Do you have your megaphone ready? I’m digging my husband’s out of the garage.
Yep, he has a megaphone because he’s in a band, you know, for “special effects” and stuff. He also has these weirdo 1960′s goggles and a suit covered in Christmas lights—because he’s in a band.
But that’s another story for another day.
Today’s story is that we’re all banding together and shouting at the top of our lungs—or into said megaphone if you have one handy—we’re shouting, “GOODBYE FROZEN TUNDRA, and good riddance.” Why? Because (happy dance) this week marks the official first day of spring. Yes!
But that certainly doesn’t signal the end of eating savory soups and stews. Heck, this is just the beginning.
And since we’ll probably do the winter/spring dance tease of warm one day, cold the next and I’m sure I’ll have to cover my tomatoes for at least two more snow storms, this gluten-free chowder is just one way to walk the tightrope of comfort food cravings and spring clean eats desires.
Last week I may have said I wasn’t a devout whole foodie. And now, here I am, posting whole foods. To me, that is exactly how a foodie should be. Balanced. Eating what feels right. What cures the craving.
Lightened up, but still savory, this chowder is a great #MeatlessMonday meal. Because that’s what I’m craving now.
Happy Fri-fri to the TGIF! Another week down the drain and I for one and a happy camper to see it happen. And now, I need your help friends.
See, I’m a fan of my Friday Faves. And I hear from you guys that you like it too. But each week I’m in flux with how to write it up. I go back to old posts and see things that I like, and things that I don’t. And then I get all flummoxed again. Flummoxed I tell you. Flummoxed.
So, I need your help. Because in the end, I’m doing this for both of us.
It’s no secret I like to eat. It would be abnormal—in my humble opinion—to have a food blog and not enjoy the feasting it’s bounty produces. I stand firmly in the make and munch camp.
While I do consider myself a semi-foodie, I’m not really a whole foodie. I’m not hard core about eating 100% organic or avoiding sugar in my diet and I’m too lazy a.k.a. scatterbrained to ponder the possibilities of signing up for a CSA because then I wouldn’t have to run to the grocery store 4 times a day.
And for heaven’s sake don’t even ask me to think of giving up chocolate or cheese.
But that doesn’t mean I’m not a fan of eating fresh foods depending upon the season. In fact, I’d say that’s just exactly how my foodie tidal cravings swing.
As a former creative director for a health and fitness magazine, over the years I learned ALOT about food and nutrition. Heck, I even put a girl in a swimming pool full of oranges just to show “creatively” that vitamin C is so important for skin care. Instead of shooting just a regular old orange. Because that would be easy. Back before digital cameras were even used professionally, when we still shot film. And polaroids. So you could save them for years and hang then on the inside of your office cupboards for a walk down memory lane.
Oh wait, am I the only one that does that?
Oh, how my prop stylist hated me when she had to transport 100 cases of oranges to the pool and then get them all out afterward. And the model who put on a brave face in January in an unheated pool in un-sunny Encino, CA.
But doesn’t that model look just like Bridget from Bake at 350? I bet Bridget would have been smiling too, because she’s always smiling.
We’re all about any holiday that allows us to eat, drink, and be merry, so it’s no surprise so many of us love St. Patrick’s Day.
For one day out of the year, we can pretend we’re Irish, while frequenting the pubs and practicing our Irish accents (they sound better the more drinks we’ve had), all the while parading our best shade of green.
Last year—in fact one year ago to the day—I posted this round-up of 20 Stout recipes, plus this killer recipe for Chocolate Stout Brownies. So this year, I figured we should round out the round-up with a collection of savory, sweet and a few liquored-up recipes to get us in the mood to tip our hats to the top o’ the mornin’.
From Irish potato pancakes, to brown bread and whiskey ice cream, consider yourself covered in a delicious touch o’ the Irish St. Paddy’s Day.
Lazy, dazy comfort food days. That’s what weekends are made of. And that’s when my man takes charge in the kitchen.
I’ve told you before about how my guy (I call him G-Dawg, because we’re gangstas like that) makes appearances here on the blog as a pretty good hand model, a stellar dish washer and super cute sous chef who can dice an onion so precisely it puts Bobby Flay to shame.
But his real talent is in front of the stove creating crazy mash-ups of our favorite foods. And this Buffalo Chicken Fettuccine is sure to be one that will go down as one of his masterpieces.
The recipe is inspired by three of our favorite food groups: pasta, chicken and hot sauce. Yes, you heard it right, hot sauce IS a food group. I’m claiming it now.