Hey, so quick question: Did Easter sneak up on anyone else this year? One minute your making heart-shaped everything, the next you’re trying to justify that last handful (!) of Mini Eggs. But then again, how often does Easter happen on the first weekend of April? I was so clueless about Easter’s early appearance that I accidentally booked a vacation to Mexico during it. Yes, I’m writing this from Tulum. Don’t worry, I haven’t locked myself in a hotel room. I am indeed outside taking full advantage of the vitamin D. But I had to pause to share these Braised Mushrooms with Mozzarella Polenta with you because you probably have a holiday dinner to plan. I don’t, so I have excess menu-planning energy.
There’s nothing more alternative than posting a green dessert a few days after St. Paddy’s, right?! You can chock this questionable content strategy up to poor planning on my part. While today’s Matcha Cream Tarts with Lychee Caviar missed their chance to be a part of your St. Patrick’s Day plans, they can still be a part of your life. And honestly, you want them to be. They are so freakin’ delicious and pretty to boot. So, let’s take a walk on the wild side and discuss the controversial act of eating green after St. Patrick’s Day. So badass!
Before I launch into my rendition of Italian Wedding Soup, I want to share with you a shocking discovery. Italian wedding soup isn’t served at weddings. I guess you already knew that, especially if you’ve walked into an Italian restaurant in North America in the last forever. But I mean, even traditionally, Italian Wedding Soup wasn’t served at weddings. I mean, it can be served at a wedding – no law against it. But the soup isn’t specifically a wedding food, like a wedding cake. You dig? Should I over explain it some more?
A veggie burger is a peculiar thing. Sure, it comes in the form of a patty and it’s typically served on a bun, but it’s not really a burger. Well, let me walk that back a bit, a lot of veggie burgers aren’t really burgers. Some veggie burgers (often made with tofu or tempeh) do their darndest to approach the flavor and texture of meat. But most are made with black beans and chickpeas and sweet potatoes. They’re freaking delicious but you’re not liable to mistake them for ground beef. But still, we call them ‘burgers’ and by doing so we kind of set them up for failure.