Change is good, right?! This year Thanksgiving was a different one for me. I stayed in Michigan (instead of flying to Minnesota, like usual) and cooked for my boyfriend, his parents, da roommate, his mom, sister and aunt. So we painted pumpkins gold, bought cloth napkins, planned out the menu, put a wreath on the front door, and lugged tables to the basement bar. I did a bunch of prep at home. Things like making, drying…
This guy would win in a sandwich battle wrap, that’s for sure. Imagine this rainbow dinner on stage rhyming with Eminem or whoever, ya know? It’d be like, “Yo, I know I’m a sandwich, but don’t disrespect. I’m a dinner worth eating so let’s be direct. I’ve got mad flava’ so get ready to sava’*. I’m no average meal, don’t save me for lata.” And then the other fella or lady would probably just go…
Polka dot pants are the new denim. Cowboy boots are the new cold weather necessity. Pink is the new black, and this salad is the new roasted sweet potato and black bean quesadilla. At least in my life. I can’t stop making this! Especially because once you have the ingredients you can salad it up for days. I made this for my parents when they visited. I’ve made this for a friend of mine twice.…