We like them so much that we have started eating them every week. It’s a delicious ritual.
Pancakes are pretty phenomenal, aren’t they? Do you know what makes pancakes more phenomenal (if you are 3 years old)?
And…sshh…do you know what makes them more phenomenal if you are 30 years old? Using Greek yogurt for a little protein, and raw honey instead of refined sugar. Because a sugar crash isn’t pretty, no matter how old you are.
I absolutely love these pancakes! I feel like the sprinkles are smiling at me. In fact, this may be the first time in my memory that sprinkles have actually improved a food for me! I might have to make sprinkles a habit.
So I suppose this shouldn’t really be called “Derby Pie.” I should probably call it something else…like “Pecan Pie Straight from Heaven,” or “Most Delicious Pie That Will Ever Cross Your Lips,” or “Why-Would-Anyone-Ever-Deign-to-Eat-Another-Pie-That-Doesn’t-Include-Bourbon Pie.”
Seriously. Where have chocolate and bourbon been all my life when I was eating plain, regular pecan pie? I have always loved pecan pie at Thanksgiving, but this pie is truly a marvel.
As Fall is pie season…I highly recommend you start baking.
When I was a kid, my mom used to make this amazing white chili. It was a football season/New Year’s Eve tradition for us.
My brother and I totally loved it, because we always ate this chili with a mountain of Cool Ranch Doritos (old school flavors are best, baby) and an avalanche of shredded cheddar cheese on top. I remember my dad crushing the chips into little shards with his big bear hands, like they were nothing, and piling them into our bowls.
One of the great tragedies of being a vegetarian now is that for years, I haven’t had that chips-in-my-soup experience.
Until I stumbled across a vegetarian recipe for tortilla soup!
This soup is so tasty, and it just gets better and better with time. I actually recommend eating it left over (is that weird?) because the flavors keep building.
When my mom comes to visit, I get kind of excited.
For obvious reasons! She’s the best!
But also because her visits pull me out of my dinner ruts. She doesn’t eat wheat or dairy, so sometimes I have to get really creative to make meals that we can all enjoy! (We eat a lot of Asian cuisines.)
I was a little skeptical about this pasta at first, because I don’t typically love savory coconut without its best friends chili and curry. When I tasted the broth halfway through, I heaved a great sigh of disappointment that it was weird and bland despite its bursting tomatoes and lemongrass.
But dinner must go on (the natives were hungry), and so must I. And much to my surprise, after I added in a generous splash of lime juice and fish sauce, the boring and vaguely sweet coconut sauce turned into this amazing, tangy, practically drinkable concoction.