It’s been a while. At the risk of sounding delightfully cheesy, I’m just going to come right out and tell you why I’ve been away…I found the love of my life, and I married him in the fall. Not to distract from the food, but this is the kind of love that I want to shout from the rooftops every single day. He fills me to bursting with the most incredible joy…and he’s the best sous chef I’ve ever had.
Now, I’ve made this recipe probably five or six times for him and some friends (with rave reviews), but the time I normally set aside to write was taken up by wedding planning and kitchen remodeling. Those are both wrapped up, so here I am, ready to reset and finally tell to you about this “more is more” recipe I created almost a year ago.
When I came up with this dish, I was scouring the web for various loaded/smothered/covered sweet potato fries recipes and all that popped up were Mexican/California style fries with black beans, jalapeño, and sour cream. While that’s a pretty strong offering, I was hankering for something with a Mediterranean twist. The tahini sauce and fried egg components came to me first, and the rest fell into place like dominoes straight into my belly.
Ready? Gird your loins…you’re gonna …keep reading!
I love popcorn. It’s easy snacking; it’s light (except when it’s not); it’s a high-fiber dinner – no shame.
I was the kid at the movie theater who made a B-line to the popcorn butter pump. I went all-in. My thought? More is more. It’s just so salty and, well, ultra-buttery. Y’all know that it’s really butter that makes the world go ‘round, right? When it comes to popcorn, it’s all about that lightweight crunch under the POP of flavor.
I really didn’t think I had that much to say about popcorn when I sat down to write this post, but now I’m analyzing how my popcorn love has gone through a few stages throughout my life. It started with the movie theater popcorn (which I still love, don’t get me wrong, but it feels like a special occasion these days). Then in college, I discovered the simplicity of popping popcorn kernels in a paper bag with just some salt. And now, I’ve discovered the beauty of stovetop popping with lots of fun flavors.
I really got into it initially with a nice drizzle of truffle oil and a healthy dash of salt, garlic powder, and paprika. I dabbled in some delicious kettle corn for the first time last year, and I just decided to try out other fun sweet combos.
Enter Mexican Chocopop! Continue reading
I’m feelin good. 2014 so far has thrown me some curve balls, but it has been a great restart. I believe you should restart anytime throughout the year in a “New Year’s Resolution” kind of way whenever you need it. I did a surprisingly good job on my resolutions last year but didn’t seriously sit down to make new ones for 2014 – they just sort of happened to me.
I’m starting my new year – Le Petit Artichaut just turned two and I’m about to embark on another year myself. I’m fully focusing on me and the amazing people I have in my life. I’m at a new restaurant as a pastry cook! That means I work more, but I’m so so happy with it. I’m totally taking a break from Continue reading