The only thing better than edamame hummus (in my opinion) is spicy edamame hummus. While not as creamy as this avocado and chickpea version, this Spicy Edamame Hummus has it’s own merits….
These Lemon Shortbread Bars are my new favorite dessert. After spending hours (HOURS) trying to perfect my macarons (recipe coming soon), this super simple, five-ingredient, impossible-to-screw-up recipe is everything.
Can we just all agree that shortbread is perhaps one of the most overlooked cookies in all the land? These tender, flaky, buttery little nuggets will always have a place in my heart (and probably my waistline). Especially this version, which is lemony and bright with a sweet and simple glaze.
There have been an unusual amount of sweets on this blog lately. Not that it really matters, but I would like to clarify that I eat things that are not Kind Bar knock-offs and Chocolate Olive Oil Spread and Oatmeal Cookies. Enter these super easy (and vegetarian) Chipotle Black Bean Nachos.
These black bean nachos have been making a regular appearance in our kitchen recently. Partly because they are spicy, smoky, salty, tangy, cheesy, gooey, and crunchy all at the same time. Partly because they are super simple to make. And also because if you go easy on the cheese and chips and heavy on the beans and veggies, they’re not half bad for you.
Inasmuch as nachos are not–and never will be–a health food. …
Until recently, I thought the fact that chocolate > all other foods was close to a universal truth.
As it turns out, I have several student employees who don’t like chocolate. So when I brought the team thin mint french macarons (recipe coming soon!) a few weeks ago, it was less than appreciated by those who don’t get super excited at the thought of dark chocolate peppermint ganache.
A week ago Sunday, we were flying back from Rome. I’m actually pretty excited to be back to my normal routines and as much as I love pasta and cheese and wine and salami with fennel in it (finocchiona is my new BFF even though I don’t really know how to say it), I’ve been super excited to get back to my normal way of eating which is fairly healthy — despite what you may think if you’ve read this blog for any amount of time. …
Around this time two years ago, Mr. Peach was getting ready to leave for an extended stay in Tarragona, Spain. He had the (AMAZING) opportunity to do a summer exchange at a chemistry research institute there and I somehow finagled my way into working remotely so I could join him there for the last month of his stay.
I don’t know that I have words to adequately describe how grateful I am for the opportunity to live and work in a new place together right before getting married (which we did exactly 2.5 weeks after we returned from Spain). It definitely mitigated a lot of the pressure and craziness of planning a wedding because for one, hanging out in Spain is WAY more fun than picking napkin colors and two, it gave Mr. Peach and I some concentrated alone time together before taking the plunge. …
My mom drove down to Eugene on a random evening a few weeks ago to bring a home cooked meal to Mr. Peach and I. It had been kind of a stressful week and her visit reminded me how privileged I am to have my family close by again. It also reminded me that my mom is one of the most thoughtful people I know and that I should make a more concerted effort to be like her.
You all know how I feel about vegan coconut bacon. And the 3+ batches of creamy avocado hummus I’ve devoured in the last couple of weeks. And using naan in “naantraditional” ways. <– Ha, see what I did there?
This open-faced vegan BLT naanwich was bound to happen and I’m so glad it did….
I went to college at a really (really) small college in my hometown of Salem, Oregon. I like to think I got a lot out of my college experience, including but not limited to: lifelong friends, critical thinking skills, a deep and abiding love for traveling to new places, an expanded worldview, a new set of epistemological assumptions, and of course, Mr. Peach.
And while I hold all of these things as important, perhaps the most critical takeaway from my college experience were the “Bars Bars” that the little coffee shop on campus made and sold by the sheet pan. Given that I never worked there, I can’t even remember how I came to possess the ultra secret recipe for what is basically just an oatmeal fudge bar. But I did….
I have the best job in the world. If you know me in real life, you’ve probably heard me say this before. At least three times. Per day.
My official title is Peer Advising Coordinator and I work in Academic Advising at a public university. While my usual day-to-day includes a lot of meetings with college students and overseeing a peer academic advising program, once a term I have the distinct pleasure of helping make pancakes for students during finals week for a termly midnight pancake breakfast event. This involves suiting up in a comically tall, hand-colored, paper chef’s hat and getting turned loose in an industrial (and highly visible) kitchen with about 5 bajillion pounds of pancake batter and several hundred hungry college students. Luckily, the advisors and faculty members who are invited to participate have lots of back up by staff members who, ahem, actually know what they’re doing.
The final count was somewhere around 1,200 pancakes. And aside from being really tired the next day (and having an awkwardly sore wrist?), I always really enjoy being a part of this community event.
Except that by the time I’m done for the night, pancakes don’t even sound good so I don’t get to enjoy the fruits of my labor. But then, without fail, the next morning when I wake up smelling like pancakes and then the craving hits me….