I am newly obsessed with watermelon. I’ve been eating it lately as though I’ve never tried it before and it’s some new exotic food. Not that I didn’t like it before, but if given the option of other fruit I’d gladly take other fruit. I’ll eat melon, but it isn’t typically one of those “I […]
So. It’s May. Which yeah yeah means warmer weather. But you would think I live south of the Mason-Dixon the way the temperatures have been around here. It’s been in the 70s since March. March! Hell, it usually snows in May and no one can get plants in the ground til after Mother’s Day. Now […]
I am a big fan of color–big fan. My couch is red, my hangers are lime green, the chairs on the porch are electric blue, and few clothes in my closet follow a neutral palette. So it’s no surprise that I also like colorful meals. Meals or dishes with lots of color have different flavors, […]
So, I hosted a party recently, you know, like you do. Perhaps you read about it the other day? Hmm? Well, you’ll be shocked to know that I made more than one thing for the party. I know, crazy talk. So here’s another delicious (and time-friendly) appetizer you can serve at your next party, dinner […]
Tip for making breakfast: Cook stuff you like. I happen to like goat cheese and portabella mushrooms. My BF would disagree (he can’t stand goat cheese) and would vote for Swiss cheese and broccoli. Conveniently both of these are great breakfast choices when gently encased in a fluffy egg exterior. Omelettes people, omelettes. (Or perhaps […]
Once upon a time, way back in June, we told you all about our Goodbye Gut Contest. Thanks to those of you who entered! It was a difficult process that took a bit longer than expected to cook our way through all your recipes–but a problem I’ll gladly take! Entries were scored on the following […]
I get excited when stuff I like goes on sale at the grocery store. Like eggplant. I haven’t really done a whole lot with eggplant except fry it. And let’s be clear…frying = awesome. To be more clear, frying in a cast-iron skillet = heavenly. Instead of the traditional parmesan-style of preparation, I make mine […]
I have loved bacon ever since I was old enough to gum on its salty goodness. At an early age I declared I wanted to marry bacon and was sad to find out that little girls could not marry food products.
I was a vegetarian for a time—I could totally write love songs about kale—but bacon was the gateway drug that led me back to being an omnivore. So, my love of bacon and love of veggies collided, and here we are. The food is great. The pictures, so-so.
xoxo, Leah