Haha you read that right! Being a South-Texas native who recently moved to Pittsburgh, Pennsylvania — I can tell you — I want Winter to stop! This every other day wintery mix or snow is a real pain in the butt. For now I am going to enjoy this tasty slaw and cross my fingers that Spring is well on its way.
You know what’s really cool about winter squashes?
Well, beside the fact that they are striped, brightly colored, have crooked necks, and confirm that we are well into the Fall season?
Answer: when you split them in half — and scoop all of their seeds out — they have a wonderful little trench or hole that nature MUST have known us foodies would just want to STUFF with…STUFF!!
Smoothies are good. Lattes are good…but put the two together and you’ve got yourself a real treat. I have really been enjoying these lately — especially here in Texas when the average temperature is still up in the mid 90’s. My heart is ready for pumpkin season, but my sweat glands, well let’s just say they’re still gettin’ a workout. A hot latte just wouldn’t hit the spot (yet), but a cool refreshing smoothie with all the latte goodness mixed in?…just what the doctor ordered.
Pumpkin season is among us, folks! It’s early on…I know, but can you really have too much pumpkin goodness? I know I can’t! My initial interest was in creating some snacks to have on hand because my schedule at work has been really busy. I don’t typically fall into the “snacker” category, but I have found that if I have things readily available and keep myself satisfied I am less likely to want things that I shouldn’t be eating! Occasionally, I fall into the Larabar or Epic bar trap — and while I stand by what those companies are doing — they’re expensive, and homemade is always better if you can help it.
Well, folks it’s late July. And I live in Texas. What does that translate to? It’s HOT!! It’s been humid, and sweltering…and honestly, if you’re familiar with Texas weather…you know…it has only BEGUN.
There’s nothing like a good breakfast hash. You can make a hash out of anything, really. In fact, I firmly believe that as long as you have a gooey egg yolk sitting on top — you’ve got a winner. While a hash can be made with any extra or left-over veggies you have in the fridge, one of my favorite vegetables to eat in the morning are brussels sprouts. In this hash, the brussels sprouts are mixed with sweet and earthy parsnips. The two truly make a great combination.
The term “antipasto” actually means “before the meal.” Traditionally, items like cured meats, various cheeses, and pickled veggies would serve as an appetizer in Italian cuisine. Here’s how this pizza came to be — while menu planning I had decided that I wanted to surprise Jason with a pizza night! I usually make some sort of salad or “side” to go along with a pizza. I was toying with making an antipasto salad full of salami, artichoke hearts, etc…and then I thought, heck!…that sounds like it should just go ON the pizza.