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Month: March 2013

Spice-Crusted Thick Rib Pork Chops

Spice-Crusted Thick Rib Pork Chops

What’s that you say? You would like another complicated grilling recipe for the files? Sure! Let’s do it!

This dinner came to be for two reasons. The first, I have this amazing book I checked out from the library. I’ve put it up in my Amazon store in case you aren’t a library hound too. It’s Adam Perry Lang’s Serious Barbecue. There were, of course, multiple Bobby Flay books on the library shelf. What made me check this fat book out instead, was the review from Jamie Oliver.

Adam is the most inspiring barbecue chef in the world. – Jamie Oliver

Uh…ok. Sold!

I am so mad at myself for not taking a photo of my favorite part of this recipe. While grilling, you brush melted butter on to these pork chops with an herb brush. To create a brush, you wrap sprigs of thyme to a wooden spoon or dowel with twine. How fun is that! I promise to photograph the next fancy-pants herb brush!

The second reason we made this chops for dinner was because I’m so chickened and beefed out! Sometimes walking through the meat section of the grocery store just starts to ick me out. Hmm, which dead animal am I hungry for today? I usually walk away from the pork section, because I was once told that pigs are as smart as 3 year-old humans. How sad is that? Wilbur, Babe, those smart three little house-building pigs! Alas, I pulled the trigger and bought us some intelligent meat.

Usually pork is dry, dry, dry. These fat pork chops are wonderful and it’s mostly because of the brine. I’ve brined poultry before, why hadn’t I thought of brining pork? I only had 7 hours to let my chops soak, so I can only imagine how much more juicy they would be, had I let them soak for the suggested 12-24 hours.



Before sharing the recipe, I thought I’d break up all the text with a photo of Max. He was so proud to be allowed to use a knife for buttering his bread. We are on Spring Break here and I took the boys out to The Cheesecake Factory for lunch. Dallas wanted to know what the white things were. After explaining that they were cloth napkins, Dallas let me know that we were at a really fancy restaurant and he felt like Sofia the First.



Spice-Crusted Thick Rib Pork Chops
Prep time
Cook time
Total time
Thick, juicy pork chops with a flavorful crust.
Recipe type: Pork
Cuisine: Barbecue
Serves: 6
  • For the brine:

  • 1 tablespoon red pepper flakes
  • 2 tablespoons boiling water
  • 4 cups apple cider
  • 2 cups cool water
  • ¼ cup kosher salt
  • ¼ cup firmly packed dark brown sugar
  • 4 garlic cloves, minced
  • Six 1½-inch-thick pork rib chops (8 to 10 ounces each)
  • For the seasoning blend:
  • 2 tablespoons mild chili powder
  • 2 tablespoons mustard powder
  • 1 tablespoon garlic salt
  • 1 teaspoon finely ground black pepper
  • 1 teaspoon cayenne pepper
  • For the dressing:
  • ½ cup extra-virgin olive oil
  • Juice of 1 lemon
  • 3 tablespoons coarsely chopped flat-leaf parsley
  • 1 tablespoon honey
  • 1 medium shallot, peeled and finely grated
  • 1 small garlic clove, minced
  • ¼ cup canola or vegetable oil
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 bunch thyme sprigs, tied together in a bundle
  • Fleur de sel or kosher salt
  • Finely ground black pepper
  1. In a large bowl, combine the red pepper flakes and boiling water. Let sit for 1 to 2 minutes to rehydrate the flakes. Add the cider, cool water, salt, brown sugar and garlic. Stir until the sugar is dissolved.
  2. Place the chops in an extra-large food-grade zip-close plastic bag (or divide between 2 large bags). Pour the brine over the chops, squeeze out any excess air, then seal the bag and refrigerate for at least 12 hours, or up to 1 day.
  3. When ready to cook, heat one grate of a well-oiled charcoal or gas grill to medium-high and the other to medium-low.
  4. To make the seasoning blend, in a small bowl mix together the chili powder, mustard powder, garlic salt, black pepper and cayenne. Set aside.
  5. To make the dressing, in a jar with a tight-fitting lid, combine the olive oil, lemon juice, parsley, honey, shallot and garlic. Shake well, then set aside.
  6. Remove the pork chops from the brine, letting any excess brine remain in the bag. Discard brine. Lightly pat dry the chops with paper towels. Sprinkle the seasoning blend evenly on all sides of the chops.Using your hands or a brush, evenly but lightly coat the chops with the canola oil.
  7. Place the chops on the medium-high grate, and grill with the lid open until they are well marked and lightly charred, about 3 minutes. Flip, still over medium-high, to a clean part of the grate, then grill with the lid open for another 3 minutes.
  8. Brush the chops with butter using the thyme bundle. Move to the medium-low grate and close the lid. Open the lid every few minutes, turning and moving the chops as needed.
  9. Cook until the desired doneness.
  10. Give the dressing a quick shake and drizzle about half on a clean plate or cutting board. Top with the chops and let rest for about 5 minutes.
  11. Cut the chops to separate the meat from the bone and slice the meat on a diagonal into ¼-inch slices, drizzling with the remaining dressing, and making sure all slices are coated. Sprinkle with fleur de sel and pepper.

Coffee – The Old Way

Coffee – The Old Way

Armenian Coffee


Just when I thought it had all been done, I learned about old school coffee. What you are looking at above is Armenian coffee. What makes it Armenian? It was made in a Jazzve, given to me by Lisa. Now, I know what you are thinking….

You KNOW Lisa Whelchel?




No, I don’t. Plus, I’m pretty sure she isn’t Armenian. I tried Googling her nationality and it turns out…she’s, American. Uh, ok. She doesn’t look Native, but whatevs.

I’m talking about the Lisa that I always talk about. You can read more about my wild, stripper-pal Lisa in the following posts. Fine, she’s not a stripper.

Armine’s Ghoribia

Kettle Corn

Apple Cake

Lisa gave me a jazzve. Doesn’t that sound like a band name? You can read more about Jazzve’s at The Armenian Observer. Don’t everyone run over there at once, ok?

If you want the short answer, a jazzve is  the most awesome little coffee pot that looks like it should hold creamer. It’s sturdy, it comes in all sizes and it makes coffee smooth and strong enough to kill. 



Jazzve’s and all other coffee making pots of this sort are said to work better on gas stoves. But like they say in Kindergarten, “You get what you get, and you don’t throw a fit.”

You know what else they say?

First is worst. Second is best. Third is the one with the treasure chest. Fourth is the one with the hairy chest. Fifth is the one with the Barbie dress. 

That’s changed since I was in school. I’m happy to see the word “turd” removed from the rhyme. Way to keep it classy 5 year olds!

Anyway, Lisa says that everyone argues over who created this way of coffee brewing first. I had seen a great Greek Coffee making video on YouTube and apparently, Turkish folks like to call it their own as well. All I can add is, I wish I invented it. It’s awesome!

Here’s what you’ll need to do, once you get your hands on a jazzve. (You can find a link in my amazon store!) You’ll want to use the smallest mugs you have and ideally end up using demitasse cups. (Again, check my amazon store)

Coffee - The Old Way
Prep time
Cook time
Total time
Dark, smooth and rich coffee, made slow.
Recipe type: Beverage
Cuisine: Coffee
  • finely ground coffee
  • sugar
  • water
  1. Add 4 ounces of water for every cup you plan to brew, to the pot
  2. Add 1 heaping teaspoon (use your silverware, not a measuring spoon) for each 4 ounces of water you have added
  3. If you desire a sweetened coffee, add 1 teaspoon of sugar per 4 ounces of water
  4. Place your pot over a hot burner and wait a few seconds before stirring the contents
  5. Put the spoon down!
  6. Don’t walk away! Wait until you see little baby bubbles forming around the edges of the pot.
  7. As bubbles form, lift the pot from the heat to settle and then lower back down onto the heat again.
  8. Repeat until there is a nice set of foamy bubbles covering the coffee. The pot can QUICKLY bubble over, so be careful!
  9. Gently pour each cup full of coffee and get set for heaven.


Honey Garlic Glazed Tri-Tip

Honey Garlic Glazed Tri-Tip

Are you searching for one of those recipes? You know, one of those, it’s gonna take up my whole day shopping and prepping type? One of those that turns your Sunday into a culinary adventure?

I’m gonna stop sugar-coating it and get real.

This recipe is a pain in the butt.

Aren’t the best ones always the biggest hassle-makers, though?

Now that we have our gifted Weber up and running (thanks again McCords!), we are officially opening our family’s grill for the season. I picked two cookbooks up at the library, Jamie Oliver’s Food Revolution (which I have checked out at least six times now) and Adam Perry Lang’s Serious Barbecue. I’ve mentioned before  how Food Revolution is my favorite cookbook, I need to just break down and spend the money on my own copy already! Then again, garage sale season is creeping near and the library always has at least one on hand.

So yes, back to the pain in the bootay tri-tip recipe. It will blow your minds, friends. Tri-tip is tasty on it’s own, we know this. With the ridiculously elaborate four steps of Adam Perry Lang, it changes from tasty to “You better call your mom and tell her you love her, it’s so good you just might die,” delicious.


Check this out, you rub down the meat with a paste, then you season with a rub, then you oil it down. NOW you can finally start grilling, then you’ll be glazing each side before you lie the meat down in it’s fourth set of flavors on the cutting board. Not one step is overkill either. They all work so well together. And what do you think about the last step, the final dressing step? I have never thought of creating a dressing on a cutting board for my meat to lay on. Genius!

You are going to want to print this out and have it ready for summer, take my word!


Honey Garlic Glazed Tri-Tip
Prep time
Cook time
Total time
Recipe type: Beef
Cuisine: Barbecue
Serves: 6-8
  • Flavor Paste:
  • ¼ cup chile powder
  • 1 T. Worcestershire
  • 1 T. soy sauce
  • 1 T. beef base, such as Better than Boullian
  • 2 tri-tip steaks, 2-3 pounds each
  • Seasoning Blend
  • 1 T. garlic salt
  • 1 T. lemon pepper
  • 1 T. ground black pepper
  • 1 t. cayenne pepper
  • Honey Garlic Glaze
  • 2 T. apple cider vinegar
  • 1 t. crushed hot red pepper flakes
  • ¼ cup apple juice
  • ½ cup honey
  • 1 T. Worcestershire
  • 5 garlic cloves, peeled, halved and grated
  • 4 T. unsalted butter
  • ¼ cup canola or vegetable oil
  • Finishing Dressing
  • ½ cup extra virgin olive oil
  • 1 T. finely chopped lemon zest
  • 1 T. freshly squeezed lemon juice
  • ¼ cup finely chopped chives
  • salt
  1. Preheat one grate of a well-oiled charcoal or gas grill to high and another to low. Stir the flavor paste ingredients together and spread on all sides of the trip-tips. Combine all of the seasoning blend ingredients.
  2. Combine the vinegar and pepper flakes for the glaze in a container with a tight-fitting lid and let sit for 1-2 minutes for the flavors to develop. Add the apple juice,honey, Worcestershire sauce, and garlic to the container. Melt the butter and pour over the top. Shake to combine the glaze ingredients and set aside.
  3. Sprinkle the seasoning blend evenly on all sides of the tri-tips. Using your hands or a brush, evenly, but lightly, coat the tri-tips with canola oil.
  4. Place the tri-tips on the high temperature grate, keep the lid open, and do not move them until they are well marked and have a light char, 2-3 minutes. Flip, keep the lid open, and repeat on the second side. Move the meat to the low temperature grate, close the lid, and cook for 10 minutes.
  5. Give the glaze a quick shake and then brush the meat. Continue to brush with the glaze until desired doneness. 6 minutes for rare, 7 minutes for medium, and 9 minutes for well-done.
  6. Drizzle the olive oil on a cutting board. Add the zest, juice, chives, and fleur de sel. Top with the meat and let rest for 5 minutes. Slice the meat, against the grain, into ¼ inch slices, dredging them in the dressing.




I can’t wait to share with you my new favorite beverage that should be outlawed. Don’t worry, it’s just coffee, but it is an eye-twitch inducing mug of yum!

Lemon Vanilla Sugar Cookies

Lemon Vanilla Sugar Cookies

For all you baking volunteers out there, I have found the best sugar cookie recipe! I’ve been on my church’s baker list for a number of years now, which means I’ll get an email a few times a year, asking for some baked goods to be donated. I’ve made butter cookies in the past, but wanted something new for this go around. Whenever I need a no-fail recipe, I usually search through The Pioneer Woman’s site. While this is not a PW recipe, it came highly recommended by her, which was good enough for me!



I have made the original version of these cookies, which are vanilla-almond flavor and they turned out just as well. I’m sure you could have a great time playing around with different extracts. Lemon seemed to be a perfect touch for my Palm Sunday donation to church.

If you are looking to make some frosting or icing, royal or buttercream, I have a suggestion for you. Rather than killing yourself with those four bottles of food coloring that come in the McCormick box, head over to a craft or baking store. The Wilton icing colors are amazing. If you want violet, you add a drop of violet. You aren’t adding two drops of red, then one of blue, then wait, two more blue, then “Oh no”, maybe orange? Check out how much easier life can be…


Lemon Vanilla Sugar Cookies
Prep time
Cook time
Total time
Thick, adaptable sugar cookies!
Recipe type: Dessert
Cuisine: Cookies
Serves: 24
  • 3 cups unbleached, all-purpose flour
  • 2 tsp baking powder
  • 1 cup sugar
  • 2 sticks (salted) butter, cold & cut into chunks (I use a grater for mine)
  • 1 egg
  • ¾ tsp pure vanilla extract
  • ½ tsp lemon extract
  1. Preheat oven to 350.
  2. Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
  3. The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling
  4. Roll on a floured surface to about ¼″ to ⅜″ thick, and cut into shapes. (Bridget suggests freezing them for 5 minutes, which I found to be helpful)
  5. Bake 10-12 minutes.


Hopefully you are enjoying your Saturday and not spending it running errands! Kim

Korean Beef

Korean Beef

Korean Beef


So you have some ground beef (or turkey) in the fridge and the only things that come to mind for dinner are meatloaf, hamburgers or meatballs. You could try a taco route, but you don’t have all the ingredients. Same goes for a pasta dish. What else is there left to do with ground meet? Korea-fy it!

Granted, there probably is no Korean person I know that would call this a traditional dish. In fact, this recipe comes to you from one of the whitest girls on the internet. Lizzy Writes is a fun blog I found through Pinterest and it is also where you can find the recipe for Korean Beef.

Korean Beef
Prep time
Cook time
Total time
Recipe type: Beef
Cuisine: Korean
Serves: 4-6
  • 1 pound lean ground beef (or turkey)
  • ¼ - ½ cup brown sugar
  • ¼ cup soy sauce
  • 1 Tablespoon sesame oil
  • 3 cloves garlic, minced
  • ½ teaspoon fresh ginger, minced
  • ½ - 1 teaspoon crushed red peppers
  • salt and pepper
  • 1 bunch green onions, diced
  1. Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.
My kids loved this as did my husband. I found it a little sweet, so next time I’ll take it a bit easier on the brown sugar. That said, Korean Beef has won a place in my menu plan as a once a month dinner.

Time to put the littles to bed. They are seriously excited at the possibility of trapping a Leprechaun overnight. Happy St. Patrick’s Eve, friends!

Fisherman’s Soup

Fisherman’s Soup

I found what looked to be a delicious soup on Pinterest and could not wait to give it a whirl. So much of the time, what you find on Pinterest is pretty much just a pretty photo or novel idea. Not this time! I had a feeling about Cookin’ Canuck’s recipe for Fisherman’s Soup and my instincts set me in the right direction.

photo (16)

Every so often, I develop a new blog crush. My longest one-way relationship was with The Pioneer Woman. My newest? Cookin’ Canuck of course! I love that she is super down to earth, totally adorable and she’s been through a weight loss journey herself.

Fisherman's Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Seafood
Serves: 4-6
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded & diced
  • 1 large carrot, diced
  • ½ tsp dried oregano
  • ⅛ - ¼ tsp dried (crushed) chile flakes
  • ½ cup chopped flat-leaf parsley
  • ½ cup dry white wine
  • 1 can (28 oz.) petite diced tomatoes (juices included)
  • ¾ cup vegetable broth
  • ½ tsp kosher salt
  • 1¼ lb. firm white fish (such as tilapia), cut into 1-inch pieces
  • ½ lb. medium shrimp, shelled
  • 2 tbsp capers
  • Salt & pepper, to taste
  1. Heat the olive oil in a large saucepan set over medium heat.
  2. Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.
  3. Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.
  4. Add the tomatoes and vegetable broth, and bring to a simmer.
  5. Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.
  6. Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir in capers and season to taste with salt and pepper. Serve.

The worst part of this soup was peeling the shells of the shrimp. Follow the recipe and get shelled (meaning no-shell) shrimp. I could have never married a food critic or adventure loving eater like Anthony Bourdain. Shelling the shrimp was super traumatizing.

Now, off to get in a workout. Dallas is helping me stay on track with exercising; we have a calendar to mark all our workouts. One month and I’m rewarded with a mani/pedi and he gets a new Wii game. After my four month (16 week) DAMY plan is over, I have made Jy promise me a big, fat, long date in San Francisco. Time to go sweat and forget about the WORST picture of me posted on my dentist’s Facebook page. Seriously, the worst. I had to ask them to take it down it was so awful. Talk about a tearful motivation.

Mango Raisin Muffins – REVISED!

Mango Raisin Muffins – REVISED!

photo (14)


I needed to make these muffins again, they were so yummy the first go around! I’m editing the recipe to include greek yogurt instead of oil, it makes a healthy difference that tastes even better! Bigger, better, a little lighter. Lighter as long as you aren’t noticing the cafe’ style sugar coated topping, that is. Remember, these aren’t for you!




Not too long ago, I introduced you to the best muffin recipe. Ever, ever. I also warned that these muffins aren’t for you. They are for your friends you want to fatten up, or your picky kids, or anytime you might find yourself alone with a giant mug of coffee and the Sunday paper. So really, just the first two options.

Well, I have taken these muffins and made them exotic and new. Really, I was out of blueberries and stumbled on to a better muffin!

Mango Raisin Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Muffins
Serves: 12
  • 1¾ cups all-purpose flour
  • ¾ cup raw sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 T. cinnamon
  • ½ cup plain greek yogurt
  • 2 eggs
  • ½ cup milk
  • 1 large mango, diced
  • ½ cup raisins
  • Topping:

  • ½ cup sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1½ teaspoons ground cinnamon
  1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
  2. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder.
  3. Place coconut oil into a 1 cup measuring cup; add egg and enough milk to fill the cup.
  4. Mix the wet mixture with the flour mixture.
  5. Fold in mangoes and raisins
  6. In a separate bowl, mix together the topping ingredients. Be sure to crumble up the cubed butter, if you have a pastry knife, bust that baby out.
  7. Fill muffin cups right to the top and sprinkle with crumb topping mixture. (I wound up with extra topping, use as desired).
  8. Bake for 20 to 25 minutes in the preheated oven, or until done.


  • 1 3/4 cups all-purpose flour
  • 3/4 cup raw sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 T. cinnamon
  • 1/2 cup plain greek yogurt
  • 2 eggs
  • 1/2 cup milk
  • 1 large mango, diced
  • 1/2 cup raisins


  • 1/2 cup  sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
  3. Place coconut oil into a 1 cup measuring cup; add egg and enough milk to fill the cup.
  4. Mix the wet mixture with the flour mixture.
  5. Fold in mangoes and raisins
  6. In a separate bowl, mix together the topping ingredients. Be sure to crumble up the cubed butter, if you have a pastry knife, bust that baby out.
  7. Fill muffin cups right to the top and sprinkle with crumb topping mixture. (I wound up with extra topping, use as desired).
  8. Bake for 20 to 25 minutes in the preheated oven, or until done.


***My husband was convinced that you couldn’t even taste that these muffins are healthier than their blueberry counterpart. Uh, because they aren’t!


If you can create a gluten free version of this muffin (and it must taste GOOD), I will send you a $10 starbucks card. Happy Baking!

Wordless Wednesday – Foodie Style

Wordless Wednesday – Foodie Style

Ok, so it would possibly kill me to try and actually be wordless. But, I’ll be keeping it to a minimum today while I work on some St. Patrick’s Day food! I thought this would be a good time to share some of my favorite finds (and snapshots) from the Gluten Free Expo in San Francisco.

I came home with a bagful of samples and some new favorite products. Red Apple Lipstick  sold me a lipstick-shaped lip balm and I am in LOVE with it! They are a gluten free (and chemical free) lipstick company, which sells a few other types of cosmetics as well. I’ve never loved a lip balm as much as I love my Red Apple! They are actually sold out on their site, but keep checking for it, totally worth it!

Another fave is my kids’ new shampoo/soap/bubble bath, from Monkey See Monkey Do. With hesitation, I dropped $10 for a bottle of natural, unscented 2 in 1 Body Wash and Shampoo. The extra $6 I wouldn’t normally spend was well worth it. Max doesn’t have little baby bumps all over his back anymore. Johnson’s Baby Wash ain’t as gentle as you might think, Google it! Max’s skin is totally smooth and I can’t go back to the gold stuff. I’m hooked.

The last love I will mention is my peppermint tea from Teatulia, an amazing company in Bangladesh, who grows their tea in a single, organic garden. It’s a company you can feel good about buying from and a tea you will love!

So much for being wordless, right? 

Tilapia Gone Wild!

Tilapia Gone Wild!

So, you’ve gone to Costco and have bought yourself 3.25 pounds of Tilapia. Now watchoo gonna do with it? I’ll show you how I rationed mine white fish out!

First pound of tilapia went into the oven after a rub down of :

2 T. olive oil

2 tsp. chopped garlic (from a jar)

1 tsp. dried oregano

1 zest of a lemon

2 T. gluten free chicken coating (you can use bread crumbs just as easily)

Bake for around 15 minutes at 350 degrees and you’ve got yourself some nice boring old fish that tastes good but brings no boys to the yard. Keep shaking that milkshake girls.

photo (13)

Oh girl, you gonna like this.

Next three big, fat, juicy pieces of fish are going in the crock pot! Did I mention you can cook your whole fish purchase in a short afternoon? Then, freeze it or reheat it for dinner. What-what!

photo (11)  photo (10)  photo (8)

Packet number one is tilapia with balsamic and honey drizzled over the top, with lemon slices (but orange slices would be yummier). Perfect for topping a salad. This fish belongs to me!

Number two is full of fat and for the kids. Garlic, full fat plain yogurt and a whole lotta cheddar.

Number three, big butter chunk, plenty of olive oil and some good shakes of salt and pepper.

Seal each fish into a foil packet, closing each packet up nicely and stack into a 6 quart CROCKPOT (slow cooker). Cook for 2 to 2 1/2 hours on high and carefully remove the steaming hot foil packs. Your fish will be fluffy and flaky. Check it!


So yummy! I mixed the kids’ fish into some macaroni and cheese and they accepted it. That’s all I can ask for. The last two pieces of fish were cut into chunks and flash frozen for future soup or pasta additions.


Ok, I have to stop and add a quick little note. Since I’ve moved my blog to, I have lost about 1,000 views a day. Sad, right? Be my best friend ever and share Food It Forward if you like it! Follow me on Twitter to hear how my son says sweet things to me like, “I love you….stupid”. You can join the FoFo Facebook page, so you won’t miss a post. Or better than all of that, you can send me your copy of last week’s People magazine. Because I totally love reading it, but never buy it.

Slowly but surely, as Pinterest pinners find their way back to my posts and readers search Food It Forward back, the site will once again grow. For now, I will cherish you, my special 8-35 readers a day and treat you all like my children. Except, you TOTALLY don’t want me to do that. I can barely handle two kids. Before you know it, I’ll start giving you chores and making you get my iced coffee.

Ah. Late night writing.