Love and Olive Oil - Eat to Live. Cook to Love.

Food Blog Forum Orlando 2013 Wrapup

Be authentic. It’s a lesson I feel we, as bloggers, hear over and over again, but what does it really mean? It’s something we talked a lot about during Food Blog Forum Orlando last weekend, and rightly so. As bloggers, authenticity is the key to not only success, but also to continued passion, because, in...

May Kitchen Challenge Results: Ginger Ale

So. So. Spicy. I love it. I attempted to start my own wild fermentation but, alas, a week later and it was about as lively as a rock. Being that we were literally on our way out the door for Orlando I figured I’d call it what it was (a dead failure) and toss it....

Quinoa Veggie Burgers with Pickled Red Onions

Is there such thing as burger-induced writer’s block? If so, I have it. Which doesn’t make sense because these veggie burgers are nothing short of amazing and should inspire me to write epic poetry, let alone a simple blog post. Alas, the words elude me. Like the thinking equivalent of talking with your mouth full....

Strawberry Almond Scones

Life is good. You know how I know? The biggest dilemma I was faced with this past weekend was what to do with the rest of my coveted strawberries. Two batches of jam, three smoothies, and four bellyaches later, there were only a handful of less-than-perfect berries left, crying to be used. Rather then send...

Philly Cheesesteak Sandwiches

I give up. Why don’t YOU try to photograph a cheesesteak. The gooier and meltier the better, taste-wise, but the harder it is to photograph. Disclaimer: I do not live in Philly, nor have I ever actually had an authentic Philly cheesesteak. This is my version, based on a recipe by Julie of The Little...

Wild Mushroom Papardelle

I’m inspired by simplicity. And when that simplicity is bathed in butter? Even better. This pasta dish contains two kinds of mushrooms: dried porcini mushrooms as well as the more exotic Maitake mushroom, also called Hen of the Woods mushrooms, my newest discovery. Why dried mushrooms? Why not use all fresh? While the fresh mushrooms...