Author Archives: capgar

Homemade Soft Pretzels

Today Josh and I hosted a trivia potluck, and the theme was ploughman’s lunch.   Our contribution was homebrew and fresh homemade pretzels.  We used Alton Brown’s recipe, though I halved thesize of the pretzels so kids would be able to finish them :). Continue reading


Quiche with goat cheese and greens

Have you noticed that I like goat cheese?   Feel free to use whatever cheese you like, just about anything is good in this easy, delicious quiche.  This is a basic recipe that I just kind of made up, and here’s how it came together this morning. Continue reading

Butternut Squash Risotto with Goat Cheese and Pecans

I love Epicurious.  I have shelves full of cookbooks that I never even look at anymore because Epicurious fulfills my every cooking need.  So here’s the thought process that let Epicurious help me create my new favorite risotto:

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English Toffee and other Xmas Delights

This english toffee is my grandmother’s recipe, and it is really too easy for it’s own good.  Plus, it makes a metric ton of toffee, so make sure you have somewhere to give it away. Continue reading


I miss many things about Boston. I miss friends, family, walking. One of the big ones, though, is the food. The town I live in is lovely, but the food options are fairly limited. There’s Italian, Mediterranean, pizza…are you sensing a theme?

So, when I accidentally ran across this kaddo recipe from my favorite Afghani restaurant (The Helmand), I knew I had to make it, right away. If you haven’t had it, kaddo is baked sugar pumpkin covered in garlic-mint yogurt and a warm meat sauce. When we’ve eaten it at Helmand, we always get it without the meat sauce, but it was nice to get to make it for myself with veggie meat substitute.

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Strawberry Rhubarb Crumble

I don’t know if I’ve mentioned this before, but we belong to a fantastic CSA here in Ridgefield called the Garden of Ideas.  It’s a beautiful place to visit, with lovely wandering gardens, wetlands with wooden pathways, and bridged streams to explore.  The boys always love visiting and playing, and the delicious veggies they provide are supplemented with fruit, milk, eggs, juices, honey, and maple syrup from other local farms.  My favorite part is their swap system, which allows you to swap out things in the CSA share that you won’t use (like that 3rd head of lettuce) for things from their farm stand that you will (like a bottle of Cherry Stomp, the most delicious juice ever).

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Baked French Toast

I tried to add this around Father’s Day, but Liam decided to crash my computer right before I pressed “post.”  Twice.  So I gave up that day, and then things got busy, and here we are.

For Father’s Day this year, Josh requested an egg-tastic menu of poached eggs over herbed toasts with grilled asparagus and hollandaise, baked french toast, and fruit salad.  In order to make sure we’d have a ride to the hospital should our arteries immediately clog, we invited our friends Dan and Susan and their 3 girls to celebrate with us, so I also made blueberry pancakes for the kiddos.  As you can imagine, I was very busy that morning.

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