Sometimes I get really excited about a recipe because it sounds delicious, but it almost seems too easy—do you know what I mean?
This post is brought to you by ALDI. Can we take an informal poll today? How many of you all secretly or not-so-secretly love cold, gloomy winter days?
Here’s one of those recipes that’s so stupid-simple, I almost feel silly sharing it. And yet, it’s so tasty that I can’t keep it to myself.
This post is brought to you by ALDI. Eep! I’m so excited about this recipe that I want to hit publish and share it with you right this minute.
We’re enjoying a gloriously sunny Sunday here in Kansas City today. I got waylaid by a brutal cold this week, but I can finally breathe again, so Cookie and I are going to celebrate with a long walk this afternoon.
This one has been a long time coming. Earlier last year, I received an unsettling call from the doctor’s office after a routine visit.
Thank you all so much for your kind words on my last post. I have just been feeling so sluggish and out of sorts lately that I felt compelled to share.
I’m going to level with you today. I’ve hardly been able to get myself out of bed lately. It’s a real struggle, every morning, and I operate in a fog until mid-day when I finally snap out of it.
This recipe’s photo shoot was going swimmingly until the very end. Ingredients, sunlight, dog not on table—check, check, check.
This time of year is all about maximizing the cozy. Candles, throw blankets, lots of Cookie snuggles.
Have you ever ordered a kale salad on a first date and tried to gracefully consume a meal of giant, wayward kale leaves?
Hallelujah! I finished my cookbook. Photos are finalized and uploaded; every sentence has been double-checked for accuracy.
Finishing a cookbook, or any massive project, really, is terrifying. A few nights ago, after I stayed up too late looking for any remaining last-minute issues, I tossed and turned while Oxford commas and the names of various ground spices bounced around in my head.
First recipe of 2017: My new favorite chickpea salad. It’s crisp and fresh, with lots of zip. I’ve been eating it straight from the bowl, and even used it as a protein-rich topping for some cheesy nachos the other night.
Happy 2017! We have officially survived the holidays. I’m resolving to eat more veggies and get back into my regular yoga routine once I finish the final edits for my cookbook (due tonight!
See ya, 2016! This year was a tough one for me and for so many others, I’ve heard. May 2017 be better to all of us!
“Who brought the bread?” “I didn’t bring any bread, did you?” “What do you mean, we don’t have any bread for Christmas dinner?
For my first year after college, I worked at a cozy college bar in Norman, Oklahoma. The inside featured wood paneling, brass accents on the bar and over 32 beers on tap.
It’s official! Cover number two for the win! Thank you all so much for voting last week. It’s all becoming very real and I’ve had a blast reading all of your feedback.
Are you all hanging on out there? With all the holiday parties and gift-buying and sugary sweets, it’s easy to get worn out.