Gilmore Girls, guys.
I know everyone has been talking about Gilmore Girls: A Year in the Life online lately. What they are saying, I’m not sure, as I’ve been intentionally avoiding any feedback on the recently-released four-part miniseries because I haven’t finished it yet. I’ve only watched the first two episodes so far. But I’ll be watching the other two tonight!
I became obsessed with the show my junior year of college, when two friends of mine who were Gilmore Girls‘ junkies lent me their DVDs so I could catch up. Between the two of them, they had all six seasons that were released at that time, so I was able to watch the seventh and final season as it aired on TV. Every Tuesday after a long day of class, I would scoot over to one friend’s house near campus to watch it with her and her roommate, who was equally as obsessed as we were. We would sit there enthralled for the hour, then go to one of our favorite bars, The Cabin, for drinks and pizza and post-episode discussion. This was where my friend introduced me to the magical pizza combination of tomato, onion, and feta, for which I’ll be forever grateful!
Tomato, Onion, and Feta Pizza – oh, how I adore thee! Seriously, this pizza is BOMB. The acidity from the tomato, the savoriness of the onion, and the tangy bite of the feta go so well together. Savoring this delightful pizza makes the fact that I pretty much abhorred these first two new episodes of GG go down a little easier.
Hello, all! How are you surviving the increasingly shorter days – you doing OK? I’m speaking to my friends in the Northern Hemisphere, of course. To our friends in the Southern Hemisphere: I hope you are enjoying your summer and all of that gorgeous, brilliant, abundant sunlight! Wave hello to the beach for me.
I, for one, am NOT a fan of the darkness that rules this time of year. If I let it, it will bum me out. Because of this, I’ve been determined since the end of Daylight Savings time to embrace any positive aspects of the longer and longer nights that I can find.
Darkness is . . . cozy. It gives me an excuse to burn candles for hours on end. It gets me to bed earlier, because it feels like stark midnight at six p.m. Looking on the bright side!
And during days when I can’t summon a rosy sentiment about the weakening sunlight, I am hell-bent on wholly distracting myself from it. One majorly reliable way I do that? Making and eating good food, of course! And this Creamy Sausage, Potato, and Kale Soup is pretty darn good, I must say.
Hello, all! Happy, happy Friday!
I have been fantasizing about letting myself loaf around the house in solitude this weekend in my fleece sweatpants, binging on the rapidly accumulating glut of recorded TV shows on my DVR. I feel a real need to be lazy, which is not my usual instinct. Generally I’m a run!-go!-create! kind of gal. But I yearn to refill my well: sling some colored pencils on my adult coloring book, get lost in a breezy novel, stare out the window at the brightly colored fall landscape. Snooze with my cat. How good does snoozing with a cat sound???
Fall is good for refilling our energy wells.
Fall is also good for food. I am loving being back to this cozy-weather diet! In the throes of fair summer, that seasonal diet enthralled me; I obsessed over fresh tomatoes, peaches, watermelon, berries, and zucchini, not knowing how I could let go of them. But now I find that my tastes have shifted naturally back to root vegetables, squash, hearty soups, and food that is generally richer and more satiating. That propensity toward heavier fare inspired this salad’s creamy Parmesan dressing.
One of the best things about fall being here is that it is finally soup weather again! I love me a good soup!
Blazing sunlight and 90-degree temps didn’t stop me from making it here and there this summer. A need to use the chicken stock gleaned from the carcass of a spent rotisserie chicken was the impetus for the first draft of this Black Bean Garden Soup back in August. My fridge’s contents were fairly sparse that night, so I needed to create a recipe out of what was on hand. Happily, I had the chicken stock, onions, a few jalapeños, some black beans I’d cooked up, the last dregs of a jar of minced garlic, and a can of fire-roasted diced tomatoes. I didn’t expect much from this cobbled-together soup, but man, did it turn out delicious!
Hello, all! Happy Monday! And happy October! I am so, so, so ready to start cooking with pumpkin and squash! But today, the million-dollar question today is: do you have any late-harvest zucchini lingering in your crisper? If so, HOORAY! This recipe is for you. And if you don’t have any zucchini lying around and just want to pop out to the store and grab some, believe me, you’ll be happy you did. This Tomato, Zucchini, and Mozzarella Bake is THERE-ARE-NO-WORDS good. Except maybe “amazing” times a million. Or times infinity. Times INFINITY infinity, even.
Happy fall, everyone! I was mourning summer until the official first day of fall last Thursday; then a flip switched in me. I am LOVING the cooler weather and coziness we are having here in Metro Detroit. It’s that perfect sweet spot where it’s in the low 70s during the day but cool enough at night that I get to break out my fleece sweatpants – YES!!! Fleece sweatpants, I missed you so!!! Who feels me on that one?
Hello, all! Happy Monday!
The Olympics is OVER! And I’m sad about it. I enjoy both the summer and winter games. I didn’t even religiously watch any of the coverage this year. I just liked having it on in the background; I found its presence comforting. I think it has to do with the fact that my parents always had Olympics coverage on in the house when I was growing up. It reminds me of childhood.
Hello, all! Happy August!
I cannot believe how quickly the summer has passed. I created and photographed this recipe back in April. WAH WAH. This summer has been nuts for me, and August will be similarly as busy – but in a great way. I’ve got an upcoming trip to Nashville, a birthday celebration for a dear friend, a Tigers baseball game, and the wedding of another dear friend (with the reception in a lovely rustic barn!) to look forward to. And I’ve quit the second job I’d taken on for the summer, so there will soon be more space and time in which to refine the several actually warm-weather-themed recipes I’ve had in the works – hopefully before August is over!
Ahoy, ACF readers! Happy summer! I have missed this blog so! It’s been over TWO MONTHS since I last posted here, which I’m definitely not proud of. I’ve been acutely aware every week over these last two months of the ever-growing chasm of time between this post and the last. But to be fair to myself, it’s been a pretty cray-cray few months.
Over the course of two weeks this May, I juggled working at my day job full time with completing a 40-hour training program that allows me to volunteer with a local women’s shelter. I’d been wanting to participate in it for well over a year, and this was the first out of the last three semiannual training sessions offered where all of the training dates fit into my schedule – so it finally happened! Yay!!!!! Then, because I’m insane, I also decided to pick up a part-time second job waitressing, which included a few weeks of intense training that started a week and a half after the shelter training concluded. So yeah . . . it was nuts. The dust is finally starting to settle, and I’m feeling better equipped to set up a regular writing schedule again. I am very much looking forward to getting back into the swing of things and sharing some new recipes with you!
Enough about me. Let’s talk about our featured guests, lettuce wraps! Lettuce wraps are great because a. they help eliminate carbs, which we all know are quite delectable but not the most cooperative buggers when it comes to staying summer-svelte; b. they help get rid of all that lettuce that is starting to run wild in your garden just now and c. everything is more fun to eat when it’s wrapped up in something! It’s an indisputable fact of the Universe.
Spring has sprung! The flowered trees finally blossomed here in Metro Detroit over the last week, and it’s magical! Seriously, I know that sounds cheesy, but I find flowering trees so beautiful and enchanting. Energy-shifting, on the cusp of powerful, wonderful change. Late spring, people – a powerful time! That full moon in Scorpio last week – it’s bringing some seriously powerful manifestations with it, I can just feel it!
OK, now that I’ve waxed all poetic and hippie-like, it’s time to get down to the practical nuts-and-bolts of why I am here: to relay a healthful veggie stir-fry recipe that will help to cleanse our bodies from all that rich winter comfort food we’ve been eating for months.
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