Bread pudding is my favorite way to reduce food waste because it gives stale bread a new and delicious life.
Am I the only one who takes note of something I do and then gets really really happy with the prospect of doing that same thing repeatedly, at the same time and the same day of every week? I get excited when I’ve come across a promising new routine. Gleeful even.
Hi guys. So, if you’re a fan of free things, then you and I have something in common. It’s both easy and cost-effective to make your own vegetable broth at home. Not just cost-effective. This homemade vegetable broth is virtually free. AKA you are not buying any special ingredients for it. I mean you can if you want to, but you absolutely don’t have to. It will still come out amazing every time.
Okay, friends. Here. We. Go. My love for pizza shouldn’t be a secret at this stage in our relationship. However, if you’re just tuning in, don’t be shy! You can read more here. It’s been a pizza-bonanza at our house lately. I’m on a righteous quest to find (make, eat, etc.) the best homemade pizza. It’s been a tough, tasty battle thus far, but somebody’s gotta do it. Emphasis on the tasty. Taystee. (Speaking of Taystee: we so loved the latest Orange is the New Black season, didn’t you? SO GOOD.) Okay, okay back to pizza. Beet Pesto Pizza specifically.
I first made chermoula about 6 or 7 months ago after reading about it in Amanda Freitag’s new cookbook. It caught my attention because of the gorgeous photo in the book, and because at a glance it sounded like a lovely twist on pesto. The first time I whipped up a batch, Nick and I tasted it and thought “okay, this is good, nice and interesting but maybe not spectacular.” Let me tell you, though: this sauce grew on us. I don’t even know how or why, but since that first time, I’ve found myself making chermoula often. It’s quickly devoured with hunks of bakery-fresh bread and that’s it. No frills. I promise, once you make this, you’ll find yourself going back for more… and more.