I have a love/hate relationship with scones. On one hand, they’re great with coffee, tea, or even a glass of wine if you’ve got a late-night sweet tooth. On the other hand, they’re super dry… More
No, I’m not vegan. Yes, this chili is just as delicious as any meaty, cheesy chili I’ve ever made. No, I’m not kidding. It even passed the Kyle test. For those of you who are unfamiliar with the Kyle test, it’s this thing where I feed my extremely carnivorous boyfriend extremely plant-based food, and watch to see if he willingly eats the leftovers or not. He did with this one, y’all, so you know it’s good.
Super Bowl Sunday is fast approaching, folks! Even if you don’t care about football (hello, it’s me) you probably care about Super Bowl parties, because snacks. Snacks and drinks. That’s all we’re really here for, right? To be frank, though, I’m kind of over the quintessential “Super Bowl snack.” No hate on buffalo wings, but they just seem a little old hat.
I am all about breakfast. I’m sure you’ve noticed. If I could make this a breakfast-only blog, I’d probably do that. Unfortunately, I think that might be too narrow a niche, so I’ll just have to limit myself to, like, 60% breakfast food, 40% everything else. I’m usually not big on indulgent breakfasts; platefuls of sugar and thick, creamy sausage gravy are fine on very rare occasions. Typically, I love a well-spiced, easy-to-make, savory breakfast that’s chock-full of plant protein. This Southwest Sweet Potato Breakfast Hash is one such breakfast.
If you were to ask me about my favorite breakfast foods on any given day, I would almost always skew savory over sweet. For someone who bakes at least once a week, I have almost no sweet tooth—when I bake, I usually eat one of whatever I make and give the rest away to friends and family. So when it comes to breakfast, I’d pick a frittata, a slice of quiche, or a good ol’ fashioned plate of (turkey) bacon and eggs over pancakes, waffles, or French toast. But sometimes… Sometimes I get an insatiable craving for those sweet breakfast standbys, and nothing else will do. Enter this Bananas Foster French Toast.
We’re about two weeks into January now and I just keep marveling at how quickly time passes. Just a few short months ago, I was telling you all about my experience with mental illness and medication, and wondering every day if I’d ever get past the enormous roadblock life had set before me. I’m proud to say that I didn’t just get over it, but I pretty much hurdled over it, and life is so wildly different now but in the best of ways.
Hi there!!! I’ve missed you in my absence but I’m happy to report that I’m finally back. Hopefully I’m back to stay. Life has been crazy crazy crazy (new job, new city, new apartment, new cat, new phone, new everything) but in the best way. All the dust has started to settle, so I’m finally ready to get back in the swing of things and start bringing y’all some kickass weekly recipes.
Guess who got her first DSLR camera, y’all??? Das right… it was me. If you’re looking to get into photography, I highly recommend having an older sibling who decided to get into photography before you. Worked for me. (Thanks, KT!) My new baby is a Canon Rebel T4i, and he’s the best hand-me-down I’ve ever gotten. Now accepting submissions for baby names.
Ok, so this recipe is kind of out of character for me. I realize that this blog is supposed to be ~healthyish~ or whatever but this is real life. And sometimes, when you’re deep in the throes of real, real life, you need mac and cheese. And there’s just no way around that. And that’s fine, so just embrace it.
I don’t know what the hell this drink is, you guys. All I know is it tastes good and it has tequila in it. I feel like I’m an outlier here, but I LOVE tequila. It’s my favorite liquor, despite the fact that I have the word “whisky” in my blog name. Feelin’ Tequila doesn’t have quite the same ring to it. Oh, well.
I want to talk about fall today. I don’t care if I’m branded as basic for saying this: I LOVE FALL. I love EVERY PART OF IT. I love brisk, crisp days made cozy by thick sweaters and warm-but-still-fashionable boots. I love candles with vague names like “Autumn” and “Leaves” and “Hayride.” I love going for walks and stepping on crunchy leaves. I love cider mill donuts and whiskey ciders sipped by crackling campfires. And I also love pumpkin. Unabashedly. Wholeheartedly. Truly, madly, deeply, all of that. I love it.