A couple weeks ago I made some pumpkin marinara on my Instagram stories and I got tons of messages asking for the recipe. I feel ya. It was delicious and if I were you, I’d want it too.
It’s chili season, my friends, and I am HERE for it. I’m all about the warm, hearty bowls to curl up with on the couch. To snuggle under a blanket with. To make a big ol’ pot for the big game. You know, the usual chilly fall cozy vibes.
Labor day is over. The kids are officially back to school. And me? I have a running list of ALL the fall-inspired recipes that I want to make this year.
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.
I feel like I’m finally getting on the turmeric bandwagon. What is this, 2016?! I know I know. But, that’s how I roll.