Here’s something that I’ve learned by watching lots of Food Network shows. If a chef describes a food item as “decadent,” what they mean is that it’s a wonderful combination of unhealthy and delicious. I’ve never heard Giada say that her favorite spinach salad is decadent (unless maybe it has three types of meat and/or…
Shameless Plug for Jim Gaffigan
I usually love sitting down to lunch at work with ye ol’ blog and nothing but time (or more time than I find in other parts of the day). But today I’m smack dab in the middle of a really good book, so this is going to be short and sweet, y’all. Meet Jim Gaffigan….
Clean Wombats
I read an article earlier this week that was discussing how to keep a clean house despite the general mess and mayhem of life. The author of said article says that her friends with the cleanest houses tend to not be aware of the latest internet memes, because spending time on the internet tends to…
Walls: Thinking Beyond the First Layer
Okay, so even if they aren’t picture-worthy yet, our dining room walls have definitely and irrevocably been transformed from dark red to off-white. There has been some sadness expressed by other people on that topic, but what can I say? I was feeling light and bright when I picked paint. I was also sick of…
Do I like kale?
Okay, I know I’m writing about kale again, and I keep saying I don’t like kale. In theory, that is true. The not liking thing. You just have to put tasty things that I love with kale, and then I can pretend to get along until the end of the meal. So what tasty ingredients…
Coffee Art
Our coffeemaker had another accident yesterday. No big news, but I thought I might have had a mental breakdown when I saw it, because my first thought was, “That’s pretty.” That isn’t usually even in the neighborhood of how I feel about messes. See what you think: Okay, not convinced at this point? It’s brown…
Fresh Summer Corn Salad
First there were the strawberries, and then came the fresh corn. Mmm. Scott and I made a warm corn salad last night, which we combined with some marinated and grilled venison from ye ol’ freezer. Add a tortilla, and you had some semblance of a fajita. “Use What You Have” fajitas, we’ll call them. I…
Small, but valuable. 