We take Thanksgiving very seriously around here. I mean, when you love food as much as we do, you have to take the opportunity to make way, way too much of it and share it with your family!
We’re definitely playing catch-up today here at the Fake Meat & True Love house after a week of party planning, holding said party, and binge-watching the new season of Stranger Things. Thursday’s prompt was “Meals for the young (at heart)”. We wanted to pick something that we loved when we were young, but make it a bit more “grown up” and fancy.
For both Sarra and I, many a childhood meal consisted of fish sticks and macaroni and cheese. We both liked our fish sticks with ketchup, but Sarra usually skipped the ketchup if there was macaroni and cheese available, since she could dip the fish sticks right in the excess cheese sauce from the macaroni. We both loved it, and since it’s a classic slice of Americana on a plate, it’s still right up our alley. So then, how can we make it better? Well, read on to find out!
The MoFo prompt for day 28 calls brunch “the under appreciated get-together meal”, but only half that sentence is actually true in our house. A get-together meal? Definitely! Brunch is almost always better when shared with friends, whether it be at a restaurant or homemade brunch shared around your dining room table. But under-appreciated? No way! We LOVE brunch! Brunch has been my favorite meal for my entire adulthood, and I can’t imagine that ever changing. I’m not sure we could appreciate brunch any more than we already do – but we’ll keep trying!
It is time to go gourmet as we start off cheese week! Today, I’m here to show off our haute cuisine – something that will make you say, “Now that’s some fancy business!”
I’ve said it in just about every post this MoFo, but it always seems to be true. This meal started at the Farmer’s Market! We found some black garlic at Garden Treasures, one of our favorite vendors. We’ve never cooked with it before, so we asked the proprietor how to use it. He told us that it didn’t need to be cooked – just peel it and eat it, and boy was he right. Let me tell you how that small idea turned into a fancy AF dinner.
It’s October, and in the Pacific Northwest, that means two things:
- Grilling season is over.
- Brussels Sprouts season is beginning.
We’re made of pretty hardy stuff in the top left corner of the country, and it’s unlike us to let little things like rain and early sunsets to stop us from enjoying the outdoors. However, the weather forecast for today called for sunny and 71 degrees, so I planned to cook one last grand grilled feast for the season, and just in time, because local Brussels Sprouts are coming into season! I started the journey last night, marinating a few slices of tofu in a broth made of Better Than Broth’s no beef broth, balsamic vinegar, Bragg’s, and some black pepper.