so i’ve already posted two delicious stove-top brussels sprouts recipes: one with cranberries and walnuts, and another with shallots and a dijon sauce.
i’m not one for new year’s resolutions, because i tend to be overzealous with resolutions, then end up breaking them, and then get discouraged. so i haven’t decided to completely cut out dairy or fats or sugar or gluten or any of that stuff for the new year. but i am naturally gravitating towards more fruits and vegetables, less heavy and processed food, and have been hauling myself out of bed early on saturday mornings to hop in the pool.
wait, it’s december already? where did november go? and for that matter, where did october go?
i know, i know, crumbles are usually sweet. but when we saw this recipe for a savory crumble, we knew it would be a fun one to try out.
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whew, it’s been a whirlwind week for us – first with a trip to chicago to say goodbye to my sister and noah before they leave for amsterdam, and then our two close friends visited us in seattle. before i get back to the regularly scheduled job search, though, i wanted to take a moment and share this fun recipe with you.