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When I was pregnant with Sweet Girl, I had some serious cravings for ice cream with shell sauce. Surprisingly, we still had part of a container in our pantry after I had eliminated dairy and soy from my diet. I saw it one day and immediately had a hankering, so I flipped the bottle over to read the ingredients. I honestly can’t even remember if it contained dairy or soy, because the thing that stuck out most to me was the relatively short list of ingredients, and the fact the most were recognizable. Of all foods, I expected chocolate sauce that transforms from a liquid to solid state to be full of chemicals.

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I’ve talked before about my dad’s passion for cooking and creating new dishes – emphasis on new. We always joked growing up that we never had the same meal twice, because my dad never used measurements or recipes. As delicious as his meals always are, it is incredibly frustrating to try to learn to make his recipes. Since he doesn’t measure anything, he cooks by feel and by taste, making it very difficult to communicate his method. Not to mention that fact that he enjoys torturing us by refusing to tell us what ingredients he used – “Oh you know, a little of this, a little of that…”

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My husband and I spent our honeymoon in Las Vegas and went to an awesome Mexican restaurant in our hotel. They served a variety of salsas with chips, one of which was a green salsa. We both agreed that it was the best salsa we had ever tasted, and have since been trying to find or duplicate it. We have found some jarred salsas that are close, and have had some luck making some that taste pretty good, too. While we have never found that exact salsa again, it has been really fun trying. Over the last five years, we have developed a love for green salsas and some fun ways to eat it.

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