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.


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.


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.


[all photos copyright chanelle richardson/@iamchanelle]



THIS JUST IN:, originally uploaded by iamchanelle.

my blueberry pancakes are MAGICAL. i am feeling better already.
and you know what that means???? i’ll be back to posting again, woot!!!

we have been insanely sick around here, which would explain the cricket chirping you hear every time you click on my blog…

hang in there with me, and i will share some super delicious recipes with you sooooooooon!  you know i love you.



pom, originally uploaded by iamchanelle.

the pomegranate.
so messy and soooo soooo good.

(here’s a very helpful how-to if you’re unsure how to get those delicious little red jewels out.)

try tossing some into a fresh spinach and walnut salad with olive oil, basalmic and a pinch of fleur de sel.



Hey everyone, happy weekend!!

I just wanted to let you know a good friend of mine who happens to be an awesome photographer is selling some GORGEOUS prints on her website…please do yourself a favor and check it out!

Also, I will be sharing a recipe for these babies soon:

Let me just say that they involve chocolate ganache, cream cheese and whipped cream and fresh fruit and some major deliciousness.  Stay tuned…


I hope you have a wonderful Saturday.  I mean that.

much love, 


Citrus and Almond Biscotti. Makes your tummy happy.

What, you say? Citrus? Almonds? Biscotti? Together? No way would that work.

Yes way.

I was asked to choose something to bake from a selection of amazing citrus-based recipes for my sister-in-law’s baby shower a couple months ago,

and these popped right out at me. I have never seen biscotti with citrus before, and wondered if that would really make a good connection.

Turns out, it does. It’s like a happy party in your mouth.

The citrus zest retains its brightness, even after baking, and surprisingly is not masked at all by the flours and sugar. I also used a little almond meal in place of some of the flour called for, and was very pleased with the result. The biscuit had a little more snap, and the earthy almond really did compliment that citrus! Following is my version of this recipe – I actually adjusted almost everything originally called for.

Citrus and Almond Biscotti
adapted from an awesome recipe found at

1/2 cup butter, room temperature
1 cup sugar
3 large eggs
2 Tablespoons lemon zest
2 Tablespoons orange zest
1 teaspoon vanilla extract (one could also use almond extract here, I am sure!)
3 cups unbleached all purpose flour
3/4 cup almond meal
2 teaspoons baking powder
pinch kosher salt

For the “topping”
1 egg, beaten
about 1/4 cup slivered almonds that you have coarsely chopped

Preheat oven to 350 degrees Fahrenheit.

In a stand mixer, or mixing bowl with beaters, cream butter and sugar. Add three eggs, one at a time, until well mixed. Beat in citrus zest and vanilla.

In a separate bowl, sift together flour, almond meal, baking powder and salt. Gradually mix into butter mixture until well incorporated, but be careful not to over mix.

Divide dough into four pieces, two per baking stone or ungreased baking sheet. Shape each piece into a rectangle about 1 foot long by a couple inches wide. Ish. I never pull out my measuring tape when doing something like this, I just eyeball it. So, like I said….”ish“.

Brush the beaten egg over the top of each piece, and firmly press in the almonds.

Place 1 baking tray at a time in preheated oven for about 20-25 minutes, until golden. Let cool for about 5 minutes, and carefully transfer to a cutting board. (For me, this meant two spatulas and some choice words. Perhaps using some parchment might be a good idea here? Let me know if you do that and how it worked. ) Cut into diagonal slices, about 3/4-1 inch in width. Place back on the baking sheet, cut side down and bake for about 12-15 minutes more, turning once. Remove to wire racks to cool. Store in an airtight container – whatever is left.

Density has brought me to you…

The other morning, I read Heidi’s recent post on her beautiful fruit crisp and immediately ran downstairs to make one of my own.

I just so happened to have 2 pounds of nectarines awaiting their destiny.

Unfortunately, it was their day for density instead.

The taste was marvelous, but it did not turn out as “crisp” as I had envisioned. In fact, it was more of a nectarine dumpling.
Perhaps the nectarines were just too juicy?
Perhaps the day just too humid?
Perhaps it was just operator density error?

Regardless, destiny has it that I will most assuredly try again.

At least it photographs well.