There’s nothing more satisfying to me than making a recipe that not only tastes good but is also good for you.
So ten years later I finally write up another post. Hello again everyone.
For the few of you that are wondering why I haven’t posted in a couple of weeks, I’ll just say, life happens. Between school and work and all of the other various little things that need to be done sometimes you need a little break from everything.
So what have I been doing with that time? Being lazy of course. Procrastinating as usual. But I did accomplish one thing on my bucket list, so I wasn’t completely lazy.
With one week in between classes, me and my brother, along with a good friend, decided to go to Colorado and climb Mt. Elbert, the tallest mountain in the rockies. Was it a challenge? Uh, yeah. Did I struggle? Every. Single. Step of the way. Did I almost fall off the mountain and die? I’m pretty sure. But did we make it? YES! The only question that matters, was yes we made it to the top. Through the snow and icy rocks we trudged on and defeated that mountain.
It really doesn’t get much better than a piece of meat that’s been slow cooking for hours. Whoever said that roast beef was bad either ate some that wasn’t cooked right or is an complete idiot.
So here is this recipe. I actually made this for the first time months ago, took pictures of it, was all ready to post about it, but then it didn’t happen.
Why you may ask? Because I am technologically unsavvy.
And here we are. The last monday in October for 2013.
This time next week everyone will be scrambling to start getting ready for Thanksgiving which is only one month away. Scary isn’t it?
Goat cheese. A history.
Sort of. Let me just start out by saying goat cheese is very underrated and at the same time has become very trendy.
Here in America cow’s milk cheese is king. That and the mystery cheese that is “American cheese”. Hello velveeta! But that only makes sense, I mean, we don’t raise too many goats here in America. The main animal products are cows.
Because cow’s milk cheese is so popular nowadays, I feel like goat cheese has become more of an “upscale” ingredient. It’s old news, but people are beginning to revel in the tanginess of goat cheese. It’s cycling back into popularity.
I love risotto.
It’s hard to believe I hadn’t ever had it before until only recently, maybe 1-2 years. It’s all that I can think about now!
If there is one thing I am known for among my friends and family, it’s that I get cold very easily. I am almost always cold. Unless I am actually standing in 100 degree weather and there is no wind, I am cold.
But add in a little breeze? I’m cold.
I could be sweating hot then go inside to an air conditioned building that’s, let’s say, 75 degrees, and I get cold. I don’t know what’s wrong with me.
Is it too early to be posting such fall-ish dishes?
I don’t think so, I mean just looking at pinterest my dash is filled with Halloween and Thanksgiving recipes. I’m starting to feel behind!
And that’s where these brussel sprout and sweet potato pot pies come in. Take two ridiculously light and healthy vegetables, add some creamy cheesy sauce, and top it off with a buttery crust and you’ve got one completely hearty and warming dish, perfect for those cold fall and winter days!
Is anyone else ready for cooler weather?
I mean, I’m all for the heat, but these 100+ days are starting to get to me. Yesterday I was driving home from class in the middle of the day and I swear I could not get home fast enough. As if driving home from a boring lecture doesn’t put you in a bad enough mood, add in suppressing heat, and you’re a road rage bomb just waiting to happen.
Sorry people! It’s not you… it’s me!