Monthly Archives: March 2013

Asparagus

The title is uninspired, I admit, but this recipe is a must try.  Simple and easy, it’s just what I need right now.  I’ve tried the recipe both with fresh asparagus and with frozen.  Fresh beats frozen every time, but using frozen wasn’t bad.

I thought I had a picture, but I don’t.  Go and enjoy the ones on The Perfect Pear.

Short and sweet.

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Blueberry Muffins

I was going to come up with some sort of witty title using blue and blueberry and all of that, but it’s late and my brain is fried and I’ve got nothing better than titling this post about exactly what I made.

I used this recipe from Amazing Paleo and just poured the batter into my jumbo size muffin tin.  Worked out great since I got exactly six muffins out of it and not some weird in between number.  I was actually afraid I’d need to make seven muffins…that would just be a pain.

 

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That’s it folks.  I’m too tired and frazzled to come up with any more words for you this time around.  Happy Eating!


It’s Been A Long While…

It’s been a long while.  A very long while.  Almost two months in fact.  I’ve got to be honest, the winter gives me food blues.  Fresh produce is hard to come by and what is there seems to be on continuous repeat.  As much as I loved my farm share, by the last few times, I wanted to run away screaming, “NO MORE ROOT VEGETABLES!!”

Despite my secret wish to throw a tantrum, I don’t know what I would have done without that farm share.  It’s always a comfort to know that your vegetables are coming from a farm with good solid practices that you believe in.  Not to mention that they are local.

We are now officially into spring and that in between time of the year when there is no farm share and the warm has not yet arrived.  It is still snowing here.  In fact we had persistent flurries all of last week.

I spent a good part of the winter being cold and miserable.  I don’t think I could hack it in those middle states that have persistent below zero temperatures in the winter.  I managed to pull myself out of my winter funk a couple weeks ago to make theses fantastically tasty breakfast burritos.

Now, a couple of notes.  For one, I did not eat them for breakfast.  Well, I might have, but I found them more suitable for lunch and dinner.

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When I made the filling, I only used onions and dumped in whatever spices I had on hand.  There is a reason I named my blog Funny Eater.  The second time I made this recipe, I made them with my sister and instead of ground beef, she made a fantastic filling with chicken.  Moral of the story, you can make a batch of whatever you want to put inside the wrappers and just dump the yokes in to keep everything sort of stuck together.

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These photos are not the prettiest photos because I was up late one night in my very tiny, florescent-light lit kitchen making these guys.  I think this is the last time I ate well.  I told you, I’m having a major crisis in the food department.

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At least, making these tasty guys got me out of my gluten-free Annie’s Mac and Cheese on repeat routine.  Hopefully, now that I’ve stopped that I can shake off this winter blah and move onto better eats.

Now, it’s your turn.  Go make these “burritos.”  You’ll be making them over and over again because that’s how good they are.