Truffles and Spice

Had two hits on my hands this week with Ms. Ina Garten's Tagliarelle with Truffle Butter and the Chez Panisse Gingersnaps that have taken the blogosphere by storm.

*photo from the Kitchn

The beauty of the gingersnaps is that the recipe makes a log of dough that you keep in the freezer. So you can slice off a few cookies to bake whenever you feel like them.

And the tagliarelle with truffles was just ridiculously luxurious. I had a glass of champagne in a tall, elegant flute while I was cooking it and felt like some sort of kitchen celebrity.