a recipe blog focused on seasonal ingredients
i think we’ve already established that i’m a little bit obsessed with brussels sprouts salads. luckily that means we just get to dive right in to talking about how good this crunchy apple and brussels sprout salad is. it’s basically one of my favorite “regular” salads, transported from a bed of baby spinach or arugula to a bed of lovely, crunchy, mild-yet-slightly-nutty-tasting shredded brussels sprouts.
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this soup. this chick pea, tomato, and pasta soup is one of my all-time favorite soups. one of the soups that gets made several times every fall/winter. the soup that, when one friend came over for dinner, i stated that the recipe says it serves four but it’s really more like three so we should triple it (because i wanted lots of leftovers, as i quickly explained upon seeing the confused look on her face). this soup.
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chipotle tamale is one of my go-to recipes. before i go off telling you why i like it so much though, let’s talk about pronunciation. i’m sure many of you *think* you know how to pronounce “chipotle tamale” but you are likely mistaken. you see, my husband and i are nerds who find it endlessly entertaining to make up all sorts of words to replace perfectly good other words (why “cut” vegetables when you can “smallerize” them?)….
there are two things that i particularly enjoy about this chocolate cookie recipe:
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i have to start out by giving my husband credit for the idea of making mug brownie mix. one night as he was putting together a mug brownie for himself (a process which takes all of 5 minutes, start to eating brownie), he bemoaned that he wished it wasn’t so haaaard to make a mug brownie. after i finished laughing at consoling him, it occurred to me that others might also enjoy the opportunity to cut down the time that elapses between thinking “a brownie sure would be tasty right now” and sinking their spoon into a warm mug brownie.
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