Back in February, my husband and I went to a new-to-us Italian restaurant with one of our favorite friend couples. Our Valentine’s Day meal was one for the books. As the night progressed, each course came out seemingly better than the last. Not only was the meal one for the books, but it was also the night I met the meatball of my tastebuds’ dreams!
As some of you who read my blog know, I was in Maryland last month for a conference. While there, my friends and I stopped at a restaurant called SUCCOTASH. Oh. Em. Gee. What a deliciously casual southern, yet decadent, restaurant experience. (They had smoked trout roe on the fried oyster po’ boy, y’all!)
It’s not a secret – I’ve always loved being creative in the kitchen, and cooking delicious food for the people I love. When my husband and I started dating, we quickly discovered a partner in trying food that the average person would stick their nose up to. While I’d always been a fan of sushi, it wasn’t until I met Jason that I really spread my proverbial sushi wings and discovered a love of fish eggs of all kinds (aka roe, ikura, tobikko, etc.).
Growing up, whenever I was sick, my mom would make chicken noodle soup. From her perspective it was a quick and easy way to get SOMEthing in my belly and force a kid to add some veggies to her diet. As most kids are, I was a pretty picky eater and didn’t LOVE vegetables. Today, I wonder why I wasted so much time rioting against vegetables that are so clearly delicious and good for you. 🙂
It’s no secret that I like food – more specifically GOOD food. I admit it; I am a self-professed foodie. I am that girl that takes pictures of her food and labors over what to order at a restaurant because SO MANY THINGS SOUND DELICIOUS! That being said, when my husband and I can’t agree on where to go for dinner, an easy compromise for us is the Mexican restaurant down the street. Not only is their food to. die. for., but even picky eaters can usually find something on the menu they like.
Hi all! Long time no see. Sorry for the lack of recipe posting lately; I was traveling for work and preoccupied with my glamorous day job in compliance. 🙂 For this adventure, I was lucky enough to travel to the beautiful state of Maryland, see a few sights (I see you, beautiful cherry blossoms), and eat crab cakes to my little heart’s content. (If you follow my blog, you know I am OBSESSED with all things crab.)
Until recently, mussels were a food item I strictly ordered ONLY in restaurants, mostly because the little-shelled, protein-packed beauties were intimidating and I had no idea how to cook them. What I didn’t realize was how gosh darn easy (and affordable!) they are to cook at home.
Oh Gophers, my heart. If I was going to eat my feelings and my feelings were delicious taco dip, this is the recipe I’d follow.
Ahh – March Madness, I love you! You guys… my University of Minnesota Golden Gophers danced all the way to to a 5 seed this year! To say I’m excited is an understatement. While it’s true I live deep in Badger country (Gopher fan friends question my sanity, Badger fan friends TRY to tolerate me), I bleed maroon and gold. Badger fan friends have reminded me that the Gophers against 12th ranked Middle Tennessee has upset written all over it, but I’m all in. I can’t wait for the game!
Crab cakes, oh how I love thee.
These cakes are SO versatile; they can be served as a main course, play the starring role in your breakfast Eggs Benedict (better known as eggs benny in our house), or can provide the perfect appetizer course before a date night meal.