Anyone else have some picky eaters? I’m not going to lie, the picky eater thing took me off guard. Both my husband and I aren’t picky so no idea where this picky phase is coming from.
So I’m not one to start blog posts with a quote, but this one is too appropriate not to share. Julia Childs once said, “I enjoy cooking with wine. Sometimes I even put it in the food…” Same, Julia. Same.
Raise your hand if you like sweet potato fries!! I’m not going to lie, I’m an all-kind of fries kind of gal. I don’t discriminate.
I remember the first time I saw charcoal lemonade. It freaked me out. I saw it in a facebook ad and immediately clicked on it. Damn you, facebook ads, why you know me so well 😭
You know what is underrated? Sweet potatoes for breakfast. I mean sure, they’ve made their way into the potato hash scene, but what about the boats?! What about a big ol’ sweet potato boat loaded with goodies.
No, these aren’t shots lined up for your power hour. These, my friends are oils. Cooking, sautéing, roasting, dressing oils. They are the oils I use every single day. The oils I always keep in my pantry no matter what. And today, I’m sharing with you!
Easter is less than a week away and I’m feeling the urge to make ALL the carrot cake recipes I can think of 😆 I’m one of those people that doesn’t plan far enough in advance and then the week of the holiday comes up and I’m like baahh I gotta get on it.
Oh hey friends!! This a quick tutorial that I’ve been meaning to get on the blog for some time. Making a flax egg is one of the first healthy hacks I learned in my cooking journey.
Fact about me: I really love carrot cake. I know, I know. It’s so unexpected. I’m all about chocolate and cookies and rich desserts. How can I like a dessert with a root veggie in it?