How not to stink up your house with fish. How to not turn your fish into a dry, flakey mess. How to judge cooking time appropriately. Yep, I’m laying all my secrets bare today.
I’m super excited to announce that I’ll be a guest speaker on this week’s episode of 2 Pound Test and a Bare Hook. You all should definitely tune in. I can only imagine how interesting it will be to listen to me try to talk about catching fish when I’m really only qualified to eat it. Continue reading →
If you’re like me, you love yourself some tater tots. Fries are great but, let’s face it, though they are both children of the potato, there’s something about their little barrel shape, crispy outsides, steamy insides, and perfectly dip-able round bottoms that blows fries out of the water. (Except waffle fries…that’s a tougher battle.)
If I needed any further proof, a whole array of hot dishes have been centered around the tater tot. Possibly only in Minnesota, but still, can fries claim such culinary achievements?
However, if you are also like me, you do not like what tater tots do to the way your jeans have chosen to fit you today.
I bet you all thought I had fallen off the face of the earth. Or perhaps had taken a vacation to the far reaches of the North Pole and was without cooking utensils and a camera.
What I’ve really been up to is something far more life-risking and all-consuming.
I’ve been moving into my new apartment.
It’s been all building Ikea furniture, unpacking boxes, washing dishes, triple runs to Target on the same day to get that other thing I forgot, and trying to figure out how the heck I more accurately adjust the temperature on my gas stove (I’ve always had an electric) so I don’t burn the cream sauce for the past 3 weeks.
But now, my faithful readers, now, I can finally begin to post again. I officially held my housewarming party this weekend, forcing me to unpack the last remnants of the boxed items and find a home for them, and now, I suddenly find myself free at last to bring you more deliciousness. Continue reading →