Pistachio-Encrusted Asparagus With Parmesan
from this excellent Joy the Baker recipe
one of the easiest, delicious recipes i’ve ever made. it was a good excuse to use up the pistachios i had left over from holiday baking. heat up the oven to 400. rinse and trim the asparagus, popping it in the oven on a baking sheet for five minutes. shell those pistachios and pop them in a ziploc, using rolling pin to crumble them. (add a bit more salt if unsalted). drizzle olive oil on the asparagus, cover both sides with pistachios, and pop back into the oven for 10-15 minutes. mix up a vinaigrette (honey, lemon, olive oil, balsamic vinegar, lots of cracked pepper). drizzle over the asparagus, sprinkle parmesan, top with a large dab of baba ghanoush. seriously, the baba ghanoush pulled it together.
I think once a year I need to post a link to Smitten Kitchen’s banana bread recipe, as a public service announcement to everyone. It’s versatile (chocolate chips, peanut butter, nutella) and delicious every. single. time.
A beautiful meditation on kindness by Casey N. Cep.
As I’ve written before, it’s more important to understand than to be right – and we often forget that, online and off.explore-blog)
Thinking about this today.
"Don’t boo, organize!" Hope every student and activist at University of Michigan heard that amazing call to action. Dropping dad jokes, sass, truths about the minimum wage, POTUS brought total fierceness to Ann Arbor today. I hadn’t heard Obama that fired up in ages, and the minimum wage myth busting was so necessary.
Going back to Michigan for the first time since Thanksgiving. That’s more than three months. A little bummed my sister won’t be around and I won’t be able to go to Ann Arbor, but so excited to see my parents and go to dance class. (My bag is jingling with my kathak bells.)
Fingers crossed that this airport bus comes on time…