I tend to go on and on about how much I love Europe, and how Italy (specifically, Positano) has stolen my heart, but I'm here to tell you, I think I have a new love in my life. I know. Surprising, right? It's been quite some time since, but W and I jetted off to Sardinia in May ahead of what was a very generous (and timely) vacation to the island of Capri provided by Small Luxury Hotels. Well, *provided* after I spent weeks and weeks voting and asking many of you to spend some time voting for me, so for that, I thank you. I intend to do some justice to Capri at a later date, but this post is intended to focus on our lovely experience at a hidden gem of a restaurant in Palau on the northeast tip of Sardinia, La Gritta. Oh, yeah. And something, something . . . on a boat.
I'm not really one for baking, as I feel I'm more improvisational in the kitchen as opposed to a scientist. Measurements (exact ones, anyhow) tend to scare me a bit. And, if I'm being honest, I've had my share of baking experiments gone awry in the past, so I'm not really interested in repeating those mistakes any time soon. However, I've made some Lemon Almond Biscotti without a whole lot of drama in the past, so I thought I'd take a stab at some that included one of my favourite things; Chocolate! These were pretty great, and didn't last long in our household, as both W and I are coffee drinkers (him, way more than me!) every morning, and we have friends who accept our generosity at exactly face value; please remove these delicious treats from our household so our waists don't expand *that* much.
I have been a vegetable roasting fiend as of late. Pretty much any combination of vegetables, I'll roast. Lately, I've rediscovered the magnificence of simple roasted brussel sprouts, and at the risk of over kill, it's been a two-three time a week meal since we're trying to watch our figures and make sure our upcoming trip to Las Vegas allows us to be gluttonous fools for a weekend. DB Brasserie and Burger Bar await, as does Bouchon for brunch. Well, that's where this post runs off the tracks. I had every intention of just using minimal oil, salt, pepper, and garlic to season these things, but then the idea of bacon and topping it all with a couple of eggs crept into my mind, and all hell broke loose in the form of these breakfast-inspired roasted brussel sprouts. Gotta love the versatility of them, but they can get exceedingly addicting. Just fair warning.