Bake it up, Baby
Spring break is just over 10 days away, and that means I’m in full swing planning all the things I’m going to eat while I’m home!
Not only do I make use of my kitchen at home, but I always make it a priority to go to my favorite restaurants whenever I’m on break….
One of my favorite things about food blogs is the series of ‘copycat recipes’ I often stumble across.
It’s such a great way to enjoy a restaurant or brand’s classic dish without leaving your house or wondering what kinds of additives are in it- you get to control the flavor and ingredients entirely!
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Despite the fact that Wesleyan is the runner-up for most vegan/vegetarian friendly campus in the country, there are still a couple things I just don’t get to enjoy as regularly when I’m at school.
One of those being kale. (Also: baked tofu, berries, pesto). Kale is my salad green of choice, and often, the spinach or spring mix at the cafeteria just doesn’t cut it for me….
You know that college student trope of living off ramen? Yeah, I never really got that.
No, no, it’s not like I’m saying I’m the health queen at school (I think the lady at the late night falafel truck definitely knows me by face…), but noodles and noodle soup are definitely something that I like to make myself.
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Guys, it’s officially Thanksgiving week!
I can’t wait to spend an entire day in my kitchen cooking and I’m so excited for all. the. food! …
Today’s an extra-special day!!!
I mean of course, apart from having a project, two essays, and two midterms due in the next two days (why). Today we’re actually celebrating something pretty epic….
Fresh pasta is just one of those things that sounds like a lot of work.
I mean, if you look at most traditional recipes, it certainly seems that way. Lots of kneading, resting, machine-ing, cutting… it’s a lot….
Wow, seriously, could this title be longer?
I’ve never quite named a salad on this blog so obnoxiously, but it’s totally worth it, because every component of this salad makes it so good. …
My first memory of Japanese food involves udon.
My dad used to take me to an Asian market/restaurant by our house that was surprisingly authentic. We would split a vegetable croquette (Think potatoes and vegetables, deep fried. I know) and each get a noodle dish. He would always get soba noodle soup (buckwheat noodles), and for some reason, I’d get zaru udon….
