I always look forward to spring.
Except the pollen. Who knew San Diego had pollen?!
Spring food is the best. Don’t get me wrong, I love a roasted winter squash and the orange glow that comes with it. The lighter, fresh spring fare has my heart though.
Today’s #strangebutgood is a round up of some of my favorite spring recipes. Some stranger than others. All good. In my not-so-humble opinion.
One of my favorite parts about living in California is the food.
My inner fat kid is in heaven.
Aside from all of the restaurants we’ve been trying, I’ve also loved all the produce. Citrus is amazing here! These protein lemon squares didn’t last long in my kitchen… but the Gran Marnier Cranberry Cookies I’m sharing today disappeared almost immediately!
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I’m convinced you can put peanut butter on anything.
It’s even good on bacon.
There’s not bacon in this peanut sauce, but now that I think of it… there night be next time! This was strange enough for round 1 though, particularly when you add kelp noodles.
Don’t be scared of kelp noodles – they don’t really taste like anything and, for those that are concerned, they are gluten-free and nearly calorie-free. The weirdest part about these noodles is the texture; they’re almost crunchy! You could use this sauce with any noodle though. And you could top it with anything. I chose the tasty Sizzlefish Thai Salmon.
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I’m full of good ideas.
Or maybe just ideas…
We had leftover spaghetti and bison red sauce from when Vegas cooked the other night. I wasn’t about to eat it like a “normal” person. Surprised?
I decided they’d be great as fritters if I added zucchini noodles and some egg to bind it. A bit strange, but really when is pasta and sauce not good?
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Vegas and I have lived together for a whole week!
I think she’s getting used to my yogurt creations.
We don’t have an oven yet (they’re hooking it up today!), so we’ve been eating a lot of “easy” stuff. There’s been a whole lot of Whole Foods hot bar action, sandwiches, and yogurt bowls. Vegas gave the thumbs up to her first carrot cake batter bowl, so I decided to expose her to new strange but good yogurt creations.
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Route 66 is known for strange.
I think we added to it.
Today Vegas and I are in Vegas. Then it’s off to our new home in San Diego! I can’t believe how fast the trip went by. It was so much fun to drive across the US seeing all the #strangebutgood sights.
Hopefully we’ll be getting settled in our place next week and things will return to “normal” here… but for now, here’s a bit of what’s been going down the hatch on Route 66.
Vanilla Frosting Combos (#trashybutgood) and almond M&Ms.
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The fun part about moving is using all the baking supplies.
Flour, and sugar, and buttah…. oh my!
I made Cat’s browned butter cookies for the gym crew. Then I did the Fudgy Brownies that Juli linked up to last week’s #strangebutgood to have as road snacks for Vegas and me. For ease, I made them as peanut flour-dusted balls (and because balls).
Next up is my own concoction – Oatmeal Jam Cookies. Jam may sound strange… but – in fitting with the Friday theme – it’s good!*
*Don’t take my word for it – my boss said it’s one of the more delicious things I’ve ever brought in to work. The he asked if I used “real” butter.
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It’s getting a little odd.
Next week should be really interesting.
I refuse to buy more food until I go. There’s enough in my freezer to feed a small African village me for months. Not to mention all the going away dinners and lunches. No way do I need to go shopping. But look out, Whole Foods San Diego.
As such, there are no real recipes. There are concoctions, favorites from local spots, and dinners with my family (you know that always gets strange). Because when your house looks like this, everything is a little strange… but oh, so good.
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