I can’t wait till I don’t ‘have a free mealplan’ and can just cook fresh for myself. This is on a to do list.
(Source: poodforn)
147 notes (via my-quarterlifecrisis & poodforn)
because I’m going out of my mind with boredom:
there is not enough mouths to eat all the leftovers in the fridge.
but proud to post they were made
To Be Continued…
Food that is more consistent then some friendships
(Both courtesy of the Trader Joe’s Cookbook)
Rise and shine!
(via Avocado Eggs Benedict Recipe Recipe | Confections of a Foodie Bride)
Miss Katie ‘O, I’m sharing this with you specifically right now. (No excuses allowed about the Bacon-I have turkey bacon in stock.)
Chokes & Tots

You know those people with whom you just easily mesh and feel like you’ve been secretly living similar lifestyles, but just miles apart? The lady above is one of those amazing people. We may have slightly different styles on certain things, but we have similar organizing, getting things done, bonding with family, childhood bonding, bringing out the creative, and getting overly excited about things apects shared.
The second highlight (to seeing this fabulous face) was learning how to both grill and then eat artichokes, making Grown Up Tater tots (to be redone and made with more prowess!), and enjoying the 17th floor open view of the Philly city.

Let’s spit it out straight: I work with food. A lot.
I’m constantly washing utensils, have recipes erupting out of cupboards, and wishlists filled with rolling pins, icing tips, standing mixers and more.
This is unusual for the college campus student who may think boiling water is their biggest accomplishment of their independence or simply has no problem spending many dollars on pre-made foods or on tips at a bar. For me, there’s something interesting about food. Every part of it. Where bought, who making with, the presentation, the enjoyment. It has a narration passed down through culture and family yet it’s also constantly new and evolving alongside the times.
Currently in my kitchen there’s creamy cucumber soup, sweet potato pineapple salad, Greek Pasta salad, and on the counter is a platter of banana peanut butter cupcakes. I’m on the path of making an organized collection cookbook of everything appetizers to drinks.
So please know if I share my eats with you, it’s an invitation to share something that exciting and enriching to me. It’s also something I used to control too much. Now, I’m okay with simply enjoying the scents with my oven and apron companions, but I’m learning to openly share it among friends and acquaintances.
Green Apple Jasmine Sorbet Sandwiches with Chocolate Snaps (via Desserts for Breakfast)
This is TOO perfect for Summer Afternoons.
433 notes (via prettyfoods)
But I already know I’m making Momma Link Strawberry Rhubarb JAM. Her ultimate favorite and something new for me to adventure in the kitchen.