Hope everyone had a long, fantastic weekend. Mine was a little bit of a mixed bag — lots of fun, but I broke my freaking YOGA 3. I’ve never before cracked a screen on any electronic device (knock on wood that I don’t break anything else now!!), including when I accidentally threw my old Dell (what I’m currently on) across the room and hit our coat rack treadmill. How’d I do it? It fell, closed a whopping 5 inches to the floor. And we’re not talking a little baby crack, the screen totally shattered. All because I wanted to watch Pretty Little Liars in the bathtub. Have you seen that show? I know in my heart that I’m a 26 year old woman and I should probably just say “No...

I probably say a lot of sandwiches are my favorite, but if we get rid of the basics (PBJs and grilled cheeses) then I can pretty confidently say that a Reuben is my most requested, most ordered sandwich. I always forgo the meat and occasionally swap in sauteed mushrooms and peppers or even just slices of tomato. Josh, on the other hand, is not really into sauerkraut and will kick and scream over eating a Reuben until he’s actually eating it — at which point, he remembers that sauerkraut + thousand island dressing = pure bliss. In a random twist the other day, I was craving some kind of smoky meatiness on my Reuben, which is very strange because I’ve never actually had a Reuben with meat on it over...

No secret that we love Blue Diamond Almonds up in this house. They usually send us some to try every month or two through the Tastemakers program and it’s a battle to save them long enough to make a recipe rather than just inhale them. When I opened this month’s delivery, Josh was pretty skeptical. Sriracha almonds? They’re definitely one of those foods that’s either going to be crazy good or ridiculously bad, especially because neither of us do spicy very well. When I popped that can open, all worries immediately turned to hunger, because these smelled GOOD. Not the “this is so spicy my nose is going to fall off” smell I was expecting, but the subtle spiciness with an under layer of smoke that I love. Another sign...

I had to work late on Thursday and came home to Josh making pancakes. Not just any pancakes, but pancakes made with chai infused almond milk. Our kitchen smelled incredible and I’ve never had to work so hard to resist the urge to drink pancake batter. And to flip the pancakes for him — apparently I’m so used to being in charge in the kitchen, I’ve forgotten how to take a back seat and just relax while someone else does the work. While I was hovering, we both realized just how many million pancake recipes are on this here blog and brainstormed a couple of new blog names: Sometimes we eat things other than pancakes, who needs vegetables when you can have pancakes, Pancakes pancakes pancakes… basically all of our...

For 25 years, I thought I hated pie. Turns out, I hate pie crust. Crumbly top? Sure, I’m all about that. Graham cracker crust? Sure thing. But dry pie crust I’ve just never been able to get into. I would eat pumpkin or coconut cream pie and leave behind the bottom and edges (or pawn them off on the many, many people who for some reason think the crust is the best part). I’ve made this recipe for pot pie several times either A. without crust or B. with crust for the sake of Josh and just suffered through it. It wasn’t until I saw this month’s Recipe Redux theme (pie!) that I realized it was time I share it. AND I figured it was also time for me to...

Please excuse me while I fight off making terrible turnip puns. Something about foods with fun names turns me into a terrrrible person to be around in the kitchen. If I ever made a dish that contained asparagus, beets, and turnips, I think Josh would just storm out of the house and come back after all leftovers were gone. Even then, who knows if he’d be safe. After all, I still randomly burst out into Jack Sparrow with the slightest hint of the word tale, or sparrow, or captain. Or Michael Bolton. Once something is in my head, it’s THERE. Forever. So, why would I even eat these foods if I risk being the most annoying person on the planet for days weeks years afterwards? Because they’re delicious. And after...