So, I think we should start this off on a note of honesty. I rarely make cured egg yolks because it calls for such an inordinate amount of sugar and salt and you can’t really reuse it once it has absorbed all of the moisture from the yolks. But if you have egg yolks that are still intact from making meringue or an egg white omelette, then this is one of the many things you can do with them. Remember, no yolk left behind.

There are so many variations that can be birthed from the ingredients in your fridge. A simple chicken noodle soup could be a hearty vegetable soup the next day and a creamy concoction the next. It is simply your perspective on the ingredients that you have to work with. I find it rather annoying when someone feels they have to run to the store to create something exactly the way they think it should be. I say, put radishes in, if you don’t have any celery. Add some bok choy if you don’t have cabbage. Soup is forgiving, it’s not demanding and it won’t ask you to be someone who you’re not, so don’t stress about the lack thereof.

The Asheville Wine & Food Festival is right around the corner and my anticipation has reached a new level of out of control! Our Airbnb is booked and I won’t even begin to spill all the goodness about the cozy-decor-ed little apartment we scored! There’s just something about being in Asheville that makes you wonder why you haven’t been there all along, but don’t worry Nashville, I’m not leaving you! In anticipation for the food-coma of a festival I’ve whipped you up a vegetarian salad that will put a smile on your heart and keep you true to that summer diet. And revel in it guys because vegetarian options are a rarity here folks!

This summer heat is working me over like crazy and even the sweat beads on my brow are becoming frustrated. It's like the sun has a vendetta and its unleashing hell and taking names, literally. But as far as I’m concerned it could never be too hot to eat chocolate or break into a textbook chocolate chip cookie. Chocolate chip cookies are my sacred-kind of childhood snack and you may call me a snob when it comes down to it. I mean, cookies run rampid on the inter webs, being stuffed with nutella and laced with truffles for the so-called ‘real foodies’ but you can keep those. I’m somewhat of a purist when it comes to the circular, sometimes amoeba-shaped little puckets that pair so well with cold milk and shakes alike. Yes, milkshakes and cookies are sheer perfection, just ask my inner eight year old, he’ll tell you all about it.