Whenever I come across a link in my Facebook timeline to a recipe that looks delicious, I click the little arrow and save that link. That list of saved links is really long, and incredibly disorganized, because that’s the nature of that Facebook feature.
My house has been undergoing some remodeling, so the time and space I’ve had to cook the things I want to cook has been limited. This may come as a shock to some of you considering how many photos I post around the internet of the food I’ve cooked. But wait until you see this list and you’ll understand. No one has this kind of time.
Come January, the work on my house should be complete, and I should have a bunch of time on my hands because I’ve gone and quit my job so I can go on my dream trip and live a more authentic life than the assholes on Instagram who use that #authenticlife hashtag do (pretty sure they’re all faking it, but to each his own).
Anyway, here’s the list of recipes my timeline has thrown at me that I want to make. There’s a lot from Tasting Table and the NYT because I follow them and because they have beautiful food photos that make me drool.
I’ll add to this list as time goes on, and as I make these delicious things, I’ll add links to the posts where I document the making and the eating.
Bacon-wrapped Dates with Parmesan (Because OF COURSE. I will also mix things up cheese-wise and try some Gruyere up in there. And brush the bacon with some variety of Laura Ann’s Jams, probably Raspberry Habanero because it’s the greatest thing to ever meet sugar and a jar).
Taqueria-Style Pickled Carrots (my ex-husband would eat the entire bowl of pickled vegetables every time we went out for Mexican food, so I mostly want to make this so I can give him a jar, because we’re that kind of ex).
Spanish-Style Potatoes (just look at the picture. And also, potatoes are my favorite).
Scallion Pancake Latke (because I love latkes and I love scallion pancakes and I bet they love each other)
Aioli Mashed Potatoes with Chives (you can’t possibly make potatoes too many different ways)
Roasted Brussels Sprouts with Squash, Apples and Candied Walnuts (I made a really great Brussels Sprouts dish for Thanksgiving that had butternut squash and some root veggies and a delicious mustard dressing and this one sounds equally as delicious)
Hashes Brussels Sprouts with Poppy Seeds and Lemon (I love me some brussels sprouts, can you tell?)
Cacio e Pepe (I don’t know why I need a recipe for pasta and cheese, because this comes as naturally to me as boiling water, but I’m going to follow this recipe anyway because maybe I’ll learn something new).
Seared Duck Breast with Glazed Sweet Potatoes (this requires no additional explanation)
Australian Meat Pie (Because Meat. And because Pie.)
Maida Heatter’s 86-Proof Chocolate Cake (because Chocolate. And Coffee. And Bourbon.)
Mille-Crepe Tiramisu Cake (who are we kidding? I’m never going to make this. I’m going to think about it, and plan to do it, and probably buy all of the ingredients, and then I’m going to drink all the Cognac while looking at the ingredients sitting on my counter and decide against it. But maybe I will).
Orangecello (because if anything is as good as or better than limoncello, it’s probably gonna be orangecello)