We’re not vegetarians, though Hallie would tell you otherwise. But most days, especially during the hurried weekday dinner hustle, we eat a vegetarian diet, leaning on quick-cooking pantry staples to pull off dinner. I had to figure out a meatless swap for our favorite crunchy, meaty tacos in order to keep it in the regular dinner rotation. With the help of quinoa, black beans, and a little ketchup (just trust me), I give you vegetarian taco “meat.” Read more
Come the weekend, we’re communal food people. I’ve talked about this same topic over these fajitas and this podcast recently. I like food speckled across the table as the centerpiece, mostly because it seems fitting. The table is our meeting place, our sustenance. I like the way passing bowls full of food gently nudges the start of a conversation. Can you pass the rice? And the beans?
If you’ve ever been to Dallas, there’s a good chance you’ve eaten at Mi Cocina. It’s my all-time favorite Mexican restaurant (next to XOCO and Frontera in Chicago). The food is excellent. I ebb and flow between splitting fajitas and hoarding the Rico Salad to myself. But if I’m being honest, it’s their margarita, specifically the Mambo Taxi, that makes this place my favorite. It’s a strong, not-too-sweet margarita wrapped in a sangria swirl. One will leave you dancing and hailing an Uber. Read more
We are settled! In a house that I plan to breathe my last breath in. Just like the last day of high school, college, etc, I thought this day would never come. In the summer of 2008, Kev started graduate school. I started this blog soon thereafter. We lived 4 semi-settled years in Chicago, knowing we’d most likely move come internship time. And that we did. In 2012, we hauled our belongings to the east coast where we spent two years completing his internship and post-doctoral work. We loved our time in Connecticut, but it didn’t quite feel like home. In 2014, we trekked back to the midwest with a cute 9-month in tow and plans to build a house in Minneapolis. We parked ourselves in a tiny apartment just outside the Twin Cities and began the never-ending process of building a house. Like all things, it came to an end. And here we are! Settled, minus all the boxes in the basement and frames lining the walls, with a margarita in hand. Well, one of us is. Read more
I’m pretty sure it was the fajitas that kept us dating so long. On Friday nights in high school, I’d head over to my then boyfriend’s house. His mom made better-than-restaurant fajitas and topped them with white cheese. We only had orange cheese at my house, so this was a luxury. One night while eating fajitas, his dad told me that he’d like to give me their nice pots and pans when we got married. I was 16. My love of food was present at birth, but I hadn’t yet discovered an interest in cooking it. I awkwardly sloughed off his comment with a laugh. My high school boyfriend and I broke up and got back together a hundred times. I think it was because of the Friday night fajitas. Read more
There was a time in my life when I deleted pizza and nachos from my diet. Cheese is bad for you, they said. I ate my ice cream with too few of calories. My eggs with no yolks. And bought low-fat butter that was mostly hydrogenated oil. It was as awful as it sounds. But I stuck with it long enough to learn that my issue wasn’t solely what I was eating, rather how much I was eating. (You can read way too much about my food history here.) Pizza, full-fat ice cream, whole eggs, and real butter have been apart of my diet for many years now. But it wasn’t until a couple weeks ago that I allowed nachos back into my life. Read more
It’s that time of year when people gather in droves. Sweaters, Bing Crosby, bubbly drinks, and twinkly lights fill center stage. In the background, the haggard hostess dances around the kitchen for hours, prepping a meal for many—the ones she loves most. Near meal time, it’s inevitable. She questions the depth of her love due to the stress, sweat, and need for another shower. Read more
It’s invisible internet friends baby shower day for Jessica of How Sweet It Is—the well loved lady who taught us all a thing or two about how to get creative in the kitchen. She has mad chops in the recipe department, a plethora of sprinkles up her sleeve, and a babe inside ready to partake in all this goodness. But not until we’re done celebrating. And there’s lots of celebrating yet to be done. Read more