Hi, guys! After five weeks away from the blog, I’m so excited to be bringing you a (revamped) summer stand-by, Quinoa Garden Pasta Salad!
What was I up to for those five weeks? For half of it, I was busy prepping for and then going on a getaway to English and Switzerland. Highlights included visiting beloved London for the first time in 10 years and meeting the Swiss Alps, chocolate, and cheese!
Hello, all! Happy Thanksgiving!!!
This is historically my favorite holiday; I hold many rich memories around Thanksgiving. For one, there is our big Detroit holiday tradition, the 90th annual America’s Thanksgiving Parade! I have it on the telly as I am typing. The actual parade hasn’t started as of yet, but I am already all warm and fuzzy inside from the coverage I’ve seen so far, because I’ve been watching it every year of my life that I can remember. All kinds of pleasant childhood memories are summoned, of waking up to my mother preparing a turkey and other Thanksgiving goodies with the parade on in the background. My family hosted Thanksgiving for a number of years.
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.