Mmmmmk. Meyer lemons. I really hate to admit this but...I'm a little terrified of them. Still. Even after making a mind-blowing muffin with them, even after Nate ate every single one and talked about how delicious they were, even after....even after everything I've been through with them. Have I mentioned I'm a little wary of change things that are new? Bet you couldn't tell that anyway, right? Right? Hello? The reality is that Meyer ... continue reading...
Dijon-Roasted Red Cabbage
Little-known fact: I am COMPLETELY into cabbage. I never really loved coleslaw, although I do like the ones that are made with a more non-traditional vinaigrette (it's the mayo thing - I don't love it!). But saute some cabbage in butter? Yes please. Corned beef and braised cabbage? Gimme gimme gimme. I even love it raw on sandwiches and other weirdly delicious things like that. The one thing I'd never done though? I never roasted cabbage. Thought never crossed my mind ... continue reading...
33 Weeks
Let's start off with an apology: I'm sorry for the blurry, horrible iPhone photo. With my pregnancy brain and the lack of (taking) time to do nicer photos it's just not happening, so iPhone it is! I have to say, pregnancy lately has been fun, but I'm starting to get to the point where sleep is happening less and less, exhaustion is starting to set in, and bending over? You know, to tie my shoes or whatever? Yeah, that's not happening. And there's great big sighs and grunts that ... continue reading...
Sweet Potato Cornbread
I don't know about you guys, but I can be a bit of a conrbread snob at times. I say blame it on my upbringing with a mom who made perfect cornbread every time. Or blame it on the other people who don't know how to make it perfect. Is that too harsh? Probably...but I'm not sorry I love perfect cornbread :) So what constitutes the perfect cornbread? Dense, moist, a touch of sweetness, and a big CRUNCH! on the outside. A big smear of butter, a little honey, and a hungry tummy. ... continue reading...
Smoked Almonds with Sea Salt
I've never really been a very snacky person, believe it or not. And by snacky I don't mean I won't normally eat a cookie (or 5) at afternoon office parties. I just have never been one who loves planning out snacks and having little things to munch on between meals. If I had my way I'd eat 3 bigger meals and do other stuff in between, like working out or taking a nap. Maybe both at the same time...sometimes I'm feelin' kinda crazy! Regardless, I've been having to ... continue reading...
Triple Chocolate Oreo Oatmeal Cookies
Let's talk cookies, mmmmk? I like cookies. Duh. We know this. Nate loves cookies. Again, duh. I've harped on this a million times. But methinks the cookies tables have started a'turning because I'm about to you rock your world with this. Chocolate chip? Yeah, they're OK. Peanut butter? I mean, I'll still eat them. Sugar? Yes, but... These cookies are cookies with a little OOMPH! to 'em. A little pep in their step, if you will. These cookies ... continue reading...
FIVE
Five years ago I married the man of my dreams. And I thought that I loved him then (and yes, I've been listening to that Brad Paisley song too much lately). Marriage is one of those things that people always tell you about and you never believe them. You'll never be like that person, you'll never struggle, you and your honey have got it going ON. You've done the marriage counseling, you had all the "right" answers. And the wedding? Well, the wedding is amazing and fun and beautiful and ... continue reading...
Orange & Toasted Pecan Granola
Can you tell that I recently got a crazy huge bag of pecans from my parents? Pecans are great, but Texas pecans are the greatest. I have become quite the pecan snob, which is a lot to say since 'twas but a few years ago that I claimed to hate the things. Thank goodness for maturing taste buds, because I just don't think my life was complete prior to my pecan love. It's true. I mean it. Anyway, granola is not something that I normally love to eat in anything other ... continue reading...
Black Pepper Gouda Biscuits
There are things that I can't have right now, and a tray full of biscuits is one of them. Thankfully I live with a very hungry husband who likes the things I cook. Well, most of the time. I'm still debating if he "liked" the soup I made the other day since I walked into the kitchen only to catch him making a face and sniffing it. I laughed and he asked what the heck was in it. The way I see it is he liked it since he ate it all though...that's a good indicator, ... continue reading...
Orzo-Stuffed Sweet Dumpling Squash
Dumpling squash. Of the sweet variety. How much cuter could a name get?! I have a confession: I'm really scared to try new winter squash. I love acorn, butternut, spaghetti and kabocha, but past that things get a little scary. Why? No reason. I suppose that deep down I really don't love change and that means that I fear trying new things. But y'all? This one's not one to be feared! I should have known better with a name like "sweet dumpling squash" anyway, ... continue reading...
New York Strip Steak with Goat Cheese Walnut Butter
Talk about a mouthful. Of YUM that is. Now believe me, I can NOT wait for Christmas. The extra days off, the time with family, the food, and the activities (whatever they might be) are going to be AH-mazing. I can't wait. BUT I have to tell you about this steak. Because the New Year is coming too and you need to ring it in with a big bowl of black-eyed peas and a big fat steak. A big, fat, special steak. Oh, and my vegetarian friends? Don't worry...steak ... continue reading...
Simple Arugula Pesto
I'm feeling festive. What with all the sweet stuff in my life and my recent gestational diabetes diagnosis (thank you all for the incredible comments you left by the way...you have lifted me up and blessed me more than you know!) it's about time to get back on track with some green love. This pesto could not be simpler to make and tastes good on EV-ER-Y-THING. Yes, even a metal spoon. Trust me. When I made this I was making it specifically for another dish that I'll be ... continue reading...
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