If you’re tired of having to eat stick-to-your-ribs food with the air conditioner on then check out my recipe for speckled green bulgur with red potato sauce over at Marcus Samuelsson’s blog…it’s the perfect mix of fall and summer.
I’m fairly certain that someone in airport security stole the rubbery cushiony part off of one of my crutches.
I’m not really sure what kind of TSA officer would stoop so low as to steal the sole source of underarm comfort from a poor crippled girl…but it’s obviously the same type of TSA officer who insisted on patting her down just to ensure that she wasn’t harboring some kind of fugitive underneath her skinny jeans. Given that she can barely hide socks underneath her skinny jeans…I have no idea what they were thinking.
You know how sometimes restaurants decide to name themselves “Best Chinese Food” or “Happy Delicious Taco Heaven”? Doesn’t it just seem like the number of accolades they bestow upon themselves directly correlates with the odds that you’ll contract E. coli just by thinking about dining at their establishment?
It’s totally like that with this dish.
(Except not.)
Please learn from my mistakes.
(1) Read all recipes through before tackling them. Especially tart/pie recipes because often, buried somewhere in the midst of step three, you’ll find a random refrigeration/chilling step that you never knew existed. This will most likely occur after you’ve started to spoon tomato sauce into your tart crust that is most thoroughly unchilled. Oops.
If you think all good comfort food has meat in it then you should think again…because this cranberry bean chili with winter squash and swiss chard will set you straight! Check out the recipe and my post over at Marcus Samuelsson’s blog!
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This pasta dish was my last supper.
I went out with a bang, three types of cheeses and somewhere around 3 pounds of vegetables.
(What a way to go.)
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
