creamy avocado vinaigrette

At our Valentine’s Day dinner last week, the chef served us a starter salad that was incredible. A bed of roasted purple potatoes, topped with fresh arugula, shallots, shaved asparagus and toasted almonds all dressed in a creamy, tart avocado vinaigrette. It was so ridiculously good that Babyface got halfway through his plate, glanced at… 

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confessions…

me rotten apple1. I eat pears with knives. I think they are too messy to eat "apple" style. 2. I've been tracking my food again for an assignment in my nutrition class, and it's forcing me to realize that my intuitive eating might not be as sharp as I thought it was. Since I've stopped tracking food over the past year, portion sizes have gradually increased and so have the number of treats. I might just keep tracking for a few weeks. . .
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