Telling food stories, one kitchen at a time
In my last recipe post, I talked about getting Holiday Burnout. Holiday Burnout inevitably leads to post-holiday exhaustion illness.
So immediately after Christmas, I went back to work coughy, sneezy, with a runny nose and head congestion. Which spiraled out of control and became maybe the flu, or maybe just something I ate. But most likely just my body getting its revenge for wreaking havoc on it over the holidays.
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This Greens and Goat Cheese Pie with Potato Crust recipe is packed with veggie servings. You will think, how did she ever fit all those greens into that little potato-made pie crust? Well, I did it folks. And then, to top it off, I covered it with creamy, tangy goat cheese.
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Leave it to me to make a chilled soup in the middle of winter.
I just got an idea and ran with it and, little did I know, when my idea came to fruition, it would taste better as a cool summery soup than as a warm wintery one. Sometimes these things happen. Whatcha gonna do? (Shrugs shoulders.)
I went to one of my favorite local restaurants last weekend and ate a bowl of mussels in a red coconut curry sauce. And ya know what? It ruined me+mussels for the rest of my life, unless said mussels happen to be hanging out in a swimming pool of delightfully creamy and smoky red coconut curry sauce. In which case, they are goners.
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It’s come to my attention that “professional” bloggers celebrate Thanksgiving in September and Christmas in October.
WELL. Obviously I missed the boat on Thanksgiving. But I believe that there are people out there — people like me — people who wait until the very last second to do anything — that have not picked out this year’s Christmas cookies yet.
↑ If this is you ↑, I got your back. Starting Sunday, I’m doing 7 Days of Christmas Cookies. You might want to start a sugar sabbatical now, so your sweet teeth are ready when next week hits.
(Are there any requests? Any cookie recipe you need me to experiment with for you? Let me know. I’ll try!)
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It’s 2:43 am. I can’t sleep.
Which is so frustrating.
I was tired when I went to bed last night! And I’m tired now!
Maybe it was the four (large) cups of black tea between 4 and 8 pm last night.
Or that I left my favorite pillow in the next town over.
Or that my stomach is growling for the first time since Thanksgiving. (Yes, finally!)
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You’ll be eating Smoked Paprika Caramel Corn by the handful. This recipe has some freakin’ good homemade buttery, sweet caramel flavors happening. And little slivers of honey-coated almonds. It’s giving you chewy and crunchy feelings both at the same time.
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I finished this dip off yesterday on top of a thick piece of pumpernickel. Happy Healthy Sunday. Uh huhh.
Keleigh at Where There’s a Meal has been such a great blog friend! She posted Beet Dip recipe two of two on her blog today. Click here for the recipe. To read what I have to say about Keleigh, click here. To read what Keleigh has to say about herself and her blog, click here.
Expect to see this lady’s name and face and blog again — I’ll be asking her to do a guest post for me soon too!
Check out my friend Keleigh’s blog, Where There’s a Meal, to get this recipe for Roasted Red Beet Hummus.
Keleigh is a wife and mother who writes that for most of her life, she hated almost all fruits and vegetables. (Whaaaat. –> veggie-lover talking here.) Her blog is about trying new foods (and lots of fruits & veggies) and it’s about making kid-friendly and picky-eater-friendly meals. If she is willing to eat beets, I feel like she has come a long way. It’s inspiring!
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