Delicious things are on their way.
But first, Sherlock.
Even in the midst of impending bankruptcy, one must find ways to treat oneself.
Wherein I use the term ‘macking’ to talk about people lovin’ on your for your cooking skills.
Last year, shortly after gaining (temporary) full time employment again, I started a post on surviving the financially lean times through shopping at Dollar Tree.
This first post will focus on the almighty fuel of writers, cooks, and busy ‘forced to be a morning person’ folk everywhere: coffee and tea.
Sometimes adapting recipes is an overachiever game — how many changes can I make so this recipe become uniquely mine?
This often involves a lot of failed experiments asking the way.
Sometimes, though, a splash of this an a dabble of that equals awesome simplicity.
Like this, iced tea with frozen peaches, a splash of orange-mango juice, and a dribble of ginger syrup.
2015 did a lot to shape views and goals and outlooks on a lot of things. Heading into 2016, I’m coming out of a clustermess of a final three months of the last year trying to remember who I am and who I want to be. Along those lines, food has either been a gluttonous feast or just shoving whatever I can into my face to keep going.
After a week full of way more delivery food than one human should allow themselves, I was determined yesterday to actually cook something. On my way home, I was struck with an instant, powerful craving. I wanted a cheesy chicken dip for dinner. That, and only that, would make me happy.