We have entered into the season of parties. Office parties, family gatherings, downtown bashes. Everywhere you look there seems to be another party celebrating the season.
And I love it.
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We have entered into the season of parties. Office parties, family gatherings, downtown bashes. Everywhere you look there seems to be another party celebrating the season.
And I love it.
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The day of eating is almost here and I know you’re all ready to go, right? Ok, so maybe you’ve slacked a little in prepping for Thanksgiving or you’re struggling to come up with something for that vegan/gluten-free/lactose intolerant/paleo/I’m-pretty-sure-they-only-eat-gravel relative. I’ve got you covered.
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I think eggplants can be really good or really bad. You need to prepare it just right or else it becomes inedible. I have had my fair share of eggplant successes (this lasagna, baba ganoush, ratatouille, moussaka, and garlic bake prove that) but there have been times when I just had to throw everything away because the eggplant went south.
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I don’t know if I’ve ever told you, but I graduated from the Home of the Walking Taco. Yeah. You should be pretttyyy jealous.
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Ok, so this recipe is going to be a lead up to Friday’s recipe. I didn’t originally plan on posting it as a separate recipe but then I started putting it on everything. I figured you guys might appreciate as much as I have.
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