I recently found an article on Huffington Post's website about the craze of sharing your food photos on social media websites.
What's the big deal? No one cares what you're eating, right?
Wrong.
As writer, Jeff Elder, points out - it's about sincere interest. People, alike, are genuinely interested in what you have to say (or eat, for that matter).
The biggest problem we all face is the harsh judgements people pass when we post. "Manipulation by big business, government control and surveillance, the dumbing-down of important ideas and mob mentality...are real concerns that require discussion and patient understanding" (Elder).
So don't be afraid to post what you like, how you feel OR what you're eating! Heck, look at the girl who blogs about food.
I'm damn proud.
Sunday, October 6, 2013
Tuesday, October 1, 2013
Crock Pot Mac & Cheese
It was only a matter of time before we caught it.
Everyone around us had one.
And man, has it slammed us hard!
That's right - the first cold of the season has finally hit our household.
Wrapped in blankets, with cups of tea by our side, we've decided the crock pot is our best friend this week.
Easy prep, easy clean (with crock pot liners) and easy on the tummy, this mac & cheese recipe below is perfect for the "cold" season.
Ingredients:
2 c. uncooked Elbow Macaroni
2 Tbsp. Butter
2 1/2 c. Sharp Cheddar Cheese, shredded
1/2 c. Sour Cream
1 can condensed Cheddar Cheese Soup
1/2 tsp. Salt
1 c. Milk
1/2 tsp. Dry Mustard
1/2 tsp. Black Pepper
Directions:
Spray crock pot with non-stick cooking spray (or use a crock pot liner). Boil the macaroni in water for 6 minutes, then drain. (You do not want to overcook the noodles!) Set aside. Mix butter and shredded cheese over medium high heat in a sauce pan everything melts. Combine cheese mixture, sour cream, condensed soup, salt, milk, dry mustard and black pepper in crock pot. Add macaroni. Stir. Cook for 2-2 1/2 hours on low occasionally stirring - until it's hot. (Do not cook too long or noodles will turn into mush.)
Enjoy! && Feel better!
Everyone around us had one.
And man, has it slammed us hard!
That's right - the first cold of the season has finally hit our household.
Wrapped in blankets, with cups of tea by our side, we've decided the crock pot is our best friend this week.
Easy prep, easy clean (with crock pot liners) and easy on the tummy, this mac & cheese recipe below is perfect for the "cold" season.
Ingredients:
2 c. uncooked Elbow Macaroni
2 Tbsp. Butter
2 1/2 c. Sharp Cheddar Cheese, shredded
1/2 c. Sour Cream
1 can condensed Cheddar Cheese Soup
1/2 tsp. Salt
1 c. Milk
1/2 tsp. Dry Mustard
1/2 tsp. Black Pepper
Directions:
Spray crock pot with non-stick cooking spray (or use a crock pot liner). Boil the macaroni in water for 6 minutes, then drain. (You do not want to overcook the noodles!) Set aside. Mix butter and shredded cheese over medium high heat in a sauce pan everything melts. Combine cheese mixture, sour cream, condensed soup, salt, milk, dry mustard and black pepper in crock pot. Add macaroni. Stir. Cook for 2-2 1/2 hours on low occasionally stirring - until it's hot. (Do not cook too long or noodles will turn into mush.)
Enjoy! && Feel better!
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