All I want these days is lots of fruit and a little bit of Cap’N Crunch.
Early this morning—I’ve been waking two hours too early and find myself with time to kill—I decided to infuse my new fave cereal into every dish I could.
(I’ve been spooning wheat germ onto all my dishes! For extra protein, vitamin E and folic acid.)
The cereal doesn’t stay crunchy, of course—it softens during cooking but adds a punch of sweetness to each bite.
The next concoction that I’ll experiment with: Cap’N Crunch Chicken!
Easter lilies + candy-filled eggs waiting in the morning, courtesy of my sneaky, surprising hizzy…
Later on, glazed ham, corn pudding, smashed potatoes, sweet potatoes, green beans, cornbread, jello salad and, of course, cool rosé… undoubtedly the liveliest, most colorful wine to toast with on an upbeat spring day.
Hope your Easter Day was peaceful and special. XXOO
What is colcannon, you say?
It’s a tasty mash-up of whipped potatoes and kale, collard greens, or any vegetable you want to use.
I picked broccoli because we had a ton of it in the fridge. Plus, all the broccoli specks are cute. They disintegrate into small sprinkles in the dish—like the sprinkles I should’ve had topped on my cupcakes a day earlier!
Happy St. Pat’s Day!