Okay, this is one I shared on Instagram, but everyone in the world needs to know how good oatmeal can be, so I’m sharing it here too. Or maybe you all know and I’m the last to join the party. Who knows. I eat this either for breakfast or lunch daily. Sometimes I switch it
I’m sure I’ve mentioned it before, but my sister-in-law likes to tease us that all recipes in my family are named after someone. Such is the case with Peg’s Sugar Cookies. Peg is the mom of one of my brother’s friends growing up. When I moved from the elementary school in my district to the
Good grief, maybe someday I’ll share an actual recipe again. This is another I use about a pound of this, a smidge of that. I’m blaming my dad. He “taught” me this recipe after we ate at Coco Pazzo in Chicago and had a similar dish. This is what we came up with and it’s pretty close. In
I feel like this recipe is found in Finding Beauty. I need to reread my books and see where I’ve shared it, but it’s one of my favorites. Basically think of an easy version of a creamy pasta with veggies. I made this up, so the recipe is pretty loose. 🙂 16oz mushrooms 1 head of
The last three newsletters have been recipes that aren’t recipes. This one is no better. My parents lived in St. Louis after my dad got out of law school. They talk about a restaurant there that they loved named Rich and Charlies. There were certain recipes that they had often and worked to figure out how to create their own