Food from the heart
Do you know what type of pasta I love?
Trick question. I love all pasta.
Ok, this one really isn’t a trick question: Do you know what type of pasta I really love to make?
Answer: The type that requires just a few delicious ingredients and takes about 13.2 minutes to make, water-boiling time included.
I’m not much of a lunch eater. For some reason, I just don’t ever feel like putting much effort into lunches, so lunches end up being a snack-fest more often than anything.
Recently, however, I’ve been on a tuna melt kick. It’s a quick, easy, and filling lunch that I can totally get behind (and fit in between the gym, grocery, showering, and getting to tutoring sessions on time). I posted a picture of this sandwich on Instagram the other day, and y’all immediately requested the recipe.
It’s no secret – at least to those of us sane people who like tomatoes – that one of the best summer lunches is a good ol’ BLT. Toasted bread, crisp lettuce, juicy tomatoes, crunchy bacon…it just doesn’t get any better than that.
During a recent texting conversation with my blogging sounding board, it was decided that it would be entirely possible and utterly delicious to turn the traditional BLT into a panzanella, a Florentine salad traditionally made with stale bread and tomatoes dressed with olive oil and vinegar.
Basically, we are looking at a salad made of carbs. There’s no way you could possibly go wrong with that.
Holy moly, you guys, I am so, so, SO excited for today’s post because I am introducing what I think will be a fun new series for y’all: Friends First. On the first of each month, I will be introducing you to one of my favorite blogger friends and you’ll get to hear directly from them in a fun guest post. While most of these bloggers are primarily food bloggers, they’ve been given free rein to write about anything they feel shows their personality and what they’re all about – food or not!
Up first is the ahhh-dorable Abby from Seaweed & Sassafras! Abby is a military wife, mom to bulldog Watson (I love bulldogs!), fashion-lover, and big believer in eating seasonal foods and avoiding processed foods as much as possible – love that! And to top it off, she’s as sweet as can be. She has the most divine salmon recipe for you, so I’ll let her take over!
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Hi! I’m Abby from Seaweed & Sassafras. When I first saw Stephie’s email inviting me to be a part of her Friends First project, “yes!” flew right out of my mouth. Pretty sure I startled my bulldog. I signed right up, excited to hang out together today. Thanks again Stephie for including me!
Remember when I teased you with this photo on Instagram and Facebook?
I know, it was mean to make you wait so long for the recipe. But trust me, this one was well worth the wait.
I honestly wasn’t sure if I would be able to successfully recreate Velveeta Shells and Cheese without all of the suspicious ingredients (maybe you don’t find it suspicious that you can keep an open package of Velveeta in your fridge for over a year without it going bad…but I sure do). I have some pretty strong childhood memories connected to the stuff – many an evening was spent at my best friend’s house, eating shells and cheese and watching trashy reality TV.
