Korean-Inspired Loose Meat Sandwiches: #Sponsored By Farmer Girl Meats
This post is sponsored by Farmer Girl Meats. When Leslie, a third-generation beef producer and owner of Farmer Girl Meats asked if I wanted to partner on a recipe post, I gladly said “Yes.” Farmer...
View ArticleA Recipe: Our Favorite Sweet & Savory Stuffed Bell Peppers
It wasn’t until age 32 that I ate my first stuffed bell pepper. I even made it myself. Neither of our parents made stuffed peppers. In fact, my mom hated peppers. Stuffed peppers became like eggplants...
View ArticleLife In Photos & Stories: From The Best Muffins To Kombucha Adventures
Every once in a while my friend Beth publishes a “What’s On My Camera Roll” post. I get a kick out of the photos she shares along with their corresponding stories. Now that we carry phones equipped...
View ArticleSun Basket Meal Kit Subscription Box Review: Week One
I am a subscription box nerd, yet it has taken me years to try one of those meal delivery kits. Plated, Hello Fresh, Blue Apron, Home Chef, Green Chef, Blue Apron. . . there are so many. So, why did I...
View ArticlePissed Off Tuna Salad
Last night I opened some bourbon and got really mad about people not believing in science. Then I made some angry tuna salad. Tuna salad’s the best recipe to make when you’re stressed because there is...
View ArticleSimple Sautéed Cabbage With Balsamic Vinegar: Take Two
I wrote this simple recipe for Simple Sautéed Cabbage With Balsamic Vinegar nine years ago! There’s not much to the post, the recipe details are sparse, and the photo is just ok. Yet, it remains one of...
View ArticleI Signed-Up For A CSA: Two Weeks In
This post is not sponsored. We paid for our own CSA membership. I haven’t signed-up for a CSA since we lived in Fargo. I remember getting a lot of corn and potatoes. By the time I started to think...
View ArticleMy Recipe For The Summer: Gochujang-Butter Shrimp
Last summer the only thing I cooked was bruschetta. I made bruschetta a lot. Every week. This summer I’m still making a lot of bruschetta. But I’m also making gochujang-butter shrimp. The sauce is...
View ArticleHow To Make My Favorite Lasagna
Lasagna is a food I could eat every night for dinner. There’s Fancy Lasagna and there’s Midwest Mom Lasagna. Sometimes you want Midwest Mom Lasagna. Fancy lasagna may involve parboiling noodles,...
View ArticleThose Egg Bite Muffin Cup Things
Right before Thanksgiving, our Governor’s orders halted indoor dining at restaurants (among other things) in an effort to manage the rising COVID-19 rates and protect our healthcare workers. We are...
View ArticleA Sub-Zero Week & Three Meals
I know I should use the UV happy light my work sent me, but I’m not sure if it can fix how I feel about this week of sub-zero weather, the aches and pains of being nine months pregnant, and a pandemic....
View ArticleWhy You Should Cook Your Own Crab Legs At Home
Crab legs are the fanciest, most low-effort food to prepare at home. They’re so easy to prepare, it’s almost stupid. Before the pandemic, I remember paying $30+ at a restaurant for a steam pot meal...
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