When I was pregnant with Picky Eater I craved lunch meat. I mean I really, really wanted to eat it every day. Unfortunately it’s on the list of top things NOT to eat when you’re pregnant, which is probably why I really, really wanted to eat it every day.
Fortunately I have awesome friends who know how important good food is to me. One of which turned me on to a local sandwich place that practices ‘the art of sandwichery.’ So much so, that they’ve named all of their menu offerings after famous artists.
The Dali (egg salad with lettuce, tomato, cream cheese and bacon) quickly became my new pregnancy bestie.
For some reason, last week I couldn’t get that damn sandwich off my mind. No, I’m not pregnant.
I also couldn’t kick the idea of a good Philly style soft pretzel. The two cravings collided and fine sandwich art was officially achieved.
Well now what do we do with all of these Nilla Wafers?
If you made the monkey cupcakes I’m sure you’re cursing me out about buying so many of the darn things (in two different sizes, no less.) Yes, you could make a pie or cheesecake crust with the crumbs. But come on, are you actually going to do that or are they going to just sit in your pantry until they expire? Probably longer.
Seriously, does anyone really eat them as a snack?
Have no fear, Picky Eater and I are here… with a simply delicious solution to your vanilla wafer conundrum.
Eat, drink and be merry… all in one cool little treat.
We have a cute little Mexican Lime tree in our backyard that supplies us with an abundance of teeny, tiny little limes throughout the summer. They’re a tad bit too small to provide enough juice for baking, but they sure do come in handy when we get thirsty.
“S” is for summer, salad, sweet corn and… STIR-CRAZY.
I grew up on the east coast and remember feeling this way in the dead of winter. The novelty of change of season had worn off and I just wanted to be able to go outside without having my nostrils freeze together every time I took a breath.
It’s like I’m struggling through bizarro winter now. The middle of July, zero reprieve in sight. I look out the front window and see a bright blue sky and THINK it might be nice to get out for a walk or take the kids to the park for an hour. Then I start to load everyone into the car and realize that would be the dumbest idea I’ve ever had. So instead we go to Target for the 10th time in two weeks just for a change in scenery, then wait for the sun to go down so we can go swimming in our giant backyard bathtub.
Yes, ironically I’m now longing for the dead of winter.
And it happens to be one of two reasons we frequent Oregano’s, a locally owned Italian joint that is rightfully famous for it’s pizza cookie dessert, described as “A 1/2 pound of cookie dough slightly baked in a 6″ pizza pan and topped with three scoops of ice cream.”
Unfortunately, both of my kids have been sick with various ‘bugs’ for what feels like two solid months, which means we haven’t gotten out much. Which also means no pizza cookies for mommy.
So, to combat a 3 year old’s stir-craziness and my selfish craving for a warm, gooey pizzookie, Picky Eater and I decided to whip up our own version at home.
I don’t know many people who don’t like the tang, yet sweetness of a good lemon bar. And when the stars align over your kitchen and you end up with the right ingredient/technique combination to produce the perfect crust compliment, all is right in the world.