We’ve flown south to introduce Hallie to her extended family. I could do without the whole traveling-with-a-baby-thing but there’s nothing better than seeing Hal with her family. In other news, I’ve been working on a fun little download for Mother’s Day with Foodie—20 brunch recipes. It’s filled with recipes you’ve seen around here before but packaged in an easy to use app. Download for free and whip up something sweet for your momma! Read more
I’m calling my Easter eggs frittata eggs this year. Hallie isn’t wise enough to know these eggs should be boiled, dyed, and decorated. And I’m fine with that. They’re actually quite beautiful just as they are. Read more
I found spring at Trader Joe’s for $1.49. Well, hello little daffodils. I also found that after reading 547 children’s books you start talking like one. There’s no such thing as an inanimate object anymore. So to that end I say, goodbye Winter.
Before you say, “Banana Curd. That’s boring. Give me more Nutella.” Let’s talk. I know you have at least one overly ripe banana sitting on your counter. You could make banana bread, but you don’t have time for that. You could freeze it for your next smoothie, but there’s already five others in the freezer. Or, you could make banana curd in less than five minutes that will keep for weeks. And then you could shmear it on your crepes. With Nutella.
Colorado or bust was my mantra. #Denver2014 was my hashtag. For nearly 6 years we’ve tried to make our way out west. After our last move to Connecticut, we promised ourselves that we’d pack up and make the Rockies our backyard once Kev finished his postdoc here. No excuses. Here we are 4 months from wrapping up his postdoc. And guess what? We’re not moving to Denver. Read more
Nothing quite says touchdown! like glazed chocolate donuts. Am I right? You should definitely add these gems to your Super Bowl menu. The fellas will go gaga over them. I’m only kidding. Make them now, or tomorrow, or any other day. But maybe not for the big match. Not kidding—I just found out the Super Bowl is this Sunday. Read more
At best, I tolerate warm oatmeal in the winter (although baked oatmeal is a different story). No matter how I make it, it turns into a thick gummy paste better suited as an adhesive agent than an edible meal. It absorbs brown sugar faster than the leading paper towel. And its curb appeal is far from slam-on-your-breaks. I hate the last bite or every bite for that matter. It’s only out of obligation to my heart and hips that I eat it. Read more