Drop biscuits.
Never before was such an easy baked good produced.
The whole concept is of a drop biscuit is based on ease while producing glorious benefits. When a recipe requires you toss all the ingredients in a food processor and BOOM, it’s ready for the oven – you’ve been handed a gift. A glorious, crumbly, buttery gift. Continue reading
After a weekend in Atlantic City, I’m ready for a major life-detox.
We checked in to Cesar’s Palace Thursday afternoon and spent two days hiding in the casino until we FINALLY decided to sneak onto the boardwalk.
The sun was so bright. The fresh air burned our lungs.
And we realized we’d essentially been hiding out in an old basement filled with flashing lights and Elton John slots that had saturated what was left of our brains (and wallets).
My stomach has been in a mess ever since. It’s the weirdest thing. First, I’m feeling good. So, I obviously eat something (that’s how I celebrate all good-feeling things in life). The next thing I know, I’m ready to lay on the floor grasping my stomach and begging for mercy.
What gives?
Was it the lingering cigarette smoke? The complimentary slot-machine ordered mimosas? The lack of Vitamin D or any other nutrient in sight?
Whatever it was, I’m happily sipping my Tazo Zen tea and hoping for calmer stomach adventures ahead. In the meantime, please enjoy this hash I whipped up before our trip.
The beautiful thing about has is that it’s open to interpretation. Mix in whatever you’ve got.
Recipe for chorizo and pea hash
Melt the olive oil and butter in a large dutch oven.
Remove the casings from the chorizo and crumble the meat into the dutch oven. Cook until browned.
Add the onion, potato and garlic and cover with a lid to let steam for about 10 minutes, stirring occasionally.
Add the spices and let it continue to cook down.
Stir in the peas for the final few minutes of cooking. Serve immediately. An over easy egg is optional but encouraged.
It’s tough for me to think of non-traditional breakfast foods to make for The Mister. It is rare that he is in the mood for pancakes or omelets, although he does enjoy breakfast potatoes – a lot.
We decided to have an at-home brunch date after a busy week with little time to really sit down and talk. He made the coffee and stopped by the grocery store for grits the night before. I cooked them up – cheesy and gooey and delicious – and topped them with spicy, smoky shrimp and turkey bacon. Continue reading
I don’t think the temperature has jumped above freezing much at all the past few weeks. Snow that fell long ago is still lining the grass around our complex. The problem is that all I want to do is be cozy.
Sweatpants. Over-sized sweaters. Comfort foods.
These are the pleasures of a winter. Until the warmer weather creeps up and I shed my bulky clothes for *gasp* shorts, tanks and bathing suits. I might regret all that mac and cheese later.
In an effort to help us all keep up with our New Year’s resolutions, I whipped up some comfort food that comes with a little less guilt. Fill up on something that warms your belly without making it bigger by the time the snow eventually melts. Continue reading
Of Pots and Pens 