A fun twist on the traditional Louisiana treat, these pistachio pralines can be eaten as is or as an ice cream topping!
These are damage control pralines.
Because obviously a stressed out whacked out individual should be boiling sugar to 236 degrees. Fahrenheit.
Not as serious as 236 degrees Celsius, but still pretty serious.
Nutty, chewy spelt berries are paired with kale, eggplant, pickled carrots and chile peppers in this grain salad that is bursting with flavor!
I’m having a bad blog week.
You know. One of those weeks where someone hacks into your site through one of your ads leaving affiliate links all over ALL THE POSTS (don’t click them!). And then the company you’ve “hired” to sort all this out suggests you do some sort of technical thing that you have no idea how to do to fix it.
Oh yes, I’ll just go into my “ad manager” (??) and block out a certain link. No problem. If I knew what this “ad manager” was.
And then your server crashes. Or is on the verge of crashing. Or is doing both simultaneously.
When I have pulled all my hair out by the end of the day. You’ll know why.
Breakfast gets decadent with these chocolate stout waffles smothered in chocolate-peanut butter syrup.
I have a no beer before breakfast policy.
You can thank a Spring Fling at Tufts in my youthful heyday that had me drinking from a keg right as dawn was breaking for that.
Tacos filled with a curry-spiced butternut squash, zucchini, and bell pepper filling, giving you a bit of fall and summer in every bite!
Let’s just taco errrrythaaanggg.
(Yup. Taco as a verb. Don’t fight it.)
Pumpkin spice cheesecake bars filled with the flavors and spices of fall…you won’t be able to have just one!
Last night, at the gym, I sneezed.
This might seem not quite momentous to you, but I sneezed while standing on one foot and did not lose my balance. Like, not even a quiver.
Given that I did probably five failed experiments yesterday. It was kind of a big deal.
Quite the accomplishment. IfIdosaysomyself.
A Provencal stew filled with the hearty flavors of carrots, fennel, leeks, chickpeas, and thyme.
It took me 20 years to start to like tomato sauce, so the fact that I can see myself someday tolerating fennel…kind of a big deal.
I don’t exactly get unstuck in my ways very easily is my point.
Besides which my disdain for anise/fennel/anything in the licorice-flavored-family is in my genes. My father couldn’t stand it nor his father before him. So I long ago accepted that it just might not be in the cards for me.
And then there was this stew.
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)!
