I am so super into these smashed potatoes. Like, to the point of obsession. Not that that surprises anyone here, I’m sure. Since an (unhealthy? nahhhh) obsession with food is kind of my thing. No big deal.
But seriously. These potatoes combine all of my favorite things. Goat cheese? Check. Pesto? Check. Balsamic vinegar? Checkity check. POTATOES? You betcha. It took everything I had not to eat them all by myself à la this chicken pesto orzo soup and save a few for Kyle.
These are a nice, somewhat healthy-er-ish version of everyday mashed potatoes. Potatoes! Carbs! Cheese! But none of that finicky butter or cream that makes the regular stuff oh-so-delicious. So it’s BASICALLY like we just made mashed potatoes into health food.
Also, did I mention there’s a balsamic reduction? Because there’s a balsamic reduction. Skip that step if you aren’t as into balsamic vinegar as I am, but if you ARE into balsamic vinegar as much as I am, you should DEFINITELY, DEFINITELY pour some o’ that balsamic-y goodness right there over the top of these taters. BAH. DELICIOUSNESS.
But my favorite, FAVORITE part of these potatoes is the way the skin crisps up when they bake. It’s like mixing soft, tangy-goat-cheese-y mashed potatoes with salty, crispy, amazing potato chips. Which, okay, I would probably never just stir a bag of potato chips into my mashed potatoes. I’ But here? It works. It totally works.
Ahhhh, spring. That special time of year when the calendar tricks you into believing that sunshine is headed your way, only for you to find yourself in April, FREEZING, with a side of snow and misery. And wishing you could remember what it felt like to leave the house without a jacket or to wear sandals instead of boots and two pairs of socks. You get my drift.
My coping mechanism is to trick myself into thinking it’s warm outside by cooking a bunch of bright, beautiful spring vegetables and wrapping myself burrito-style in a comforter. And, of course, refuse to leave the house unless it is absolutely 100% necessary. Like if the house is on fire. Or if I have a midterm that I’d get kicked out of grad school for missing. Or if we run out of beer. [read more...]
YOU GUYS. I made you some lettuce wraps. That I stuffed with chicken salad. Really, really GOOD chicken salad. PS: forget what I said about the lettuce. I’m ready to just eat the rest of this chicken salad with a spoon. Hold the vegetables, please. Unless you have more self control than I do and have the patience to wrap the wraps up. Which I guess is fine, too (They ARE pretty delicious).
You might know that I was a vegetarian through most of college (turned out I couldn’t live without seafood…shocker). But even though I’ve been back to eating meat for a few years now, a lot of my vegetarian habits (like packing everything full of protein by using things like hummus or greek yogurt!) have stuck with me. I still rarely eat meat, and when I do it’s mostly poultry or the occasional burger. And then seafood. Because of course. [read more...]
This week has been such a whirlwind! Please excuse the blurry phone photos in this post – sometimes life is just too exciting to remember to use a real camera. You know? But just pretend like we’re BFFs (I know, you totally don’t have to pretend because we totally ARE BFFs) and I had it together enough to text you these snapshots real time. Side note – did everyone know Mean Girls turns 10 next month? WHAT IS THAT?! I feel old. So on Wednesdays I’ll be wearing pink and saying totally a lot and pumping my hair full of secrets and breaking up plastic crowns to throw at people. (Just kidding. I don’t wear pink).
Just a small piece of the Boston Seafood Expo!
But back to business! I spent the last few days exploring Boston and attending the 2014 Boston Seafood Expo (Also known as Seafood Expo North America, #sena14) – one of the biggest trade shows in the world for folks in the seafood industry. I got to attend three days of conference sessions AND walk through a 1,000+ booth expo featuring distributors, advocacy groups, and seafood retailers from around the world.
I was there as an official representative of the SSBP, networking my tail off and meeting with some of our amazing partners (and recruiting new ones!) I was also one of iPura’s featured bloggers for the event, which was awesome. I got to meet some other wonderful bloggers and industry reps from different fields, and we worked together to raise awareness about sustainable seafood (umm, my favorite) and push content about SENA14 to readers in Boston and beyond. I was tweeting my thumbs right off, you guys. It was nuts. Hopefully you followed @seafoodblogproj along the way, but if not, you should totally follow us right now. [read more...]
MAC AND CHEESE!
Whoa. Sorry I keep starting posts with food words in all capital letters (but not that sorry…can’t stop won’t stop). Mac and cheese really deserves to be in all capital letters all the time. Know what I mean? Yeah…you know what I mean. We’re on the same page, you and I. The MAC AND CHEESE PAGE.