On Fried Pickles [UPDATED]

Updated 2022: Earlier this spring, Frankie & I played host to a number of our friends to celebrate the 40th birthday of one of our group! It was a really special occasion, given that, as we grow older and deeper into our lives, many of us have had to move physically farther away from each…

On Creamy Spinach, Artichoke (& Crab) Dip [UPDATED]

2022 REMIX: I recently decided to make this for a birthday party app a couple of months ago, and went back to my recipe for the crab dip, but decided to spice things up a bit. Don’t get me wrong, the original dip was yummy, but this one takes the cake for sure! I’ve adjusted…

On Roasted Tomato Caprese Salad & Fancy Cheese Boards

Dear readers, Sometimes, the idea of cooking completely repels me, so Frankie and I will engage in what we have called “French and Shit,” or a fancy way of doing a Midwestern Hat Trick. If THAT doesn’t make sense, basically we do a cheese board for dinner and sip on beer or whiskey. Now I…

On Classic Sausage Rolls

As I start to return to the office more regularly (officially back 3 days now, which is super weird if I’m being perfectly honest), I am still returning to a lot of my favorite recipes from “Cooking with Coworkers.” The last recipe we did together before the Christmas break was one that touches a personal…

On Chili Con Queso

Hey there everyone, and happy belated Easter to all those who celebrated this past weekend! I know for me, I was very lucky to get to spend it with both of my families (my parents came to town to bring more furniture and to help us break in the house a little bit more, though…

On Baked Feta Cheese

Well, it’s now official!! WE ARE ALL MOVED IN!!! Maybe not so much unpacked just quite yet, but we’re working on it (slowly, but surely). The fun bit is that my folks are coming for a quick visit to check out the place, the neighborhood, and help us get all the more settled in (while…

On Garlic Confit

So I think I can safely confirm that I am not a vampire simply because of the amount of garlic I like to consume. If garlic could be a scent…okay, maybe not that far, but if the option is to include more garlic vs less, I’m all in (within reason – we want to be…

On Mississippi Pot Roast & Roasted Carrots

HAPPY NEW YEAR EVERYONE! It’s 2021, and I think this will be a MUCH better year than last year. We are OFFICIALLY working on some projects in our new home, which is AMAZING and we’re so excited to get the big things done (replacing the knob and tube wiring for one, except in the kitch,…

On Addictive Asparagus

So a few weekends ago, Daisies (one of our absolute FAVORITE dining spots) sent out an email that they were going to be holding a very strictly monitored pop-up market that was in support of the small businesses that support the restaurant and help make it what it is. So naturally, we were in from…

On Cilantro Lime Shrimp

Dear Readers, Let’s just say I’m starting to finally come up for air. It’s been a busy couple of months, but now, with a couple large events almost behind me, I can start to resurface and spend a little more time on writing something more than, “New Recipe! Enjoy!” That’s not really helpful to those…

On the Carrot Salad of all Carrot Salads

HAPPY NEW YEAR EVERYONE!! And Happy New Decade too! 2020…So far, my year has been off to a VERY busy start during my day job (at the end of January, I will have gone to San Francisco, Orlando, and Ohio – February will be Boston, March D.C., and May Phoenix, with a couple other trips…

On Ice Cube Tray Sushi

It’s really not as weird as it sounds, and in fact, this trick is pretty clever! I was perusing Pinterest (as one is wont to do when on the train or in front of the TV) and I came across this “Make Sushi At Home” image and I was very curious! So much so, that…