Cauliflower Fruit Salad with Banana-Peach Balsamic Dressing

I’ve come to the conclusion that my kitchen appliances don’t like me.

At all.

In my green smoothie bowl post, I mentioned the wonky fridge. But there’s only so much wonky-ness you can take. One minute, stuff in the freezer is rock-hard and yogurt in the fridge is icy; the next minute we’re dumping out rotten, chunky milk and soupy ice cream.

Enough was enough. So we got a replacement, and all is well.

Sadly, though, the damage was already done. The super ripe bananas and peaches I had frozen—having undergone cycles of freezing and defrosting—were basically a mushy, unrecognizable mess, good for one thing . . .

Veggie Noodles and Raisins with Coffee-Balsamic Reduction

You know what? A lot of times, the simplest ideas come from the most random musings.

Take this recipe, for example. How did it come about?

The used grounds in my French press.

Your eyes didn’t deceive you: used coffee grounds.

Sweet Potato-Cranberry Chicken Salad on Peanut Butter Toast

That’s that.

It’s officially over.

With the passing of January 6, the whirlwind of the holidays has come to an end.

Cucumber Citrus Chutney

I started writing this drinking my beloved coffee.

Enduring the soreness that came lifting the cup to my lips.

September 1 was a new start. A drastic change. A shake-up

Brown Rice and Banana Salad with Bacon and Black Olives

Talk about alliteration! I can’t help it; I like coming up with titles that roll off the tongue. And I desperately hoped this would stay on my tongue,