Black friday… I’m just not into it. Malls freak me out and I’m not into stuff for the sake of stuff. But I do appreciate a few nicely made things. So I thought what better way to celebrate this awful “holiday” than with an all white-themed gift guide. I don’t know if you can tell by looking at this blog, but I kind of like white.
As I was laying out these items on my computer screen, Jack looked over my shoulder and snarkily said “so you’re making your Christmas list there?” Before I could react with a snappy comeback, I looked back at my computer and admitted, yes. Yes, I am…
I would be a happy holiday camper to have each and every item here, (with the exception of #7 which I already bought for myself last week)
Move over dinner rolls, and make way for… corn muffins! Maybe it’s my midwestern background, but I love corn, especially in the form of these sweet & savory muffins.
These naturally sweetened with maple syrup and studded with little flecks of rosemary. They’re vegan, but no one has to know that. Almond milk substitutes perfectly for milk, and a bit of apple cider vinegar helps them rise (without the egg). They’re a bit on the crumbly side, but come to think of it, good cornbread should be golden and crumbly…
Over the years we’ve had more than a few untraditional Thanksgivings… the ones where we didn’t make it to the family feast because flying during the holiday weekend is the biggest. hassle. ever.
We’ve had a slew of friendsgivings, well before they were the cool hipster thing to do… One year, Jack and I spent a nice evening alone over a romantic dinner of butternut squash risotto… And I’ll never forget the year I didn’t fly home from college and I ate a can of tuna and frozen green beans. I know, so sad. But I had schoolwork to catch up on, and Publix frozen veggies were 10 for $1, so that was surely something to be thankful for.
Last week, as we sat down to eat this dish, I couldn’t help but think – if only I knew how to make this back then. It’s not expensive, it’s not at all hard… and it’s practically Thanksgiving on one platter (minus the turkey of course, but I’m not a turkey eater). Creamy squash, hearty mushrooms, toasty pecans, and tart cranberries…
Of course, this would be a beautiful veggie addition to your thanksgiving table. It would also be a nice dinner for 2, or a hearty meal for 1 hungry college student + leftovers for the rest of the week. You could sub in quinoa here, but millet is my new favorite grain. It’s still gluten free, but tastes just like couscous.
I freaking love soup. Warm, comfy, and healing for the soul. And with turmeric – supposedly healing for the body. A natural anti-inflammatory, “they say.” Which is what sparked the idea for this soup: Literal sparks of pain.
Do you have those weeks where things seem to unravel? Where one mishap, leads to the next? For me, it began with a broken glass on the kitchen floor and a teeny tiny piece that I somehow couldn’t get out of my foot. I limped around for a couple days, until I could feel it was gone. Also gone — my sense of balance, apparently. During the making of this post, I tripped over some photo equipment and crashed to the floor, tangled in orange extension cords. Blog: 1, Jeanine: 0
I probably should have resorted to takeout for the rest of the week to rest my aches and pains. But I had this idea for turmeric soup (and the blog must go on!). The up side — a super tasty soup… creamy, spicy and everything I needed.
Happy day-after Halloween, who’s ready to cook? No one… That’s what I thought. So before we head to Thanksgiving Town, I thought I’d share another quick and easy (and tasty) meal you can throw together using last night’s leftovers…
Just like the picture says – take your leftovers from this salad, add some black beans (maybe a few more spices), and some cheese… fold it into tortillas… then dig in to some pretty hearty & healthy quesadillas.
Of course, cook these on your stovetop and not on your marble countertop.