Hello internet friends. I just wanted to give an update that I purchased my own domain at veggieandthebeastfeast.com, so if you find yourself being redirected to this new site, do not fear – it’s still just me. Unfortunately, I’ve been unable to find a way to transfer my email followers over, so right now you are no longer receiving an email with every new post. If you want to get updates whenever a new post goes up, visit the new site and put your email in the “follow” box on the right, and/or give my Facebook page your thumbs up.
One of my favorite Sex and the City episodes discusses secret single behavior, which is something that both men and women can probably relate to. After Carrie moves in with Aidan she talks with her friends about the loss of her alone time, aka the loss of time for her secret single behaviors, such as standing in the kitchen reading fashion magazines while eating a tower of saltines with grape jelly.
I’m fortunate that my relationship has never involved much humility. We both realize how ridiculous the other one is, so nothing surprises us too much. At the same time, I do notice my behavior shift a bit when he’s out of town. Since we’re currently right smack dab in the middle of prime deer hunting season, the past few weeks have brought on a lot of secret single behavior opportunities.
Like when I dramatically belt out Taylor Swift songs at the top of my lungs while in the shower. Or when I sit in my underwear and watch cooking shows while eating stale toast. Or when I get out some Christmas trinkets for a few hours just to see how it feels (hint: it feels AMAZING).
These are all hypothetical examples. Totally.
A single behavior that’s NOT so secret? Pretty much every day when the boy’s away I eat a super weird experimental meal. Sure, we experiment when we cook together, but when he’s gone our kitchen transforms into a scientific laboratory where meat-lovers go to die. It’s all about things like tofu, quinoa, kasha, barley, and embracing the green and leafy.
More often than not these experiments highlight the only thing I have found that the boy will absolutely not eat. Brussels sprouts are known to polarize the general population, but our home is especially divided. I love them, LOVE them. They’re just so darn cute, with their little baby cabbage form, and then there’s that fun texture, and don’t even get me started on the endless options for preparation…what’s not to love!?
On the other side of the brussels sprout spectrum stands the boy, who says they taste like dirt and sulfur. When we started dating I was all, “I’ll make brussels sprouts for you and I’ll change your mind, you just wait and see!” Welp, I made them for him, and he kindly ate one, but it did not go well. I’m happy we made it past that blip of a date.
Last weekend I decided to expand my brussels sprout horizon with a gratin of sorts. Since I wanted something substantial to have for my weekday lunches, I decided to add quinoa to the mix and bake it all together in a sort of mac and cheese brussels sprout gratin type thing. Ya dig?
The cheese sauce for this recipe is very similar to my Double Tomato Pepperjack Macaroni Bake. It’s a super easy sauce that starts with a roux and lends itself well to experimentation with different cheeses and spices, so play away.
The brussels sprouts are cooked just enough so they still have a bit of a bite to them. I love the textural combination of the sprouts mixed with the quinoa and smooth sauce. The parmesan and crispy bread crumbs on top are just extra credit, really.
I cannot BELIEVE that this blog is already turning a whole 365-days-old. She’s growing up so fast. She’s learned so much, like not putting up new posts at 11pm when no one is reading the internet, and not taking pictures when there’s no light (I mean REALLY).
I know all blogs say they appreciate when people read their stuff, but I really truly get knee-slapping, warm-fuzzy happy every time I get a new “like,” or a new comment, or a high-traffic day. It’s a fun game for me to try to learn what interests people who stumble across my blog. It’s even more fun to have a place to spill my random thoughts, and show how all of these random thoughts circle back to food in some way. This pattern of thinking is honestly not even intentional or for the blog’s sake; it is just how my mind works. As you can see in the image above, food (specifically cake) has never been a joking matter to me.
As a 1-year blog birthday gift to myself, I worked with the incredibly talented Hillary at h.creative to create a logo to tie this whole blog together. She nailed it immediately (literally on the first try), and even gave me a variation that highlights my purple love (see Facebook page).
Thank you for reading, internet friends! You’re the best. Happy eating 🙂
I need to be straight with you guys. I was off my kitchen game last week, hence my absence from the blogosphere. It wasn’t for a lack of trying. Oh no, I thought my persistence would pay off eventually, but sometimes a girl doesn’t know when to quit.
It all started on Saturday when I went to Joann Fabrics to look for feathers for my Halloween costume. I left without feathers, but with a donut pan (cause that’s the same). Sunday morning I woke up and was all, “I’m going to make pumpkin chocolate donuts with orange sprinkles in my new donut pan! Yay Halloween!” I then proceeded to make two batches of “donuts,” which looked awfully nice, but the texture was like bread and the flavor was like…well nothing. To the trash they went.
Then I decided to make pizza dough so I could have it ready for baking throughout the week, and maybe sneak in some cooking photos before the early sunset (shorter days make life hard for the food photography perfectionist). I bought some pizza ingredients on Monday after work, then came home to find that the boy surprised me by coming back from “Deer Camp” early. Whatta guy. Instead of a new experimental dish, I used my pizza dough for our tried-and-true calzones, and decided to jazz things up by making a balsamic glaze for drizzling. Do you know what happens to balsamic glaze if you bring it to a boil and then forget about it? It turns to a solid…a solid that looks like a lava rock, and sticks to the pan like one too.
On Tuesday the boy’s mom brought us a Halloween treat basket with Trader Joe’s pumpkin bread mix. “Perfect,” I thought, “I’ll make some pumpkin chocolate brownies to bring into work on Halloween! How festive!” I baked them, tried a corner, and thought they tasted great. Fast forward 13 hours, when I grabbed one after lunch on Halloween and I realized the bars were under-baked, under-sweetened and…wet. Yes, wet. Embarrassed, I removed them from the communal kitchen and hung my head in shame.
It may have taken three failures to make me see the light, but I finally realized that it was just not my week in the kitchen, and certainly not my week to try to guide others on how to succeed in the kitchen. Rejection and defeat finally set in. As a golfer might say, I had a case of the shanks.
I was trying to figure out how to rebound from my week of failures when I received my first daily holiday cookie email of the season. I decided the best way to recover would be with an old favorite: soft ginger cookies that I make year-round, but more often around the holidays. I know it’s the first week of November, and that may seem a tad early to bring up “holiday” talk, but in my book it’s never too early for festive treats or feeling jolly. As a side note, I’m also a person who has already checked if my local Christmas music station has started up the seasonal tunes, so take my “too early” radar with a grain of salt.
My college cafeteria had the most amazing ginger cookies, but you could never count on them being in the dessert aisle when you needed them. My friend Emma introduced me to them, and once I got my hands on one I was hooked. I don’t know if they didn’t make them everyday, or if they just didn’t make enough of them to keep up with the demand, but Emma and I would often be disappointed when we scoped out the ginger cookie situation. The recipe below is as close as I’ve come to replicating those evasive cafeteria cookies. They’re fluffy, soft, and full of warm spices.
Since I made these baby-sized, they’re the perfect amount of sugar for a little bite of after-meal sweetness. However, if we’re being honest, I really wanted to make these baby-sized because mini foods are just so darn cute. I’m such a girl.
And yes, those are Christmas candles in the images above. Yes, I just bought those this weekend. Yes, it’s just the beginning.