And by that I mean it’s my perfect how-is-it-still-zero-degrees-on-March-2nd pizza.
I can’t look ahead to asparagus and artichokes and other signs of spring. I can’t think about bathing suits or sunshine or Vitamin D. It’s just too painful. Let’s just hang out here, in our PJs in the middle of the day (because obviously we haven’t been outside yet), gazing out of our snow-filled windows and eating butternut squash and bacon pizza. This is my happy place right now.
I have a strange love for beans. Not that enjoying beans is weird, but when you tell people you LOVE beans? You get some strange looks. Beans aren’t one of those things that you think of when you think of your ultimate-desert-island-favorite-foods, ya know? And I’m here to tell you I think that’s completely unfair.
My fascination with whole grains is still going strong. I blame the January 2014 issue of Bon Appetit.
It’s totally not even about health, it’s about the FLAVOR, people. (Although according to the rules of math and science, if it’s healthy, I can eat twice as much…right?) Anyways, ever since I started cooking with whole grains more, I’m suddenly like…why would I make this with white rice when farro would taste so much better? Quinoa and I are likethis. Whole grains just add a whole new flavor profile, one that’s rich and nutty and deep and chewy and delicious, and I love exploring all the ways out there in the world to make them taste gourmet and make you completely forget how good for you they are.
I have an incredible salty-sweet treat for you to whip up for your sweetie this Valentine’s Day.
Or you know, your Galentine’s Day/Palentine’s Day/average Tuesday. Basically whenever.
Ironically, my “sweetie” is not that into these. He is anti-sweet and salty. I’m still convinced something happened to his taste buds as a child because this just does not make any sense to me, but whatever. More for me. Basically what I’m saying is that I made these as an early Valentine’s Day gift to myself. Because LOVE YO SELF, amiright?