I know I’ve shared this recipe before on my previous blogs, but this back pocket recipe will forever be a favorite. And surprisingly enough I think I’ve made it more here in Okinawa than ever before. Thick, hearty, layered with flavor, I made it nearly every week this past winter. Partially because my kiddos are homesick for their grandparents but also because you truly can’t mess this recipe up! More wine? Sure! Extra herbs? Go for it! Log this recipe away for when you want to heap on the comfort. Advertisements
It would seem that all we do these days is hike and eat great food! And for the most part that is true. We are counting down the days to summer, a June court date, our move to Japan and a million other things. In the mean time we are trying to take advantage of a yet to be packed kitchen and the chance to still explore this little area of North Carolina which is resulting in a food and travel heavy blog! This salad is something I make weekly during warmer months and it’s a great way to get fresh veggies on our plates. It makes a bright display on a potluck table and packs easily on our hiking trips. The bonus is that I can offer you a vegan/plant based version too! An all around winner if you ask me!
I could talk y’all’s ears off about our move, or what has been going on with DSS, or how my right eye wont stop twitching…..but I’m tired and kinda talked out. So can we just think about pie? Pie is so friendly, it says “here, come sit down with a cup of coffee and rest a moment.” It doesn’t require endless paperwork or ask you to make life decisions. I really really like pie these days….haven’t a clue why….
Every once in awhile I will pop in to share a product or two with ya’ll! What I can promise with this is that it is loved by the whole family and not just a promotional post. We are always looking for ways to make adventuring more enjoyable and streamlined and these meals have made a huge difference in recent years for us!
This chicken tostada recipe blew my family away. Most of the time chicken lends to a basic meal without a ton of fanfare. But pull in an amazing beer marinade, top it with a fresh slaw and drizzle over a zesty cilantro pesto and you’ve got a meal that will make you think you are on vacation in Mexico.
This week has been wild. Just alone Monday brought a call from DSS, a friend whose child was hit by a car, a call from the school nurse while I was in the shower of course, more overseas paperwork to be filled out and Bill’s list at work was even longer….Monday y’all…just Monday. Pain and heartache, sickness and exhaustion…..my word, sometimes I feel like this world will cave in on itself with the weight of heartache so many people are wading through right now.
This is a “hold me momma” recipe. Some days just call for a comforting, soul satisfying, put me to bed with an extra blanket type of meal. This past week’s frigid temps snuck back in to town and my people needed a big ol’ cup of this chowder.
I love a quick salad that pops with flavor and makes for an easy dish at a potluck or brunch. This salad is a back pocket pick and I figured after sharing all those yummy carbs with you on Monday it was the least I could do 😉
Spring is nearly here and this tart is a surefire way to welcome it in! Perfect as an appetizer or a brunch main. It comes together effortlessly and leaves your guests and family completely satisfied! Cheesy, flaky, fresh tomato amazingness…..