OK, so before I even talk to you guys about this recipe, please know that my husband is trying to make the word “ravilachos” happen. He doesn’t think “ravioli nachos” is catchy enough, and he just really, really wants everybody to call these “ravilachos.” Now that we’ve gotten that out of the way . . .
Alright friends, we’ve done the salad. We’ve done the yogurt and granola. It’s been a healthful start to the year. Let’s look forward to our first splurge. The big game, coming up in early February. Now, I can’t actually say the name of this game, as the NFL has it trademarked and they could sue
Today, I have a Winter Citrus Parfait Bar to share with you guys, or, as my husband likes to call it, a “Choose Your Own Adventure Yogurt Parfait.” Anybody else remember those “Choose Your Own Adventure” books? Man, I could get DOWN with those things. Pretty sure I’d read one tomorrow if it showed up in my
Hey there! I’m excited to share my first new recipe of 2017 with you. I know this is a time of year where a lot of people are making resolutions, but personally, I’m just trying to get back into a routine. After a few weeks of extreme relaxation over the holidays (and all of the
Happy New Year, my friends! I hope you had a healthy, happy and restful holiday season. I certainly did, especially the restful part. I read books, started my annual Oscar movie watch-a-thon, cooked recipes I’d been meaning to try forever, napped, and cuddled #oneflops. I’m back in the test kitchen and photography studio this week,
We made it to the end. The end of 2016. Whether you’re toasting to a fresh start or savoring the last few moments of the year that was, you’ll probably want to raise of glass of something sparkling at midnight. Or, with dinner, because let’s be honest, midnight is kinda late, right? But to me,
So lately, it’s become apparent that cheese boards are something of a hobby / passion project for me. If I have a week where I don’t have much client work going on, my grocery cart is subconsciously navigated to the cheese counter of my store, and before I know it, I’m brainstorming another seasonal cheese