Scott: I think you should post about this.

Me: Post about what?

Scott: Dinner.

Me: What? Like what we’re eating right now?

Scott: Yes.

Me: But it’s nothing, just some veggies and pasta.

Scott: Right.

Me: ‘Splain yourself.

Scott: Well, what did you do?

Me: I made an easy and quick dinner because it’s crazy late and we need to eat.

Scott: Exactly.  Maybe people would be interested in this.  Maybe folks want to know how to just put something together quickly when they don’t have a lot of time. Or when it’s late and they are hungry but still want something healthy.  This is a good example of that.

Me: Well I’ll try.  I did just toss this together, no exact measurements or anything.

Scott: That’s the point!

This was the conversation that Scott and I had last Wednesday when it was late, we were hungry, and I needed to put some food in our bellahs.  I attended…

I believe that some of the best recipes are ones you just have to create on the fly, not really knowing what you’re doing and hoping for the best.

Scott always talks about those big noodle bowls that you sometimes see at Asian restaurants and how delicious and yummy they look.

“I can make that for you.  What do they taste like?”

“I don’t know.”

“Well what’s in them?”

“I don’t know.”

“Haven’t you had one before?”

“No. I just think they look good.”

“I see.”

Not much info to work with but I decided to try and find out what I could do.  Scott was not feeling well one day and I decided to make him some “Asian soup”.  I put a bunch of stuff in a pot, added noodles and it was fantastic.  We’ve been having Asian Noodle Soup ever since when want some veggies or if Scott’s allergies are bad that day.

It’s evolved over…

While I was hobnobbing it at the Foodbuzz Festival last year, I was one of the few who got to sample the spicy mac ‘n cheese that got passed around Friday evening.  It was creamy and spicy and I was thankful that it was a small portion because it tasted extremely decadent.

I made sure to tell Scott all about it and since then he has been saying, “Mmm spicy mac ‘n cheese” at random points.

Mac ‘n cheese isn’t something I make all that often but I have been making it since Scott and I first moved in together.  He grew up on that crazy boxed stuff and I personally think that stuff is disgusting (Gee do I want powder cheese? Or cheeze-whiz in a pouch for the “creamy” version. EW!).  We didn’t have it at my house.  We didn’t have mac ‘n cheese period,…

The other day at the grocery store I came across some baby heirloom tomatoes and became quickly excited! I double checked to make sure that they were not from Mexico. They were not, score!  They were gorgeous and I decided to buy them since a container was only $2!  Not bad!

While I know that tomatoes are not in season right now, I also realize that some farmers run hydroponics in the winter to provide more produce.  This is a practice that I do not have an issue with.

Because these tomatoes were gorgeous, I wanted to use them in a dish that would show them off and not cover them up.  Tomatoes can easily get lost in a dish if there’s a lot going on or if the sauce is really heavy.  I wanted to avoid this as much as possible.

Tomatoes have a ton of juice…

I love pumpkin and one thing I have resolved to do this year was to be more creative with foods. To experiment more and branch out more. I have been doing that a lot with pumpkin.

Pumpkin doesn’t have to be just regulated to pies and I’m sure all of you are aware of this fact already. I’m new to the party. Pumpkin can be savory? Pumpkin can be spicy? Well smack my bottom, let’s get this party started!

Some of you might be aware of the Blogger Secret Ingredient contest that has been going around. Well this week, Lindsay is hosting and she picked pumpkin. Since my new found love of experimenting with pumpkin, I wanted to create something that I could enter in this week’s contest.

The idea came to me earlier this week and I pondered it a bit before fully deciding what I was going to make and how…