Brussels Sprouts and Potatoes

Brussels sprouts get an unwarranted bad rep. Sure, they're icky before preparation, but it takes nearly nothing to turn them into a delicious side dish. For these I just sliced them in half and laid them flat side down in a buttered pan with a lemon and salt seasoning. 

I cooked a few fingerling potatoes to go with them

Coconut oatmeal chocolate pecan cookies

This summer, Reed and I have been exploring all sorts of recipes, but have been particularly devoted to cookies. In addition to being one of the most fantastic human beings ever, he has one of the most fantastic beach houses in which to eat (and photograph) cookies. 
Be warned: these are not light snacking cookies, they fill you up until you are laying on the couch full of cookie related regrets. However...they are worth it. So delicious. These cookies were made by us with our two good friends and my wonderful boyfriend, who has just recently discovered the joys of baking with us. The recipe originally came from smitten kitchen,but was heavily modified so I've rewritten it to reflect how we actually made them.

Follow the link for the how to 

Pepper Pasta

This was a great and easy pasta dinner I made a while ago. In it I put a simple lemon rosemary chicken and shredded carrots. The fun part was baking a variety of peppers. I put them in the oven for 45 minutes until they were tender enough to slide the skin off. Once de-skinned, I let them marinade in a mixture of red wine, rosemary, garlic, and green onions until my patience ran out. I chopped them and added it to the pasta and sprinkled with goat cheese.

Baked Peaches

The month of July brings so many tremendous treats, not least of which is peaches. One of my favorite afternoon snacks is a perfectly baked peach. I prefer to prepare them halved and drizzled in honey, brown sugar, and vanilla, with a hint of mint and baked until tender. Next time I'll try adding a few twigs of lavender for taste.