Adventure Begins in the Kitchen
Anyone who has ever been at my house in a hunger bind knows that I always have a package of frozen shrimp in the freezer. They only take minutes to thaw and even less minutes to cook. And I love them at any time of day.
Sautéing in a tiny bit of butter and over-sprinkling with spices has been my favorite preparation lately. Whether you’re eating them solo as a snack, along side a veggie or another protein for dinner, or on top of eggs or grits for breakfast – you really can’t go wrong.
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A starter of butter, garlic, and onion almost always leads to delicious things. And because it takes such minimal time and effort, it’s my foundation for every sautéed veggie, rice, and quinoa dish.
Asparagus, zucchini, squash, green beans. These veggies, mixed with butter, garlic, and onion, are the constant go-to. But tonight my camera and I were craving a pop of color and that’s how the idea of adding broiled tomatoes {another old favorite} came about.
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Every few days, a chill hits the air in Austin. And just like that I’m faced with a soup craving, every few days.
I’ve made a giant pot of beef soup twice this week because it’s cozy and filling without leaving you stuffed and sleepy. It’s really the perfect meal to have on hand these days, feeling appropriate for the occasional 30 degree night, 80 degree day, and all that falls in between.
And it’s simple, simple. Requiring little ingredients and even less skill, a recipe like this makes a compelling argument to ditch the can this winter!
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Cookies are not my weak spot. A brownie sundae? You bet ya! But cookies have never really been my thing. Unless.. it’s a container of those fluffy, cakey cookies with a perfect circle of frosting with sprinkles that can typically be found in the bakery. That kind of cookie can be my thing.
I did some super sophisticated Google searching: “fluffy, cakey cookies”, “super fluffy cookies”, “cake-like cookies”. From there, I found out that my guiltiest cookie pleasure has a brand name, Lofthouse Cookies. I found a few blogger recipes, like this one from Two Peas & Their Pod, and realized I’m not the only one with an obsession.
I quickly made this recipe my own and modified to be gingerbread-esque, using brown sugar, molasses, freshly grated ginger, and Chinese five spice {my holiday fav}. And now I can’t stop, won’t stop, taking a cookie with me every time I leave the kitchen!
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