I like taking pictures of food I cook/eat. I sometimes draw, paint and craft things for people I love. I live with a man who just so happens to be the love of my life, so it's pretty convenient.
My current priorities are to be healthy, save money for a bigger home and get back to creating things.
Catching Elephant is a theme by Andy Taylor
Bacon Mac ‘n Cheese Naan Panini
Hot Shots Coffeehouse | Blue Jay, CA
One of the best sandwiches I’ve ever had, for obvious reasons.
I can never turn down mac ‘n cheese, ever.
Best post-playing in snow meal ♥
Chicken Cannelloni from Macaroni Grill ♥
Wrote a long entry here about my constant feeling of inadequacy/self-doubt, then my boyfriend came and gave me lots of kisses and now those yucky feelings are gone, for now. I guess this means I should keep him around a little longer.
Broccoli mac ‘n cheese topped w/ grated parmesan
Quick & simple dinner at home before heading off to Bakersfield to spend time with the boyfriend’s family. We plan to take his parents out to eat tomorrow :) I’ve missed them. White People Weekend!
Mini Sourdough Pizzas
Sourdough English muffin, pesto, spinach leaves, ciliegine mozzarella
Baked at 275° for 8-10 min.
Quick, easy, filling & yummy!
Boyfriend and I collab’d dinner last night.
He makes the simplest things taste SO good! He sautéed mushrooms & onions with cooking wine to blend into the pasta sauce, then he inteGRATED parmesan cheese into the finished product. (Ha, get it? Because he GRATED the cheese first… Ah, it’s okay, carry on.)
All I had to do was pierce the film on the Fresh & Easy veggie pack, put it into the microwave, press “4-0-0” and then blend it with the melted butter.
Role reversal rules.
The amazing Baked Portobello from Bella Bacinos in Chicago.
Baked with bread crumbs, Prosciutto di Parma and mozzarella di Bufula over a creamy sweet pea risotto and a touch of truffle oil.
Simply divine.
Veggie Frittata Recipe
Frittatas are super awesome because: 1) Easy to make. 2) EGGS! 3) You can incorporate pretty much any ingredients that seem fitting. 4) Always delicious.
I don’t usually stock meat in my freezer and fridge, so the meals I make are typically vegetarian. And this one was no exception.
5 all-natural eggs with ¼ cup of 2% milk
freshly-grated pepper cheese & sharp chedder
handful of spinach leaves
sliced roma tomato, yellow onion, mushroom
chopped & minced scallion & garlic
sliced Idaho potato
1.) Whip eggs with milk, salt & pepper in large bowl. Set aside. Preheat oven to 425°.
2.) Using a fairly generous amount of butter (about 2 scoops with a butter knife), cook the garlic, scallion, spinach, onion, mushroom and potato in a large fry pan/wok. Add spinach last because it cooks & wilts the quickest. Under-cook everything by 2 or 3 minutes. Let it cool down.
3.) Grease up your baking dish with cooking spray. (I forgot this step, so everything stuck to the “walls” :\ But I used baking bowls to make individual servings, so it was no biggie eating out of the bowls.)
4.) Add all of your ingredients, including the tomato & cheese, into the baking dish. (I also added more black pepper.) Whip egg mixture a little more and pour slowly. Be sure to leave about half an inch of “rise room” on top!
5.) Bake at 425° for about 10-12 minutes, or until the egg solidifies. Time will definitely vary with serving size, bakeware depth, etc.
6.) Season & sauce to your liking :)
I enjoyed mine with my favorite ketchup. Could’ve definitely opted for some salsa as well.
Deeeeelish.
