Southern Utah is a magical place, filled with beautiful and majestic spots to explore. AJ and I have been there twice, in the summer of 2013 and the summer of 2014, trying to see as much as possible. We feel like we barely scratched the surface. Though there are gorgeous National Parks in Utah, one of my favorite (and easiest) hikes that we went on was the Willis Creek Slot Canyon hike. Nestled in the Grand Staircase-Ecalante National Monument area, the Willis Creek Slot Canyon is one of several slot canyons in the area, some more difficult to navigate than others. Willis Creek did not require canyoneering equipment, nor did we ever have to squeeze between rocks sideways, holding our backpacks in front of us because the rocks were so narrow. But the way the light wrapped around the slot canyon walls still stunned us with their radiance. I hope we make it out there again sometime soon.
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Hello friends and fellow readers! I’ve casually mentioned that I’m working on a cookbook called Marbled, Swirled and Layered for the past year and the time has come for me to ask if you any of you all would be willing to help me out? I need recipe testers for the cookbook and I would love if you all could try out my recipes to makes sure they work in all kitchens. There’s only so many times I can make a recipe in my kitchen to make sure it works. I want to make sure my recipes are clear and easy to understand for everyone of all skill sets.
I’m looking for people to test at minimum three recipes (though I’m open to you doing more if you want!) and to give me honest feedback. If you are totally persnickety about your food, all the better! I want you to tell me how much you like or dislike the food and how clear or difficult the recipe is for you. Some of my recipes are a bit time consuming, but hopefully none of them are ridiculously difficult. I will need you to actually make the recipe as written, with no substitute which means it might have you tracking down some oddball ingredients that I use or mention (though I do try to also include substitute ingredients that are more common when I do use those weirdo ones as well so that’s OK if you need to use those). All that said, I’m happy to hear your thoughts on what you would have substituted if you were allowed. But I really need you to test the recipe once as it is written first.
I’d also appreciate a picture of the final product (a quick mobile photo works, nothing too fancy) just to make sure the final baked good actually looks somewhat close to what I have done. I don’t want to fill my cookbook with gorgeous but unattainable baked goods if the recipes don’t really turn out that way for people other than myself! The photos are only for my own research, they won’t be used in the book or shown anywhere else.
If you’re willing to test some recipes for me please email me at firstname.lastname@example.org and let me know your name, where you are located, and what your comfort level is in the kitchen (are you a novice at baking, pretty comfortable with baking, or a total expert and bake all the time). Please also tell me if you have dietary restrictions (if you’re gluten free, no problem I should have supplemental info on how to convert recipes to gluten free, but if you have other dietary restrictions, I can see about having you test recipes that fit within those restrictions).
Please also understand that you can’t share my recipes with anyone until my book is published! I’ll need the feedback pretty soon (a month turn around would be ideal but I have some wiggle room on that) so keep that in mind if you email me. Sorry about that quick turnaround, time just got away from me! Once you email me, expect me to take a week or so to sort through everything and get back to you.
One last thing, I’m afraid I can’t pay anyone for testing my recipes. If that’s a concern I TOTALLY understand! But if you’re willing to help me out, you will have my eternal gratitude for helping me create the best cookbook that I can! You all are the best readers a blogger can ask for and hopefully you all understand.
Korean Japchae is basically Korean pasta salad made with chewy, naturally gluten free sweet potato noodles. This tasty japchae recipe is super easy to make.
My partner AJ and I love to visit Los Angeles as often as possible. We have some great friends down there which we adore and try to see at least two or three times a year. But the biggest draw for us (sorry friends) is the food! Japanese ramen, though SF’s ramen scene is finally getting better, Thai food which SF is still lagging behind but catching up and Korean food. Korean food in particular is a love of ours and though I can find some decent Korean food here in SF (I said decent, not stellar) I need to start making it at home more often. One of my favorite dishes to make at home is a Korean Japchae recipe. The equivalent to a Korean pasta salad, japchae is extremely versatile, something you can make with whatever you have in your fridge, almost like fried rice. (Jump directly to the recipe.)
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This is quite possibly the Best Belgian Waffle Recipe, featuring a yeasted batter and the addition of thick cut bacon!
I’ve mentioned before that I’m quite the maximalist when it comes to food. It’s one of those affections of mine, where every time I make a recipe, I try to figure out how to tinker with it or how to make it just a little more complex. It kind of drives my partner AJ crazy but I can’t help it. I just like to layer on flavors and textures into my food. So when I woke on a Saturday morning with an intense craving for waffles (something that hasn’t happened in awhile in this house), I decided to make the Best Belgian Waffles, a moniker I do not use lightly. (Jump directly to the recipe.)
So here’s the thing. You don’t get to call a recipe the Best Belgian Waffles, unless they are really good. I mean drop dead, completely awesome, can’t stop eating them good. I’ve made a lot of Belgian waffle recipes before and it wasn’t until I made this one that I decided these deserve that label. This waffle has everything that a waffle should have. It has a deep flavor courtesy of the yeast in it. It has a crisp crunchy outside thanks to the use of fine ground Semolina flour (otherwise known as Durum flour). And it has bacon in it. Not because it needs it but because I happen to have some homemade cured bacon in the house.
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