Oh, hey boys and girls. It’s time for a new segment I like to call Friday Food Lust. Expect photos of delicious things I ate this week and explanations of how you can eat these delicious things too. I’m going to invest in a nice camera soon, but for now you’ll have to deal with my iPhone photos. Without further ado, here are five photos of delicious things!
1. Multigrain Toast with Peanut Butter and Raisins (and Apple Slices)
Sometimes I eat like a toddler.
As if you needed further proof of my immaturity, look no further than putting raisins and peanut butter on multigrain toast and pairing it with apple slices. I also love Ants on a Log (celery sticks with peanut butter and raisins, duh).
2. Dessert Crepe
Crepe and berries and syrup, oh my!
Contrary to what it may look like, I did not take a photo of this crepe in a German sex dungeon. I ate this crepe at Tapeo in celebration of National Dessert Day last Friday! It was good. I’m pretty sure the syrup was just Hershey’s, but I happen to love Hershey’s syrup, so I was happy.
3. Drizzled Black & White Kettlecorn from Popcorn, Indiana
POPCORN WITH CHOCOLATE. AH MAH GAH.
This stuff changed my life. It’s indescribably delicious. It tastes like happiness and sunshine. Go buy it.
4 and 5. Amy’s Roasted Vegetable Pizza and Roasted Asparagus and Baby Bella Mushrooms
Simple, healthy, delicious.
This was one satisfying meal.
I was pretty pleased with this one. I highly recommend the pizza – no hard-to-pronounce ingredients and even though it’s dairy-free, it should satisfy your pizza tooth.
The roasted veggies were super simple.
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Roasted Asparagus and Baby Bella Mushrooms
One bunch fresh asparagus
One package baby bella mushrooms
Rosemary olive oil (amount depends on your preference, I probably used about 1 1/2 TBSP)
Two large garlic cloves, peeled and minced
Freshly ground salt and pepper to taste
Preheat oven to 400°F.
Trim asparagus stems. Place asparagus and mushrooms into large glass baking dish. You should have one layer of veggies, try to avoid too much overlap.
Add oil, minced garlic, and salt and pepper. Coat evenly.
Roast for about 10 minutes. Voila!
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I paired all this with a Sam Adams Harvest Pumpkin Ale, because it’s fall and pumpkin beer is a seasonal requirement.
Thanks for tuning in to this week’s edition of Friday Food Lust. Happy weekend!
Beyond the Kale 