I never understood this fascination that people have with melted cheese in between two starches. Grilled Cheese? Not a fan. Quesadilla? The blander Mexican inspired cousin to grilled cheese. No wonder children love quesadillas… Continue reading
Before heading home from a long weekend in North Carolina, my family and I decided to take a pit stop in Chapel Hill for yet another campus tour. We were a hungry trio looking for a quick place to eat … Continue reading
Back home, my family is apart of a CSA that provides us with a weekly delivery of vegetables from the area. Having a CSA inspired me to cook with seasonal vegetables that I might not have bought at the store or market, one of those being asparagus. I have always admired the lean green stalks but never thought that I would be cooking with them on a weekly basis. Continue reading
A day does not go by where I don’t consume a salad of any shape or size. Making salads has become second nature, and thus I don’t put as much effort in coming up with epic Sweetgreen-like combinations.
After a long day of travel, a good nights rest was well over due. Yet our stomachs wouldn’t let us go to bed without tasting the wonders of the Italian cuisine. Continue reading
The summer air has got me suffering from wanderlust, making me yearn for vacations and for insightful adventures. At the top of my travel bucket list lies India and Italy, tied for first place. Why?
This month’s Guest Post comes early! Jessica and Lena, Au Pairs from Colombia, showed me how to make Tostadas con Pollo. Continue reading
Hello there! This month, Boston-based writer and fitness instructor Theresa Brawner shares TWO great recipes for low-carb pizza. Let me start by saying that pizza is one of my absolute favorite things to eat, ever. And about ten years back, … Continue reading
Hello there! This month, South African Au Pair of APIA, Abi, shares a traditional recipe from her home country. She came over to my kitchen a while back to recreate this recipe with me 🙂
There is nothing I loathe more than mayonnaise. That means no sandwich lathered in mayo, no deviled eggs, and absolutely no creamy mayo dressing. There are very few cases where I can handle a bit, such as a BLT from … Continue reading