Mushroom Kale Goat Cheese Quesadillas

Mushroom and Kale Goat Cheese Quesadillas

Mushroom and Kale Goat Cheese Quesadillas

Bloggers can be pretty predictable.  Since it’s December, you can count on most of us writing about tinsel and cookie swaps, peppermint coated this, mulled wine that… all the pine, all the Santa hats, all the sugar spice and nice.

Come January we’ll all be talking about salads and smoothies.  I don’t think we’re allowed to talk about fudge in January.  I think that’s actually against the law.

I have to shake loose from the holidays for a moment.  I mean… can we just sit at the kitchen counter and eat quesadillas for a while and not think about Winter cookies and holiday shopping?  That would be cool.

Let’s do that.

Ps.  The fact that these Mushroom and Kale Quesadillas are topped with sriracha makes them aaalllmost Christmas themed.  See how these holidays sneak in to stay?  Dang.

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Whole Roasted Cauliflower with Cheddar Beer Sauce

Roasted Cauliflower with Cheddar Beer Sauce

Roasted Cauliflower with Cheddar Beer Sauce

My mom had a few predictable and necessary things she’d have to repeat ad-nauseam to my sister and me at our family dinner table night after night.  There was the inevitable ‘sit still and someone please say grace’ followed by something like ‘do NOT kick your sister under the table’ or ‘stop staring at your sister when you know it bothers her and eat your fish sticks, thank you’.

My favorite/least favorite was ‘eat your vegetables, they’ll make you beautiful’.  The vegetables she was referring to were usually barely steamed broccoli or cauliflower served nearly raw (and yes, full of nutrients… which is entirely unimpressive to an eight year old).  If the (basically raw) vegetables weren’t eaten within three minutes of leaving the steamer they devolved into sometime entirely inedible to a child that wanted nothing more than a Happy Meal for dinner.  Eat your vegetables.  They’ll make you beautiful.  Eat them.  Eat them.  No seriously.  Eat them.

We ate them.

What my mom didn’t have in mind is that I’d grow up to simmer my dinner vegetables in butter and olive oil and serve them in a homemade Cheddar Beer Sauce.  I mean… Eat your vegetables!  (roasted and toasted and awesome!) They’ll make you beautiful.  (and so will the cheese sauce?)  Oh man.  Thanks mom / Sorry mom.

Roasted Cauliflower with Cheddar Beer Sauce

Here’s how this happens.  Here’s what you’ll need:  a big head of cauliflower, a big pot to boil it in, butter, olive oil, lemon, and spice.

For the cheese sauce, all good things which include: milk, butter, beer, mustard, and Worcestershire.

Let’s!

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Kale, Avocado, Tangerine, and Sesame Salad

Kale, Avocado, Tangerine, and Sesame Salad

Kale, Avocado, Tangerine, and Sesame Salad

Forgive me, belly.  I’ve done you wrong.  I mean… I’ve done you so so so right, but wrong wrong wrong.

I’ve done you with too much macaroni and cheese.  I’ve done you with ALL of the gumbo in New Orleans, the smothered greens, the doughnuts, the doughnuts again… I’m sorry.  It was delicious so you’re welcome… and I’m sorry.

You deserve a break.  Enjoy this salad.  It’s just about time to start making fudge.  Hold on tight.

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Inside the Baker’s Kitchen + Creamy Spiced Squash Soup with Parmesan Thyme Popovers

creamy spiced squash soup

creamy spiced squash soup

I‘ve been thinking a lot about comforts.

As I’m preparing to host my first Thanksgiving in New Orleans, I’m thinking a lot about exactly how to make my guests feel comfortable.  I’m thinking beyond moist stuffing and sweet cranberry sauce, because comfortable house guests require much more than one fancy meal on a Thursday.

I’m gathering baskets filled with filtered water, fancy soaps, good hand cream, extra toothbrushes just in case, extra blankets for the bed, a lavender spray for the bathroom, and a refrigerator full of snacks and comforts.

It’s essential and ultra luxurious… and since I don’t often host a house full of family (loud, hungry, crazy crazy family), it would be fair to say that maybe I’m going a bit overboard.

I’ve made a giant batch of this creamy squash soup and added a bit of ground clove and freshly grated nutmeg to highlight the sweet squash.  Salty pancetta breadcrumbs add a bit of crunch, and the whole deal is waiting in the refrigerator for a Thanksgiving week lunch.

I expect to feel proud and accomplished, until I run out of popovers and someone asks for more.

inside the baker's kitchen

We’re back in the kitchen with KitchenAid and it’s time to work these shelves.  It feels like I’m going to have every pan and every appliance on their job this week.  For this creamy soup and crispy popovers, I’m using a few new favorites:  the 7-speed Hand Mixer which is a savior for quick baking jobs, and the Pro Line® Series Cordless Hand Blender for the smoothest, creamiest blended soups.

If you missed our first Inside the Baker’s Kitchen, be sure the check out these sweet and savory biscuits!

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Mushroom and Mash

Mushroom and Mash

Mushroom and Mash

I just realized something essential to my next week.  Um… this is my first Thanksgiving!  This is the first year, of my 33 years in the world, that I’m hosting my first totally-grown, matching-casserole-dishes, not-paperplate, make-all-the-pies THANKSGIVING at my New Orleans apartment with aaallll of my family.

I’m pretty sure this is a big deal.

I need a plan.  I really need a plan.

Nervously tapping my foot, biting my nails, and drinking toooooo much coffee is not a plan, right?  It’s the opposite of a plan.

I’m putting together a meal that is simple, casual, non-traditional, and filled with sides and pies.  I’m not cooking a turkey… which either makes me THE WORST person, or a genius.  Probably the worst, but even knowing that, I’m still not doing it.  We’re going to enjoy a giant pot of gumbo and aaalll of the Thanksgiving sides, including these fluffy and earthy mashed potatoes.

The plan is coming together (and also includes a triple batch of this Mac and Cheese).

Mushroom and Mash

Being bigtime thankful is also part of the plan.  Thankful for New Orleans, and visiting family, and warm gumbo, and mashed potatoes with roasted mushrooms.  Thankful for all of the good and the gnarly and everything in between.

The Internet wants us to succeed next week:

•  I’m definitely into group games… unless I have to act something out and hope people guess it:  10 Thanksgiving Games To Make The Holiday Fun For Everyone

•  These Molasses Spice Cookies are developing quite the reputation here in New Orleans.  I also love Jessica’s Thanksgiving Dos and Don’ts.  

•  I’m not making a turkey BUT I am ordering aaallll of the gumbo from Cochon Butcher.

•  Dijon Maple Green Beans sound like juuust the ticket.  They also have bacon and feta!

•  Deb’s Pretzel Parker House Rolls!  Just pretzel everything, thanks!

• Tracy’s Creamed Spinach should be an everyday thing, don’t you think?

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Inside The Baker’s Kitchen + Sweet and Savory Buttermilk Biscuits

biscuits sweet and salty

inside the baker's kitchen

Once upon a time I was a baker in a professional kitchen.  I’m talking about the kind of kitchen with bins of flour so large they you could climb inside and take a nap…. the kind of kitchen where you had to yell (and I mean YELL) ‘behind’, so no one crashes into your pan of scones on their way to the oven…. the kind of kitchen that was noisy, full of chocolate, hot pans, sheet trays for days, savory scones… and smelled REALLY GREAT.

I spent so much time in the professional kitchen that my home kitchen was as modest as it was tiny.  I had two mixing bowls, a spoon, and a spatula to my name.  Why bother with more than one cake pan when I make ALL of the cakes in a rowdy kitchen with thundering ovens?

My working kitchen these days is very different.  I have more than one cake pan.  I have more than a single wooden spoon, yes… and while it’s still a humble kitchen, there are a few tools in the kitchen that feel like necessary extravagances.

I want to take some time to talk about what I keep in my Baker’s Kitchen.  I think it’s important to know what’s over-the-top extravagant, and what’s a reasonable tool to stock.  Kitchen real-estate is a precious commodity.  Let’s only stock up with what we really need.

I’ve partnered with my very favorite kitchen brand KitchenAid in a 3-part series to show you some of my very favorite kitchen tools and baker’s tricks.  It doesn’t take a lot to coax great flavors and flakey crusts out of the oven.

Today we’re talking about my favorite 11-cup Food Processor.  It will have you making ALL of the biscuits, ALL of the pie crusts, and ALL of the pesto.  It’s the best, and super versatile!

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Baking Bootcamp: Gruyere and Green Olive Rolls

Gruyere and Green Olive Rolls

Gruyere and Green Olive Rolls

The first thing you should know is that it’s time for our THIRD installment of Baking Bootcamp with King Arthur Flour! Bring out your jazz hands. It’s about that time.

The second thing you should know is that we’re making the most delicious and chewy, salty and cheesy loaves. Like cinnamon rolls, hold the cinnamon, extra Gruyère and green olives.

The third thing you should know is that I always wanted to be a hand model so I’m beyond satisfied with myself here… that’s just my truth.

Gruyere and Green Olive Rolls

For our first baking bootcamp we piled berries high and braided bread for the Triple Berry Cinnamon Swirl Bread. You amazed me with your kitchen bravery.

For our second baking bootcamp we folded dough and made Apple Pie Biscuits. So stellar. You guys got all up in the season!

Now we’re taking a step to the savory side. Salty and soft. And we’re using an entirely new flour: King Arthur Flour’s Unbleached Bread Flour!

Baking Bootcamp Essentials III

Here’s what we’ll need:

1 • King Arthur Unbleached Bread Flour.  High protein content for chewy and sturdy buns!

2 • I use this King Arthur Flour Bench Knife just about everyday in my kitchen. It’s perfect for scraping little dough bits from the countertop… something a sponge just pitifully attacks. You might also use the bench knife to slice though the center of the rolled dough. It’s sharp too! I love this tool!

3 • Kitchen fashion is important to me. Hedley & Bennett understands my needs for a functional, durable, totally chic apron. Not too frilly. I always want to be more badass than 50’s housewife-y in the kitchen.

4 • A good 9×13-inch baking pan is a kitchen staple.  The new ones are nice, mine happen to be covered in years of kitchen rust. Part of the charm!

5 • Having Colorful Mixing Bowls is the kitchen equivalent of having a great black dress in your closet. Necessary treat.

6 • We’re going to need lots of medium shreds of Gruyere cheese. Box Grater to the rescue!

7 • I like a natural bristle kitchen brush in my arsenal.  Great for egg washing biscuits and rolls!

8 • The Pyrex glass measuring cup.  A forever kitchen classic.

9 • These wooden spoons just get better with time.

10 • Is it normal to have a completely mismatched set of Measuring Cups, or should I just treat myself to a matching set like this? Don’t answer that…

11 • Same goes for the Measuring Spoons… it’s nice to have a full matching set.

12 • I go through Paring Knives like I go through socks.  How is it possible to have them one day and then lose them the next? I don’t know.  Clearly I have an issue.

Gruyere and Green Olive Rolls

There are loads of resources to help you get from here to warm cheesy buns.

• All of these step-by-step photographs in the post were done by the incomparable Jon Melendez.

Baking 101: The Difference Between Baking Flours for all the nitty-gritty on bran and germ and protein content.

• King Arthur Flour’s Baker’s Hotline is a fantastic resource for curious home bakers to discuss your fears, concerns and eventual successes. Give them a ring! It’s magic. 1-855-371-2253

Four Flours + Four Recipes Challenges + One Instagram #bakingbootcamp + Four Awesome Sets of Prizes!

The idea is simple!

• Make these Gruyère and Green Olive Rolls (they’re sooo delicious!) and take a picture of your creation!

• Follow @joythebaker and @kingarthurflour on Instagram

• Photograph your beautiful rolls and post them to Instagram with the hashtag #bakingbootcamp

• When you submit a photo, you’ll be entered to win a one year supply of King Arthur Flour and a Baking Essentials box valued at $250!! Official rules and details can be found here.

By entering the challenge you’ll also have amazing cheesy rolls in your kitchen, so… you really can’t lose.

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Curry Roasted Acorn Squash

curry roasted acorn squash (4)

curry roasted acorn squash (3)

I‘m back in my kitchen this week… back from making pies with you up and down the east coast… back from gently and not so gently asking you to buy my dang book… back to my roasting pan.

curry roasted acorn squash

This acorn squash was patiently awaiting my return.  Just sitting tight, waiting to be more than it already is.

I hacked my way through the protective skin (didn’t even lose a finger), removed the seeds, sliced, and drizzled.

This is the result of those efforts.  Let’s make it together… I mean, right!?

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Creamy Vegan Herb Salad Dressing

Creamy Vegan Herb Salad Dressing

Creamy Vegan Herb Salad Dressing

Consider me an occasional fan of tofu.

My parents were early adopters of tofu.  Remember back when health food had as much cheese and potatoes as tofu?  Sure… there was the weirdest brown rice ever, but we covered it in cheese and sauce and all was right with the world.

Nowadays, I’m an occasional tofu enthusiast.  Count me among the few who just realized that you can make a delicious dipping and salad dressing from TOFU!  Did you know this?  Were you keeping it from me?

This thick dressing is creamy, satisfying, and doesn’t read as tofu per say… not that that would be a bad thing, but you know what I mean.   This dressing is more Ranch in distinction.  Herby, bright, and almost so good you want to rub it on your face (which is weird).

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Roasted Tomato and Pesto Grilled Cheese

Roasted Tomato Pesto and Brie Grilled Cheese

Roasted Tomato Pesto and Brie Grilled Cheese

Here’s what we’re going to do:

We’re going to go to our refrigerators and gather all of the delicious things.  If those things are roasted, pesto-ed, and melty… that’s ideal.

Truth be told, sometimes all I have in the fridge is orange juice and bendy celery… that’s why God invented bourbon and those Chinese take-out menus at the bottom of my junk drawer.  Orange juicy and bendy celery aren’t allowed in this sandwiches.  Not on this day… when there is precious Brie and pesto in the refrigerator.

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Creamy Roasted Red Pepper Soup

creamy roasted red pepper soup

creamy roasted red pepper soup

I’m notorious for making a giant pot of something-or-other and eating it (sometimes begrudgingly) all.week.long. Soups are good for long-term consumption especially if you add a small pat of butter and a splash of heavy cream after each subsequent reheating.  Did this soup get more delicious?  It sure did!

I can make it through four straight days of soup consumption before I revolt and treat myself to (really, anything but soup) a giant cheeseburger, french fries, and all of the bourbon.

Since we’re staring this Monday straight in the face, I thought I’d start our week off with a staple.  Something savory and healthful to get us through the week with grace and strength.  I’m rooting for us.

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Sausage, Cheddar and Grits Frittata

Sausage, Cheddar, and Grits Frittata

Sausage Cheddar and Grits Frittata

I fell down such a strange Internet rabbit hole this week.  There were makeup tutorial videos, doomsday prepper podcasts, and a weird amount of frittata recipe googling.

While I still don’t know how to properly apply bronzer or survive the apocalypse, I can make one damn fine frittata.  Award-winning  (according to me).

Frittata is Italian for “I’m too lazy to make quiche crust.” It’s a simple baked egg dish that can house just about any filling that you can dream up and can be served morning, noon, or night.  Wow.  Frittata is also Italian for “Eat this. You’re welcome.” Don’t worry.  I’m fluent.

Whatever we do, can we not call it a crustless quiche?  That just sounds sad and lazy and makes me wonder who is enjoying crust without me.

Let’s talk about this frittata, because I sure did put grits in it, and I’m not even sorry.

Sausage Cheddar and Grits Frittata

 This frittata (as the name above would suggest) is home to spicy Italian sausage and cheddar cheese.  Eggs of course, because a frittata isn’t a frittata without eggs.  The HECK YES elements of this frittata are the dollops of cheesy chives grits that stud the dish.  Soft creamy eggs meets cheesy baked grits?  Spicy and sausage, too?  It’s a very good idea.

Weekend breakfast idea complete.  You should drink more coffee and keep your pajama pants on until at least 3pm.  For sure.

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Roy Choi’s Furikake Kettle Corn

Roy Choi's Furikake Kettle Corn

Roy Choi's Furikake Kettle Corn

I’m don’t have a cool party trick.  I’m not double jointed.  I’m not a gymnast or former cheerleader.  I can’t curse in Russian.  I never could do one of those beer funnel things.  My tap dancing skills really need some work (mostly because I never had them in the first place).  I can play a few jazz tunes on the piano, but that always ends up being more embarrassing than impressive.

In the absence of a party trick there is this:  Roy Choi’s Furikake Kettle Corn.  Praise the Lord above.  This is SO FOR REAL GOOD.

Roy Choi's Furikake Kettle Corn

There’s a lot we need to talk about.  I know that I’ve mentioned the work ‘furikake’ like it ain’t no thing and you might be like.. um, WHAT!?

Furikake is a sweet and savory Japanese spicy that is meant to be sprinkled over white rice.  In furikake you’ll find, dried fish flakes (bonito), seaweed bits, sesame seeds, sugar, salt, and (in the case of my furikake) wasabi.  It’s a magic seasoning that encompasses every sweet, salty, savory, and umami desire.  Find Wasabi Furikake (with fish flakes) here.  Find Furikake (without fish flakes) here.

To our kettle corn we also add Corn Pops (YES a cold cereal), finely chopped bacon (burnt is best), finely chopped dried pineapple, red pepper flakes, chives, and browned butter.

Should I step back a bit and let that sink in.  Those are some crazy flavor combinations.

This recipe comes from Roy Choi, the god-father of the food truck movement in Los Angeles.  This magic popcorn is served at his restaurant A-Frame in LA.  Happy Hour, get to it!

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Apple + Fennel with Pistachio + Apricot

apple + fennel with apricot + pistachio

It feels like we’re in the middle of things.  Like we have to begrudgingly set down our watermelon and water balloons and pick up our infinity scarf and pumpkin spice latte.  Seasons don’t happen in a snap.  There’s a transition period… a kind of grace that allows us to take a deep breath, absorb our days of sunshine and beach breezes to ready ourselves for the crisp nights and spiced cider.  What we crave in the transition can be tricky.  I find myself gobbling all of the peaches and dreaming of apple fritters.  Truth be told, I’m always dreaming of apple fritters, that’s no surprise.

apple + fennel with apricot + pistachio salad

This salad feels like a lovely transition.  Fresh apple and fennel make it easy to move into Autumn.  It’s no time to crank up the oven for a roast when I find myself still craving fresh and bright flavors.

We’re also adding fresh arugula for its peppery notes, salty roasted pistachios, sweet dried apricots, and salty parmesan cheese.  It’s all about balance!

This recipe is inspired by Chef Nathan Lyon.  His seasonal cookbook is a staple in my kitchen.

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Vegan Carrot Jalapeño Soup

vegan carrot jalapeno soup

vegan carrot jalapeno soup

Soup is my barometer.

Soup tells me how much a restaurant cares about the details of their dishes.  It’s not the daily fish special or the fanciest steak on the menu that can tell you everything about a restaurants menu… all of the details and love and care  (if they are there) are in the soup.

I’m talking about in the development of flavors, the house-made stock, the onion dice, the thorough puree, the texture, the garnish, the temperature.  And… since soup is not one of those glitzy menu items like pork-belly-this or fried-brussels-sprout-that… soup sits around waiting for just the right amount of salt and heat and garnish to make it shiiiine exactly bright.

Vegan Carrot Jalapeño Soup

Last week I ordered Carrot Jalapeño Soup at Sylvain, one of my very favorite New Orleans restaurants.  On point.  The soup was perfectly creamy (probably laden with an ample amount of heavy cream), and juuuust spicy enough to make me question and affirm my choices.  The soup had so much love and care, it really could have outshined any type of bacon fat on the menu.

Because some of a good thing is never enough, I made my own Carrot Jalapeño Soup, vegan and with feeling.

This soup is spicy, creamy, filling and delicious!  Dang near as delicious as this Vegan Cream of Mushroom Soup, but maybe that’s just me having a thing for raw cashews.  Let’s discuss.

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Muffuletta Pasta Salad

muffuletta pasta salad / joy the baker

muffuletta pasta salad / joy the baker

Some might say that you haven’t lived until you’ve had a muffuletta sandwich at its birthplace: Central Grocery in New Orleans.

For those of you who have yet to live (dramatic,right?), a Muffuletta is a sandwich made when a soft loaf of Italian bread is topped with olive spread, a pickled Italian vegetable medley called giardiniera, salami, mortadella, ham, and provolone.  The sandwich is also often has parsley, vinegar, and olive oil, and is pressed together to marry the flavors.  It’s a dang good sandwich.  There’s no denying it.  The muffuletta was made popular back when New Orleans was just a youngin’  by the lunch habits of Italian immigrants, and ooooh how thankful we are for (among other things) their sandwich sensibilities.

Muffuletta Pasta Salad by joy the baker

Before I dive into full-blown muffuletta-land, I’m doing to tinker around with a pasta salad version.  There’s lots of chopping and cubing.  It’s meditative, don’t fight it. I cubed salami, ham, roasted chicken, and provolone.  Crisp celery and raw onions and garlic for kick.  Olives.. a lot, and sliced.  Parsley and dried spices.  Dignified and delicious, all of it!

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Homemade Steak Sauce

Homemade Steak Sauce

Homemade Steak Sauce

I’m not the meatiest of carnivores.  I’m in it for the toppings.

I’m most interested in a steak when it is topped with a ludicrous amount of A-1 sauce and/or bleu cheese.  Hamburgers with exactly toooo much cheddar cheese.  Yes, please.  I’ll sign up for lobster because of the clarified butter.  And most every East LA taco truck is amazing because of its seasoning, sauce, and salsas.

Join me in saucing just about anything and everything.

My refrigerator is filled with a menagerie of little jars filled with sweet, sour, and spicy sauce concoctions.  Butter too… obviously lots of butter.

Steak is a special occasion in my refrigerator.  Because it’s Summer.  Because I’m experimenting with being a grown-up lady who grills over charcoal.  Because I made a fancy-pants Homemade Steak Sauce…  it’s a very special occasion.  STEAK!

Homemade Steak Sauce

Serving suggestion:  on grilled skirt steak, in abundance, like a BOSS.

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Roasted Tomato and Feta Guacamole

roasted tomato and feta guacamole

roasted tomato and feta guacamole

I wish there was some sort of Willy Wonka-style candy factory that produced savory avocado delights instead of candy.  In addition to that statement making me sound stone-cold craaaazy, the reality of that sort of factory would be absolutely AMAZING!  Don’t lie.  You want in.

I’d totally Veruca Salt my way all up in there.  No shame.

Since there is no fantasy-land avocado factory I’ve settled for roasting a big ol’ bunch of cherry tomatoes, and tossing them (along with just a little too much feta) into a batch of creamy do-no-wrong guacamole.

Roasted Tomato and Feta Guacamole

Don’t roasted cherry tomatoes look a little bit like candy?  If candy were vegetable.

Related and rhetorical:  why won’t I shut up about candy!?

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Extra-Special Deviled Eggs

Extra-Special Deviled Eggs

Extra-Special Deviled Eggs

I’m the most dangerous person at your dinner party.

I’m the one that lingers near the Deviled Eggs at a party.  (If not Deviled Eggs, I can also be found lingering near the homemade guacamole or cheese plate.)

You’ll never ever know how many Deviled Eggs I’ve eaten because I pop the entire bite in my mouth while you’re looking down at your wine glass…. and I chew quickly.  I go back for seconds (which you think are my firsts).  I go back for thirds and fourths (which you think are my seconds).  I will clear you out of nearly every Deviled Egg on your appetizer table.

The worst part is (my breath?) that I have no remorse.  I eat all of your eggs then I casually move along (…probably to the table with wine).  I’m the worst.  I really am.  At least I won’t mess with your music selection, unless I do.  Again… I’m the worst.

Extra-Special Deviled Eggs

These eggs are extra-special because they’re dill-y and radish-y, and I was feeling extra-special when I made them.  Just let it happen.

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One-Pot French Onion Pasta

one pot french onion pasta

one pot french onion pasta

I’m already anticipating Sunday.

Talk about putting the cart before the horse.  We haven’t even hopped around the weekend enough to make it to Sunday.

Sundays, I would argue, are the worst.  Actually… they’re the BEST but only between the hours of 8am and noon when we’re sleeping in, churching, brunching, or napping after pancakes.  After noon on a Sunday I find myself in the unfortunate task of pretending to be relaxed while stressing about the week to come.  We’ve talked about this before.  It’s called The Sunday Stresses, and it’s more real that we deserve.

Luckily there’s PASTA.  All healing, all comforting, all filling PASTA.  Thank you, Lord.  For real.

I have pasta every Sunday night.  I spoon myself an embarrassingly large bowl, sit cross-legged on the couch, watch Comedians In Cars Getting Coffee and just tear through a bowl.  I’m trying to fill the pit of Sunday Stresses and pasta usually works, until it doesn’t… but even still.

One Pot French Onion Pasta

This One-Pot pasta comes together easily and makes the house smell like an onion dream.  There’s just something so right about the smell of cooking onions.

While the onions, thyme, and chicken broth flavors have more of a Fall feel to them… well, The Sunday Stresses know no season.   Let’s just get some quality couch time in.  Let’s make out with pasta, just a little.

NOT WEIRD AT ALL!

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