What I’ll remember about this recipe is it produced THE BEST PORK EVER. Seriously, it was perfect. Most of the credit likely goes to the cooking method (Instapot) but I’ll give some to my husband who discovered the recipe and prepared the meal. And, while this dish was meant to be served cold — and
I’m not sure I’ve ever enjoyed broccoli more than in this dish. Okay, technically it’s broccolini, but close enough. The only drawback to this recipe was that we had to use the oven on a nearly 100-degree day — but I can’t blame the recipe for an error on our part. What I loved about
My husband isn’t a big fan of repeat recipes (unless they’re of the curry or risotto varieties, which somehow get a pass) but I’m fairly certain I can talk him into working this one into the rotation a time or two. We appreciated how easy the recipe was to make and also how light and
I’m the type of person who shies away from hot (as in temperature) food when the temperature reaches anywhere around 85-degrees F and above. So, basically the last four weeks. (Seriously, I’m ready for winter.) During these situations, the thought of consuming something warm just doesn’t sound appetizing — at all. My husband thinks I’m
I subscribe to three magazines: Bella Grace, Harvard Business Review and Real Simple. This list of thoughtfully curated and a quantity that is much reduced from my heyday of basically receiving any and all magazines that interested me, resulting in a lot of unread pages and waste (luckily, I was able to re-use + share these with coworkers by
