The real question: is there anything better than the wonder that is the potato?

Frank’s favorite thing to eat is mashed potatoes. Probably why he married the girl from Idaho, right?

For the longest time I stayed away from butter. I didn’t understand fully the purpose and so I cooked mostly with olive oil. I’ve since embraced butter (not as much as Paula Deen, but I subscribe to the belief that a little goes a long way.) I prefer grass-fed high quality butters, and when using it for this recipe, the creaminess with the potato can’t be beat. Sorry olive oil, take a step back.

This recipe is simple, no intensely fancy ingredients or methods, just good old fashioned mashed potatoes. Good for your soul, and better for you than potato chips, so get cooking!

Everything I love about shakshuka, but in a soup. Pair with pita, or maybe toss some bread pieces in olive oil and toast in the oven for some quick croutons. 30 minutes, 1 pot. Go to town.

spring minty refresher, perfect for picnics and porches!

It is officially spring and I am writing this post from our little porch off our apartment. I forget how fresh air and sunshine can really brighten your mood and workday. I’ve been sitting outside this past week getting work done and loving every second.

With sunshine comes flowers, warmer weather and SPRING VEGETABLES! This recipe is inspired by my newfound love for radishes (seen here) and what you’d be able to find at your local farmers market this time of year.