I am READY for spring. And the weather is teasing me so with a few shards of sunlight followed by freezing temperatures, then a peek of sunshine before the rain comes again. Sigh.It’s okay, I know spring will be here very soon and it gives me hope. I’m already in sundresses and sandals (in my mind).Meanwhile, I’m still cranking out some good ole comfort food
Get closer. The weekend is approaching and that means lazy mornings with luxurious brunches. Quiche is simple enough to make but the ingredients can be as complex as your cravings. I jammed maple bacon, gorgonzola cheese, sweet onions and spinach into this one. It was everything my heart needed. Fully sweet and salty yet also tangy and rich with the creamy texture of that cheese
Some weekends, I take really good care of myself. I get plenty of rest, eat a big breakfast and feed myself luxurious lunches like this. I make just what I want and just enough for me… not enough to share. It’s okay to be stingy with your shrimp & grits with garlicy braised spinach, they taste better that way.
Whew! The veggie dishes have me feeling brand new. I’m still eating meat and otherness, but the extra green is doing a lot for my energy. I don’t feel as bloated after I eat AND I even dropped a few pounds. I think it’s even making me a better person. Anyway, this post will be brief (I gotta go study! I’m in personal chef training
When the New Year began, I decided to start a food journal. I hear it’s an effective way to manage your weight. My weight needs to be managed. As I “mature” in years, it’s becoming apparent that I can’t get away with the snackalicious diet I’m accustomed to. There are consequences for eating ice cream in the middle of the night, potato chips whenever I pass
Like many Americans, the new year has brought me back to work. The holidays were joyous and restful, but they’re over now. After almost two full weeks of leisure days and succulent lunches, I’m behind a desk again. I’m sitting here reminiscing about those days I spent lounging in my robe, sipping hot chocolate with the TV parked on the FoodNetwork. But what I’m thinking of most is the food