Thursday, March 24, 2016

G is for: Gouda Bacon Mac and Cheese

I realized something the other day.

In 4.5 years of this blog's existence, I have posted exactly two mac and cheese recipes.

TWO.

That, my friends, is a travesty.

In order to attempt to right this massive underrepresentation of one of the greatest comfort foods of all time... I present to you:

Gouda Bacon Mac and Cheese.

Really, the title should be: "Gouda Cheddar Goat Cheese Mac and Cheese with Bacon, Mushrooms and Greens"... but that seemed like a mouthful.

Better to stuff those mouths with delicious bites of mac and cheese.

Sunday, March 13, 2016

F is for: Fried Brie with Jalapeño Cherry Dipping Sauce

You guys.

So this new schedule is kind of kicking my ass.

For those of you who are unaware, ESPN started a new morning Sports Center exactly 5 weeks ago. By far, it's been one of the most rewarding things I've accomplished in my career. Helping to get a brand new show off the ground on a national sports network is no small feat. We have an outstanding crew, and we have a blast. But we are also on the air from 7-10am Monday-Friday, which means my alarm goes off at 3.

Yes, 3am. It is an ungodly hour to be awake.

The good news is... I'm done at 10am everyday. Sounds amazing, right? Sounds like I would have loads of time for hitting the gym or working on my neglected food blog. But inevitably, when I get home around 11am, all I want to do is sleep.

So last week, I forced myself to try to get back into the blog game. Had to cancel lunch plans to do it (thanks for understanding, Jen!) As I was trying to think of something to do to coincide with the letter "F," the word "fried" kept popping into my head. I had some leftover brie in the fridge from a girls ski weekend and I thought to myself, "can you fry brie?" Suddenly I was determined to find out.

I'm happy to report that yes, yes you can.
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