Heeey! So it’s been a minute. Hope you’re well. All good here, just continuing role of headless chicken. I have a lot in the backfiles to share with y’all, it’s just a matter of time on my part. And by time, I mean finding any.
If you haven’t noticed… it’s Spring! Or maybe you noticed the snow in the sky the other day and got confused. Either way, it’s totally Spring now. Technically speaking, and also finally weather-speaking! The only downfall Spring has for me is keeping up with the pollen. I spent most of my morning cleaning my screened-in porch from all the yellow dust it had accumulated recently.
So I teamed up with Southern Recipe Small Batch to make sure everyone knows how awesome their pork rinds are. When they contacted me, I had actually just had my first-ever-in-life pork rind. No kidding. My family never bought them growing up, so I was just never around them that much… and I guess they never really appealed to me. Plus, as an adult, I’m just not a super big packaged snacker. But my husband brought home a bag of them the other day and I gave them a try.
And… yeah. I loved them and totally see what the big deal is.
Hello. Hi. Howdy.
So I was asked to create recipes using McClure’s Pickles… basically just play around and have fun with several jars of pickles.
Ya know. Normal human stuff.
Hi! How are you? How’s the fam? Sweet.
So I absolutely had to share this new (so easy . so yummy . so let’s make this a thing) recipe I made the other night when I realized I had nothing planned for dinner (one of those days we had been out all afternoon and I was having a blast and then it suddenly occurred to me that my job is still to feed everyone) so I quickly defrosted some steaks I found in the freezer (Chuck eye – the best flavored / cheap AF steak if you can get your paws on it…but more on that in a sec) and then saw the bag of sad and forgotten rutabagas in the veggie drawer…
(do not come at me, grammar police)