Polenta with Braised Beef
Seduction. It’s important whether you’re talking about the start of a meal, a song, or hey…even a new blog! This bad boy is a kickass appetizer but also versatile enough to serve as a main course...
View ArticleCurried Butternut Squash Soup
You can have your pumpkin spice and your pumpkin tortilla chips, pumpkin spice chocolate chips, and every other ridiculous concoction. I like to keep it real. Yes, I love pumpkin pie but how about we...
View ArticleSpring Risotto
I recently returned from a trip to Italy and, as I always do with special vacations, have been trying to find ways to bring the experience back home with me. So there’s been wine (duh and not atypical...
View ArticleVegetable Thai Red Curry
Why did I wait so long to try making Thai food at home? It’s not nearly as complicated as I had imagined. After trying a few different recipes, I started winging it on my own and have been doing this...
View ArticleChicken Pozole Verde
It’s sweater weather! As soon as the air turns crisp and the leaves start to turn, I’m all about soups, stews and any other food that begins with an S that warms you up. Here’s a fall/winter...
View ArticleGreen Beans with Pork
Ahhh, the end of year “best of” lists. Yes, I have mine too. Best meal I had in 2017? Frenchie Wine Bar. Best recipe I discovered? This one. Although I first made Julia Turshen’s String Beans with...
View ArticleChicken and Vegetable Lemongrass Soup
It’s been a while. I know. The last six months have been hectic with plans and then a move to the beautiful state of Colorado…where every single thing in life is new. You’d think there is comfort in...
View ArticleFrench Onion Grilled Cheese
Take that cozy, heartwarming french onion soup and put all the ingredients together into a sandwich. Voilà. French Onion Grilled Cheese. Now before you get started, put on your jammies because you may...
View ArticleSwedish Meatballs
What! A! Year! Normally at this time, I’m posting the recipe I made the most this year along with my favorite songs of the year. I’ll do that recipe another time as it was a spring/summer/fall dish...
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