Happy New Year. I am taking today to quietly contemplate the beauty of food, the passage of the shitshow 2015 revealed itself to be, and stave off any impending emotions that come upon my realization that this year, I graduate, lose my cushy healthcare, take the bar, move again, or not move? I will also attempt to not kill myself in my first-ever fitness-based competition and complete the dry yet poignant and relevant novel that I have been working on since November, buy pet insurance, contribute to my IRA, cook more, and get a job. I have no resolutions. I have resolved myself to a bleak, exciting adulthood. That’s good enough for me.But today, I’m taking a goddamned break. All of that comes later. Are you ready for this? Are you ready?
I participated in an Ambassador Program on behalf of Influence Central for Hood Cream. I received product samples as well as a promotional item to thank me for my participation.
Winter is never, ever coming, and nothing I can do here will coax its existence. No puffer coats, Bean boots, or large, fluffy dogs will compel it beyond 65 and sunny here. I’ve grown content with simulating the chilly snap of mid-November in what I now know as late holiday August by blasting my air conditioner, opening the fridge and making soup in a wool robe. Remember my awesome Hood dinner? And the ensuing e-cookbook? Well, here’s where that soup recipe comes from. The first of my winter soup-a-thon dives into the creamy and dreamy with sherry-spiked corn chowder. The base features sweet corn, caramelized shallots, a little Hood cream, and chives, and I made it my own with some bell peppers and some crispy rendered bacon. Continue reading “Corn Chowder with Hood #ad”
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SnackAndGo #CollectiveBiasThe Bedfellow does not appreciate my affinity for protein snacks. More importantly, she does not deem ‘paste’ one of the five food groups. Weird, right? In order to maintain harmony in the relationship, I like to go outside of the box and create snacks for her that satisfy her sweet tooth and my compulsive need to combine various flavors of cake. One of these is genius- no, seriously. Continue reading “Walking Dessert Tacos with Nabisco, Snack Pack, and Reddi Wip #ad”
I participated in an Ambassador Program on behalf of Influence Central for Hood Cream. I received product samples as well as a promotional item to thank me for my participation.Remember that awesome dinner I attended in August? Remember the delicious macros I shot for you, and the hilarious selfies that I took? I’m still partnered with Hood on this amazing cream #ad campaign and I have an incredible treat for you. You can now create my evening in the comfort of your own home– all of the steak, delicious peach melba with creamy vanilla bean ice cream, cockles and cod with tomato cream, and more! Perhaps you’re an expert and are already one with the cow or are just dipping your toe into dairy and are looking for some new and fresh ideas outside of the classic favorites. The recipes are minimal, clever, and easy for a budding or experienced chef to recreate from scratch or use as a jumping grounds for inspiration for your own recipes using cream. Hood is releasing an amazing e-cookbook with Chef Chris Coombs of Deuxave featuring all of the recipes from that dinner and more, all with Hood cream. Continue reading “Hood E-Cookbook #ad #CookWithHood”
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BOOItForward #CollectiveBiasHalloween is approaching. This means a few key things: your FaceBOOk is going to be bombarded with cutesy memes about the “first day of Halloween”. Stop that. It’s October, and you’re pushing it. This also means candy, parties, and a shockingly stark expose on the most popular costumes of the year, considering that they’re worn for about four hours before being discarded and repurposed as a t-shirt when you haven’t done your laundry. But we all know what the best part of Halloween is- the tricks, natch. I’ve partnered with MARS and Social Fabric to bring you a spooky-sweet can cake that will help you ‘BOO’ your friends this Halloween. Continue reading “#ad Red Velvet + Ginger Root Beer Can Cakes”
I know, I know, I’m pretty damned lucky. But really, there’s no reason to be jealous. While the rest of you sit in your temperate, average weather zones, I’ll be in an exotic polar vortex, or Storm Juno as the Weather Channel insists on trending. Don’t malign me for my fortune, for my charmed interactions with the kind people of West Hartford as I traverse Whole Foods, wincing as every clementine and free-range maple syrup candy is decimated from the shelves. Continue reading “JFK to GDL Sandwich”
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. Let it be known that this will buy an undisclosed amount of imaginary cupcakes, because my personal trainer would prefer those over the real ones. Where has Foodette been? Is she an international mess of mystery? Has law school eaten her up and spat her out, briefs and all? Questions that nobody has asked thus far! Never fear, I’m relatively back- I’m cooking up recipes, crying into the 1934 Securities Act, and traveling out and about. A brief weekend in Austin yielded apartment flooding, a dead car battery, and a very angry Siamese cat upon return. Oh, and five Thanksgiving invitations to plan for. What’s an anonymous writer spitting words on the internet to do? Maybe cry. But better yet, maybe make a pizza. And whether you’re one of those adorable, charming hosts or hostesses with perfect Christmas parties on a Samsung commercial or an absolute wreck like me, this is a party appetizer that will certainly please you and your guests.
I participated in an Influencer Activation Program on behalf of Millenial Central Consulting for the Beef Checkoff. I received products to facilitate this review and a promotional item to thank me for participating.Basic bitches everywhere are freaking out because pumpkin spice lattes are back, as they are every year, like some sort of seasonal emotionally abusive crutch. I’m here to take that to the next level, thanks to the National Beef Board (all of these meat boards courting me makes me misty-eyed, but seriously, NBB, where’s my full cow?) with these brisket sandwiches, made with pumpkin spice mayo (WHAAAAAT), paprika and butcher spice-rubbed brisket, salami, and Melinda Mae cheese from the Mystic Cheese Company. Continue reading “Pumpkin Spice and Chipotle Brisket Sliders”
Disclaimer: I wrote this for Price Chopper on behalf of Collective Bias and developed this recipe for this campaign. All opinions are my own, all concepts are delicious, and my first day of school outfit was awesome, just thought you should know.
My school schedule changes each semester- depending on what classes I’m taking, I don’t know if I’ll have to prepare a dinner to take to school with me or an early breakfast in the morning. If you’ve got a hectic schedule like mine, maybe you’ll want to give my cheesy deli sandwich bake a try! Using products from Hillshire Farm’s all-natural line and Jimmy Dean frozen entrees, I shopped at Price Chopper supermarket and made an easy, breezy, and assuredly cheesy egg bake that can be eaten fresh from the pan, stored for quick baking, or cut into squares for on-the-go breakfast, lunch, or dinner at any time of day. Continue reading “Cheesy Deli Sandwich Bake”
“She’s dead. Wrapped in plastic.” I kissed Laura Palmer on the snout and started rubbing her down. She was from Berkshire, killed that morning, I estimated, and still had bright, sparkling eyes and a hint of blue lipstick across her lower mandible. Thanks to the National Pork Board, I watched her swift dissection, photographed it in Hall’s Market, and went home to cook my prize, a twenty-pound head labeled ‘dinner.’ The remaining 140lbs. fit in my freezer, which now contains pork, beer, and hot sauce, thus making me the most amazing date on the planet. Continue reading “Vanilla and Paprika Pig’s Head”