Recipes

Apps, Nibbles and Dips
Biscuits and Scones
Breads
Breakfast and Brunch
Chocolate
Cookies, Brownies and Bars
Cups and Cakes
Entrees
Gluten-Free
Ice Cream
Libations
Pies, Tarts, and Fruit Desserts
Pudding it to You
Salads
Sauces
Sides
Soups
Sourdough
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Spring
Summer
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Winter

16 comments:

  1. Hi there,

    I made your nectarine / rosemary cake / pie and it was just beautiful. I actually used lemon thyme instead of rosemary and put some walnuts in the topping with the fruit. Your blog is such a lovely inspiration with the use of herbs in sweet dishes.

    Thank you!

    Georgina

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    1. Hi Georgina! Thank you so much for the kind note. The thyme and walnuts sound sublime in that cake - yum! I'm so glad you liked it. Thank you for reading, and for taking the time to write!

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    2. You should warn people about the "Stolen Granola" recipe being so addicting. I have never tasted better! Thanks for working out the kinks!. I did lower the temp to 275 and cook longer so that it was crunchy.
      I will definitely visit other recipes after this....
      Susan in Northern Kentucky

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    3. Haha! I'm so glad you like the granola, Susan - it's my favorite, too. You must try the gingersnap version. Thanks for the sweet note!

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  2. You should add romesco sauce and chimmichurri. I love the selection of recipes you have though!

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    1. Ooh, I love both of those - thanks for the suggestion. :)

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  3. Alanna, you must STOP posting so many delish recipes!! Stop and desist I say!! How am I ever going to go through all your recipes?!?!?! Sigh ... off to the kitchen I go ...

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    1. Aw! What a sweet thing to say - thank you, Patricia! :)

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  4. I really adore you. If I compare your pictures from 2010 to pictures now...it's unbelievable... How did you do it??? Such a transformation..
    Mia

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    1. Aw, thanks for the super sweet words, Mia. I'm working on a post on the things that affected my photography the most. But some of them are: getting a Canon T2i dSLR and a tripod, switching from iPhoto to Lightroom for editing, reading Plate to Pixel, getting linen curtains to diffuse the light in my bay window, getting (and making) a wide variety of props and backgrounds. I also left my job two years ago which gave me more time to take pictures. I've learned some great things from watching other photographers work and getting feedback on my images. Mostly, it's just trial and error - taking tons of shots and trying to learn from them. It's been a ton of work, so I extra appreciate the great feedback. Thanks! :)

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  5. Alana,
    I just found your beautiful blog. Your recipes are so inspiring and look delicious. I haven't tried them yet, but my mouth is watering. I was reading down a little ways on your carrot post, and was thinking about your book offer. Have you considered publishing your own books or e-books. I believe the trend in publishing is changing with the internet, and authors are finding much success this way. I know that self publishing used to be looked down upon, but I believe that has changed. Anyhow; I don't represent any publishing company, I am a food blogger like you, and have researched these things for myself. Your blog and your recipes are so beautiful, I think you could be very successful approaching the project on your own. Just a thought.
    Blessings,
    Pam

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    1. Hi Pam, Thank you so much for the kind words - I really appreciate your thoughtful note. I've looked into self-publishing a bit, and there are several drawbacks. One is that designing a cookbook is much more involved than, say, publishing a novel, since there is so much laying out to do that I'm not trained in. Secondly, if you self-publish and your book doesn't sell well, it can be difficult to get a deal with a publisher if you decide to go that route in the future. Thirdly, printing full-color cookbooks is expensive. After weighing those options, I decided to try the traditional route first, and use self-publishing as a back-up. I'll continue to research the possibilities, though, and I really appreciate your taking the time to write with that suggestion - it is an excellent one!

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  6. Alanna, I absolutely ADORE your recipes and photography! Although I'm having a hard time getting through all of them... I was wondering if there was a way you could compile your most loved/popular recipes?
    Keep up the amazing work
    Love,
    Anon

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    1. Hi Anon! Thank you so much for reading and for the kind words!! I have a list of perennial and seasonal favorites in my sidebar, but I love the idea of compiling a list here as well. Thanks for the suggestion!

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  7. How did you pick the name Bojon? After moving to Pueblo Colo I learned I was considered a Bojon or Bohan A slang term for a person from Slavic descent. My heritage is Czechoslovakian. I love your photos!! They depict warmth, love & simple home pleasures.

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    1. What a kind thing to say - thank you! I borrowed the term Bojon from a former colleague of Jay's who started bojon.com, meaning no job, backwards. I'm fascinated to learn the other meaning of bojon!

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Nice comments make me warm and fuzzy!