Seasoned with Love

Macarons were the joy of my kids' existence when they were younger. Every time I went to Paris, I had to stop at Ladurée's and buy a box of those enticing little things that were gobbled up in no time when I came home.

They come in two sizes and tons of different colors and flavors. You can even make them as appetizers with foie gras and gingerbread flavor, for Pete's sake! They're good, really, though, to me, macarons are sweet. Period.

Anyway, how did I finally decide to give it a try? Well, I have to admit, I like a good challenge and when was cooking not a competition for me?!

This is the result of my first attempts and the photos. See, being honest about it. Sight-wise, they were less than satisfying but the taste... My kids gobbled them up as if they were baked in their favorite pastry shop.

So, on with the recipe and tips, because vanquishing this recipe is all about tips. The recipe is made with 3 egg whites and I advise you to start with just one and try the recipe for 7 small macarons or 4 big ones.

This is yet another version of grilled cheese. It's rich and creamy – the perfect comfort food.

This feta spread is easy to make and can be used for dips or bruschetta. Serve it with prosciutto and you'll have a nice and easy dinner on a summer night.

Everyone knows those crackers and yes, even in France, you can find them in every store but what's the fun? Give me a recipe and I'll never buy the item ever again. I'll make it from scratch. Granted, I probably spend more time in my kitchen than I should – thinks my dog who sighs every time he sees me don my apron – but hey, whatever makes me happy... Rambling again? OK. So, crackers it is.

Saltines got really popular with sailors back in the 18^th century because they were easy to store. As a matter of fact, they're very easy to make too. I like the fact I can be creative with shape and sprinkling salts so that with one batch, you can make lots of different varieties. I store them in a mason jars and take a few for carbs in my lunch box.

Here's how I make mine...

Oh and yes, for once in this category, the recipe doesn't require to master the art of using yeast properly. Bliss!

I love this salad. I usually buy more celery stalks than I need and wash them, dry them then dice them. They can easily be frozen in ziploc bags. Let them sit on the counter on a plate for a few minutes and use them in your salads. It adds flavor and texture.