Yesterday for Cinco de Mayo we had a “Guac Off” at work! I entered mine as the Green Guac-ess and won! My secret ingredient is cucumber!
The two winners!
Thanksgiving week is finally upon us! Hopefully everyone has picked and tested out recipes. I tested a cake recipe out last night, which I’m glad I did because I’m going to use the cake recipe, but use an old frosting recipe.
Stuffing is my favorite side dish at Thanksgiving and I ran across this article in the New York Times a few weeks ago and really enjoyed it. I thought I would share it with you. Its about the history and life of stuffing. Enjoy!
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Saint Patty’s Day is a great holiday for many reasons. To name a few; the Irish car bombs, green beer, green eggs and ham, Irish music and of course corn beef and cabbage. I was really excited to make some corn beef and cabbage today and put a post up about it when I realized its Friday aka meatless Friday because of lent. The always getting in the way meatless Friday meant corn beef was out. I googled vegetarian Irish food and came across the common potato and leek soup and thought it looked very boring and more like something I would be eating if I was actually living in Ireland during the 15th century. Then I stumbled upon a potato and leek gratin and I knew that was it.
This is an easy recipe with not too many ingredients and it is delicious. It’s creamy and oniony because of the leeks and the Gruyere cheese puts it over the top. This holiday is very special for Spartans because we are green so I find myself missing MSU more than usual. So I am happy to say that this gratin is so good that each bite will fill the void I feel for not being on Michigan State University’s campus for this holiday.
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