I know this says “fruitcake” and you probably want to run in the opposite direction, but I promise it isn’t anything at all like those scary, non-decomposing bricks of weird candies that dear Aunt Sally sends as a “gift” every year. This Fruitcake Brown Ale uses better ingredients, and… well, it’s beer.
If you partake in the occasional adult beverage and haven’t tried adding a little Irish cream to your hot cocoa on a cold winter’s night, you have no idea what you’re missing! It’s like drinking a candy bar that warms the soul. It’s like a beautiful little fairy sprinkling magic into a mug. It’s like… something you need to try immediately.
Bailey’s and cocoa is one of my favorite drinks, especially in the winter when the sun hides for days and I could use a little pick-me-up and a good thawing. But sometimes you don’t want a drink for dessert, or it’s the middle of summer and there’s absolutely no way you’re putting a hot drink anywhere near your body. For times like those (and any time, really) you could use a cookie.
We received so many cookbooks for Christmas this year that we have been making new recipes left and right! We like to nail down our favorites so we can work them into our repertoire of regular meals, and of course, share them here.
With the frigid cold this winter, we have been wanting to warm up with some soup. Rather than trying something new, we’ve found ourselves craving something we came across in The Unofficial Downton Abbey Cookbook we were gifted this time last year. (The book, by the way, is filled with some pretty interesting stuff — boiled beef tongue, deviled kidneys…) This particular recipe is one that Duff enjoys making and he’s perfected it with his own little touches. If you want to change up your soup game and put some delicious in your belly, give this french onion soup a go!
Every Christmas, we inevitably find ourselves with a gift card to Olive Garden. We rarely eat outside of home, but going out for some American-Italian goodness is turning into one of my favorite post-holiday rituals because I get to watch Duff nearly drown himself in the abyss of never-ending salad and bread sticks.
One of our favorite entrées is the eggplant parmesan, and after it’s all said and done, we occasionally find ourselves craving the restaurant fare without wanting to pay the restaurant price to our health and wallets just to put it in our bellies. Or to get out of our pajamas. I struggle with the reckless abandon of eating food that’s made with ingredients and a process that’s unknown to me…. but I never beat myself up over hanging out in my pajamas! So with some trial-and-error, I finally found a great recipe for making some special eggplant parmesan at home, using a few simple ingredients at a third of the price! Continue reading
It’s the start of a new year, and we’re finally posting a homebrew recipe! From our kitchen to yours, the great pumpkin ale!
For 2015, one of my resolutions is to share our Duff-approved homebrew recipes, and New Year’s Day seems like the perfect time to start. I’m all about reading homebrew forums, but posting about beer is all new to me. So I know no other way to do this than to just dive into the beerventure.
Happy New Year’s Eve! If you’re like us and hit the traditional southern foods on New Year’s Day, you know black-eyed peas are a thing. They’re little nuggets of luck! We’ve had a great two years after eating this black-eyed pea soup on New Year’s Day, so we’re sharing it with you. All you have to do is get everything in the crock pot, and you’re on your way to a better year! What’s easier than that?
(I will insert a picture of a finished bowl of soup when I’m getting my fill of luck on New Year’s Day)
The first time Duff said he wanted to make a tuna casserole, I told him he was disgusting. Who’s with me on that one?
Eventually, I learned that you just can’t stand between Duff and tuna casserole. He stuck with his dream for months, and finally, one Friday evening, he had me crying for more in the kitchen. More tuna casserole. Obviously. Continue reading
I think I’ve mentioned it before, but Duff cooks dinner for us every Friday. I’m a big fan of some Duff cookin’ and I honestly think he’s better in the kitchen than I am, so I wanted to do something to highlight some of his weekly concoctions and share them with you. I figured what better than a weekly segment on the blog — “Dude Cooks Friday!”
This week’s recipe isn’t a Friday night recipe, but it’s what I had for lunch today (Friday) so I’m going to run with it. It’s a very delicious, easy dish that Duff is calling Fridge Cleanout/Stuff We Had Risotto.
Or even better — Spaghetti SUPERSTARS! This remake of a childhood favorite is better than the original, better for you, and full of a rainbow of veggies!
How would you like a big ol’ bowl of childhood?
…Or cat food? Because let’s just state the obvious here. I know I’m new to this, but I promise I’m not blogging about the benefits of adding cat food to your diet. I’m still trying to figure out this food photography thing, and it doesn’t make it any easier when you have 0 natural light thanks to a huge thunderstorm… so maybe take it easy on me? I was close to defeat with this one. Continue reading