Crudités. Cheese cubes. Pretzels. Really? This is all we’re gonna offer our vegetarian friends come Sunday?! I don’t think so!
If you can chop 2 veggies, measure some spices, open cans, and toss everything into a CrockPot and walk away, you can have a delicious vegetarian/vegan Sloppy Joe on your Super Bowl table that will fool even the meatiest of meat eaters.
With slightly over a week left until the Big Dance, you’ve undoubtedly been scouring Pinterest, food blogs, mags, and the like – in search of the perfect dips, wings, drinks, spreads, sandwiches, and other glutinous goodies.
In your search – let me point you in the direction of today’s dip – that unbelievably doesn’t contain cheese or bacon – but get this… real live veggies!
Day late, dollar short. Week late, day early. However you spin it, there’s a method to my madness. Well, not really a method, but a reason.
This post was intended to happen last week, and the week got crazy. So why not post it tomorrow, on a Thursday? Because something beautiful is about to happen friends… booze and cookies!
I’m launching an all out Holiday – two weeks of cookies and boozy cocktails, starting tomorrow. But I love this recipe so much that I couldn’t just let her fall by the wayside. So here she is, in her beer, cheesy, glory!
When I looked back on all my football foodie posts, I couldn’t believe that I hadn’t touched on potato skins! Like anyone would pass up a hollowed out shell of the mighty carb queen, filled with cheese, bacon, and other sinful delights!
Wings. Nachos. Fries. Meatballs. Dips.
Tired. Tired. Tired. Tired. Tired.
Don’t get me wrong… I love all of the aforementioned football treats. But they show up week after week on our Gameday tables.
And don’t we want more pigskin lovers? Don’t we deserve a break from the norm?
You’re darn right we do! And so I bring you, an unexpected treat, Indian inspired, and sure to delight the taste buds of your fellow cheering fans.
No room… No room!
Things I fill up on when engaged in game day festivities: beer, and cheese laden delights.
Rarely, if ever, do I have room for dessert. Until this.
Popable. Portable. No muss. No fuss.
These are typically the goals of tailgating/entertaining food stuffs.
For this, the first installment of the 2013 season of Touchdown Thursdays, I’m hitting up a classic that satisfies all of the above, but with a seriously sophisticated twist… duck fat and smoked salt!
It’s here. It’s here. It’s finally here!!!
The most beloved and wonderful time of year. When the nights get crisper. The leaves, they are a changin’. The pumpkin, it is everywhere. The hoodies are comin out of the closet. And the Football Season, it is a startin!!!
When life hands you tomatoes, make fresh tomato juice, and add vodka – or something like that.
“I have many leather-bound books and my apartment smells of rich mahogany.” That’s what I was starting to feel like every time I checked the site. Four years of the same, and beginning to look to me like an old study, I could practically smell the musty books.
So don’t be alarmed – this is still your beloved site, just wearing her Summer clothes, with a bit of light and air added. I’ve been planning and wanting to revamp the site for ages, and while this is not what I had in mind, until the real site can be revealed, I had to make a change.
Fresh dill is quickly climbing my list of “add to all food.” It’s threatening mayo, but not yet overtaking her, that’s probably impossible. I love that bright, earthy taste that dill adds to dishes, and is one of the reasons that this version of our beloved summer staple, potato salad, is one of my favs.