We love learning about culinary power couples, and after featuring food blogger stalwarts Sonja and Alex (A Couple Cooks) and Maria and Josh (Two Peas & Their Pod), we couldn’t help but dig around for some more. These dynamic duos have helped pave the way for additional fresh talent, proving the couple that cooks (or blogs, or food styles, or photographs) together stays together.
Today’s post is the first of a two-part series. Circle back again next Wednesday to see the rest of the gang.
And take this as truth, blogging isn’t just for one anymore. These couples prove, the more in the kitchen, the merrier!
Things around here have floated back into a familiar groove.
Smudge is back in school so sleeping in is saved for the weekends and random mommy daughter excursions during the day have come to a halt. The one thing that stays constant is my little girl’s request for an after school snack as soon as her backpack hits the floor. I wish she’d learn to pick that up. But then, the apple doesn’t fall far from the tree.
We have our routine when she walks in the door. I tell her to wash her hands. She heads straight for the kitchen in search of sustenance.
This sweet after school treat is a mash-up of two food bloggers’ recipes I’ve had the luck to taste for myself straight from their sugar laced ovens.
The result? I think you can tell for yourself by Smudge’s reaction below.
Until my 20′s, bell peppers and I were far, far, far from fast friends.
I viewed the crunchy, green orbital vegetables with a look of disdain whenever they appeared on pizzas or veggie platter plates and as a kid, wrinkled my nose and plotted how to ditch every single bite in a napkin when my mom served them up for dinner.
But just like taking leisurely car rides on a Sunday afternoon, reading novels with long words you finally understand but now need readers to see, and taking hot baths (give me a tub every night of the week!), eating the food you hated as a kid suddenly becomes not. that. bad. as an adult. And sometimes, even really, really good.
And whenever I can serve a meal in it’s own vessel, it’s bonus time. Enter, stuffed bell peppers.
It’s official. Fall has arrived. Two days in and I’m talking about the weather on the blog again like the old boys playing cards at the senior citizen center. But this time I’m totally okay with it because it’s my favorite season.
The food—apples, peaches, casseroles, crock-pot, comfort, oh my. The clothes—because layering and wrapping to cocoon is always flattering. And sleeping under an open window—it’s heaven to fall asleep to chirping crickets and wake up to the crisp chill on my face.
For me, fall says it’s okay to slow down. Let the clock tick a little slower, give myself a break to enjoy the changes going on around me. Yesterday I did just that when I headed to our beautiful Utah mountains to hike the hills with two friends. It’s part of my continuing plan to take more time for myself and my well-being, and take time for my friends like I talked about here.
My challenge to you this weekend is to set a timer for 5 minutes and do—nothing.
Zero. Nada. Don’t fiddle with your Instagram. Don’t read or do the dishes. Just sit, look around and soak it all in before it all changes again, because it will change again in what seems like an instant and you don’t want to miss it.
It might not always be big in portion or production value (hey, I’m all good with frog in the hole or a microwave egg sandwich or even basic scrambles) but we do make it a point to have something substantial and wholesome in our bellys before we walk out the door (Smudge and my man), or down the hall (me), to face the day.
We’re privy to spending a little more time on the process come weekend time. Isn’t that always the case when it comes to cooking?
So while my man was easing into his Sunday by flipping through the channels with switch ups of Meet the Press (“Hey, I’m digging the new addition of Chuck Todd,”) to Food Network (“Babe, we should make this for dinner,”) and settling upon the FOX NFL Sunday (“Kaepernick said WHAT?”), I was staring at a refrigerator full of blog post leftovers that had no combination value for breakfast, too many condiments and an overflowing crisper of farmer’s market finds.
This scrambled egg recipe isn’t so much about a “recipe” per se, but what you have in the refrigerator that needs to be used up. Choose flavors that meld together, in this case, our breakfast burritos went in an Italian migration sort of way.