Thanksgiving and I have a bit of a love-hate relationship. At least since Andrew and I began staying home and celebrating it with his parents, as I’ve started a local 5k race on Thanksgiving morning. I plan to stay home from here on out (sorry Mom!), and have accepted that if I want my Thanksgiving meal to be anything like what I grew up with, I’m going to have to make all. the. sides. (This is no one’s fault; Andrew’s family simply ate different things on Thanksgiving than I did.) Continue reading “creative Thanksgiving leftovers”
You know I’m a pretty adventurous eater. I’ll make black bean brownies and sneak greens into just about anything. But, not all of the creations or products I try hit it out of the park, if you know what I mean. Sometimes, beet pancakes taste a *little* too much like beets, and quinoa flour really does taste like dirt. Just sayin’. (It does, however, do very well mixed with OTHER flours and with acidic ingredients, like plain yogurt or sour cream. These Sour Cream Fudge Cupcakes are shockingly good.) Continue reading “lentil pasta that actually tastes good!”
While I’m not normally one to use boxed mixes, I’d recently read a review praising the Ghirardelli cake mix and (clearly experiencing a craving for chocolate) decided to give it a try.