Have you noticed all the goings on around Krystal cooks.? New follow tools, recent posts information at the end of a post, and fancy schmancy recipe pages for the handful of recipes I have to post here on my site.
You may have also noticed the slower load times, random error messages, and down time. Well the good and the bad is because of a move I decided to make to WordPress.org. Instead of having WordPress host my site, I’m hosting it now. It means I can have more control over my layout and install some pretty awesome widgets (like the Recipe Card plugin I’m using for my recipes. Love it!!) And I suppose it’s unreasonable to expect a completely hiccup-free transition, so we’re grappling with some error messages and load time issues. I sincerely hope you’ll tell me what you like, what’s frustrating you, what you wish the site could do, or if you see anything wonky. I appreciate all your feedback!
I’ve been having so much fun finding new plugins for the site and trying to figure out why Publicize isn’t working anymore, and this post over on Blonde Ambition got me to thinking about why I’m blogging in the first place. Honestly, the blog was conceived and born in a matter of hours. I was making dinner one night – a particularly irritating cookbook recipe – and telling E how much it frustrated me that on paper the recipe looked fast and easy and manageable. Hours later and loads of dishes, we were eating a mediocre meal of spaghetti and meat balls. I said I wished there was a resource that you could go to that would give you a full review of the recipe, done by a real person, so you could trust that the recipe was as true to form as the cookbook and pictures let on. E and I both decided it was an idea worth pursuing and later that night E and I had the site set-up and the concept mapped out.
Fast forward a few months and we’re still here plugging along. The blog is turning out to be a lot more than a place to share quality recipes. It’s a hobby. It’s a diary. It’s a letter to friends. It’s a way to make friends. It’s a place to connect. I’m so glad you’re here and you’re reading along. I hope you’ll help me out by sharing a page, offering up a comment, trying out a recipe, submitting a recipe for me to review, or letting me know how my site could be more useful. In the meantime, I’ll be here working away at a never-ending list of recipes to try.
Ooo, I love asparagus. I didn’t think I did as a kid, but it was mostly because my family liked to cook the hell out of it. Mmm, smooshy. Asparagus is delicious and full of flavor. You can eat it fresh, steam it just enough to cut the crisp, or give it a quick bake to roast and bring out the flavor even more. This recipe is fast and easy, and so delicious. It’s a total package (maybe the first of the month? Yikes!). (Recipe here, from Simply Recipes.)
Ease to Prepare:
Here’s how easy this recipe is to prepare:
There you have it. I would have taken more pictures, but then I blinked and the recipe was done.
An easy recipe doesn’t need overly wordy instructions, but Simply Recipe always has awesome recipe postings. A couple of photos – well it’s normally a step by step photo collage, but there are only two steps, so two pictures.
Salty and cheesy and somehow still pretty healthy. As we were eating, E said, “They’re like little green french fries.” YES! They are. They’re so yummy, but you don’t have to feel as guilty eating them as you would a stack of fries.
Off the charts. As in, there is no clean up. Well you will have to scrunch up the tin foil when you’re done baking the asparagus. I know, I know; such a pain.
There are three ingredients in this – well plus salt and pepper. But I don’t count those as ingredients. Poor salt and pepper. This is an affordable recipe, and it’s made with ingredients you either already have on hand or you can very easily find. Go make this tonight!
Tell me one thing:
- Do you have a blog? If so, what compels you to write? If not, why are your favorite blogs your favorite?
- How do you prepare asparagus? My grandma used to prepare it for us kids with some sort of a white sauce and eggs. Anyone else ever heard of that? It wasn’t bad.
- We had wild asparagus on the farm when I was a kid; now I’m trying to get an asparagus plot started in my garden. So far no luck. Any tips?