Sometimes life necessitates a cookie as big as your face.
Bigger even. Two faces.
Like when your boss gives you two summer students to order around tyrannize sculpt and mold into budding scientists and still expects you to get your own work done. You know…in your down time when you’re not making sure the two little ones (who are both taller than you, by the way) aren’t ruining everything you’ve done for the past two years. Right.
Every summer vegetable is made better with ricotta.
Let’s just make that a clear and undeniable truth.
Looking for a new way to use up some of that summer squash I know we all have in abundance? Check out my summer squash and tomato crumble on Marcus Samuelsson’s blog!
“Pesto” is a dirty word in our apartment.
A certain someone who apparently has the taste buds of a toddler has gotten it into his head that it tastes “too green” for him and so he’ll turn his nose up at pretty much any dish that incorporates it. No matter that the first meal I ever made for him contained pesto and he, in fact, went back for thirds. These days, if he even suspects it’s gone anywhere near his dinner, he’ll barely take two bites.
As if we really needed more sunshine in our lives.
Not to be boring/cliche/totally inane. But this whole Florida-weather-in-New-York thing? Totally over it.
Sometimes I go outside and it’s so humid that I can’t even tell whether it’s raining or not. Except for the sun. Beaming. Unapologetically.
Either that or you’ll go from torrential downpour on one side of the street to bright blue skies on the other.
What am I even supposed to do with that?
Almost as soon as you turn twenty six everyone you know decides to get married.
And they do it without even a care in the world or an ounce of concern for your checking account. All in one summer.
How rude!?
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)!
