The tightening of my jeans tells me I definitely ate during the winter, but, as has happened many a time before, I’ve neglected to write about it. I admire food bloggers who make this their living, and grace the Internet with beautiful photography and mouthwatering recipes. I am not, and likely never will be, that … More Turkey Lettuce Wraps & other things I’ve been eating.
Breakfast has never been my favorite meal. Don’t get me wrong, all the foods associated with breakfast are amazing. I just wish breakfast came later, preferably after I’ve had a good amount of sleep. Just another way to say that I’m one of those people who hit snooze as many times possible before actually being late for … More Berry Beet Banana Nice Cream
Broccoli & cheddar, the ultimate merger of vegetable and coagulated milk solids. Just like everyone else in the Midwest (and everyone else in the U.S.), I’ve probably had a variation of this soup in every single chain restaurant (i.e. TGIFridays, Max & Erma’s, Chilis, Big Boy, etc). And the kicker is that I can’t think of … More Broccoli Cheddar Soup.
Breakfast, the most important meal of the day. It’s also the meal I look forward to eating least. Mostly that’s because eating too soon after I wake up makes me feel nauseated. Because I’d much rather sleep on weekday mornings, cold or room temperature breakfasts are my go to choice. I typically save the bacon and … More Salted Maple Coconut Granola.
Anyone who follows me on social media, be it Twitter or Instagram, knows I’ve been a bit obsessed with making these Swedish Cardamom, Cinnamon & Orange Buns. What makes this recipe Swedish other than the fact that the baker is a quarter-Swedish? The Internet told me so. And so did the ratty old copy of … More Swedish Cardamom, Cinnamon & Orange Buns.
Finding uses for a 7-pound butternut squash is a lot harder than it looks. The CSA my family joined has moved onto it’s Winter Share season. The above picture is from our mid-December bag, which included: 2-pound bag of carrots, one candy onion, a loaf of whole wheat bread, one kohlrabi, one acorn squash, one bunch … More Butternut Squash & Sage Lasagna.
It’s finally here! The 100th post of this little cooking blog. (Only took me six years plus a couple months. I’m making a mug that reads, “#1 Negligent Blogger.”) Naturally, it has to be a good recipe, which is why this meatloaf is wrapped in bacon…Okay, so maybe I didn’t know about this 100th blog … More Bacon wrapped meatloaf. (100th post!)
This isn’t a recipe. This is an “I have no clue how to use these stewed vegetable leftovers, let’s call it a soup base” thing. Here’s the backstory: Dad made a delicious braised pork shoulder with carrots and potatoes. Now while the carrots and potatoes were easy enough to fish out of the pot, the … More French Onion Soup.
The end of summer/early fall squashes remain a constant in the weekly CSA bag. This past weekend I made another batch of Butternut Squash Soup (sans cream this time), and baked two spaghetti squashes to serve with a garlicky, cashew basil pesto. We’re all squashed out in my house. Then there’s the zucchini, which is … More Zucchini Pancakes.
Well, it’s the end of September, I’m officially in my late twenties, and I haven’t blogged since June. Many changes have come since then, the biggest of which is the news that I’m moving out the country in June 2016 to serve with the U.S. Peace Corps. So, that’s my excuse. If you’d like to … More Creamy Butternut Squash Soup