a recipe blog focused on seasonal ingredients
when we lived in massachusetts, my husband and i had a favorite mexican place near our house that we always visited whenever we wanted some authentic (well, by east coast standards anyway) mexican food*. what the place lacked in ambiance (depending on your view of televisions showing the current fútbol game), it more than made up for with seriously delicious food (and cheap prices!)….
let me get this out of the way right up front: i kill plants. i don’t mean to. it just… happens. succulent from ikea? killed it. basil? dead. rosemary? weird bug/fungus situation –> trash. cilantro? caught plague from the rosemary. buh bye. basically, anything that requires soil and water (and has opinions about how much of each it would like and when, please and thank you) will inevitably be toast….
though i’ve never been a coffee drinker, i’ve always loved coffee desserts. coffee oreo is my favorite ice cream flavor, mocha frosting is delicious, and mocha anything usually seems like a good idea. …
sooo, this is happening: spicy sesame beef and broccoli. those of you who just got here from pinterest are thinking, “right, that’s why i’m here” and those of you who have been around here longer or have known me for a while know that beef is not a thing we’ve been doing here. in fact, it’s not a thing i’ve been doing at all for, oh, the past 29 years….
here’s the thing: for a long time, i confused not liking mayo with not liking slaw. turns out i LOVE crunchy vegetables paired with a light, slightly spicy, sesame flavored dressing. yum! crunchy asian slaw, why are you not a picnic and barbeque side dish staple the way your disgusting distant cousin is?…