Everyone has their favorite recipe for egg salad, and this is mine. It’s a little healthier than the traditional — substituting greek yogurt for most of the mayo and cutting out a few of the egg yolks. This is my perfect egg salad.
BIG welcome to fall. My favorite season has unofficially arrived and I’m just thrilled about it. Tonight, after a very very long week, I roasted this lovely chicken, mashed some sweet potatoes, slipped on some nap socks (favorite), and popped a movie in to watch with the kiddos who are visiting for the weekend. Ahhhhhhhhh.
These sweet dumpling squash came from a bit of an informal vegetable swap with a co-worker — I had never actually heard of them before, but they reminded me a lot of acorn squash (easy swap out). The fennel practically candies in the oven and is sooo addictive. Next time I will use two bulbs. Enjoy!
I’m back! And soooo happy about it. We’ve finally settled into the new place and love love love it. At the end of this post you can catch a peek of our new kitchen (which I LOVE), but first let me tell you about this dish I whipped up for lunch on Saturday. YUM. We had tons of veggies in the fridge and a humungous stack of recipes that have been piling up over the last couple of weeks. This dish is fresh and delicious and very reminiscent of thai take out — without waiting for delivery or wondering what exactly is in your food. Will definitely make this again, maybe next time with chicken.
Also, today marks this blog’s 2 year anniversary! I had to triple-check the dates because it feels like this little blog has been a part of my life for a LOT longer than that. Thanks, everyone, for inspiring me, reading my ramblings, and cooking along with me! xoxo.