A bartender who often makes drinks that are thrown out and replaced with a glass of wine. A bartender who once made a triumphantly delicious drink, but realized only after the fact that it packed a bit TOO much of a punch. A bartender who’s still honing her craft. It’s like when I started experimenting with baking and thought I could just throw ish together and it would work out. THAT kind of bartender.
Fortunately I have perseverance and patience, which is how this little cocktail is heading your way today.
I had every intension of sharing zucchini chips with you this week, but those will need to wait, because this week we’re celebrating. If you follow me on Instagram, you may have seen that Ryan and I have some news…
I’m in a bit of a tofu phase lately, which probably sounds weird to most of you. As I’ve admitted before, tofu, when not prepared correctly, is downright gross. Yes, gross. This vegetarian isn’t denying it.
However, if you learn how to infuse it with flavor and amp up the texture, it opens up all kinds of meat-free food doors, like tacos, sandwiches, salad toppings etc.
Whenever I find a restaurant that prepares tofu well, I have an internal celebration. I particularly like when I find menus with crispy fried tofu. Well seasoned and crispy tofu may be one of my favorite foods. Such a vegetarian, I know.
…but I also like eating mac and cheese with Ryan. This winter we started making 2 boxes of mac and cheese at a time, just so neither of us had to settle for only half a box. I’m not proud, but I am honest. Boxed mac and cheese is just SO GOOD sometimes.
I first fell in love with scones at Caribou Coffee at the age of 13. To be honest, I didn’t know what a scone WAS before those Caribous started infiltrating my midwestern world. Tell me I’m not the only one?
My mom would never think of choosing to eat a scone, hence my scone-less childhood. “They’re dense and dry,” she’d say. “Why not eat a muffin?” she’d say. Once I started frequenting those Caribous (and WOW did I ever frequent them), Teenage Me was all, “You don’t know me! I need a cinnamon chip scone!”
Although I’d like to say I have a creative, organized process for coming up with recipes, I have to admit that several recent blog post ideas have popped into my mind while driving home from work. Maybe it’s because I have a rather long and boring commute, and Ryan gets too distracted with Jeopardy or the 5:00 news to talk to me the whole time, or maybe it’s because I need to pack more afternoon snacks, but I tend to really hone in on food ideas on that trek home.
This week, while stuck on the highway with nothing to occupy my mind except brake lights and a recent love of Pop Country, I started thinking about what I would choose to eat if I could have anything in the world at that very moment. This is a dangerous game, mind you, because sometimes it requires an emergency cupcake stop, but this time it was a resounding answer of TACOS. Spicy, saucy tacos.
I'm Katie: lover of good cheese, cheap wine, and better-for-you baked goods. I live in Minnesota with my carnivorous other half Ryan ("The Beast"), and our funny little mutt puppy Teia. Author of The High-Protein Vegetarian Cookbook, January 2015.