Sliders…because let’s face it, we all need a little more fun in our lives. These little beauties were ridiculously simple to whip together. Place the sweet potato sliders and the mixed bean burgers in the oven at the same time. While those cook up, you’ll have just enough time to prep everything else!
Total time: 30 minutes
-2 Sweet Potatoes
-1 can cannellini beans
-1 can red beans
-½ cup Greek yogurt
-6 basil leaves
-Avocado or Olive oil (for greasing pans)
–Seasonings: Salt, Pepper, Chili Powder (all to taste)
“I hope you end up having 10 children, JUST LIKE YOU” my mother would shout in frustration after an increasingly difficult day in my teenage years. At the time I believe she meant this more as a curse than a compliment, but as I’ve gotten older I’ve revisited that statement.
Throughout the years I’ve become a representation of my parents. I’ve inherited my mother’s attention to detail, keen logic and culinary skills. I am also a combination of my father’s understanding, creativity, and laughter. While, I wouldn’t say I ended up “just like them,” they influenced who I am today and who I am still becoming.
Truly, if my children end up just like me or even partly like me, it would be okay.
To my future children, if you’re anything like me I just want to say I’m sorry. You will fall a lot in your childhood because you will be extraordinary clumsy, but you’ll learn to get right back up, dust yourself off and move forwards. You’ll carry a handful of scars throughout your lifetime embedded with fascinatingly colorful stories to remind you of some fond and perhaps some not so fond memories. From these scars, and failures you will learn to be strong. Continue Reading…
I savor the complete bliss that only a Saturday or Sunday can bring. You know the bliss one feels as you gradually awake; no alarm needed, and no blaring 5 AM wake up? I will relish that peaceful feeling as long as I can while my limbs slowly come back to reality, still enveloped in the warmth of the covers. My next move is always the classic roll over to Cal’s side of the bed, because while the weekends bring much necessary, restful sleep they also bring much desired cuddles that are often cut too short during the weekday mornings.
My third favorite thing about the weekends is food (of course). Often times Cal and I will have a lovely brunch in lieu of breakfast. This week’s was quite simple and light. A savory tomato, parsley and broccoli veggie frittata made its debut accompanied by Minneola and watermelon pieces.
I love sweet potatoes, and as you may or may not know by now I love soup! There is something so comforting about dipping your spoon into this soup. It is like a warm, delicious hug to your insides. Did I mention it’s also healthy and good for you!
In recent months I’ve been in pain, stressed and just overwhelmingly tired. Surgery, while not as bad as I feared was also not a cakewalk (haha you see what I did there…).***I look shockingly happy in this picture…go nerve blocker!
What they did:
My awesome orthopedic surgeon sent me on fabulous vacation to NH (conducted surgery at Kent Hospital). The surgery was fairly quick, and when I woke up I discovered a nerve block is quite possibly one of the best medical creations.
There was no pain, life was great…and then the nerve block wore off…..yup….life then was a little less great. During surgery, they stitched up my labrum, conducted reconstructive surgery on my rotator cuff and bicep tendon areas, and cleaned up some bone spurs in my clavicle region.
How it felt (then): Continue Reading…
Today is one of those down a fork prong, no knife days. You know those days right? When you’re trying to eat your delectable, mini, chicken pot pie and “BOOM!” fork the prong down! No warning, just “SNAP!” (without the crackle and pop).
And you’re left there, already knife-less, looking down at the wonderful insides of your creation glistening back at you.
(Clearly this looks just as fantastic as one right out of the oven)
Recipe (Modifications: I used green beans, corn, and cream of mushroom soup. Spices: salt, pepper, paprika)
I could blame it on the plastic fork, or on my use of plastic forks in general, or on my lack of planning at times, but would it really matter? It’s just one of those days.
Well it certainly has been a busy time of year. I’m not sure where the time ran off to, but I can say I’ve felt myself trying to catch up. Doesn’t mean I haven’t been cooking though! A girl has to eat (and eat well I might add).
The months of November and December have feasted on roasted Cornish hen halves (two ways because I clearly can’t get enough poultry), some bite worthy sliced rib-eye, and the always traditional Snickerdoodle cookie. And I present to you…the winter…gallery of food 🙂
Turmeric, Rosemary Cornish Hen with corn and vegetable pasta Continue Reading…