I have fond memories of my mom’s annual Christmas party. The house always seemed to give off an extra warm glow that night, with candles in the windows, the tree looking extra magical, and Christmas music softly serenading us as we waited for guests to arrive. As people came in, I was in charge of helping make a huge pile of coats and purses on my sister’s bed so they’d be out of the way. Ladies in festive sweaters gabbed about who knows what, slowly drowning out the Christmas music with a cacophony of laughter. My mom was hard to find that night, as she was busy being the ultimate hostess with the mostess. After coat duty, I hid upstairs, but at some point in the evening I’d sneak downstairs to the party and make myself a plate of food. As everyone commented on how cute I was in my pajamas, I’d smile and politely tell them, “nice to see you, so nice to see you,” all the while making a beeline for the bacon stuffed tomatoes and mint brownies.
We’ve been eating Thanksgiving food for what feels like forever. Don’t get me wrong, our meal was delicious, and we had a simply lovely time with our family, but since we wanted to test many of the sides before the big show, we’ve been eating Thanksgiving food for weeks. Although it is one of the best culinary times of the year, after overindulging my body is just craving vegetables! Monday rolled around and we were back to work, back to the gym, and back to balanced eating, which means more vegetarian dishes throughout the week.
This recipe is one of the most trusted on this site. It’s tried and true, passed down from generations, and couldn’t be easier to make. We call them “pumpkin muffins” as opposed to “pumpkin cupcakes” so that it’s more acceptable to eat them any time of day.
We’re eternally on the quest for the best steak in St. Louis. Annie Gunn’s, Brasserie, Fleming’s, and Al’s come to mind when we’re rattling off the best. But folks, there’s a new place in town. Yes, it’s a chain, but don’t let that stop you from adding it to your must-visit list. We know The Capital Grille from living in Kansas City, but had only been for happy hour (try their signature cocktail, the Stoli Doli, featuring pineapple infused Stolichnaya vodka). When we were invited to dine at the new St. Louis The Capital Grille, we were blown away by the food, atmosphere, and service.
After every beautiful, lazy Sunday comes that dreaded feeling as the sun goes down. We love our jobs, and even so, that “it’s coming to an end” feeling invades our thoughts as we try to savor every sweet minute of the weekend. We do everything in your power to push that feeling away, until finally plopping in bed on Sunday night, recalling the joyous moments of the weekend, and surrendering to the week ahead.
It’s true, Mondays are inevitable.
Now that summer is coming to an end and fall is gearing up, it’s time to make batches upon batches of fresh pesto and freeze it for the coming colder months. We’ve always used Ina Garten’s pesto recipe as a guide, but over the years we’ve changed it so many times that it’s really become our own. Our addition of mint and rosemary is pretty unique to a pesto, but the mint provides a nice (not overpowering) fresh, clean zing, and the rosemary just makes the pesto more fragrant.
Since we both work in the academic world, we’re back in the swing of busier schedules (goodbye, summer) and are sometimes scrambling for a quick, tasty meal. This is pesto is great for a chaotic weeknight meal. If you make a few batches of this stuff and store it in the freezer, you can easily thaw it and add fresh flavor to any pasta or chicken dish, or even serve it as a side with pita.