My vice is sweet cherry tomatoes, that I buy in bulk, and pop into my mouth like pieces of ruby red candy. I keep them in a bowl on the counter for quick accessibility and as an easy option if I’m at all tempted by sugar and salty bits that hide in my pantry. But sometimes I don’t get to my red little lovers in time. They start to shrivel and lose their peak flavor. So that’s when I give them a light bath in olive oil, a hit of salt and pepper, toss into the toaster oven and roast to a slightly browned, sweetened version of their former selves to add to salads and pastas. If they even make it that far, because they’re still a darn good snack!
The second issue of Foodiecrush Magazine is alive and well. It’s filled with beautiful photography and stories from my favorite food bloggers around the web. This community is a crazy unique one. One I’m thankful to find myself in. Five years ago, had you asked me what I would be doing, food blogger would not have been mentioned. But sometimes life is so perfectly random—you land exactly where you’re supposed to. Smack in the middle between food, photography, stories, and design. Read more