Try as I do to resist my urges, I tend to be a bit of a backseat driver when Andrew is cooking. While a desire (or really, an impulse) to tweak and refine are useful qualities to have when testing or developing recipes, it’s hard, verging on impossible to shut off, and is perhaps less of an endearing quality when directed towards one’s significant other. (Sorry, Andrew!) Still, every once in a while, when he hasn’t banished me from our kitchen, our minds and palates come together to create something quite wonderful, like this spicy brussels sprouts, turnip, bacon, and onion situation.
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bacon
Breakfast Fried Quinoa With Sriracha and Greens
Greens, grains, eggs, bacon, and sriracha, these are the building blocks of a breakfast that perfectly straddles the line between healthy and indulgent. It’s the sort of thing that I crave after a night out that maybe, just maybe, involved a bit more wine than what is probably wise. Don’t get me wrong, some hangovers call for a diner-style grilled cheese with bacon or something similarly carby, cheesy, and decadent, but on days where I wake up feeling just a bit off, a breakfast like this feels like smarter move.
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Spicy Breakfast Tacos
Breakfast tacos aren’t anything new, but they’re new to me, and a supremely-comforting breakfast to boot (two solid reasons to celebrate them here, I’d say).
This is a case of inspiration coming from an unexpected place; my first taste of this Tex-Mex staple was at an airport. If you’re scratching your head, let me rewind a bit. This past August I was in Austin for my dear friend Maggie’s bachelorette party. Because I booked my ticket late in the game, I ended up on the early flight back home Sunday AM. Combine an early wake-up with a night of drinking, and it’s hardly a shocker that I needed some solid sustenance before boarding the plane. Thankfully, I was on the same flight as Maggie’s lovely friend Kayla, who steered us to Maudie’s, where we sunk our teeth into some A-plus, hangover-killing breakfast tacos.
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