So many snuggles
April 19, 2019
So many snuggles
April 18, 2019
Toast-related brunch spread.
Coming soon: 3 yogurt toppers and a killer roasted grapefruit toast.
April 17, 2019
Snuggle bug
April 16, 2019
They’re so sweet when they’re sleeping
April 15, 2019
Hey look, I left the house alone today!
April 14, 2019
This is my house right now
April 13, 2019
What, you didn’t think you were getting a non dog-related POD, did you? 😆
Maybe some day I will once again leave the house – but maybe not this weekend. Staying “grounded” for a bit to make sure these two don’t murder each other or make so much noise security has to break up the fun.
Vinegar Poached Chicken Bowl
I first came across a version of this chicken on Instagram in relation to a sandwich, and it got the wheels turning.
What you end up with is a pile of tender, shreddable-if-you-look-at-it-crosswise chicken that pairs beautifully with roasted, nutty veggies and a rich sauce.
I can imagine this would also be fantastic as part of a chicken salad with grapes, pecans and extra rosemary. Or dill. Dill might be great here.
I served mine as part of a quinoa/rice bowl with some leftover cauliflower I’d batch roasted a few days before.
Gluten-free, paleo & Whole30 with a different bowl base
Vinegar Poached Chicken Bowl
4 chicken breasts
1c. red wine vinegar
1c. olive oil
Peel of half a lemon
2 sprigs rosemary
1 jalapeño
1 tsp. ground cumin
1 tsp. coriander seeds
6 cloves garlic, peeled
1 onion, peeled and quartered
Salt & pepper
For the bowl:
Quinoa & rice, cooked (optional)
1 Tbsp. mayo mixed with 1 tsp. rice vinegar and 2 tsp. minced rosemary
Roasted cauliflower or other veggies
Combine all the non-bowl ingredients in a saucepan over medium-high heat. Bring up to a boil, cover, lower the heat & simmer 1 hour or until the chicken is falling apart.
Cool chicken, pull out of the oil & vinegar, and shred. Place in the bowl with the other ingredients.
Serves 4
Combine all
April 12, 2019
And our new family selfie 😍
April 11, 2019
We are ready to go!
Gastography 