dips n’ things

It’s been a while. i’ve missed you! updates: Nathaniel and I moved back across the country to Memphis, where I’m from. i’ll skip the grueling details about the A/C in the car not working and such and just say that we were glad to make it home quickly! my parents have been very generous in letting us stay with them while we are actively searching for jobs and an apartment. they have the most beautiful house, but we can’t exactly stay here for long since it is also our business–it is a B&B. if you’re looking for the most luxurious stay in Memphis, check-in to the James Lee House Bed and Breakfast.

To say this kitchen is an upgrade from our previous kitchen is, well, laughable. don’t get me wrong–we loved our cute little apartment in Aspen and were so incredibly grateful to be there! but we didn’t have some pretty basic things, like cutting boards, mixing bowls, decent knives, measuring spoons and cups, an oven…you get the idea. so living there seemed like the perfect time to start writing a blog, right?… for now we are in the perfect place to make beautiful creations and write about them.

This week we hosted a visitation for some friends who had recently lost loved ones.  it was a time of celebration, hope, and comfort. something my family is good at and enjoys doing is cooking for other people–and also making more work for ourselves. but I truly love making things for other people! it’s surprising how much work it takes to make “finger food.”

My mom made the desserts: Puerto Rican guava bars, Masa Real de Guayaba, and baklava. this baklava recipe was given to us by my 7th grade English teacher who is Greek and makes the baklava for Greek Fest in Memphis every year. it’s the real deal. i made the savories which included a Caramelized Onion and Shallot DipSmoked Salmon Dip, and Thyme Gougeres.

FullSizeRender-2FullSizeRenderI think the dip recipes are pretty self explanatory and I followed them exactly. with one exception…. for the onion dip, I thought the final product looked too white and creamy; so purely for looks, I added about 2 tsp. of Worcestershire sauce at the end. again, this was only for the color, so it is absolutely not necessary! yum.

This was the first time I have ever made Gougeres–cheese puffs. they are incredibly simple and very quick to make (although I didn’t think so when reading the recipe)! this recipe gave different ideas for cheese combinations, so I used Gruyere and Manchego. i also used chopped rosemary instead of thyme…so I guess they were Rosemary Gougeres. the last thing I adjusted was that I did not sprinkle herbs on top before baking. they suggest an egg wash, cheese, and thyme on top. i did the egg wash and the cheese, but I didn’t think crispy, dry herbs on top would be very appealing so I left them off. I’ll leave it up to you. 🙂 so many different options, so many combinations! it’s hard to go wrong with cheese.FullSizeRender-9FullSizeRender-1

simple, beautiful mantle.


evidence: perfectly light and airy cheese puffs.

FullSizeRender-8FullSizeRender-3Nathaniel and I are very excited to be in Memphis. we are discovering every day the new opportunities we have, and it is so encouraging to be surrounded by loving and supportive friends and family.

happy 901 day #choose901

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