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.
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.
I felt like Adam Sandler in Billy Madison when he tells his first-grade teacher, Miss Lippy, why he colored a blue duck: “I made the duck blue because I’d never seen a blue duck before and I wanted to see one.” Yeah, that’s a random allusion, but it is so stuck in my head in connection with this salad!