With all of this coronavirus stuff going on lately, it felt appropriate to share a recipe on how to pickle something. Rumor has to some people are pickling like crazy in order to preserve fresh vegetables and avoid leaving the house with the virus spreading, so I thought I would join the party and share how to make quick pickled red onions.
When I wake up on Saturday morning, all I want is carbs. I blame the fact that I ate pancakes practically every Saturday morning growing up. While my brothers and I were upstairs playing with our Beanie Babies or watching cartoons on the couch, mom would make a batch of her pancakes. Or sometimes, if we were lucky, it was french toast. But ever since I got a waffle iron, I seem to always want waffles. Hence why I woke up and made a batch of whole wheat waffles to start off my weekend.
When it comes to making new recipes, sometimes I get inspiration from delicious things I’ve tasted at restaurants (see my buffalo mac and cheese recipe for proof). There are times that I do try to make the recipe similar to how the restaurant served it—with proper credit to them, of course. Other times I like to completely mix it up. But last week when I tasted the bruschetta at Lucarelli’s in Venice, Florida, I immediately pulled out my phone and started taking notes. It was so darn good and I just had to make my own bruschetta recipe just like it.
There’s something exciting about having a day of absolutely nothing to do. It means taking your time getting out of bed, drinking your coffee slowly, savoring the bits of the early morning sun. It also means spending time cooking the breakfast you really want. And this weekend, I was craving eggs benedict.
I know a lot of people hate on substituting delicious foods with vegetables—like pasta. But I’m telling you right now, zoodles alone are one of my favorite foods. Especially when I pair it with a red sauce meal like meatballs.