Ok guys. I’ve been thinking a lot about Easter brunch, and well, brunches in general. I began thinking about all the traditional brunch food and something that could be a fun surprise on the brunch table. And let me tell you.
We all know that nut milks are having their time in the limelight. Almond milk is a standard on my grocery list and I love playing around with making my own!
Who loves when Easter comes around because of the giant Reese’s cups shaped like eggs 🙋🏼♀️ MEEE!! This girl right here. Those Reese’s eggs are my weakness. Those eggs! Those chocolate peanut butter giant sugar filled eggs. Uggh why you be soo goood?!
Here’s the deal. I have a problem with the other half of the onion. And by problem, I mean that I use half of the onion, I store the other half in the fridge and forget about it. Then, when I need another onion, I grab a fresh one, use half and store the other half in the fridge.
In college I used to get a muffin and a coffee to go every morning and eat it in class. It was my thing. What kind of muffin would I get, you ask?
Let’s taco ’bout tacooo seasoning. I’ve been wanting to add some easy basics onto the blog and share some simple “how to’s that will help you along the way.
I’m really big on brownies. In middle school and high school my friends and I would go on weekly dates to T.G.I.Fridays before we went to the movies. And, I know high school was a million years ago but…
Falafel came into my life in my 20s. Jaryd and I were living in Philly and there was this restaurant within walking distance. I loved it because…
You guys didn’t think I’d let Valentine’s Day pass us by without making some fun chocolate covered strawberries, right?