I am way, way too excited about this foolproof way to make sure everyone gets their fair share of fruit in every single glass of sangria. Bonus: this method is perfect for parties (it doesn’t get much easier for the host or hostess). Double bonus: it’s freakin’ delicious, of course, because it’s sangria. In a jar!
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This pasta dish has been on my mind for some time. And, yeah, it’s been in my stomach more than a few times, too. First, I had to get the recipe just right. Then, I had a heckuva time getting decent photos of the stuff, so I had to keep making it. Over and over and over.
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Thank freakin’ goodness. It’s spring! I’m feeling it. Easter is less than a week away, crocuses are already just about done blooming, daffs are due to show their sunny faces any day now, and perfectly green, fresh asparagus is in the market.
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Say what? It’s Pancake Day?! That screeching sound you hear would be the brakes I just put on my grilled pizza post, the one I told you yesterday that I was going to share today. I’ll save that one for tomorrow. Today, I must observe Pancake Day. Tomorrow will be about the pizza.
I hope that’s okay. Pancakes are always okay though, right?!
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Though we’re huge fans of the salad I’m sharing with you today (mine without shrimp, his with), overall, we’re not much for seafood in our family. My guy just generally doesn’t love it, and for me, fish and its brethren went out the door many years ago when I became a vegetarian.
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