Oh ... hey ... welcome back to the cooking portion of my blog. :)
But since I intro'd with that wee rant, I'm going to drift along a thought that I've been having in my head lately ... expanding ShelleyBakes beyond just cooking recipes. I have a general blog that I haven't updated in two years. (To be honest, I'm likely going to disband that one ... just haven't gotten around to it yet.) DebtReduction101 ended last December after a very fun few years of writing. I still live a quasi-frugal life and learn new things all of the time that could be shared, I've been reading a lot regarding minimalism lately, and as motherhood approaches - I've done a lot of research / implementation of greener alternatives in my daily life. So ... those are some of my thoughts. I'm not sure what the future of ShelleyBakes will be. It might just not be limited to cooking. (That could be good. Or it could be confusing ...)
So, for real this time ... back to the cooking portion of ShelleyBakes. This is the third time I've made this recipe - all of the other times, said recipe never lasted to the point where I was able to take pictures of the finished product. This recipe is that good.
|This time around, I used sliced baby bellas (I'm lazy ...) and I had some leftover asparagus in the fridge that I chopped and put in towards the end of cooking.|
This recipe is a cross between comfort food at its best and a surefire dish that is company-worthy. And seriously - I've made it three times in over a month. This isn't just a pregnancy craving. I think this is love.