If there’s one thing we all have in common, it’s that we’re busy. Amirite?
I love creating and experimenting with new recipes, but on the weeknights I simply do not have the time.
I want to work out or run errands or just get stuff done after I get off work! So my weeknight dinners are usually on my plate in way under 20 minutes. But it’s still important to me that they’re: Continue reading
Around here, the roasting of a whole chicken is a pretty regular occurrence. Continue reading
Ahh, chicken. The staple meat of an American diet. For a period of my life, it was pretty much the only meat I would go near, believing that its low fat content was ideal for a healthy body (I’ve since changed my opinion on this, by the way). Continue reading
Americans have a love affair with sauces and condiments. Unfortunately, these products are usually more like science fair projects than food. Even (especially) when a product promotes itself with qualifiers like “fat-free!” or “low-sodium!”, you can usually just translate that to “sugar-loaded, chemical explosion!”.
As for barbecue sauce, the number one ingredient is almost always High Fructose Corn Syrup (from GMO corn). You’ll then get a good mix of other seemingly innocent ingredients: tomato paste, vinegar, caramel color. That last one may not catch your attention, but despite its wholesome sounding name, it is in fact linked to cancer and its safety is currently being reevaluated by the FDA.
