After months of internal debate, I broke down and subscribed to Gourmet and Bon Appétit. I was hesitant because I had just unsubscribed from some other magazines in an effort to save some trees (plus I just wasn’t reading them any more… stuff like Lucky and Self). But after seeing so many recipes from both of these food-lover magazines regularly popping up on the blogs I read, I began to feel left out. That’s right, I’m a joiner. So I subscribed. And instead of choosing just one, I subscribed to both. I recently received the second issue of each, and so far have no regrets… there are many recipes I have enjoyed making and so many more I want to try.
The peach pie I made last month along with the sour cream ice cream both came from Gourmet. And the entire July BBQ issue of Bon Appétit makes me drool. I can’t wait to do some real barbecuing… mmm, pulled pork.
The strawberries at the farmers’ market winked at me so I brought them home. A whole half flat of them. Red, juicy and oh-so-sweet. And as luck would have it, there is a no-cook strawberry ice cream recipe in this month’s Gourmet. So I put two and two together and got ice cream…
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