Telling food stories, one kitchen at a time
I’m writing this on the drive home from Nashville.
Guuuurrrrls weeeekeennnndd!
It took all my effort to shout that. I am worn out.
It’s been 10 days of travel — two very different trips, but both soooo awesome. I called the BBF nearly every day and talked his ear off. Seriously, the guy is such a good sport.
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My friends are growing up. We all get older, but I reserve the term “growing up” for those life events that are life-changing. Graduations. marriages. births. promotions. heartbreak. even travel can be life-changing.
In my experience, life-changing moments = abundance of food. And this weekend I was hit with two of those life-changing-decadent-table-spread-open-bar events – a baby shower and a wedding. Even my best intentions and pre-party pep talks of “You don’t have to eat cake just because there is cake” were not enough to actually keep me away from the cake. Or from the vino.
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Now that Labor Day festivities are over, time to refuel with green veggies. I browsed a bunch of blog sites several days ago to find salad recipes and came to a couple of conclusions: (1) Kale is trending and (2) I’m scared of it. So this is Sriracha Chicken Salad with Lime Vinaigrette and Not With Kale.
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This is the first post on my personal domain! I have no clue what I’m doing (as you can probably see from the current layout quirks). Naive me — I was shocked to find out that it’s really difficult to run your own site. “They” recommend that I hire someone to do all of this for me, but it’s very expensive. And now I know why. But hopefully, you’ll see this site becoming more personalized each time you visit.
And so, here’s a recipe and a post simply so I can take a break from my tech-heavy day. 🙂
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Yesterday was Clean Out the Fridge Friday.
Like most everyone else in America, I sometimes realize — I have no idea what’s in my fridge. What’s hiding in the back corners? in the bottom of the crisper? in that Tupperware container that’s who knows how old…?
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I’ve been on a weeklong hiatus because I went to New York and became a Godmomma! What I’ve decided: When you have an infant, every task becomes a superhuman feat. I couldn’t pour syrup on my waffles Sunday morning. Actually, I couldn’t even get the waffle on my plate. Babies are definitely a two-handed job. Big props to all the cooking and/or blogging mommas out there with babes and tots on their hands!
My vacation was full of celebratory food and drink — that’s how my family does it. Then yesterday, the BBF and I went for a nice evening to celebrate our 13 months together (we missed month 12!), which included more celebratory food and drink. Hence, the salad for dinner this evening.
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I eat eggs for breakfast five or six times a week. Usually Egg Beaters, to be specific, piled on piece of whole wheat bread with a thin layer of sugar-free jam. I like to start my day with a substantial, healthy breakfast, high in protein and low in sugar. Aside from eggs, there aren’t a whole lot of other choices. Please let me know if there’s a huge/obvious food group out there that I’m not thinking of!
But sometimes the monotony gets to me. Plus, I LOVE a good, real egg with a runny yolk. Enter, this super-quick, make-this-even-if-you-hit-snooze-too-many-times, breakfast recipe. The protein still comes from eggs, but it’s different enough from my usual routine that I don’t feel fried. (Get it? I know… I don’t have a future in stand-up.)
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My mom makes awesome jalapeño “poppers” in the summer with her homegrown jals. They aren’t breaded and deep-fried like the kind out of the box (although, who doesn’t like those?) — they’re oven-baked. Even so, they are far from being healthy. And I can never, EVER stop at just one. Or two. And rarely can I stop at three.
On the way to family dinner at my parent’s house last weekend, the BBF says, “I hope your mom makes those jalapeños!” And in that moment, I saw an opportunity to remind him just how great I am.
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