I had a pretty perfect Valentine’s Day. I know it’s one of those holidays that everyone has a ranting or raving opinion on, but what’s the harm in telling someone you love them?
Though I make Ivan breakfast quite often, there’s something special about a romantic table for two spread with a fresh tablecloth and Sweet Corn Cakes hot off the cast iron. A dollop of bright lemon and agave yogurt with warmed maple syrup round out this sweet and savory breakfast.
Don’t wait for Valentine’s Day to come around again to make these!
For the Recipe, click here:
Sweet Corn Cakes with Agave Lemon Yogurt
I get so excited for road trips. My parents will probably find this funny since every time we took one as a family, something disastrous happened. Take, for example, the time we drove all the way to NYC with our French exchange student only to turn around right at the border because our trusty family van decided to start making odd and threatening noises. So instead of stopping to check it out, my dad though it wise to drive the entire way home… at 40 miles per hour. After 12 hours of road trip fun, let’s just say Gregoire got to see our shining colors.
Since moving to Vegas however, I have grown to love the long hours Ivan and I spend in the car heading to Arizona, Utah, or California. There’s something tickling about packing a cooler full of food and zooming through the desert, big sky ahead. So we are off to Mt. Zion National Park this weekend and I’m itching to get on the road!
But right now, I’m making lasagna in June in Vegas. I know that sounds ridiculous, but it’s chilly, windy and rainy so I took the one last opportunity and ran with it. Plus, the extra carbs will fuel us for our hike up Angel’s Landing!
For the Recipe, click here:
Eggplant and Corn Lasagna
The way I came about making this is so lazy that it’s slightly embarrassing. Originally, I had intended to make my Turkey and Beef Chili for the Cinco de Mayo inspired food day at work, but the thought of a big pot of simmering soup on the stovetop on a hot day was not appealing at all.
So then I thought that I would make jalapeno cornbread. But I didn’t have any jalapenos and as I said, the sun was out (finally) and driving to the store in lieu of lying outside on my lounge chair had about 50 points against it. Thankfully, I just picked up some really yummy looking organic molasses so what would have been savory, turned out sweet. Yep, that happens a lot in this house.
And now for my secret. I was going to bring this to work, but one look at Ivan’s face when he tried it and two pieces later and the plans changed. So, I apologize to my co-workers. I have nothing to give you but my love (and selfishness). At least I’m sharing the recipe so you can make your own and share it with…. well… most likely, no one!
For the Recipe, click here:
Marbled Molasses Cornbread
