Hi hello! Happy Monday. Today, we are talking about Ryan’s favorite condiment, and how to make it happen at home with one of my favorite ingredients.
…made with red lentils. Heh? I know.
Happy Tuesday, folks! Tuesdays tend to be my “whomp whomp” day of the week, but it’s okay because THERE’S CAKE. FOR BREAKFAST.
If we’re being 100% honest, which I almost always am (it’s an affliction), I made this cake last weekend, so breakfast today was actually just peanut butter toast, which is great in its own way, but it’s not cake.
When this cake happened last Saturday, I actually intended to make snacky muffins, but honestly? I didn’t want to deal with scooping and frosting individual muffins. I feel like that sentence should probably be embarrassing for a food blogger, but this is a safe space, right? A trust tree? It’s like when I consider changing out of yoga pants on weekends before 10am…it just isn’t going to happen.