When we were packing up to move I was faced with a dilemma. A pile of dusty cookbooks and magazines, things that I hadn’t looked at in years. Eye candy, really, decorations in my kitchen to imply to houseguests that yes, I cooked, and I did it in a fancy way. My Food and Wine Magazines were years old and barely rifled through– were they worth packing up and bringing to our new pad?
I sat down with a small pile and picked through them, occasionally stopping to drool over recipes that looked promising. I decided to make it a goal to try some of these recipes in my own kitchen.
The day that I tried my first of these recipes was the morning that we spent packing up our house. It had been days of rearranging furniture, lugging boxes around, and sifting through room after room of our stuff to determine what would make the cut. I was tired, I was stressed, and I felt very powerless.
Anyone else suffer those moving-day blues?
If you are ever having an off day when you feel helpless, and if you find cooking to be therapeutic at all, then I recommend you get #inspiredbypuff and give these amazing little turnovers a try. With a sweet, buttery inside, the soft bite of goat cheese, a little salty bacon and a flaky crust I promise that this recipe will put a smile on your face.
Even better is the fact that you can do your prep in advance and do the assembling and cooking close to serving time.
But this recipe is freakin amazing. I promise. Original inspiration from this recipe comes from Food & Wine Magazine, and you can see below to see my adapted version.