While we all love to pretend to be as classy as Ina Garten, flitting around our kitchen making complex meals with pretentious ingredients, it’s also sometimes nice to toss out any f**ks you previously gave, pull out the bottom-shelf olive oil, and embrace our inner Sandra Lee.
It’s that time of year: heart-shaped balloons, roses by the dozen, #relationshipgoals Instagram posts, and other Valentine’s Day traditions obligations.
If you are on Atkins (who even does that anymore?), keto (eye-roll), or Mike Pence, you should probably just close this window IMMEDIATELY.
After the delicious success of our last post, we began to think about what else could benefit from being doused in pickle juice…
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.)
So, this Sunday is the big game! Unfortunately, outside of tear-jerking commercials and the occasional Janet Jackson nip, this means usually less than nothing to us. I mean, what is a Seahawk?
We continue our June grilling series with these juicy and delicious steak kabobs. No red-blooded man, gay, straight, or questioning can deny the summery goodness of meat on a stick.
This month, we are embracing summer with our first grilling series. This is the first of three different kabob recipes that will spice up any (non-Jewish) pool party!