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.
If we had a dollar for every time we’ve thrown a shade-filled eyeroll at an ‘oven-fried’ recipe
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.
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 have taken (another) small sabbatical from posting, but now we are back (again) with a few new recipes.
There’s a brisk chill in the air, which to some may signify the countdown to holidays filled with cheer, but to us, it says we don’t have to be shirtless for MONTHS!