When Tim and I landed in New Zealand on Christmas Day 2015, the first thing he asked for was chicken chips, making me immediately rethink my commitment to travel to "the bottom of the world," as Tim calls it. A few chicken chips later, though, my faith in NZ was restored. Lo and behold, chicken chips are not in fact chips cooked in chicken fat or fed to chickens or made out of chicken or anything you might think. Instead, chicken chips are regular potato chips coated in "chicken salt," a seasoning mix commonly used on rotisserie chickens in Australia and New Zealand. I quickly became addicted, probably in no small part due to the MSG in the mixture.Read More
Last weekend, Lori, Cale, and I headed down to Durham to visit Elise and Mike and basically ate our way through town. We hit some of our old favorites, like Alivia's and Parker & Otis, and explored some of the many new incredible restaurants that have opened since we graduated. Between M Sushi, Monuts, and Mothers & Sons (where 3 girls made it through 5 appetizers, 4 pastas, and a dessert), I honestly couldn't pick a favorite, and we left town full and happy.
We finished the weekend with brunch at Kipo's in Chapel Hill, and I finally had a chance to try Avgolemono - a Greek soup with rice and chicken in a lemon+egg broth (let's ignore the fact that I ordered soup at 10:30am, k?). I loved it so much I had to try it at home, so here you go! I added spinach for #health, but leave it out or sub in another leafy green if you prefer. I took a couple shortcuts and thought it was just as delicious as at the restaurant, so in 15 minutes, you can have a bowl of light, lemony soup ready to go!Read More
Senior year of college, I went through a phase (honestly probably one of my favorite phases to date) where I would come home from a bar, make bagel bites, and eat them in bed at 2am while watching the Food Network. Party animal over here! While I eventually moved on and discovered Jumbo Slice after graduation, my love of pizza bagels remains true - for dinner now, not just as a late night snack. Although, now that I think about it, this would be a pretty great (and easy enough to be post-bar-friendly) late night snack too...Read More
Like so (so, so, so) many others, I am jumping back on the healthy eating train this January, or, as my family calls it, "the plan". "What plan?" well-intentioned friends ask, continuing on to list as guesses the many brand-name diets out there. "It's just, you know, THE plan," we explain uselessly. Basically, a commitment to stop treating our bodies like garbage disposals. We issue this declaration somewhere around once a month, spend a week or two getting back on the plan, and then, come vacation, holiday, or crammed social calendar times, fall off again, only to declare that we're getting back on again. It's a vicious, vicious cycle.Read More
I've never really understood why this is a thing, but come Christmastime every year, it's baked goods galore everywhere I go. From holiday gifts to cookie exchanges to random plates of cookies in my friends' and family's kitchens, tis the season to fire up the oven and make some sweets. I'm no exception and spent last weekend making gluten-free pumpkin bread mini loaves for my coworkers and Paula Deen's Pine Bark for Tim's office and my cookie exchange. After the rave reviews the Pine Bark got (both from myself and the many people I've foisted it upon), I decided I had to share my version of the recipe with you all. Feel free to use the original recipe, but I made some adjustments to the ingredients and the directions to make it even easier and (in my opinion) more delicious! Plus, by switching out almond extract for vanilla extract and topping with sea salt, my version uses much of what is already in your cabinets, so it's a little less expensive as well. Run, don't walk, to the nearest grocery store, because I think Santa might leave a few extra presents under the tree when he tastes this candy on Christmas Eve!Read More