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Hello family, and friends, and people on the internet I may not have met.

I started this blog back in 2012 when I hated my job and was realizing that a career in law was not in fact my best decision ever. And then I kept it going through several other not-very-good jobs where I desperately needed a creative outlet. I enjoyed (almost) every minute of blogging. And then I got a better job, one I like quite a lot, and suddenly this was not the creative outlet that I was looking for. It’s been just over two years since I’ve put anything new up on this blog, and my interest in it has never really come back. So in February 2018 I’m going to be shutting it down. It costs money to run a website – hosting, domain registration – and at this point I’ve squandered over $200 keeping it going.

If you keep coming back to this space for a recipe that you loved, take it, it’s yours. I hope you continue to enjoy it for a long time. And I hope that when you no longer enjoy them, you can happily let them go and move on to something new. There are just too many wonderful things out there you could be doing for you to waste your time stuck nursing the things you used to like.

Thanks for sharing your time with me all these years.

Cheddar Apple Pie - http---impromptukitchen.com-5

Cheddar Apple Pie | The Year of Pie

The one constant of the last few weeks has been change. Changing schedules, changing jobs, changing seasons. Billboards are going up touting the Pumpkin Spice Latte, the Internet is full of ways to enjoy crisp weather, but San Francisco hasn’t decided yet what season it should be. We had an intense heat wave, when I…

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Pistachio Raspberry Rosewater Cake - http---impromptukitchen.com-2-2

Pistachio Raspberry Rosewater Cake

This last ten days has been a rollercoaster ride. After the excitement of the new job we got news last week that Jeff’s uncle had packed away. Plans for quiet weekend were scrapped as we bought last minute tickets to Chicago, notified work that we’d but out, and packed for our flight. Seeing family was…

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How to Choose an Avocado - http---impromptukitchen.com-2

Choosing a Ripe Avocado | How to

Avocado buying can be an incredibly frustrating thing. Sometimes you stand there, checking every single avocado, and find that none of them are ripe yet so your afternoon plans of guacamole are ruined. Sometimes you stand there, and can’t figure out which avocados are ripe and which ones are about to turn to mush. And sometimes…

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No-lobster Rolls - http---impromptukitchen.com-8

Not-Lobster Rolls

Just over a year ago, Jeff and I spent a week in Maine. It was the week after our wedding, and the trip was to rest, to recuperate, and to eat all of the lobster we’d been missing out on after years of living on the West Coast. We did a pretty admirable job. There…

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Elvis Pie - http---impromptukitchen.com-9

Elvis Pie | The Year of Pie

When you are in your late 20s, and married, and you tell people “I have some exciting news”, the first thing they’re going to think is that you’re pregnant. Just in case, you know, you find yourself in a situation where you have exciting news, other than having a baby, and you need a way…

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DSC_2707

Adding Salt | Kitchen Tips

Tip #3: Salt your food during cooking I keep my container of kosher salt next to the stove so that it’s easy to sprinkle some on while I’m cooking. In fact, one of the first questions Jeff or I will ask when we wander into the kitchen while the other is cooking is “Have you salted that?”…

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Corn and Tomato Caprese - impromptukitchen.com-9

Corn and Tomato Caprese

It seems that I can’t get through a summer without some kind of corn and tomato combination. This one wasn’t even on my rader. I’d been mulling over the idea of some kind of stone variation on caprese, maybe with peaches, maybe not. I’d gone so far as to buy a tub of fresh mozzarella…

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