have a wonderful weekend.

March 16, 2012

First things first, thank you to all of you who left a comment or wrote me an email in response to Monday’s post on getting back in the swing of things. It seems I am not alone in feeling the way I have been feeling and your empathy was heartening. I was so buoyed by all your kind words, compassion, and understanding so thank you!

It was my birthday this week (you didn’t know it, but we celebrated with scones on Wednesday :)) so I’ve been in celebration mode all week. It’s been a good ‘un, friends. Here are some fun posts from around the web. Have a wonderful weekend!

Make your own almond butter. So easy I could cry.

A study in pink…food.

Yotam Ottolenghi’s meatball recipes.

This salad is calling my name.

What the Notorious B.I.G.’s Lyrics Taught Me about Food by Francis Lam.

Tip: roast a massive batch of vegetables for a week of easy, delicious lunches.

This soup seems really Dickensian and richly decadent all at the same time.

A little bird told me this is the only brownie recipe she will ever use.

Pasta alla carbonara…just the way I like it.

Irish apple cake for St. Patrick’s Day.

(Photo courtesy of The Year in Food.)

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{ 8 comments… read them below or add one }

Danielle March 16, 2012 at 7:55 am

Happy belated birthday! Wishing you a wonderful weekend as well :)

Reply

Dad March 16, 2012 at 11:05 am

Happy Birthday beautiful daughter! C’mon Wales for the Grand Slam and the Championship – this weekend! xxx

Reply

Angharad March 16, 2012 at 12:13 pm

Thanks Dad! Go Wales!! xx

Reply

Deanna March 16, 2012 at 12:17 pm

I searched for days for an Irish dessert that was free of Guinness and Jameson and now you hand one to me on a platter. Thanks!

Reply

Kristen March 17, 2012 at 9:07 pm

A study in pink… Loving the Sherlock reference. Great show.

Reply

snowrose March 17, 2012 at 10:32 pm

Happy Belated Birthday, Angharad!

Reply

Cooking on a Dime March 18, 2012 at 9:58 pm

Happy Birthday! I hope it was the best ever!

Reply

Angharad March 19, 2012 at 8:09 am

Thanks so much!

Reply

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