NEW BIKE DAY!!!! Can you tell I’m excited? I am now the lucky owner of a 2018 Specialized Stumpjumper. I am not going to get all geeky and go through the specs because then no one would read my blog!
This is a perfect fall recipe! I don’t even know what to say besides it’s delicious. It is delicious if (and only if) you like blue cheese. If not, move on, please. I happen to love blue cheese – a little bit goes a long way and has a ton of flavor!
The Instant Pot makes this recipe really easy, no watching the stove or cleaning up a mess when the pot boils over. I usually make a cup of quinoa at a time and keep it in the fridge for easy, quick meals. My dad gave me an Instant Pot as a housewarming gift when we moved to Reno and I’ll admit I was skeptical. I thought anything made in an instant pot could be made in a slow cooker, so why would you need both? WRONG. I will admit I think all kitchen appliances are necessary, even if they do serve a limited function.
Today is October 30, 2017, I’m behind. This month was crazy; we were so busy! I’ve been on an airplane every week for work, we got two boxer puppies, and had lots of visitors here in Reno! My eating has been awful and I feel it. For the month of October I decided to have one drink per day.
I decided to eat vegetables with every meal in September. Generally I eat a lot of vegetables (or so I thought!), so I thought this would be easy. Wrong! First lesson, I do not consume as many vegetables as I originally thought – welcome the lunch struggle.