Oh, so you thought you might be able to get through this whole Thanksgiving season without me putting bourbon in something? Nope. You thought wrong. I can’t help myself. At least we’re throwing it onto some veggies, right? It’s only polite to get our vegetables a little bit drunk, and we’re nothing if not proper hosts.
By now you’re probably trying to finalize which method you’re going to use to cook your turkey. Perhaps spatchcock-ing? Perhaps deep frying? Maybe an adventure in Turducken-ing? The world is your
oyster turkey tail.
There are lots of decisions to be made. Like, are you going to put bacon in your brussel sprouts? You probably should. Or, is it a good move to make your own pie crust? If you have the time, I totally vote yes. Or, should you sit your cranky Aunt Millie next to your cousin’s new boyfriend who curses like a sailor? Probably. Do you mess with the way your Italian grandmother insists on arranging the peppers on her requisite antipasto plate? NEVER. Don’t touch that. She’ll smack your fingers with a spoon. I know this from experience. Do you still allow the relative who can’t remember to refrigerate anything to bring a mayonnaise-based dip? Yikes. Who doesn’t love a gamble? So many decisions. Continue reading
Hey, friends! You’re in for a treat today. Get it? Puns. I’ve put dark chocolate all up in some pumpkin and we’re calling it dessert. Do you want to make these for Thanksgiving? Maybe, YES. Peter (the sweet-tooth-toting-husband of mine) is here to say nice things about my baking. Someone is trying to get some major
brownie pumpkin-bar points. I just love him. Enjoy!
Failure is a subjective and lovely term. There have been several occasions where my lovely wife, who you all get to hang out with almost every day, claimed she failed — that she could do better. These pumpkin bars are one such lovely “failure.”
My wife is extremely thorough, and I daresay a perfectionist. The recipes she brings you are vetted with dedication, and anything not up to snuff gets tossed out like my daily recommendations to eat breakfast for every meal. I’m the number one fan of my ideas getting tossed out, because if you’ve spent any time around here — you’ll know the variety and quality of food that emerges from our kitchen is absolutely to die for and I wouldn’t have it any other way. Continue reading
I usually feel this way after a holiday full of cookies, a birthday full of cake, or a vacation where I’ve favored margaritas over food groups. Or, heck… sometimes there’s no explanation at all. A girl just needs a serious veggie-vention (like, intervention…but, with veggies. It’s a stretch. I know) from time to time. It’s in these moments that I find myself with insatiable veggie cravings. Like, standing at the kitchen counter shoveling handfuls of plain spring mix into my mouth. Or, shotgunning carrots like a frat boy would do beers. So, I figure I might as well stop grazing like an uncontrollable fridge-savvy rabbit and get down with a giant salad instead. Continue reading
Lately I’ve felt like I’ve been stewing in some sort of creative rut.
The words aren’t flowing freely from my fingers. Perhaps this is why I’ve signed up to write an entire novel in the month of November. Clearly, I’m a glutton for punishment. The graph of my current word count tells me that I will most likely be finishing this “novel” (I use quotations since my “novel” has turned out to be a collection of non-fiction stories about my very real, very awkward life) sometime around mid December. Nothing inspires a person more than being approximately sixteen days behind on a writing project when you’re already suffering from an intense bout of writer’s block. Can you see my sarcastic-smirk face right now? Because, that. Is hibernation an option for humans? I kind of want to sign up. Maybe they have a month dedicated to napping. Count this girl in. Continue reading