Let’s talk about tortilla chips. I can and will eat them all. When the dude comes around at the Mexican restaurant with the fresh bowl of them, I have been known to lunge wildly toward him.
All these chips are belong to me.
So toasty. So crispy. So good for shoveling tasty dips into my mouth. Want to make them yourself? Oh, you can. You can and you should.
[Ed. Note: I accidentally scheduled this for the wrong day! It was supposed to be an accompaniment to this post. Mea culpa.]
I was over on Fab the other morning, and they had this pretty slate cheese board for sale, marked down to $20 (originally $30).
Look how fancy!
What a nice housewarming gift! Except that that took less than 1 minute to make, and well under a dollar. Continue reading
It’s intimidating, I know.
When I was in college, there was this fancy cheese counter at the fancy grocery, and the boy who worked there was SO. CUTE. I spent way too much of my college student budget at that place, but it was totally worth it because that guy became my boyfriend!
JUST KIDDING. He had no idea what my name was, but he did teach me some cool stuff about cheese and now I am pro status at picking out the perfect cheese plate for any soiree. No matter where you live, your grocery store probably has a nice selection of cheeses, so take this advice with you when you go to reach maximum satisfaction level with your selections. Many of the nicer shops have a little remainder bin in the case, so you can try really small portions of new stuff for a pittance. This is my recommendation to you, unless you’re throwing quite the party. My suggestions are after the jump.
Behold: The Vanilla Bean, creator of Vanilla Extract.
Vanilla extract: necessary, expensive, and so easy a monkey could make it. After the jump, I’m going to explain this to you, and you’re going to feel like a fool.
Today, I bring you a dish I make fortnightly at least, and it is nameless. My human garbage disposal calls it “that thing with the sausage and rice and tomatoes”, but that is inelegant, so we’ll just call it Spinach Sausage Risotto.
Again, y’all will be SO GRATEFUL when I take that food styling class.
I adapted this from Smitten Kitchen, and my recipe is after the jump.