Today’s high is in the twenties. I’d say that’s definitely soup weather. We had one good week where the highs were all in the upper fifties, but now the cold has really set in. I’m hoping warmer weather is on its way, but until then, I’m going to eat soup and try to stay warm!Continue Reading
Two years ago this month I had one of the most amazing experiences – I went to Spain for the first time. The school where I worked needed chaperones for the annual Upper School exchange program with a school in Spain. They already had two men going on the trip and really needed a woman, so even though I taught middle school Spanish, I was asked to chaperone. We went for ten days and had the most incredible experiences visiting cultural sites, exploring new cities, and enjoying some of the most delicious food!Continue Reading
This is a versatile little recipe – Italian Seasoned Breadcrumbs. You can use these in pretty much any recipe that calls for breadcrumbs. You can also choose between white or whole wheat breadcrumbs, or combine the two for a little whole wheat boost, while still maintaining a lightly colored breadcrumb. If you will be putting these on top of anything and allowing them to brown, I recommend white or mixed crumbs. Using 100% whole wheat breadcrumbs can cause your crumb topping to look over browned rather quickly. When you’re mixing the crumbs into a recipe, use whichever crumb combination you prefer! I use these crumbs in my mom’s creamed spinach, in the sweet potato burgers I’ll be posting later this week, and in so many more recipes.Continue Reading
Happy New Year!!!
I hope you are all having your best year so far in 2015 – John and I have really started our year off with a bang! We did so many fun things to ring in the new year. On Wednesday, we went out to a delicious sushi dinner before returning home to watch the ball drop and toast in the new year at midnight.
Yesterday, we continued our celebration with a day full of fun. We took Spotsie on a long walk (one of her favorite things to do), had a big New Year’s brunch/lunch/linner (lunch+dinner), and boldly went ice skating together!Continue Reading
I’ve already posted my homemade salsa and my marinara, but those aren’t the only tomato-based sauces I like to make and save for winter in late summer/early fall. I also love, love, LOVE to make this sun-dried tomato pesto. We use it as pasta sauce, or spaghetti squash sauce, as pizza sauce, as a spread for toast as a snack or side during brunch – it’s versatile and delicious!Continue Reading