finding local flair anywhere
It’s nearly February (already!) and that means it’s almost time to break out one of my only once-per-year pieces of clothing that I own: My Korean football jersey. It’s red, and it’s got a tiger on the side. It’s cool. But it’s a little big. So I wear it as my “red” for the Lunar New Year. (And also that one time freshman year I wore it to a “Stoplight” Party…thanks KA). Lunar New Year this year is on February 8. And it’s the year of the Monkey. Which is the year of my husband!
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Confession: I don’t really eat lettuce. That being said, I had some salad with dinner today. Which was mostly ranch dressing…Lettuce is simply a vessel for bigger and better things, let’s be real here. It’s the same with these chicken lettuce wraps. If you don’t have any lettuce, it’s still a great filling for tortilla wraps, or eating straight out of the pan by the spoonful.
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As I mentioned last week, I am a recent mushroom convert. When I made these, I sent a photo to my dad, who is not a mushroom fan. He was hoping it was a piece of meat or bread on the bottom! He is convinced his taste buds are not meant to like mushrooms, as after all his years, he still doesn’t like them. There may still be hope, right? I’ll try again in 7 years.
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I think that every single culture may have a version of a potato pancake. You know why? Probably because they’re easy and delicious. And surprisingly contain a lot of vitamins and minerals. I have some very fond memories of potato pancakes: my friend in middle school sharing latkes with us at lunch during Hanukkah, grating potatoes on the porch in silence with my roommate’s grandma who spoke no English when on a homestay in Korea, to this Oktoberfest, mooching off of someone’s German version. My grandma (Oklahoman) told me that they used to make them from leftover mashed potatoes.
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First things first: HAPPY THANKSGIVING! I hope you’re not all online to read my recipe today, but that you’ll keep this one in your back pocket for the next holiday coming up (or your next dinner party. Or weeknight snack.).
Real Talk: I didn’t write this recipe down as I was making it. This week has been a struggle to recover all my thoughts on the matter. I was so proud of the photos that I got a bit sidetracked. But alas, here we are. (But just look at the shine on those babies up there….Thanks Nagi! *affiliate*)…
This is a better-than-Olive Garden version of Zuppa Toscana – complete with local food flair!
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This tomato basil risotto is savory and perfect for a light meal by itself!
This dinner came together when I didn’t have a plan and went digging through our kitchen and garden. We finally dug up the tomato plants this week and used the very very last of the tomatoes. Check out the size of those roots. Our basil plant has been chopped down, but there are still a few sprigs left for propagating for winter. Garlic is in the ground for the first time, and even our spaghetti squash still has a chance! We’re feeling pretty good as we brace ourselves for winter.
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Fall is now in full swing, and if your weather is anything like ours is, I hope you’re enjoying it! I watched this hilarious video on “leggun’ weather” two nights ago and seriously can not stop watching it. Over and over. Seriously. You’re welcome.
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This week, I’m hitting you with two posts, since last week I was unfortunately forced off the Blog Boat by a hard drive crash. It was so sad, but I am up and running on El Capitan and everything is good to go!
This is an easy recipe for game day. Any game day. Baseball is in an exciting time, basketball is about to start, and of COURSE football is in full swing. No sporting weekend can be complete without chips and salsa. Tortilla chips are even naturally gluten-free friendly, for my football fanatic bestie.
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Take a look at how adorable these potatoes are. They’re PURPLE! I had no idea. They looked like normal red potatoes on the outside, and then I cut them open and was pleasantly surprised by their rich color. I got them from my trusty potato people at the farmers market.
This recipe is a copycat from one of our favorite spots, Kilkenny’s Irish Pub. Whenever we have friends with us, Justin always likes to order Shamrock Spuds to “treat” everyone. Basically, he thinks they’re the greatest. They are baby potatoes topped with an Irish rasher of bacon and white cheddar cheese. It is also served with sour cream on the side, which Justin especially loves. He’s not a sour cream fan, and this way, it doesn’t ruin any of the potatoes!…