We have thoroughly enjoyed our culinary adventures with you over the last 2.75 years, but at this point we think it’s time to turn in our potholders, at least for now.

We set out with a few goals in mind – to share our passion for cooking and baking, to provide tips and tricks we’ve learned along the way, to improve our cooking, baking and photography skills and, most importantly, to encourage busy professionals that you can (really!) find time to cook a healthy dinner or bring in the occasional cake to work. To continue to grow, we think we need the flexibility to hit the (cook)books and try some things that probably aren’t blog-ready just yet.

We hope we’ll be back (and better than ever?) in some form down the road. If you’d like to stay tuned for changes, simply stay subscribed to our feed.

Thanks for all the good times & great comments. Keep cookin’!
Edwin & Heather

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Sadness is comparing photos you took with those of a professional photographer – I’ll spare you mine and just share hers!

Albemarle Salad with baby greens, Granny Smith apples, grapes, candied walnuts, cheese and Honey Lavender Vinaigrette.

Grilled Bistro Tenderloin, “Deconstructed” Fish Tacos, Roasted New Potatoes and Broccolini.

Catering by 20 South.

Vanilla buttercream filled with chocolate and deliciousness.

Broccoli is, by far, my favorite vegetables (don’t ask Heather what hers is. one cannot have one if one hates vegetables) and often stars in last-minute dinner dishes, as have been the trend as of late. This pasta dish is in the traditional Italian style, meaning this isn’t some spaghetti with gobs and gobs of sauce on it. The sauce, while prominent in flavor and texture, is a condiment to the delicious pasta. In hindsight, I would go with a larger noodle; perhaps farfelle (bow ties) or conchiglie (shells). The broccoli separate rather easily from the strands of thin spaghetti I used.

Today I’m celebrating my birthday, and my mom brought up a hummingbird cake, complete with hummingbirds. Hope you enjoy and are having a great summer so far!

And a birthday dog in a blue ribbon. Hello, Biscuit.

So what does one accompany some tofu stir fry with? Rice is the go-to choice, of course, but that gets boring after a while. Let’s try something different. Let’s try soba noodles.

Soba’s a bit different from your regular pasta and is instead made from buckwheat (you give scientists enough time they’ll make noodles out of anything) and is used in a lot of cold dishes. I went the classic sesame and soy route, with a bit of spice. Try it out!

The searing was pretty straight forward. After taking half a block of tofu and cutting it into quarter inch pieces, I threw them in a pan under medium-high heat with a bit of oil. Thanks to the high water content of tofu there was quite a bit of spitting. I let it sit for a bit, checking occasionally for browning on the bottom as a sign that it was becoming a bit more stable, then tossed it with a tablespoon of tamari. I then continued to cook till browned on all sides. Between the tamari and browning, the tofu took on a nice flavor and was much firmer.

While I was working on the first half of tofu the second half was sitting in a colinder with a mid-size pot full of water resting on top. This was to press water out for about 45 minutes. Then I pretty much did the same thing as above. Still plenty of water for for spitting, but the browning was much quicker and deeper. In fact, I stepped away to wash a few dishes and got some burning very quickly!

Overall, I liked the second method for a stronger structure as well as a more significant taste. Both worked well and I may consider the first method for depending on what ingredients I’m adding it to and where I want it as a dominant ingredient or not.