Is it Monday already? It’s rainy and gray here in the Midwest, and I just want to curl up on the couch and take a nap with Cookie.
This post is brought to you by Adobe Post. The last few months of intense cookbook-ing have been a complete blur, but I know that someone mentioned kale guacamole somewhere along the way.
Now that the cookbook insanity has calmed down, I’m trying to get back to better habits. Taste testing all day can be tiresome, and the regular breakfast/lunch/dinner routine flies out the window pretty fast.
This post is brought to you by Cascadian Farm. Last weekend, I drove home to Oklahoma for my baby brother’s college graduation.
Whoops! This guide is coming to you late this month. Better late than never? I submitted my cookbook manuscript to my editor last Monday, and spent the next few days recovering (as in, sleeping a reasonable number of hours per night, getting some exercise, and enjoying dinner with a friend, even).
This post is brought to you by Andy Boy. Do you have fun plans for Cinco de Mayo? It’s one of those festive holidays that sneaks up on me, like St.
This post is brought to you by the USA Pulses and Pulse Canada. What day is it? What time is it? I’m in a tornado of last-minute cookbook details.
I hope you had a fun-filled weekend. I’m imagining that you started off with a long brunch, followed by a bicycle ride, then happy hour, and dinner, and maybe more cocktails.
By carnivores, I mean the diehard meat lovers, of course. The ones who don’t believe dinner is complete without it.
It’s that time of year, when little bunnies and the occasional chipmunk start scampering through my back yard.
This post is brought to you by Frontier Co-op. Last Wednesday, I drove straight from hot yoga, sweaty and all, to girls’ night.
I’ve been working on my enchilada game lately, for both the cookbook and my next blog post (coming Monday!
Welcome to April! We’re in full spring mode here in Kansas City, but I’ve caught glimpses of snow on Snapchat, so I won’t go on about it.
With spring comes a fresh round of cookbooks to admire, and I’m so excited to be sharing a recipe from Andie Mitchell’s gorgeous new cookbook today.
I can’t help but draw a comparison between making a cookbook and having a baby. Now I have never had a baby, but hear me out.
Can I get an amen for daylight saving time? It’s like the universe is operating more on my wavelength now, even if it is just a mind game.
This post is brought to you by Frontier Co-Op. Spring is passing me by. I’m so utterly immersed in cookbook projects that I’m nearly missing the magnolias blooming outside.
I have cooked a lot of quinoa for my cookbook. Small amounts, or lots at once, with spices and greens, or without—I’ve done it all.
I met Amie Valpone in New York a few months ago, at the International Year of Pulses launch party. I was surrounded by people I didn’t know and feeling a little shy, and Amie bounded up and introduced herself, bubbling over with enthusiasm.
I’m feeling a little on edge today, quite literally. We’re teetering on the brink of spring (cloudy, windy 68 degrees, and I can’t stop sneezing!