sprinkle them with whatever, and bake. Delicious, if somewhat pedestrian.

But this year, we wanted to up our party game, so we came up with these: Homemade Pretzel-wrapped Pigs in a Blanket with Warm Cheddar & Stout Beer Dip. Now if that’s not a home run straight through the net, then clearly I don’t know football.

Pretzel Pigs in a Blanket

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Warm Cheddar and Stout Dip

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Warm Cheddar & Stout Dip

Like you, probably, there’s almost nothing we enjoy better of a Sunday evening than kicking back and watching one of the many televisual spornts available. We like the foopball spornt, the basket-throw spornt, the shove-ha’penny and all the running-around-in-a-circle events, and we just love cheering on one of the teams we support, usually the ones with the most colorful socks. “Go team!” we shout with vigor at the screen. “Do it for the old home town!” And at the same time we are congratulating the MVP for scoring his or her final homegoal or throwing it all down the end zone at the bottom of the ninth, we congratulate ourselves, most of all, for making the perfect snack accompaniment.

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Cheesy Zucchini and Corn Fritters with Herb Sour Cream

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Zucchini and Corn Fritters

If you grow your own summer squash, or belong to a CSA, the weekly glut of produce can be overwhelming. Our solution? Shred it, squeeze it, mix into a cheesy batter and fritter it away. Literally. 

If you grow your own summer squash, zucchini can sometimes feel like a plot device in a horror sci-fi movie. At the beginning of the season, you carefully harvest the first zucchini, cradle it like an infant and rest it with pride on the cutting board. The next day, you have two more, and with the proud thrill of the backyard farmer, you slice and grill your summer bounty. The next day you have two more, and two more the following day. By the end of the first week of peak zucchini, you’re nervously eyeing the stack of squash that has built up on the kitchen counter, wondering how many more friends you can gift your harvest to before even they stop answering the door.

And woe betide you if you skip checking for a few days – when you return to the garden and lift up the lowest squash leaf, you’ll inevitably find one monster marrow lurking like a squat green fiend.

Note: We originally blogged zucchini fritters back in 2013, when we were all a little more fresher of face and bouncier of step. We make these fritters all the time in the summer, and we’ve adapted the recipe by adding fresh corn and cheese, so we’ve been meaning to re-blog this recipe ever since. So finally, here is the updated article.

This recipe is part of our ongoing series with Serious Eats. 

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Ramp and Cheddar Biscuits (Redux)

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Ramp and Cheddar Biscuits

Ramp and cheddar biscuits are a great savory vacation on the classic biscuit – you’ll wish you had your own secret ramp patch!

Hello, friends. If you’ve been following this blog from the very beginning (and if not, WHY) you might remember a recipe for ramp and fontina biscuits from a couple of years ago. Here it is. We were not tricking you, it was indeed a fine recipe and made good-tasting biscuits. However, the consistency of the final product was more like that of a scone, and did not have the rise nor the flakiness of a really excellent biscuit. I thought we could improve on that with a new technique.

Ramp and Cheddar Biscuits

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Nerds with Knives: Year One!

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Well, well, well. And they* said it wouldn’t last. (*Me, I said that. It was me.)

I’m so very happy to be wrong! It’s been a full year of Nerds with Knives (actually a bit more than a year but what is this “time” concept anyway, and why are such slaves to it? At least that’s what Matt theorized when we went out for my Halloween birthday in December. Something about “Wibbly wobbly timey wimey…stuff“. Who knows what he was going on about).

So like the fancy mothercluckers we are, we celebrated with a couple of fantastic beers from The Hop, a nice chunk of delicious clothbound Cheddar from our new local favorite Beacon Pantry, and drank out of engraved Nerds glasses given to us as an AWESOME christmas gift by our dear friend Ian.

As a life-long freelancer, I figured I’d post a few recipes, take a few photos and eventually get distracted by some other shiny new project, but somehow, for some reason, that didn’t happen. Honestly, this year has been amazingly fun and has re-kindled my love, not just for cooking and writing, but also for photography, which I’ve been enjoying immensely.

By far, the most surprising thing about the blog has been the response from you. Don’t look behind you, yes you, specifically! Honestly, I figured our audience would be about ten people or so — my mom, Matt’s mum, a few friends and family and maybe one or two strangers who landed here accidentally and weren’t sure how to close the browser tab (it’s the little red button on the top left, there you go, dear). Again, wrong!

As of early March, we’ve had almost 49,000 views! That’s just, like, completely bonkers. And also so, so awesome. So, thank you to everyone who’s been enjoying the blog and saying such nice things about it.

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