I’m obsessed with Food Network lately. With my travel scheduling being as crazy as it’s been this summer when I’m home on the weekend, I love to turn on the Food Network and watch for hours (or at least until I make myself get up)…
I adore brussels sprouts. What a great vegetable, and I love how the flavor develops when you roast them!
I wasn’t sure what to pair with that Baked Everything Chicken I made a few days ago. I did have some asparagus that was aging in the fridge… and knowing that the last thing I wanted to do was to let that asparagus spoil, I decided to finally make this recipe.
I mentioned it on Facebook last week… and seriously, I didn’t even see it coming.As the self-proclaimed “pickiest human”, I’ve always enjoyed cauliflower, but really only ate it raw. If you cooked it, steamed it, or baked it… I wasn’t touching it.
I haven’t quite decided what I want to do for Thanksgiving yet. I’m debating making my favorite veggie side dishes, while watching Gilmore Girls all day, while wearing yoga pants… and zero makeup. And, for some reason, that plan sounds quietly heavenly.