![]() In the meantime, this has become a staple weeknight dinner. I’m deeply looking forward to summer, when a bit of the chaos is behind us and we’re settled into our new space, my book baby is out in the world, and we can relax a bit. ![]() ![]() ![]() Now, though, we’re buried in the minutiae of moving, trying to source boxes and clear out our closets and debate the likelihood of getting bed bugs from using NYC movers (I hear the bugs are really common in the blankets, but if anyone has any experience with this, please let me know!). We finally found an apartment, which I’m so excited about-it’s in a neighborhood I refer to as the West Village of Brooklyn, filled with cobblestone streets and quaint brownstones and bars with live music and cafes with tiny tables perfect to wile away a Sunday at. Is it mid-March already, guys? Where does the time go? This month has been absolutely crazy for Zack and me, as he’s had trips to both California and London, and I’ve been running all over town hunting for a new apartment while prepping for my cookbook launch (April 11! So soon! Stay tuned for a pre-order special next week). Patrick’s Day was coming up until Zack, upon tasting this dish, reminded me. ![]() A surefire hit with kids and adults alike! This dairy-free green macaroni and cheese gets its vibrant color from fresh herbs and spinach blended into a nutritional yeast-based cheese sauce, making it a way healthier, more delicious version of the childhood classic. ![]()
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