If you are on Atkins (who even does that anymore?), keto (eye-roll), or Mike Pence, you should probably just close this window IMMEDIATELY.
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.
All over Facebook people are posting their “New Year, New Me” bullshit, and we are over here on OpenTable trying to find reservations at an all you can eat Chinese buffet… “New Year, New Notches On Our Belt Loops.“
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.
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.
OK, this being our third corn salad recipe, you’re probably thinking to yourself “these kweens can’t get enough of the kernels.” We’d argue with you, but you’re right.
This recipe consists of Brussels sprouts, pancetta, cheese, and heavy cream. Your argument is invalid. We cannot stress enough that if you can’t appreciate the beautiful marriage of all of these ingredients, we have two words for you: gurl, bye!
Up until very recently, I wasn’t entirely sure butternut squash even was. I definitely couldn’t have picked one out of a vegetable lineup.