For Your Viewing Pleasure
In case you weren’t sitting around eating bonbons and watching TV at noon yesterday, here’s the segment featuring me on “Colorado’s Best.” (It’s kind
January 27, 2012
In case you weren’t sitting around eating bonbons and watching TV at noon yesterday, here’s the segment featuring me on “Colorado’s Best.” (It’s kind
I don’t know if this automatically qualifies me as a snob, but I’m not a fan of recipes that call for cans of cream-of-anything soup.
First, I want to preface this post by saying that I in no way expect anyone to make this soup recipe exactly as I am writing it. Not because it isn’t delicious (it is), but because the idea behind this soup — and this post — is that you can make soup — really good soup that’s way, way better than store-bought and of course a lot better for you — out of just about anything. And on a day like today, when it’s 23 degrees
The beginning of January is pretty brutal, huh? I mean, here we are, cookie-less and booze deprived, trying to remind ourselves that we really meant it last week, when — in the midst to helping ourselves to as much wine and frosted sugar cookies as it is humanly possible to consume — we said we were really looking forward to “a fresh start,” “drying out,” and “eating nothing but vegetables for a very long time.”
I hope everyone had a wonderful Thanksgiving. And I really hope nobody spent a minute feeling guilty about eating too much and feeling like crap
Far be it for me to suggest any last-minute alterations to anyone’s Thanksgiving menus. I know that, for most of us anyway, this holiday’s recipe