I’m aware that a lot of the food I post on this blog is not congruent with the overall image I project to the world. Every time I post an indulgent recipe, I get at least one comment from a reader asking how I stay so thin. Good genes are certainly at play here, but it’s also due to a lot of hard work and an overall consciousness about what I put into my body. For every cookie I consume, theres 2 servings of leafy greens right behind it. In addition, I make sure to get plenty of exercise, and when I don’t, I notice a big difference in how I look and feel.
I will never, ever, ever get sick of chocolate chip cookies, and I’m pretty sure the rest of the world agrees. They’re the be all end all of cookies. We don’t need anything else as long as we have really good CCC’s in our lives. Crispy, chewy, chocolatey, sweet and just a little bit salty. Italians have their pasta, the French have their pastries, Mexicans have salsas and we Americans get to claim chocolate cookies as our own. That’s totally something to be proud of.
I never really cared for radishes until I started to grow them. As a kid, I always picked them out of my salad, and even though I tried to like them as an adult, I just couldn’t. Store bought radishes tend to be a bit fibrous, super spicy and a bit dried out. I’m still not much of a fan of those.
I’ve been wanting to write a post about kitchen failures for a long time. I’m not talking about under seasoning a piece of chicken or overboiling an egg. I’m talking epic failures. The ones where you spend days shopping and prepping for a recipe, only to have it completely flop, with absolutely no shot at redemption.
I’m always talking about my garden and all the different vegetables I grow, but until now, I’ve never actually shown you. This is my first ever virtual garden tour, and I couldn’t be more excited to share it.
Rhubarb is a relatively new phenomenon in my life. I didn’t grow up eating it, and when I tried it as a teen, I was definitely not impressed. Years later, I was captivated by rhubarb’s wild popularity in the food world, so I gave it another shot. This time, I didn’t hate it, but I found it perplexing. Sour, stringy and very vegetabley. I just couldn’t wrap my head around it, even though I wanted to.
The following year, I gave rhubarb another go. This time, something clicked. I roasted it with strawberries, vanilla and bourbon, and after one bite, I was hooked. Fast forward two years later to today, and I am deeply involved in a passionate rhubarb love affair.
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I’m posting a day early this week in honor of #BarraMonday! You’ve heard of meatless Monday, right? Well there’s a new movement in town, and it’s intended to get more of this tasty, omega-3 rich fish into your diet.
My posting schedule is currently all out of whack, but I couldn’t let the weekend slip by without dropping this killer recipe for Cheesy Corn + Poblano Rice Casserole. It’s the perfect side to serve up at a Mexican fiesta because it’s super tasty and feeds a crowd, plus, it’s really good at soaking up booze to help prevent hangovers. I can’t stress how important that second part is, especially when holidays like Cinco de Mayo happen to fall on a weekday.