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.
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.
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.
I’m writing this post on an almost 60 degree day in FEBRUARY in WISCONSIN. Dare I say it – spring is in the air!
What are the two things I love about spring the most you ask?
One – walking our yellow lab Ruby (short for Rubysaurus Rex) is actually an enjoyable after dinner activity. Imagine my relief when all I have to put on is a pair of tennis shoes (and not 100 layers of clothes) to keep warm.
Two – Although farm season will soon be in full swing and I won’t get to see my business manager/farmer hubby as often, the farm will soon be producing beautiful, delicious veggies for their CSAs as far as the eye can see. I. Can’t. Wait.
Note to self: NEVER grocery shop when hungry. This SHOULD be my personal mantra, but I’m still working on that.
If you can picture this… a marathon day at work, no time for lunch; my stomach is growling and I wish I’d had more than a latte for breakfast. Wandering through the grocery store aisles with no particular destination or recipe in mind. Craving comfort food. Can you relate?
For those of you who know (and love) me, I’m a true carbavore at heart. Give me all the bread and pasta in the universe, and I’m a happy girl. After the gym the other night (gotta work those carbs off SOMEhow) I did NOT want to go to the grocery store, so I did a quick inventory of my fridge and cupboards and created Italian Baked Gnocchi.