use real butter

Recipe: lasagne of emilia-romagna

There is a lot going on this week at urb and much of it is happening while I am away (skiing). What now? Daring Bakers challenge time! If any of you follow the DBers, we have a sweet new home at The Daring Kitchen. You should go and check it out some time. And while we’re at changing homes, I had to say goodbye to my Bond-esque whisk-toting Daring Baker in exchange for…

the chopping ninja – haya!

Alright, here’s the party line: The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

And let’s not forget our fearless, awesome, ass-kicking, super sexy founders: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice. They make all of this possible (with the help of several others – you know who you are! We love you!).

flap steak, ground veal, prosciutto, pancetta, pork loin

someone was really excited about the country style ragu

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Recipe: crab mac and cheese

Are you feeling crabby this Valentine’s Day? If so, I’ve got just the dish for you. But I ask you to be patient because I have a winner to announce for the Kyocera ceramic knife drawing (and some other musings)! People like to use the site random.org for their random drawings, but I have something beyond random – we call it mindless and ridiculous.

ready to do her job, naked

In consultation with my resident astrophysicist, someone well-versed in statistics, we agreed to place a treat inside Kaweah’s Kong toy and hide it in the yard. Jeremy would time how long it took for Kaweah to find the Kong in 100ths of a second.

she canvased the yard in no time

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Recipe: pasta e fagioli

Can you believe that I’ve been prattling on for four years on Use Real Butter? Yup, it’s URB’s fourth blogiversary today. My perspective on food has changed so much in that time and I have to credit the food blogosphere for a lot of inspiration and education. URB didn’t start as a food blog, but eventually the food side of the blog kept the name and moved into the public arena… and here we are! So thanks to all of the readers and fellow bloggers who keep the whole enchilada lively and fun, but especially to those of you who stuck with me through my craptastic year of cancer treatment – thank you.

i cried a river of tears over those onions

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