I’m back! After a much-needed break to center myself, I’m back to cooking up creations. This time, my beloved taco recipe.
I’ve been making a lot of these one pot pasta style style dishes lately, and I’m loving the convenience of throwing everything in a pot and letting the flavors meld together, all while dirtying only a single pot and maybe a cutting board. I’m exploring options besides pasta, so stay tuned for some rices and…
The weather is warming back up here in the desert, and after a short trip back “home” to the frigid east coast, I’m feeling spring-like again in my 70-something daily temperatures. That means I’m eating fewer slow cooker meals and more light, refreshing salads.
In the first year of our marriage, a good friend mentioned to me that weekly date nights, even if it just means a picnic at the park, were essential to her family. We took that advice with whatever modifications we needed to stay within our budget, and we’re still loving our Friday night date nights.
I’m back! After some much-needed time with my friends and family, I’m home again and working on putting the greenery back into my diet (and back on the blog). And despite living in the desert, I’m seeing a lot more green, too.
As I cooked and shot these roasted vegetables, Ryan was out on a late afternoon bike ride on the trail that loops around the outside of the city, following the so-called “river” that is really a wash—a giant, used-to-be-a-river, sand-bottomed hole that snakes through the desert and rushes with water during the summer monsoon rains.
My favorite thing about winter in Arizona is the abundance of fresh, local citrus. While winter is technically citrus season everywhere fruit can be shipped, it is truly a local delight here.
Bread has some kind of a reputation for being the staff of life or something like that, but I think the staff of life is actually pasta.
During our first week of college, Ryan was sitting in my dorm room and I asked him if he wanted some kidney beans. “Um, just kidney beans?” He asked.
I’ve been to the grocery store lately, have you? It’s been going on for a few weeks now: the “reserve your turkey” tables set up throughout the store, and the myriad turkey options you can choose from. The day is coming. But not for us. Well, not with turkey, at least.