This weekend we had another game night: read D&D session, because we’re cool. =D It’s been a couple months since our last one, because summer always seems to get crazy busy for everyone and we have to find a weekend where all 5 of us are in town and not busy. But at least for you that means–more recipes! We’ve started doing a pot luck so everyone contributes, but since I like cooking I’ll usually make one or two things that I’ve been meaning to try out. Other recipes I’ve made before include mediterranean dip, or caramelized bacon onion dip ,…
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Continue ReadingHere’s a perfect family-pleaser recipe! I call it that because it’s a familiar and tasty option, spiced up with a little gourmet twist, but not with ridiculous ingredients. Chicken tenders, done the normal way, except instead of breadcrumbs, crushed pretzels for extra crunch, and throw in some honey mustard in the eggwash. That’s really all there is! I like this recipe because you get a little extra crunch for a touch of extra work. I don’t know if anyone else has this problem but I hate “crushing” things. Everyone makes it sound so easy–just crush the pretzels, like it’s that…
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So a friend sent me a Hello Fresh discount code for 1/2 off a week’s delivery and I forgot about it for months until I got a reminder e-mail from Hello Fresh (guess those reminder e-mails do work!). And it was almost Thanksgiving, so I figured I’d have an order delivered the week following; that way I wouldn’t have to go grocery shopping when I got home after traveling for the holiday. I’ve only made one recipe so far and here’s my conclusion on Hello Fresh: it’s convenient, but I see no need to have a weekly or even a…
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I recently discovered that I don’t mind brussel sprouts. I honestly had never tried them before last year when I first made this recipe. To be fair, it was because my mother hates them and obviously never made them for us growing up because she didn’t want to eat them. So to my young self, since everyone said brussel sprouts were icky, they were obviously icky! Child logic at work for you. I actually discovered that I liked brussel sprouts at a cooking class. I use the term “like” loosely here. I like them for a vegetable — they’re still…
