I have a visitor!!!
No, I don’t mean Aunt Ruby.
Lucie arrived late Tuesday night to stay with us for the holidays. I’m actually writing this in advance for a change… it’s Wednesday at 3pm and jet-lagged Luce is passed out snoring. I am so excited she’s here. We’ve got to spend her birthday together this year, now we get Christmas and New Years! Please someone hire her in the States so she can stay…
By the way…
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I’m so late to the slow cooker game.
I’m perpetually late to everything, really.
In true fashion, I started out with a beer-centric recipe. I’m hoping this is strange to you. Even if it’s not, I guarantee you that this slow cooker BBQ Beer Chicken is good.
When I had my place in Atlanta, the kitchen was so small I literally couldn’t shove one more appliance in. Now that I’m in San Diego, the kitchen is huge and Vegas came with a slow cooker. It took me 10 months, but I finally started experimenting.
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Who doesn’t love a grilled cheese?
Besides me at age 6… I didn’t like cheese… IDK.
As strange as it is not to like cheese, I eventually grew out of it and embraced cheese’s goodness.
Vegas and I got to attend a cheese a wine class as part of the San Diego Bay Wine & Food Festival a couple of weeks ago. The class was called “Cheese: A Class to Make You Melt”… and melt we did! How could you not when the class starts out with a plate of cheese a a generous wine pour?
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I am indecisive.
I’m also impatient – a dangerous combo.
In this instance, I couldn’t decide between a sweet or savory pumpkin-based creation for dinner. Savory pumpkin always seems a bit more strange to me, so I went for it with today’s curried pumpkin.
The fact that I stuffed a mushroom with it is odd because I am so impatient that I rarely take time to roast a portobello. It’s a shortcoming – roasted ‘shrooms are so good!
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This is the fastest #strangebutgood post I’ve ever done.
Goal: Under 10 mins.
The clock has started. I’m sitting in a parking lot in Las Vegas waiting on Vegas. If you don’t think today’s recipe is strange, the writing circumstances certainly are!
We’ve been having to leave the house early lately. I’m not someone who can eat first thing. First I need my morning cocktail, coffee, and a trip to the bathroom (if you know what I mean). When we have to leave in a rush, I make my breakfast to-go so I have time for my routine and eat comfortably. We left for Vegas early yesterday, so I made this Peanut Butter Apple Pie Yogurt for the road.
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This post might be too obvious.
But I have no shame.
Halloween is the perfect #strangebutgood holiday. What’s more odd than dressing up in costumes and going door to door begging for candy?
In honor of All Hallows Eve, I bring you an appropriately fall-themed recipe collection.
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I can’t be satisfied with simply being right.
No, I have to drive the point home over and over and over again.
It’s no secret that Vegas thought she didn’t like quinoa. She did. And then she did again. But the third time really is the charm.
Anyone with a sweet tooth can get on board with something sweet. I proved that point, so now it was time to go savory. I couldn’t see Vegas eating a giant quinoa bowl, so I went with her favorite food group: pizza. For breakfast. It’s a little strange but I swear it’s good – for breakfast or dinner!
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The best part about this Lemon Blueberry Breakfast Quinoa is that it’s easy. Make a giant pot of quinoa for the week and repurpose it as needed – in salads, breakfasts, or even in baked goods.
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