Good movement draws good movement. It’s this thing that happens when we ask a small group of cattle, maybe a pair (cow and her calf) or two, to move out in a certain direction and their movement draws the whole herd into moving in the same direction. It’s what you see in the picture above.
My favorite chip is Lay’s Kettle Cooked Jalapeno as detailed in my food philosophy, but a close second is Lay’s Kettle Cooked Salt & Vinegar Chips. I just love burst of flavor created by the combination of the salt and the tang of the vinegar. So you can imagine my delight when I learned that
It’s no mystery that I love beef. I mean, it is a component in the name of my blog. And you might even know of my love affair with coffee, but other than that I’m not sure we’ve ever discussed in detail my other beliefs about food. But because I’ve been on the receiving end
Full disclosure – my husband hates soup. It’s mostly a texture and consistency thing. He prefers hearty meals to soupy ones, so anytime I make a soup of any sort it has to have lots of flavor and substance. And this Beef Sausage & Vegetable Soup is no exception. The ground beef sausage really takes
The Christmas season – it always gives me the warm fuzzies. I get to thinking about the greatest Christmas gift of all and childhood memories filled with our family traditions. And soon after, a wide smile spreads across my face and goosebumps cover my arms as I’m filled with nostalgia and overwhelmed with happiness. Growing
I don’t always make Bloody Mary’s – but when I do, they’re the best ever. Just kidding. But really – this mix is SO good. And what’s even better is that it’s great as a traditional Bloody Mary with vodka, the red in a red beer, or a stand alone flavorful non-alcoholic beverage. Shortly after
I do not have a sweet tooth. I know – weird, right?! My tooth errs more on the side of savory, or sweet followed immediately by savory, or sweet combined with savory. This is most especially true when it comes to breakfast – enter Sweet & Savory French Toast Casserole. Several years ago, when my
Since I was a kid, I’ve always loved the flavor of twice baked potatoes. But then I grew up and found out how much work went into making twice baked potatoes. I mean, you’ve got to bake them and scoop out their contents, all while maintaining the integrity of the skins. Then there’s the seasoning,