I’m perfectly happy with beer and wine. I like the taste of both, and if I’m going to use up over 300 calories on something I’d like it be ice cream or chocolate cake. Or pizza. The one drink that does actually get me going is a margarita. It’s the drink in my “last meal”. I like it with salt, on the rocks, and not too sweet. Let’s be real though I’ll take it any which way.
The idea of “taco night” isn’t something we practice; I know most of my friend’s families do but I’m pretty particular about my mixins when it comes to Mexican food and the concept just didn’t excite me enough to grab all the extra items at the store that I don’t typically have on hand (namely cilantro, scallions, avocado, and tortilla chips). You know what does excite me? NACHOS.
Remember a little while ago I discussed how fat is “in”? This is technically a trend I’m on board with, but I’d like to issue a word of caution. Fats have more than twice the calories per gram as compared to carbs and protein. If you’re eating it with gusto, the scale will be a’creepin.
I have a very clear memory of begging my mom to leave the “brown stuff” out of our pancake batter. I was referring to (completely inoffensive flavored) wheat germ; I didn’t want her ruining my fluffy white pancakes with anything remotely healthy. I’d love to tell you I was five but I was probably like, 17.
You can’t beat a fresh, vibrant, fragrant and juicy pink grapefruit. That being said, people probably thought you couldn’t beat a marshmallow until they toasted it – which, essentially is what we’re doing here. With just a sprinkle of sugar and a burst of flames, the familiar (and sometimes polarizing) citrus fruit becomes a dessert no one could pass up.
These strawberry and cream rolls were a culinary highlight several summers ago and I planned to make them last night as my Bible study group was in charge of snacks. Alas – we’d just eaten our last frozen strawberry! We did, however, have a bag of frozen blueberries so with a few swaps to the original recipe, I was a girl with a plan.
Do you typically buy the same ingredients every week? When it comes to cheese, I definitely do – sharp cheddar, mozzarella, and organic cheese sticks for the little miss. I had a coupon, though, for cracker barrel cheese and when I saw the havarti I snapped it right up. It melts gorgeously and is mild so its uses are a plenty.
During my first year as a high school cooking teacher, I received a crash course on freezing from my 70-year-old coworker. Our budget was tight, and wasting food was a cardinal sin. I’ll never forget when she threw a gallon of skim milk in the freezer because of a snow delay—and it came out perfectly useable weeks later! I was immediately hooked on freezing. Honestly, I think the freezer is the most under-utilized item in your kitchen (and maybe house).
I have a post on here for hummus – it’s from America’s Test Kitchen and, though delicious, I don’t often make it. I hate to admit it but I’ve actually been buying hummus for months and eating it almost every day for lunch – especially during the no-dairy period. After reading a reminder on Be Well Philly (who I write for bi-monthly) that hummus is a silly item to buy because it’s so easy to make, I needed to give it a go.