The other night it suddenly occurred to me that because our new go-to Chinese place doesn't include tis stuff free of charge, I haven't had peanut butter-y noodles in almost two years. But you know what I had in my refrigerator? Peanut butter. And noodles. And some other delicious-tasting things.
Rhubarb is one of those things that I always see in the supermarket and want to buy but never do, because really, I have no idea what to do with it. I know I like rhubarb crumble (a LOT)...but beyond that?
This salad is a really, really good thing. I could - and might, starting now - eat it every day, it's just that fresh and light and delicious.
Last month's Real Simple included a Slow Cooker feature (above), which I obviously clipped out and saved. I was especially excited to try the Curried Chicken with Ginger & Yogurt - curry is on the shortlist of Kendrick's favorite meals, but isn't something I've ever experimented with making.
Saturday was Stephen's birthday brunch, so I decided to make a version of the phenomenal mac 'n' cheese Morgan made for her Holiday Brunch a couple of months back.
