bear with me [for an amaretto fruit salad recipe]

so, this poor little food blog. i left her sitting here all alone, left you all sitting here, waiting for limoncello cupcake recipes, flatbread recipes, tortilla soup and mediterranean sweet potato pilaf recipes….
i had the best of intentions, truly.

but something happened.

life.

you might be familiar with it. the way it changes everything, sneaks around corners with the unexpected, sometimes even with delightful surprises…
never predictable, always crazy. crazy good. but crazy nonetheless.

oh, life.

i have ebbed off of blog posts for a long, long while for many reasons. i confess a lot of that had to do with the eerie silence around here – i wonder sometimes if there is anyone really reading my ramblings [i know you do. really.], i wonder if anyone is benefitting from my recipes, adding to them, changing them, or inspired in any way by the years and heart i have poured into this blog. i don’t leave comments on every blog i read, though i do on most – and i am not pandering for comments by any means!! i am just being honest. sometimes i just wonder if it is all worth the research, the minutes/hours spent preparing pretty dishes, styling, photographing, uploading, editing, choosing the best sequence of photographs, changing my mind, deciding again, writing, editing, deleting and starting over, giving up and starting over again. and then again.

well, i do believe it is indeed worth it.

i love this. i love food. i love shopping at thrift stores for unique little dishes, and reading through old recipe books for new inspiration. i love encouraging you all to truly enjoy good food, to take the time to care for yourself. i hope that comes across here.
i am not a chef, an expert, or employed by anyone but myself [which i think is pretty darn awesome anyway]. i am just a girl who is passionate about good eating, who loves people, and who loves to tell stories through the lens of my camera. i don’t like doing dishes, or capitalizing my letters. or mushrooms. i really don’t like mushrooms.

anyway.

like the recent arrival of spring, i hope to grow a new passion for this little blog and watch it bloom and grow.

i thought i would begin [again] with a refreshing amaretto fruit salad i created just yesterday, and loved so much i made more again today. i hope you will enjoy it too. feel free to substitute other favourite fruits, especially as the seasons change! but don’t skimp on the amaretto, or quality of said amaretto. i personally love Disaranno liqueur. :)

amaretto fruit salad

amaretto fruit salad

1 deliciously ripe pear
8 or so strawberries
handful dried [unsweetened] cranberries
a few squeezes fresh lemon juice
1/4 cup organic [unsweetened] coconut flakes
teaspoon cinnamon sugar [plus extra for dusting]
2 tablespoons amaretto liqueur [the good stuff]
1 banana

core pear, cut into eighths, then cube slices. hull and slice strawberries. place with dried cranberries in a medium mixing bowl and toss with fresh lemon juice. stir in amaretto, coconut flakes and cinnamon sugar. just before serving, peel and slice banana into 1/2 inch slices and very gently mix in.

garnish with a little extra dusting of cinnamon sugar.
[a few sliced almonds would be a delightful addition here as well!]

i hope you enjoy.
i cannot wait to share more deliciousness with you soon.

love,
chanelle

[all photos copyright chanelle richardson/@iamchanelle]

fifty cents

focaccia, originally uploaded by iamchanelle.

i bought this focaccia bread at the Alpine Valley Bread bakery outlet in Mesa, AZ today.
[many thanks to my awesome pal for reminding me to check this place out while i was on that side of town!]

would you believe this beautiful bread was only fifty cents?! i paid for my bread with pocket change, how awesome is THAT?  i say pretty awesome.

the smell alone made me take this off the shelf. there was no description of this bread on the label, so i went with pure instinct.

and by instinct i mean my stomach.

as soon as i arrived home and opened the bag, i discovered a soft, chewy herbed bread, topped with tomatoes, bell peppers, onions and cheese.

so. so. SO GOOD.

glad i bought two.

;)

if you live nearby, be sure to check this place out. take a big whiff as soon as you walk through the doors – it is heavenly.
avalley
love,
chanelle

macaron

macaron, originally uploaded by iamchanelle.

would you believe these are my very first macarons??? purchased from this adorable place.

[top to bottom: vanilla bean, pumpkin spice, french chocolate, hazelnut]

[nom, nom, nom, and NOM]

if you have never enjoyed a macaron before, may i suggest you change that? immediately. right now. run, don’t walk.
her first macaron

ok, off you go.

love,
chanelle

will it be enough

will it be enough, originally uploaded by iamchanelle.

this is neither making food nor eating food…

but it could count as singing for my supper, i suppose.   i can always relate something to food, haha! ;)

i wanted you to see what i’ve been up to these days – it’s just a little slideshow i put together with a bitty song i wrote and recorded on a little mic in my living room late last night. [yawn!]

and?  my RAD friend Bryan Ferguson laid down some harmony for kicks and giggles, check it here.

i had way too much fun with it, and cannot wait to add more to make it a real grown up song someday.  music and life go hand in hand for me, and it thrills me to be able to actually work on projects like this.  stay tuned for more.

hope you all enjoy.

love,
chanelle

potato+thyme frittata.

i thought you might get a kick out of the behind-the-scenes of this shot here.

hee!

and i know i promised you a certain limoncello cupcake recipe, but i wanted to be sure you all knew how to make an easy, tasty frittata to tide yourselves over until then.  ;)

i make them differently every time, depending on my mood/ingreds on hand/etc.

this one was particularly tasty!

Potato + Thyme Frittata

[you will need a large, oven-safe skillet]

preheat oven to 375 degrees fahrenheit.

sautée 4 red potatoes [scrubbed but not peeled], quartered and thinly sliced, in olive oil until tender.

isn’t the word “sautée” such a pretty one?  i love saying “sautée”.

sautée”

ok, i’m done now.  wait.

sautée”

*ahem*

while the potatoes are in the skillet [sautéeing], whisk 8 eggs, about 1/4 cup heavy cream [or half & half], several cracks of black pepper, a few generous pinches kosher salt, and the leaves from three sprigs of fresh thyme.

once potatoes are tender, pour egg mixture over the potatoes and let cook for just a minute.

remove from the stovetop and place in the preheated oven.  bake for 15 minutes, or until golden and set.

i loooove to top my frittatas with crumbles of goat cheese and sometimes a drizzle of Sriracha.

frittatas make GREAT leftovers for lunch.  and dinner.  and for a snack in between lunch and dinner.

sautée”

ok, now i’m really done this time.

love,

chanelle