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| (Thomas Keller's Garlic Confit) |
While my partner in blog gallivants through Paris, I remain in our fine city of Baltimore with the ever noble task of entertaining our readers. I would like to forewarn you that the next week will most likely contain an influx of cooking posts. There are a few contributing factors to this change in scheduled programming; I am A) lonely/jealous and therefore eating my feelings, and B) the recipient of a shiny, new immersion blender that will undeniably get more face time than my new Ceiling Duster (tidy, I am not). In a failed attempt at creative visualization, I decided to whip up some French inspired goodies. They may not transport you to the land of frogs, but they do taste really good smeared on crusty bread.
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