I owe you guys a recipe like whoa. Luckily, I come bearing chocolate.
Sometimes I think there are two types of eaters in this world: the plate-lickers and the non-plate-lickers. The plate-lickers get enough pleasure out of each iiiitty bitty morsel of food they can scrape off their plates at the end of a meal to justify the effort; the non-plate-lickers do not. They might even think it’s unsightly to scrape your plate like that.
Hi, my name is Erica and I am a plate-licker.
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It’s all about the first impression.
A while ago, I tried out a (bad) lentil taco recipe, and forever dismissed lentils and tacos as being all wrong for each other in terms of flavor and texture.
WRONG. (That’s me making the buzzer sound. Sometimes I get frustrated with how many sounds I apparently use to communicate that just don’t come across when typed.)
Anyway, it turns out that lentils and tacos are so totally RIGHT for each other. It just took me far too long to discover it because of the rude first impression lentil tacos made on me. I don’t know what got me thinking about them again, but I recently gave them another shot, and discovered there are a few secrets to making my ideal lentil taco:
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Just popping in with a quick post for you today! Mostly because bedtime snuck up very suddenly, and I need to prioritize sleeeep.
But also raw desserts. Those need to be prioritized as well.
What we have here are some raw lemon bar bites that I whipped up with the leftover dates from last week’s smoothie. I mean, I went through a fair bit of awkwardness to get those dates… don’t want to let them go to waste! These raw lemon bars were the perfect way to put them to use.
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Thank you for all your sweet comments on Monday’s post. You all sure know how to comfort a girl! Even when that girl is being a self-indulgent whiner. Oops!
I’m going to take my complaining down a notch. As I think we all know, Sunday anxiety is way worse than the actual work week. So next week, feel free to give me a virtual slap if I let out a peep about my busy schedule!
Still, I appreciate Monday’s virtual hugs. You are all way too sweet, and I can’t believe my luck that we get to hang out and talk about food together all the time. Seriously!
We are still enjoying the double batch of muhammara I made last weekend, and this has been one of my favorite combinations: a bowl of wheat berries and roasted veggies topped with a big dollop of that rich spread. It’s not exactly earth-shattering (more like fridge-emptying!), but it’s still high on the deliciousness scale.
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In her Good Food Book, Jane Brody files this soup under the section “Recipes I Have Known and Loved.” If I had a section like that on this blog, this soup would most definitely live in it. But it would be something more like “Recipes I Love Because My Mom Cooked Them.”
OK, false. That is a horrible name for a blog category. But you get the idea… this is a meal I love because my mom used to cook it for us.
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