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.
We’re getting into cooler weather now (even though it’s been 90°F for the past week) and that means my favorite thing: pot cooking. You know, the kind of cooking where you’re not worried about having the stove or the oven on all day, so you just throw a bunch of things in a Dutch oven and let it warm your house. This is one such recipe. It doesn’t take a lot of prep, but it does take a bit of patience. The payoff is well worth it, though, so stick around.
Oh, where to begin? I said I was taking a couple weeks off, and it ended up being more like a couple months. And those couple months have been quite the whirlwind, to say the least. I won’t take all day to belabor every detail here, but here’s the abbreviated version: Life got in the way.
Happy Monday! I just wanted to drop in and let you guys know what my plan is for the next few weeks. In short, I’ve realized that maintaining a food blog is a lot—a LOT—more work than I originally thought. This isn’t really a problem; after all, it’s an excuse to spend as much time as possible in the kitchen, doing what I love the most. However, it’s taken a toll on the quality of my recipes, which I certainly don’t want.
I’m going to disclose something to you and you have to promise not to judge me, ok? I’ve never liked slushies. Not even when I was little. Everyone freaks out on bring your own cup day at 7/11, and I just, like… don’t care. I’ve never had much of a sweet tooth, and slushies just seem like gross, artificially colored sugar bombs. But there is one way to get me to like slushies, and I think you know what it is.
Ok, so it’s story time. This week, I went to my favorite place on earth (more commonly known as the farmers market) and picked up these absolutely gorgeous peas. See below for photographic proof of said absolutely gorgeous peas.
So I’ve decided that, due to the nature of my blog name, Fridays will now be cocktail days here on Feelin’ Whisky. Because I’ve got a shiny cocktail shaker that’s going to start collecting dust otherwise, and also, ya know, because cocktails. I hope you’re all okay with this change. (I’m pretty sure you are.) So! Let’s get shakin’. Or something. Anyway.
This week, after two and a half years of eating mindfully, I finally reached my goal weight. That means that I’m 22 pounds down from where I was at my heaviest in 2014. Exciting, right? I felt like I should have been excited when I stepped on the scale, but then I came to the staggering realization that, even though I focused on getting there for so long, I just didn’t care about that number anymore. Why?
Hi, everyone! Good to see you again! It’s been a while! Did you miss me? I thought so. Don’t worry though; I’m back. I took this weekend off to relax and go camping with Kyle because I FINALLY GRADUATED! I’ve been working my bum off for 5 years, and now I can finally say that I’m a college grad. It feels good, y’all, and also a little bit terrifying. I’ve been a student for the past 17 years of my life, so it’s kinda scary to think that now I have to build a whole new routine from the ground up. But the world is my oyster, and ultimately, I’m excited. Stay tuned for life updates!
I’ve received a lot of questions about my diet since I started this blog, so I thought I would take this opportunity to address some of those questions here. It is Wellness Wednesday, after all—so what better time to discuss the word “diet”? If you’re a dedicated reader, I’m sure you’ve noticed that I make a lot of things that are vegan and/or gluten free. However, I also make a lot—a lot—of recipes with cheese and eggs and grains. What gives?