This is the best nut-free vegan mac and cheese. Velvety, decadent, cheesy; 5-ingredients, nut-free, no blender needed. And it only takes about 20 minutes to make.
You can eat this dish. How do I know? Because I don’t think there’s any dietary restriction that it doesn’t skirt around. Except raw, but I’m not even sure people that do that diet are really human anymore. (I think they’re technically a kind of vampire).
Vegan scrapple might appear to be an oxymoron, like “light butter,” or “jumbo shrimp,” or “bipartisan cooperation,” but for us, it makes perfect sense.
Here’s a riddle for you: what’s soggy and dry at the same time? Low-carb bread.
You might be thinking that this is the product of a funny drunken story, but the truth is that we came up with these while we were sober. Which is just more evidence to support my theory that I may be more functional as an alcoholic.
There are a few good things about having a back injury. One is that I have every excuse not to exercise. Another is that I have no shame about using whatever tools are in reach to make myself feel better. Including Sarah.
I don’t know if I can convince you to drink this by using words. I’m not even sure I should tell you what’s in it.
There’s probably nothing Irish about pesto, but there’s probably nothing Irish about green food coloring in Budweiser either, so I’ll take all judgments for this recipe with a grain of salt.
Swimsuit season is coming up. This has nothing to do with that.
When I was younger breakfast was just an excuse to eat dessert. Muffins are really just big cupcakes, and jam is just fruit icing, and French toast is just bread pudding, I don’t think I need to start on pancakes. In light of that, I’m not sure why eating ice cream for breakfast is such a…