New Home

Hello all,

Welcome to TCC’s new home!  All of your old favorites are here and I’ll be updating and adding new stuff before too long.  Thanks for your patience during this transition time and as always, stay tuned for more food fun.

Bon appétit,
K2

Another Non-Post Post (aka "What Is She Doing Now?")

 

So that I can focus on bringing you a really spectacular post on Sunday (parsnips, chocolate, that’s all I’m going to tell you — and don’t make a squinchy face, you know it’s going to be fabulous), I wanted to use tonight’s post to let you know about a little change I’m making at TCC.

Same Bat Channel, Same-ish Bat Time

In March I am starting a new job that I am very excited about.  I will still be doing events but on a much larger, wider scale than previously.  Only thing is that new job = lots of travel = less time in the kitchen as I get acclimated to my new gig and all that it entails.

NOT to worry though!  I am not about to cut you loose and leave you to your own devices.  I’m having way too much fun coming up with fun foods to share (did I mention parsnips and chocolate? watch for it, it will be sweeping the nation), but in order to make the transition manageable for the foreseeable future I will only be posting on Sundays, starting this weekend.

I figure, though, if time permits I will try to slip in the occasional Wednesday bonus post (say it with me — WooHoo!), especially since I will be traveling not only to different states but the occasional different country.  The world is full of great food inspirations and I plan to continue to share those with you.

So please bear with me as I make this change and stay tuned for more interesting and exciting posts (parsnips, chocolate, spread the word).  

As always, thank you SO VERY MUCH for reading along.

Bon appetite!
K2

Merry Christmas and Happy Holidays

I hope that you all have a wonderful holiday celebration!  You’ll have to forgive me, but I thought I would take advantage of the fact that everyone will be busy today with family and friends and take the rest of day off from kitchen duty to enjoy Christmas.

I was a busy little kitchen mouse this morning since Guinea Pig Dad had put in a request for the becoming-a-tradition Eggs Benedict that I made with some roast potatoes on the side for Christmas breakfast.  I also whipped another batch of Eggnog Bread Pudding for morning dessert so the house smells wonderful and holidayish.

I found some cool vintage cookbooks under the tree this morning that I am dying to peruse so that I can bring you some fun new recipes. I’ll be back on Wednesday with new information or goodies to try.

In January I’ll be working again on more health-inspired recipes to help in that never-ending battle between belly and post-holiday fluff.  And if there are any recipes you’d like me to try and/or feature, please let me know!  I would love to hear your suggestions or find out what you’d like to see posted.  Just send me a message at theculinarycreative@gmail.com and I’ll see what I can do to help out.

So, will be back Wednesday, but until then I hope you all have a fabulous food-filled holiday celebration!

K2 

Sunday Night Sorries

As you may have guessed from this post’s title, I’ve got nothing to bring you tonight except for the promise of good things to come.  Been out of town with back-top-back trips to Virginia Beach and Charleston, after which I drove back straight to Chapel Hill this afternoon for a Thanksgiving cooking class at The Southern Season and am finally home again, home again, jiggety-jig.

Saturday special at Fast and French — white bean chicken chili, fresh melon, french bread with brie and a glass of house wine

The weekend in Charleston was nothing if not culinarily inspiring.  My friends and I ate at some great places — Poogan’s Porch, Virginia’s on King, the open air Farmer’s Market, and Gaulart & Maliclet (aka “Fast and French,” my new favorite eatery in Charleston).  My head is full of ideas for new things to try to make like She-Crab Soup, White Bean Chicken Chili, and Red Velvet Cookies, to name a few.  Will be working out some fun recipes to share next time, but until then, my apologies for a recipe-free, didyaknow-free posting.

Have a restful evening and will be back on track on Wednesday.

Bon soir,
k2