Hi there! Are you good and ready for tonight’s impending taco and queso coma? I hope you are eating/drinking some combination of these four things (one, two, three, four) because that just sounds like the best Friday night ever.
To be perfectly honest, I’ve been drinking horchata and downing shrimp tacos and quesadillas since Tuesday. I like to celebrate all week long.
This past week, I finally shot a project that I have been anticipating for weeks and I am so very excited to share it with you! Keep an eye out for some Mother’s Day inspiration.
I think I am ready to bring these fried chicken sandwiches back into my life. It's all about the combination of the crispy fried chicken and the tart pickles for me.
Well this is just embarrassing.
I love these canisters. I find myself revisiting the idea of canisters every couple of weeks and then I immediately push the thought out of my head because I just do not have the counter space. Right now I use these containers in my pantry to store my flours and sugars, and, while they are not as aesthetically pleasing as aforementioned canisters, they keep everything super fresh, and look so much nicer than having a bunch of bags stacked on top of one another. They also hold a full bag or sugar/flour so you do not have to worry about having that tiny bit left at the bottom of the bag. I hate that.
I am very much over this colorful nonsense. I feel like Starbucks has been on the edge of cheapening themselves for a while now, but now they have really crossed the line.
I spent a good while on this site earlier in the week scrolling through page after page of perfectly-labeled happiness. We can always dream...
Craving this salad right now and scheming of ways to get Mr. Pedantic to eat blue cheese willingly. He's not super into it, and, while I love it, I have actually faced some difficulty trying to find a blue that I enjoy consistently. I feel like sometimes they can be super overpowering but other times I just cannot get enough. Anyone have a favorite?
I am also determined to make my own pimento cheese so…stay tuned. I’m planning on starting out with the “classic pimento cheese” recipe from The Southerner's Cookbook, but then I am absolutely trying the spicy pickle version. I had forgotten what a gem this book is.
What's on the books for you this weekend? My to-do list is a bit longer than I would like, but I am hoping to fit in a bit of rest at some point in between the baking and the laundry. Happy taco-eating, chip-dipping, and pina colnada-drinking.
Sincerely,
Pedantic Foodie