I love a quick pasta, don’t you? It’s the perfect thing to have in your back pocket when it’s cold and chilly outside. I’m not gonna lie, I sometimes struggle with making these quick pastas interesting. A lot of times it’s just boring red marinara sauce and cheese. But Josh is great at this, grabbing ingredients out of our produce drawers and combining foods together that I wouldn’t normally think of.
This pasta is a play off of a pasta he threw together a few months ago. It has cauliflower, lots of lemon, sautéed kale and best of all…bacon.
Crinkle cookies have always been super illusive to me. How do they crinkle? Why do they crinkle? Are they good? Would Berry Crinkle Cookies be delicious?
I have to say, they’ve always looked good to me. But how would they taste, I would question? The answer is…kinda good! I mean the chocolate ones are delicious. Like chocolate cake-y cookies. What could be bad about them? Nothing. Absolutely nothing.
But the internet has a lot of chocolate crinkle cookies and I try and add value to this world, you know. So if I was going to make my own version, I wanted it to be special, unique, and cute. Enter: berry crinkle cookie.
I feel like I haven’t talked about my super exciting life lately. Well, I spent the weekend doing work, working out and going to a Super Bowl party where I ate so many snacks that Monday required vegan meals ONLY. That halftime show was one of the most boring things my eyes have ever experienced. I almost fell asleep but somehow I made it through. One thing that dramatically helped were these animal-style cheeseburger empanadas. They were unreal.
I might have to try and recreate them soon!
I’m currently plotting to have a yard sale and am simultaneously excited and nervous to let so many things go. Will I regret selling all my things? I barely use them so hopefully not. I actually love getting rid of things so hopefully I’ll be ok. I’m guessing I won’t miss them and will appreciate the extra pocket money it will provide me.