If you’re trying to host the most awesome Easter brunch ever next Sunday, I kinda sorta think I might be your new favorite person. Because I have what you didn’t even KNOW you needed.
Carrot cake pancakes. With whipped cream cheese topping. (!!!!!)
It has been way too long since I did one of these. Mostly because we have been literally hibernating all winter and spending most nights drinking beer on our couch. Nobody wants to read a review of that, right? (It was pretty awesome, in case you were wondering.)
But now that it’s starting to get a bit nicer out, I’m definitely going to start these Chi-town restaurant reviews up again. First of all, because they’re fun and (I hope) useful, and second of all, because it gives me an excuse to try lots of new places and take pictures of my food in public! No shame here.
Passover starts a week from tomorrow, and for someone who’s not even Jewish, I’m pretty excited about it.
Growing up in Los Angeles, almost every one of my best friends was Jewish. I’ve partaken in countless Passover seders, Shabbat dinners, and Hanukkah candle-lightings over the years and I find so much to love about Jewish culture and traditions…and FOOD! Many of my favorite comfort foods are rooted in Jewish culture (thank you, Jewish friends’ moms and awesome Jewish delis). Give me matzah ball soup, latkes, or a fresh-baked loaf of challah and it brings me right back home to LA.
This, my friends, is the light and veggie-licious and insanely delicious recipe I denied you last week. The kind of recipe that makes you forget that you’re eating vitamins and nutrients and all that good stuff because you’re so distracted by all the incredible flavors and colors and textures and amazingness.
It’s basically the Best Thing Ever and I can’t stop eating it.