Adventure Begins in the Kitchen
I can always trust my good pal CookingLight.com when I’m feeling a little uninspired in the meal department. And I was once again proven right as the headline “5 Ingredient Vegetarian Dinners” popped up when I began my search. Oh how I like being right :).
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It dawned on me as I took the first chili ingredient out of the fridge and set it on the cutting board for its photo opp. My two big, blog worthy meals this week are soupy. Oops? Someone’s a little anxious for fall to be here in full force!
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For weeks, department stores have been overly stocked with boots and sweaters and cross-country friends have been discussing chilled air and changing leaves. More recently, autumnal colored foods have been dominating the flood blogging scene. I’m a Floridian. I feel left out.
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Although I dabble in bringing non gluten-free groceries home, I really try not to. Sprouted wheat goods are my justified compromise for breads. And it’s not a true compromise, as I secretly prefer their frozen freshness over what can be found on the preservative packed aisles. The one exception to this is a sprouted wheat tortilla – yuck! After a one-time tasting, I was forced to say “buh-bye bean and cheese quesadillas!”.
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