It has been a whirlwind, but I made it. I just turned in my master’s thesis. I have a job for next year. Now, I can just enjoy the rest of this school year and relax. And cook.
A couple years ago, my husband and I took a road trip through the U.S., and some of our favorite moments were spent in the Southwest. Not only is the Southwest full of some sort of surreal beauty, it is also home to one of my favorite cuisines: Tex-Mex. Brandon was sure I would tire of it after a few meals, but after three weeks of tacos, burritos, rellanos, and enchiladas, I just wanted more.
Today’s post is for one of my all-time favorite things: carnitas a.k.a. “little meats.” Carnitas are fried pieces of pork, and they’re delicious. They’re a yummy topper for nachos. They’re terrific in a burrito. But best of all, they’re divine in a tiny taco with little else.
Brandon often makes fun of me for “tooting my own horn,” but I just can’t help it with this recipe. These carnitas are just the best I’ve ever tasted. They’re sticky, sweet, salty, and rich all at the same time. They also only require five ingredients (one being water and another being salt).
This recipe is courtesy of one of my favorite blogs, Homesick Texan. If you haven’t checked it out, don’t hesitate. If you love Tex-Mex as much as I do, you’ll just want to work your way through each and every recipe.
These carnitas are best left fairly bare. I topped mine with some pickled onions and jalapenos. Plus a dash of cilantro. I wouldn’t serve them any other way. The “little meats” are so rich, no cheese or sour cream is necessary—something I thought I’d never say. Continue reading
So, once again, I survived finals. I think all of us were just stunned at what a difference being “done” makes. It’s incredibly what finals does to my peers and me. I never feel more neurotic than during finals season. I literally go through Post-it flags/tabs like it’s my job. As our final exams approached, it became increasingly evident that we hadn’t really learned much in a couple of our courses, and it was pretty hilarious to see the level of freakout coupled with the hopelessnes-turned-to-apathy that characterized our study sessions. Whatever it is, exams are over, and I have never been happier to say I am done with the school year! I’ve moved on to my internship–another reason for my absence–which promises to be both interesting and a lot of work. Here’s to a productive summer!
Anyway, DC weather, as usual, was pretty gross throughout the end of the semester. The only thing more depressing than studying for exams has to be studying for exams when it is rainy outside. Makes it doubly depressing. As a result, I found myself craving soup.
I’ve never been the biggest fan of chicken soup–mostly because I feel like you tend to get a lot of broth, a lot of noodles, and not much else. But my friend Merey has a recipe to die for. It’s incredibly simple and full of flavor. And it’s perfect for blustery, rainy days.
Here’s hoping you find as much comfort in this as I did during exams. Happy eating!
I know. I know. This is not a recipe. Apologies. I swear I cook. I made a pretty kickass chicken noodle soup Sunday night that I intend to share with y’all this weekend (post-exams). In the meantime, please put up with me raving like a madwoman about things I adore.
Today, I bring you the greatest salad dressing to cross my path in a really long time. For those of you who know me well, you are probably aware that I’m not much of a salad dressing person. That’s right folks. Yours truly can eat an undressed salad. I just feel like a lot of dressings detract from the taste of the vegetables. I have been told this makes me more similar to a cow than the average human, but I don’t like my salad to taste “heavy.” When I do dress my salads (which, admittedly, I do more now than I did a year or two ago), I tend to make my own vinaigrette and use just enough to coat the leaves.
But every so often, I want a Caesar salad. The problem is that most Caesar dressings tend to weigh down the greens. Plus, if you check out the ingredients list and nutrition panel on most of those things…well, you might as well not eat the salad.
My friend Sarah suggested Bolthouse Farm’s Caesar Parmigiano Salad Dressing to me a while back, and I finally decided to try it a couple of weeks ago. I am OBSESSED. Here’s why:
- It’s made with yogurt.
- What does this mean for us salad-eaters? Lower calories! There are only 45! In 2 tbsp!!!!!!! That goes a LONG way.
- It’s tangy! The slightly “sour” flavor of the yogurt cuts through the density of a traditional Caesar and pairs really well with the crisp Romaine.
- It works as a great marinade for chicken (life lesson from my mother: marinating chicken in yogurt makes it extra soft and juicy when cooked).
- Most salad haters like the taste of Caesar dressing–so it’s good for a crowd.
- It has parm in it–so you don’t need to add any extra (though, if you are me, you’ll throw in half a tablespoon for the heck of it).
- Did I mention that it’s 45 calories?
Anyway, that’s my rave. Also, consider putting fresh thyme in your salads. My friend Caroline suggested this. Tried it once, never gone back.
The end. Happy law school finals week everyone!!!!
P.S. As per usual, reviews are not endorsed. This is just the result of me, hopped up on finals, enjoying a salad.