Veggie Couscous

I know there isn’t a parenting manual.

We have to figure most things out on our own, I get it.

But could SOMEONE have warned us about how sick we’d be?!

Yes, the stomach virus hit our house for the third time in 2022. I didn’t even know it was possible to be sick that often in under 6 months. Because don’t forget the many colds! Lou got sick first on a Saturday. Literally over 72 hours later, it hit me & G. I feel like it was just lurking on our surfaces & toys like “hahahahah you naive twits think you’ve escaped me, but I’m going to get youuuuuuu.” & get us, it did.

Surely, we’ll get a break. Right? RIGHT??!!?!

Time: 45 minutes (prep + cooking) | Serves: 2-3


  • 1 cup of dry couscous
  • 1 pint of cherry tomatoes
  • 1 white onion, sliced thin
  • 1/2 an English cucumber, quartered
  • 1 roasted red bell pepper, chopped
  • Handful of kalamata olives, chopped
  • Juice of 1 lemon
  • 2-3 tbsp of olive oil
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400
  • Cook couscous to package directions
  • Arrange tomatoes on a lined baking sheet, drizzle with 1 tbsp of olive oil + some S+P
  • Roast for 20 minutes
  • Meanwhile, heat remaining oil in a skillet over low heat
  • Add onion + S, cook for 15 minutes or so, stirring occasionally
  • To serve, combine drained couscous + tomatoes with their juices + onion + veggies + cilantro & drizzle with lemon juice
  • Don’t get a stomach bug the day after making this or you will let your leftovers go to waste, I know from experience

Gochujang Ramen

We have to buy a new car.

I know what you’re thinking –

In this economy?!?!

Trust me, we’ve tried to finagle our way out of it, but here we are. Garr got rear ended a few months ago & apparently the car is totaled. We were like, “but are you sure…???” I don’t know if y’all are aware, but used cars in the U.S. are astronomical right now. I don’t even know who makes these decisions, but some bro decided to jack up the prices of every basic used sedan & now we’re all up a creek. I’m about to get some tags for Lou’s pink, Fisher Price car & have Garr push that to work.

If anyone has the hook up on like a 2018 Toyota Corolla with about 600 miles on it, hit a girl up.

Time: 30 minutes (prep + cooking) | Serves: 2-3


  • 3 blocks of brown rice ramen
  • 1 tbsp of olive oil
  • 1 bunch of rainbow chard, removed from the stems + chopped
  • 1 tbsp of garlic, minced
  • 1/4 cup of gochujang
  • 2 tbsp of brown sugar
  • 2 tbsp of tahini
  • 3 tbsp of soy sauce
  • 2 tsp of sesame oil
  • Cilantro, for serving
  • Lime, for serving

How to:

  • Cook ramen to package instructions, drain
  • Heat olive oil in a large skillet over medium heat
  • Add chard, cook 3-4 minutes
  • Add garlic, cook another minute
  • Meanwhile, combine gochujang + brown sugar + tahini + sesame oil + soy sauce in a small bowl
  • Turn heat down, add sauce to skillet with chard, cook another 2-3 minutes
  • Add ramen, stir to coat + combine
  • Serve hot with cilantro + lime

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Tomato + Chickpea Risotto Stew

I love throwing things away.

I would say it’s in my top 5 skills, honestly.

Not, like, physically taking things to the trash. Gross. Just like making the ~decision~ that it’s time for something to go.

For instance, I’m in the process of getting rid of some TVs. Garr is not too happy about this because he has to lug them out, but it’s time. We don’t watch tv upstairs so why do we have two up there? The tv farewell led me to get rid of all of my remaining DVDs. This one I might actually regret one day, but we only have today & I’ve got limited space in this house, am I right?!?! The DVDs were next to some photo albums. I’m not a psychopath, I didn’t toss away our memories! But I did go through some memory boxes & get rid of some things that have lost their sentimental touch over the years. Sue me!!!

Call me, Hoarders, I’d be an asset!!!

Time: 1 hour (prep + cooking) | Serves: 4


  • 1 cup of Arborio rice
  • 1 can of chickpeas, rinsed + drained
  • 1 onion, diced
  • 2 sticks of celery, diced
  • 1 can of chopped tomatoes
  • 1 tbsp of tomato paste
  • 1 tbsp of garlic, minced
  • 2 tbsp of olive oil
  • 1 container of veg stock
  • Handful of spinach leaves
  • Basil, for serving
  • S+P, to taste

How to:

  • Heat olive oil in dutch oven or deep pot over medium heat
  • Add onion + celery + S+P, cook for 6-8 minutes
  • Add garlic, cook another minute
  • Add rice, stir to coat, toast for 1-2 minutes
  • Add all of the veg stick, cover, bring to a boil
  • Reduce heat to a simmer, stir occasionally for 10 minutes
  • Add tomatoes + tomato paste + chickpeas + S+P, cover + simmer for another 20 minutes or so, stirring occasionally to keep from sticking to the bottom of the pan
  • Once rice is fully cooked, turn off heat + stir in some spinach leaves
  • Serve hot with fresh basil
  • Let this just stick to your ribs right in time for bathing suit season