Telling food stories, one kitchen at a time
Arguably the best recipe on my blog, Skillet Lamb with Mango-Mint Chimichurri pairs deep and gamey flavors with bright, spring ingredients. Add crisp peas, soft lima beans, and perfectly fork-tender potatoes and you have a beautiful, colorful, out-of-this world dinner.
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There’s one thing to love about Mondays.
Mondays are a fresh start. An opportunity to reinvent yourself. A day for redesigning your outlook on life. You have the choice of waking up on the wrong side of the bed or the right side of the bed and that can set the tone for your entire week.
Really, we can do this on any day, but Monday is a natural day of renewal. Almost every Sunday, I make some promise to myself for the coming week: I will go to the gym regularly. I will be absolutely productive at work and leave on time. I will drink ten glasses of water per day. I will take “me” time, without feeling guilty.
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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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