Up until now, I’ve been lucky to have the blog on autopilot. By that I mean that I had at least a months worth of posts already thought up, created, photographed, written, and scheduled out. You see, I wanted to stay ahead of the game because when all of our spring travel happened, I wanted to be comforted by not falling behind.
As you all know, we are currently in the middle of a global pandemic and the whole world has shut down. And so has my ability to create. Or think. I’m so used to being at home alone all day that the additional stressors that come with a household full of people and the things that go along with it temporarily stopped my creative side. I’m just too tired at the end of the day. I’m sure that many of you can relate.
In the midst of all the crazy, I actually managed to invent a new recipe. Unfortunately for you, what I photographed was the leftovers and I’m sorry if it doesn’t look as amazingly delicious as it is.
It’s creamy, nutty, and hearty. But not so much so that you couldn’t enjoy it in warmer weather. Of course, we live in Colorado, so we’re still getting spring snowstorms. It’s also very pantry friendly, which will hopefully seem terribly irrelevant in the near future. We decided to give it a go again for one of our Passover meals. I have to say that this actually tastes pretty great with homemade matzah.