I don’t know about you, but when I got introduced to P.F. Chang’s lettuce wraps for the first time, I fell head over heels in love.
Spring is here, which means my yearly itch to start a garden has returned, with gumption.
Inspiration for this delicious black bean mango salsa hit me in the kitchen, when I was hungry, and had odd ingredients left hanging around.
I’m sitting on an airplane, drinking a gin and tonic, contemplating what makes for a healthy relationship.
I had potatoes that needed used up and I wanted curry. With no real recipe at hand, I diced up left over veggies from the week, opened a can of chickpeas, dug out my curry seasoning, and hoped for the best.
This morning I woke up to snow…everywhere. And still falling. Chicagoland will be upgraded to a “blizzard” in just a few hours.
Our church has encouraged us to participate in Lent this year. Growing up we didn’t do Lent, I pretty much thought got it was just a Catholic thing (and I’m not Catholic) so why would I?
This is a guest post from Brittany. She is an elementary teacher in the Indianapolis area who has a HUGE heart for Kenya.
When I found out I was allergic to corn, nachos are one of the things I had to let go.