I’ve have never been huge fans of cooked carrots. But, like all of life’s problems, food or otherwise, I always find sugar and/or hard liquor are an excellent solution. This recipe takes a page from both.
We know what you’re thinking, “these queers sure love their cauliflower.” I guess it’s another gay stereotype we are guilty of. We love Bravo-housewife wine-fights, Dolly Parton, overpriced swimsuits, and cauliflower.
We love our classic turkey meatloaf recipe. It was actually one of our original posts three years ago, and since then, we have made it about 23,135 times. So, we finally decided to spice up an old favorite, literally.
We’ll be the first to admit we were a little late to the kale party. It was just hard to get us too worked up over an ingredient that isn’t traditionally breaded, fried and dipped in gravy and/or Ranch dressing.
Like Kimmy Gibbler popping in to offer some unsolicited comedic relief, summer is knocking on the door. (If you live in Dallas, like us, it’s here, and then we get what feels like one month of bulking weather, then it’s back again.)
If you know us AT ALL, you know that we love the hooch. So when Lost Oak Winery offered to send over some of it’s bottles for us to sample and cook with, we reacted casually, normally and graciously accepted freaked the F*#% out.
Whether it is at the gym, in between jell-o shots at Sunday Funday, or one of the parties he hosts solely as an excuse to make this chili, our friend, Jay, has been telling us about this recipe for a VERY long time.