Cater to everyone at your superbowl party with these roasted butternut squash, caramelized onion, and spicy white bean sandwiches! Perfect for vegetarians and meat-eaters, alike.
I like my sandwiches like I like my men.
Topless.
1. I know the blizzard really hit hard in other places of the northeast, but in NYC, it was a total bust. Yet another instance of New Yorkers blowing things TOTALLY OUT OF PROPORTION. And now I feel totally self righteous that I did not buy bottled water or stock our pantry or buy a flashlight in preparation.
2. To be fair, I’m pretty sure we might have a candle that smells like birthday cake somewhere, but I have no idea where that could have come from. Definitely not Anthropologie. Ahem.
Pesto is not just for summer! You can use seasonal greens to make it year-round, as in this recipe for fettuccine with swiss chard pistachio pesto and butternut squash.
SNOW DAY!!!
Except not really because apparently science never sleeps. Even during snowpocalypses.
I tried to explain to the cells I’ve been growing that maybe this would be the time to go into hibernation (or in cell talk – senescence), but they’re being a little bit stubborn lately. They must be teenagers in cell years.
Start your morning with a breath of fresh air in the form of a meyer lemon poppy seed pull-apart muffin!
Apparently NYC is going to be inundated with at least 20 feet of snow tomorrow, and while I could be freaking out, curled up in a corner in fetal position (let’s be honest – winter just ain’t my thang), I’m totally having a zen moment.
I’ve got Netflix, enough coffee to last me the better part of a lifetime, and a bag of meyer lemons to my name.
Simply put – I’m good.
These brown butter blueberry almond tea cakes are gluten-free, not that you’d know it! Sweet and juicy, they are the perfect morning or mid-afternoon pick-me-up.
Disclosure: This post was hosted by Pamela’s Products. As always, my thoughts and opinions are my own!
You didn’t think I would hold out on you did I?
We’re best friends.
I would never.
Let’s talk brunch!
Velvety smooth and sweet carrot, squash, and coriander soup gets spiced up with a crunchy harissa chickpea topping.
Truth: occasionally I use condiments as weapons.
Case in point:
“DON’T MAKE ME SPICE THIS” – a war cry commonly heard coming from my kitchen as I stand in front of a bubbling pot of something or other, hand poised directly over it with a bottle of sriracha or a 1/2 cup measure of harissa.
Armed and ready.
To pour.
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
Summer
