Ok, so here we go. It’s my first blog post for Friends with Fridges and I’m so very excited to share recipes and little bits of knowledge about the food we eat. So excited, in fact, that it’s taken me all week to decide what to cook. I’ve been staring into my pantry, opening and closing the refridgerator repeatedly. I’ve been thinking about cheeses at work, contemplating meat or mushroom in the car, internally debating pasta versus potato while I take the dogs for a run, and worst of all, zoning out while talking with my husband because something he just said made me think of avocados. You see, it’s not just any blog post…it’s my first blog post. I want it to be impressive and delicious. I want you hooked.
If any of you are familiar with the state of Wisconsin (cheeseheads, shaped like a hand, noteable breweries and a plethora of dairy cows), you’ll know that March is generally gray and chilly. I live here and that’s the truth. And although March is preferable to January, it’s one of those teaser months where old piles of snow adorn every curb and parking lot, freezing mornings give way to almost spring-like 40+ degree days and cloudy skies mixing with rain, sleet and snow dominate the forecast. Normally. But this morning I checked the forecast before choosing between a warm sweater with pants or a warm sweater over a dress to find that, oh my goodness, it’s going to be 72 and Sunny today! And it doesn’t stop there. 70s and 80s stretch across my weather app, and no, it hasn’t defaulted back Cupertino. It is really and truly going to be an absurdly beautiful week. Read more →