I think, subconsciously, I purposefully buy bananas in excess knowing we will never be able to consume them before they become ‘over-ripe.’ Because then I can use them to make stuff like this…
Now, if you follow anything I’ve written over the last year, you know I eat a lot of ice cream. I may even consider it an official food group. So you know you can trust me when I say this is really, really, really good. Continue reading
So, here’s me coming clean.
This was the first time in my entire life I’ve made and/or eaten shrimp and grits. It will, however, not be the last.
This newly formed food crush all started when Jonny took his annual trip to Dallas to meet with a few agencies and show off his books… and more importantly, spend a long weekend consuming a LOT of food with his best friend from college.
I’m a tiny bit jealous of this annual jaunt. Maybe it’s because he texts me pictures of whatever it is he happens to be eating at the time, with brief descriptors like “holy shit, this is good”, while I’m sitting at home watching old episodes of Arrested Development, wolfing down cereal after the kids go to sleep. Continue reading
Sometimes I make something so pretty I don’t want to eat it.
That feeling lasts approximately 15 minutes… or as long as it takes me to rattle off around 50 photos.
Speaking of photos…. you can blame them for my lack of blogging existence last week. Extreme panic doesn’t even begin to explain the feeling I had while frantically archiving 14,500+ images from my computer to ensure the photographic evidence of my adorable offspring (and culinary masterpieces) were safe from an inevitable crash.
I. Was. Stressed. Out.
But now I’m back. Armed with a backup drive, a shiny new library of DVDs, and my completely rejuvenated iMac. All is right in my world.
I fully intended to have this written and posted before bed last night. Then I started playing Toca Robot Lab with Finley on the iPad and totally spaced on the corn.
I love robots. I wish I had one. Not a toy robot, we have plenty of those. I mean a real, robotic cleaning machine. Like Rosie from the Jetsons.
According to the original show concept, I only need to wait another 49 years and they’ll be available. Along with Space Sprockets and holographic communicating machines.
2062 is going to be so awesome. Continue reading
Sometimes I find myself relating to episodes of Seinfeld a little too much. I loved that show. It’s probably one of the only things left on tv that I can still watch and laugh every single time, no matter how often I’ve seen the episode.
It always surprises me when I bust out a show reference or quote and people have no clue what I’m talking about. Who are these people that don’t get it when I’m happily singing “Yankee Bean. Yankee Bean. I love my Yankeeee Bean.” or quietly repeating “Serenity Now. Insanity Later.” under my breath?
I bet you’re wondering where I’m going with this? Stay with me, I’m almost there…
If you follow me on Facebook, you know I have a habit of posting photos or talking about new food as I’m making it, and waaaay before I get around to writing the actual recipe post. Especially if it’s something I’m really excited about. Or something I can’t stop shoving in my piehole.
Appropriately enough, like this steak, mushroom & gruyere pie…
I got the idea for this while watching an episode of Eat St. on The Cooking Channel and literally ran to get a pen and paper so I wouldn’t forget to try it later in the week. In the process I may have slipped on the hardwood floor, fallen and strained a muscle. Finley thought it was a cool new game and proceeded to sock-slide across the floor, animatedly pretending to fall, for the rest of the evening. Of course I encouraged it so he didn’t realize my animated fall was actually a result of a lack of coordination and eagerness to make a pie stuffed with meat.
This is what happens when you have a hankering for something sweet, but only three scant tablespoons of sugar to your name…
Yeah, I could have climbed in the car and driven three blocks to the store for more sugar. But it’s hot outside, it’s Sunday, and I’m lazy.
And because the only neighbor that even acknowledges our presence is a single guy in his mid-to-late fifties, who more than likely hasn’t purchased sugar in at least a decade, there wasn’t even the option to borrow from the neighbors.
I’m not sure why our neighbors don’t talk to us. It couldn’t be that my kids are constantly chasing quails and wild rabbits through their lawns, screaming things like “HOTDOG DOT COM” and “MOMMY, WHAT DOES BIRD PEE LOOK LIKE?” at the top of their lungs.
Whatever, it’s their loss. We’re awesome.
On my way home this afternoon I noticed a sign in front of the newest local construction site that said “BUFFALO WILD WINGS COMING SOON!” This new local construction project also happens to be directly across the street from Hooters.
This got me thinking…
A) Someone in management didn’t do their homework before sealing the deal on that one.
OR
B) Sh*t, people really do love buffalo sauced food. Continue reading
Because sometimes it’s just nice to feel like you’re in Hawaii…
… when really you’re at home. And it’s February. Continue reading
Scotcharoos. What a silly name. But mother trucker, are they good. They have been, and will be, one of my all time favorite bar cookie treats.
Yes, I have a crush on ol’ Scotcharoo.
This year for Valentine’s day, I’ve decided to introduce my kids to the delightful combination of chocolate, butterscotch, peanut butter and crisp rice cereal. But with my own sweet little, bite-sized spin.
OMFG. So Good Friends, meet Scotcharoo Truffles…
Aren’t they sweet? These crispy, fudgy little balls of goodness pack in all the flavor of a traditional Scotcharoo (my goal is to use that word no less than ten times in this post, btw) into a compact, bite-sized treat. Continue reading
