If there is one thing that’s guaranteed, it is that I will eventually try to make everything I cook taste like pizza. And as much as I love red pizza, I think I might love white pizza even more.
Soup Season: the time of year that begins when the weather turns even the slightest bit chilly, and ends whenever I can go outside in less than a sweater without wanting to die.
That usually ends up being mid-September to mid-June. I am always freezing. But that’s okay, because soup is one of my favorite things!
This has been my family’s lifesaver recipe for years. We need an emergency supper that everyone likes and that doesn’t require any fancy ingredients? Bring out the dip! It’s perfect for a last minute party dish, too… so if you’ve left your New Year’s planning a bit late, I’ve got you covered!
Have people reached their pumpkin limit yet? I don’t have a pumpkin limit, so I can’t really tell.
At any rate, it’s always a good time for pasta.
Sometimes I just want pizza. I don’t want to buy a pizza, and I don’t want to make a whole pizza. I just want a little bit of pizza for myself, and I want it quickly.
Thus, the skillet pizza.
As much as I love pumpkin desserts, my absolute favorite way to eat pumpkin is with garlic and cheese. Savory pumpkin just does it for me.
This oatmeal is warm and comforting and wonderful.
I love oatmeal. Baked, stovetop, overnight, sweet, savory… you name it, I’m into it. There are days when almost every meal I eat includes something oat-based.
It’s been my experience, though, that a lot of people aren’t naturally on-board with the whole savory oatmeal thing. Is it that weird? Do I hang out with the wrong people? Savory oatmeal needs more love!