Tomorrow is the last day of August and although I am totally ready for fall, I’m also hanging on to the last of the amazing summer fruits and veggies. Heirloom tomatoes, peaches, cucumbers and I think I eat an average of 2.4 watermelons per week. Zucchini is another summer fave and I’ve been loving to simply grill (cut in rounds, toss with olive oil, salt and pepper and grill over medium 4 minutes each side) or sauté (same prep as grilling, add some red pepper flakes, minced garlic, finish with some fresh lemon juice).
I had a few zucchini on hand and decided to tackle this Smitten Kitchen gem for lunch today with Oliver as my sous chef. The fritters looked so easy and delicious and my favorite part (other than the crispy edges) was a cooking project with my best guy. Oliver loves to help me in the kitchen and especially dug shredding the zucchini in the Cuisinart. Oh and of course he prefaced by saying would not eat zucchini. Read More
Yo. Long time, no talk. I did everything I could to find the recipe online and share via FB, but it wasn’t out there anywhere. So here I am. I actually typed it out for you lucky ducks. You’re welcome. I served this lasagna for a little dinner party on Sunday night and I’m eating my second piece for lunch right this second. There is no ricotta or mozzarella in this version, just Parmesan and crème fraiche. It is truly delicious, and pretty to boot. What keeps going through my head is “Happiness is: a big fucking piece of lasagna. Or two.”
This little slice of casserole heaven comes from Jamie Oliver’s Food Revolution. I made it back in 2010 when I first bought the cookbook, but haven’t done it since. Well, note to self, don’t be an idiot and wait five more years. It’s that good. I made a couple of very slight tweaks, nothing crazy. He calls for lasagna noodles that require boiling. I see no need for that. The no-boil noodles work great and boiling lasagna noodles is frankly a pain in the ass. Read More
Seattle winter is officially here. Our first snow was last weekend and the temp has been chilly. Perfect weather to make up a batch of this goodness, inspired by Mexican pozole. This is one of my all time faves and has been in my recipe rotation for years. For how quick and easy it is to make, you are getting a super flavorful, healthy and filling meal, with adjustable heat, depending on how many jalapeño seeds you use. Delish winter comfort food and a nice break from traditional chili. Read More
My name is Lynne and I’m a workout-aholic. As I mentioned in “How many gym memberships does one person need”, you know I like to mix things up. The problem has been the cost to maintain all of these different memberships, which has been running me around $280 per month.
Enter ClassPass. What is ClassPass, you ask? “ClassPass is an alternative to a gym membership. You get access to the best boutique fitness classes in your city. For $99 a month, ClassPass members get unlimited classes to use at studios in the ClassPass network. While a member can take as many classes per month as they’d like, they can visit the same studio up to 3 times per monthly membership cycle.”
Sidebar, does it seem like there is a new business like every day designed to make life easier? Instacart, Munchery, Postmates, just to name a few. I love them all. Does that make me smart or lazy? Hmm… Read More