Telling food stories, one kitchen at a time
I swear I’m going to write about tomatoes, but all I really want to do is talk about Miller.
And how every time I get an email from a potential owner, my heart stops dead. Wee little Miller, who weighed 2.93 pounds at the vet’s office. Tiny, bouncy Miller, the snuggle partner. Her only fault is that she is so small, I might roll over and crush her one day. She had her first public outing yesterday. I found out that she is a people-person. I might have to use this to my advantage…
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This recipe for Mushroom Pesto Arugula Flatbread takes just 20 minutes if you use a Pillsbury Crust, which means you can have a light spring dinner on the table any night of the week! It’s so delicious, you’ll still devour it in half the time it took to make.
Mom made pesto and I used that to marinate the chicken, Shout out to her — thaaaaanks Mooooom! 🙂
And that’s only the stuff I took home. I also ingested a fancy free dinner, a few gratis happy hours, a lot of education sessions, and a freakin’ ton of new food products. I met new friends, made industry contacts, swapped lots of business cards, and came home with some creative ideas for my career.
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