Carrot Cupcakes with Cream Cheese Frosting

We often think big when it comes to celebrating: birthdays, weddings, births, graduation. I love those things. Those things are exciting. Outfits planned, calendar reminders set, gifts purchased, outfits revisited, advance preparation celebration style. shredded-carrots

Oh, but there are so many things to celebrate. Yes, I’m about to say “little things.” Here it comes. Ready, set…celebrate the little things! Like an extra bag of fresh carrots in your fridge.


I’m celebrating several things this week. My very close friend from my college days is visiting this weekend and there will be tons of giggling and gushing as we discuss her upcoming nuptials over enough wine to turn your teeth purple for weeks. Girly girl-talk and wine. Celebrate! Read more →

Ginger Soy Grilled Salmon

It’s commonly accepted that the Midwest is the epicenter of “American Food.” Beef, corn, cheese, wheat, pork, apples, wild rice and cranberries are predominant in our little breadbasket of America.
Sure, we have our ubiquitous freshwater perch and walleye, but unless it’s Fish Fry Friday, fish was often overlooked as a main staple in this WI resident’s diet. Read more →

Banana Walnut Pancakes

You know those productive weekend mornings.  The ones when you wake up with the sunrise, burn major calories on a nice long run, tug weeds out of that patch in the garden, venture inside and paint that trim piece you’ve been meaning to get to…  Yeah, I didn’t have one of those.

fresh bananas

I had all the right intentions.  My mental list was sorted and highlighted to include such activities as go for a run with the dogs, paint a second coat of Colonial Cobblestone in the bedroom, and put the mop to good use in the kitchen.   It just didn’t work out that way. Read more →

Sweet & Spicy Chicken Fajitas

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. Red peppers, cilantro and pineapple
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 →