Mediterranean Orzo Salad

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Buying a house is fun.

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I recommend doing it sight unseen in a global pandemic.

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Just adds an element of ~surprise~ to the process.

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Before we move, we were hoping to get some work done on the house. Ya girl just wants some fresh paint on the walls. Really, I just want all the walls painted a deep gray to match my soul and the energy I’m bringing with me into the house. We got our first quote from a company yesterday. These fools want me to pay $5,000 for them to paint a few walls! Y’all best believe I’m about to get some overalls and a set of paint brushes and I’ll go to town myself. Baby can breathe in paint fumes, right??

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I already miss our rental homes and not caring about scuffs and imperfections and weird smells.

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 cups of cooked orzo
  • 1/2 an English cucumber, quartered
  • 1 pint of cherry tomatoes, halved
  • 1/2 a red onion, diced
  • 1 red bell pepper, diced
  • 1/2 cup of kalamata olives, halved
  • 1/4 cup of cilantro
  • 1/4 cup of olive oil
  • Juice of 1 lemon
  • S+P, to taste

How to:

  • In a bowl, combine orzo + cucumber + tomatoes + red onion + bell pepper + olives + cilantro + some S+P
  • In a little bowl, combine olive oil + lemon juice + some S+P
  • Drizzle dressing on orzo, stir to combine
  • Serve room temp or chilled
  • This holiday weekend, just sit in front of the tube with your pants unbuttoned + stuff your face with some colorful orzo goodness

Classic Totchos

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It’s time I reveal a secret to you.

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I would prefer to wait until the very last minute, but literally nothing else is going on in my life so here it goes.

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We’re pregnant!!!!

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And not just with tater tots. But a real, live fetus. Growing in my womb. I still can’t believe. We tried for so long and were first class passengers on the fertility struggle bus. This little bit is the biggest blessing of our whole lives!!!! But she is also trying to kill me. I thought girls don’t fight with their moms until they’re like 14??? Who knew it would happen this soon?! Really she’s just making my BP plummet on random occasions and making me feel like I’m going to faint while leading a Zoom call. V professional. Whatever, she’s worth it. But I am adding it to the spreadsheet of all the crap she’s put us through that I plan to whip out and review when she’s being a big ole turd.

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Oh, and fried potatoes are a pregnant girl’s #1 BFF.

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • Half a package of frozen tots
  • Cheese sauce from here
  • 1 can of black beans, rinsed + drained
  • 1 red pepper, diced
  • 1/2 pint of cherry tomatoes, halved
  • 1/4 cup of pickled red onions
  • Cilantro, for serving

How to:

  • Cook tots according to package directions
  • Meanwhile, prepare cheese sauce
  • Once tots are crisp, scooch them together + top with beans + red pepper + cherry tomatoes + cheese sauce
  • Pop back in the oven at 450 for about 5-6 minutes or the broiler for just a hot minute until cheese has browned a little
  • Top with red onion + cilantro
  • Serve hot
  • Put a whole slop of these into a bowl + just enjoy the tater tot bowl of your dreams

Brussels + Chickpea Salad

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Why have I been doing my own grocery shopping all these years?

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When there are people you can pay to literally do it for you????

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I’ve been v resistant to the instant cart/click list whatever your grocery store calls their grocery shopping service life.

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I am one of those freaks who LIKES grocery shopping. I like creating my list and picking out all of my things myself. A simple pleasure. Which has been stripped from me since COVID! I truly haven’t stepped foot in a grocery store since March. Been v blessed to order Garr around to do my bidding. But we decided to try something different last week and order our groceries online and just pick them up curbside. Umm…absolute GAME CHANGER. I have seen the light! Now, I do need to offer my training skills for how to pick out avocados to last a full week. And the art of digging around the spinach boxes for the best possible expiration date.

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But baby steps, people.

 

 

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

Ingredients:

  • 1 lb. of brussels sprouts, roughly chopped
  • 1 can of chickpeas, rinsed + drained
  • 1/4 cup of walnuts, chopped
  • 1/4 cup of pickled red onions, sliced
  • 1/2 cup of dried cranberries
  • 1/4 cup + 2 tbsp. of olive oil
  • 2 tbsp. of apple cider vinegar
  • 1 tbsp. of agave
  • 1 tbsp. of Dijon mustard
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange brussels on a lined baking sheet + chickpeas on another
  • Drizzle each with 1 tbsp. of olive oil + S+P
  • Bake for 20-25 minutes, tossing once in the middle of cooking until roasted to your desire
  • Meanwhile, combine remaining olive oil + apple cider vinegar + agave + Dijon mustard + S+P
  • To serve, combine brussels + chickpeas + walnuts + onion + cranberries + dressing
  • Serve warm
  • Swan dive into the bowl + doggy paddle your way out with your mouth