I went to Paris this summer for the first time, and I traveled alone, on purpose.
I’ve taken flights by myself before, but I had never gone on a solo trip. I was too scared or too broke or too woman or too excuse-ive. And now I was worried.
I imagined myself at 80-years-old, afraid to do things on my own. What happens when everyone I love is dead and I’m like… Damn, what now? I don’t want that! I want to be 80 and be like, Yeah, bitches, I’m in Italy! Smell ya later!
So this summer, after I talked my sister down (“Have you seen Taken?!?!?!?!?!”), and on the way back from a trip to Egypt with my beloved friend, I planned a short solo trip in Paris all for myself. Continue reading “My Solo Trip To Paris”→
This recipe is one of my absolute favorites in terms of the time it takes to make the meal vs. the amount of food and flavor it yields. It’s totally worth the reasonable amount of time it takes to make this hearty, flavorful, and plentiful dish.
As is typical in my kitchen, my recipes come from one of two places: my mother, and The Pioneer Woman. In this particular case, I learned to make the enchilada sauce and prepare the enchiladas from The Pioneer Woman. The simple chicken recipe I learned from anxiously and haphazardly experimenting until I got it right (I cook meat like a person caring for a baby for the first time – doubtful and scared as hell). Continue reading “Recipe: Chicken Enchiladas and Fresh Pico De Gallo Salsa”→
Today, I felt like making a fresh, hearty, vegetarian lasagna, an ode to one of my favorite frozen Costco meals. I used to love when my mom brought home the two-pack of frozen lasagna trays. They were a pain to defrost and bake thoroughly, but the flavor was worth it.