I probably definitely consume too much nut butter on a regular basis.
It’s kind of easy to do, since I pretty much always have ginormous Costco jars of creamy peanut butter and almond butter stuffed away in my fridge and cupboards.
I probably definitely consume too much nut butter on a regular basis.
It’s kind of easy to do, since I pretty much always have ginormous Costco jars of creamy peanut butter and almond butter stuffed away in my fridge and cupboards.
As we all know, sandwiches usually involve some sort of meat.
And when they (by some miracle) don’t involve meat, they most definitely got some cheese going on.
When ever I think of summer, caprese is one of the first thoughts that pops into my mind.
After sun, hot, tan, ice cream, and beaches, of course.
I’m back!
Back from an exciting, jam-packed week in Manhattan, eating all types of mouthwatering (and not always healthy) food, sucking down fancy cocktails, staring at tall men in suits (a rare breed in Seattle), trying not to get flattened by maniac drivers, and breaking in seven different pairs of shoes that I somehow managed to shove into my suitcase.
Every month is grilled cheese month in my book.
But word around town is that this month is actually officially Grilled Cheese Month.
Let’s make fancy, extra savory grilled cheeses!
Because everyone knows that grilled cheeses always hit the spot when you’re craving something cheesy and comforting.
Tuna is one of those foods that people either adore or detest.
Clearly I’m an adorer since this post is featuring tuna salad and all.
There’s something about biting into hot, toasty golden-brown whole grain bread then tasting that flavorful, molten sharp cheddar cheese as it oozes out onto your eager taste buds.
You hear the crunch of the bread.