Much to the.boy’s chagrin, I am trying to pumpkin pie our entire lives.
From sun up to sun down, it’s like an orange cinnamon/ginger/nutmeg/hintofcloves explosion up in this joint.
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Add a little bit of health into your grilled cheese with this kale, caramelized onion and brie version.
Bandwidth is kind of like that little black dress you have in your closet that’s a size too small and just.barely zippers but not so much that you can actually comfortably inhale in it, but you still keep it anyway because someday (that elusive someday!!!) it will fit again.
Except, only on opposite day.
Make your holiday parties extra delicious with this pumpkin pie cheesecake topped with a chocolate-stout ganache swirl.
Time flies when you’re sipping beer and putting back chocolate bars like it ain’t no thang.
Then you wake up a month later and your skinny jeans don’t fit even though you’ve run, like, five bajillion miles over the past 30 days.
This vegan chowder is infused with rich Thai curry flavor and hearty sweet potatoes, making for one healthy comfort food bowl!
“Not pasta, again?!” is the incredulous statement The.Boy has uttered at every meal this weekend that I’ve put in front of him that has not consisted of pasta and/or bagels.
Which…is the majority of meals that I’ve put in front of him this weekend.
He’s really taking this whole “carb loading” thing to heart. In the most classical sense of the phrase.
And I’m kind of a carb loading rebel. Who is into more “alternative” carbohydrate sources.
Sticky buns made with homemade brioche and filled with a layer of pastry cream and brown sugar-bourbon-butter schmear are the perfect breakfast treat!
Between the half marathon and the marathon there’s one little endurance event milestone that you don’t often hear about even though it’s kind of a big deal.
The Sticky Bun.
The Thomas Keller Bouchon Bakery Sticky Bun, to be precise.
Tacos get southwestern-ified with a quick deep in the deep fryer followed by a smoky hummus and spicy root veggie filling.
Sometimes I think I give off vegan vibes.
All too often I’ll tell someone I’m vegetarian and BOOM. All of a sudden milk is a dirty word, the cheese platter has been removed from my line of vision, and eggs are treated as if they’re a controlled substance.
Meanwhile there I am daydreaming about runny yolks and melty brie and occasionally shoving cream cheese frosting in my face. Which would kind of make me the worst vegan ever.
If I were. But I’m not.
(Did you hear that mom? I’m N.O.T. Just breathe.)
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
