Tag Archives: goat cheese

Baked Sun-Dried Tomato & Artichoke Goat Cheese Dip

Meet my new favorite kitchen gadget: my brand new Kitchen Aid food processor.

new food processor

You know when something happens and you’re initially bummed about it, but then everything turns out well in the end? This was the case with my food processor a couple of weeks ago. I was happily making these date truffles in it, and when I went to scoop out the dough, my blade was stuck on the processor base. Superglued on there.

Unfortunately, this was a dejavu scenario because it happened once before to me with the same gadget a couple of years ago. I took it this old fix-it man who took forever to get it back to me, but I was happy because he fixed it. However, when I went to call the same man this time, I found that he had retired. And there are no other Kitchen Aid support people in my area. Noooo.

goat cheese dip-3

Initially I was really annoyed, but then I realized how much use my food processor has gotten over the last several years and I decided that I’ve gotten my money’s worth. But before I got over my aggravation, I sent out a tweet complaining about Kitchen Aid. Ha. They responded to it and asked for my contact info, then called me and sent me really good savings offers for all of the processors they sell.

So what wound up happening? I obviously bought a bigger, better food processor!

Kitchen Aid food processor

You win this time Kitchen Aid! I like your products even though your blade getting glued onto the base situation is not cool at all. 

Naturally when it arrived, I went crazy food processing things and recipe experimenting. I had missed my food processor so much! It’s definitely a kitchen gadget that I heavily rely on, and today is my first recipe where my new food processor was used.

Baked Goat Cheese Dip

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Mediterranean Goat Cheese Crostini

Hello friends!

Ever have days when you feel like you’re going a mile a minute from the minute you wake up until the minute you go to sleep? That has been me for the past couple of days. At the moment I’m procrastinating packing for my trip to San Diego tomorrow. Packing is the worst but I’m excited for my trip!

In the spirit of hectic days, I thought it’d be fitting to share a recipe I whipped up last week during a busy day. I was starving for dinner and all I felt like eating was the loaf of fresh bread I had picked up at the grocery store earlier. What resulted was an easy appetizer recipe that can also be your meal if you’re like me and love to make appetizers your main dish.

Mediterranean Goat Cheese Crostini


Crostini creations are perfect for get togethers and quick bites. They seem a little fancy but are super easy to make. This recipe took about 15 minutes to put together, and before I knew it my hangriness had subsided and I had a happy belly full of cherry tomatoes, artichoke, goat cheese, and fresh bread toasted with olive oil goodness.


In the spirit of being hungry and trying to get a crostini in my mouth as quick as possible, I now realize that I took exactly zero decent pictures, so you’ll have to take my word for it that these are very tasty. Recipe is below!

Mediterranean Goat Cheese Crostini
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ loaf of an 8 oz French baguette, cut into 8 slices
  • ½ cup cherry tomatoes
  • ½ cup marinated artichoke hearts
  • 2 oz garlic & herb creamy goat cheese
  • 1 TBSP extra virgin olive oil for crostini + 1 TSP for veggies
  • 1 TBSP basil (2 big leaves)
  • ⅛ TSP sea salt
  1. Preheat oven to 350.
  2. Brush the tops of each baguette slice with the olive oil (1 TBSP). Place on a baking sheet, and bake until lightly browned, about 8 minutes.
  3. Meanwhile, quarter the cherry tomatoes and chop the artichoke hearts and basil. Combine into a bowl. Add sea salt and remaining 1 TSP EVOO, and toss to evenly mix together.
  4. When bread is done, remove from oven and place crostini on a plate. Use a butter knife to spread some goat cheese onto each slice, then top each with a large spoonful of the veggie mixture. Serve them while they're warm!


I can no longer put off packing, so off I go!

Questions: Do you hate packing too? What’s the best crostini combo you’ve ever had?

Five Random Things This Friday

Happy Friday!

I’m in a sort of random mood, so I figured I’d do a random kind of post today – so here we go, five facts Friday!

#1 – I am currently munching on a slightly unusual but definitely delicious sandwich for lunch: Granny Smith apple + creamy goat cheese + raw honey + cinnamon on toasted whole wheat bread. Such a good combo!

GoatCh-Apple-Honey-Sandwich#2 –  Remember how in this post the other day I was talking about the perks of working from home? Well I’ve thought of another one that’s a biggie for a total messy eater like myself. When you work from home and you get chocolate from a protein bar smudged on your cheek or an (almond) milk moustache from your smoothie, the only other being who sees it is your dog. I was reminded of this one the other day when my landlord stopped by. We chatted for awhile, and when I later went to the bathroom, I noticed that I had black cherry Greek yogurt above my upper lip. Whoopsies. Definite perk of telecommuting! Harley doesn’t judge me for being a messy eater.

#3 – I went to the podiatrist yesterday and unfortunately left the office wearing this:


I had a hunch that they’d make me wear a soft cast… I also walked out (carrying) crutches. Anytime I’ve been given crutches, I hardly ever use them because it just takes too long to get anywhere! I’ll whine talk more about my foot injury at a later date.

#4 – After hearing so much hype from other bloggers about Quest Bars recently but not seeing
them at my grocery or health food stores anywhere, I finally came across some at The Vitamin Shoppe.


I nabbed a couple of flavors to try, and now I see what all the fuss is about! My favorite one out of the flavors I’ve had so far is chocolate chip cookie dough. I love how they’re under 200 calories but have 20 g of protein. The ingredient list is pretty great except for the presence of sucralose, which I try to stay away from.

#5 – Tomorrow I’m going to the Gilroy Garlic Festival, which is a pretty big deal around here.

ggf-logo-2013Gilroy is a neighboring town of where I live, and it’s known as the garlic capital of the world. The festival is a 3-day event that apparently draws quite the crowd. I only like garlic in small amounts and I know that this will be a garlic overboard situation – no joke, I smelled garlic when I walked out of my house this morning! – but I’m interested to see what it’ll be like. Recently we tried garlic wine in Gilroy, which was not the best thing, so we’ll see what other garlic adventures I embark on tomorrow. Word is that the garlic ice cream is worth a shot!

Have a great weekend!

Keepin’ it Simple & Delicious: Arugula Goat Cheese Crostini

Hi there!

My Sunday morning has definitely started off on the right foot: I awoke to a message from my best friend saying that her and another girlfriend of mine are coming to visit me next month (YAY!), decided to have a living room yoga/stretching session in my PJs while my hubby and puppy still snoozed, and then I made a nice green monster smoothie to get my veggies & fruit in. Now I’m sitting here blogging to you in quite a fabulous mood. 🙂

This weekend has been a nice low-key one for me thus far. That should continue throughout today, as my only Sunday plans are cleaning and errands, exercising crazy Harley girl, and perhaps a mountain biking trip with Adam (I know I know, I was just talking about my foot injury in the last post – but I’m feeling out what workouts I can and cannot do, and will see how my foot feels during and after biking) and reading by the pool. I kicked off my weekend on Friday evening with an appetizer-style dinner eaten with Adam on our patio with a cool breeze drifting through.


Sometimes I just love making a few appetizers as my main meal. I guess I’m like a little kid in that I love noshing on some finger food. The idea to have an app-dinner night started while nabbing some groceries at Trader Joe’s and passing their fresh bread section.


Yum, I could eat a whole loaf myself, all on its own. But how could I do that when I had just picked up tons of gorgeous produce?


So instead, I decided to keep it simple: slicing the baguette, brushing it with EVOO, baking it until lightly crispy, then spreading creamy goat cheese on top. After tossing arugula and cherry tomatoes with sea salt and EVOO, I topped the crostini with the veggie mixture and voila, my delicious appetizer was ready!

I also whipped up some hummus, which I spread onto red endive to make lettuce cups, and served with pita bread as well.


Arugula Goat Cheese Crostini
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 6 oz baguette (I used a half-baked rustic baguette from Trader Joe's)
  • 1½ TSBP extra virgin olive oil
  • ½ cup cherry tomatoes
  • 2 cups arugula
  • 2 oz creamy goat cheese
  • ¼ TSP sea salt, plus more for sprinkling
  1. Preheat oven to 350 degrees.
  2. Cut the baguette into 15 thin slices. Brush both sides of each slice with 1 TBSP of olive oil, place on a baking sheet, and bake in the oven until lightly browned (around 10 minutes).
  3. Meanwhile, quarter the cherry tomatoes. Throw into a bowl with the arugula, sprinkle with ¼ TSP sea salt and drizzle with remaining ½ TBSP olive oil.
  4. Once bread has gotten toasty, remove from oven and allow it to slightly cool.
  5. Spread goat cheese evenly on one side of each slice. Top each with arugula/tomato mixture, and sprinkle with additional sea salt if desired.
Nutrition Information
Serving size: 5 crostini, Calories: 250, Fat: 11 g, Saturated fat: 4 g, Carbohydrates: 30 g, Fiber: 2 g, Protein: 8 g


If I’ve put you in a crostini-making kind of mood and you’re looking for more recipe ideas, I wrote a post awhile back about crostini combos here.

Hope that you enjoy the rest of your day!

Goddess Kale Salad

Happy first day of summer! Summery things I did today include:

Going hiking with Harley…


…and thoroughly enjoying this dinner on my patio this evening…


Lightly fried zucchini + beefsteak tomato + cheddar + horseradish mustard = one bangin’ grilled cheese. I was craving grilled cheese all day, and this guy totally hit the spot. I refrained from eating a second one… though I easily could have!

And now onto more yummy eats…

Recently I had a blogger date with Gina, the chick behind Health, Love and Chocolate. We met for lunch, and while we were both enjoying kale caesar salads, I started talking about how I’m a pretty new kale eater. I told her I feel confident that I can whip up a yummy kale salad now, but that I like the kale super tender and never seem to get it quite that way by letting the veggies marinade in the dressing. My lovely new kale guru friend said that the best way to tenderize the kale is to massage it with the dressing for a good 5 minutes. Hmmm, why have I never tried that before? I wondered, and yesterday I put her tip to the test.


The word Goddess refers to femininity, charm and supernatural powers. Isn’t the bursting purple color from this flowering kale gorgeous, and does kale not offer a slew of health benefits (read: supernatural powers) to those who consume it?


General rule of thumb: any food this naturally vibrant is bursting with goodness (besides the exception of poisonous berries or some other shenanigans). Any who, the word “Goddess” seemed fitting to me, and so a Goddess kale salad it shall be referred to as.

After chopping a couple cups of kale up, I drizzled a dressing of olive oil, balsamic vinegar, and fresh lemon juice on top, sprinkled sea salt on top, and massaged it for a bit.


Massaging the kale totally worked and left the veggie perfectly to my liking. Anyone who is turned off by kale because of its toughness, try massaging it – it really does the trick!

I added a few cups of green leaf lettuce, chickpeas, toasted slivered almonds, creamy goat cheese, and dates, to make one DELICIOUS combination. The goat cheese added a tang to the salad, the dates provided some sweetness, the almonds gave it a crunch, and the chickpeas… well, I throw chickpeas in nearly everything because they’re my favorite. I munched on this salad for about an entire hour while I worked, and will definitely be making it again very soon!



Goddess Kale Salad
Prep time: 
Total time: 
Serves: 1
  • 2 cups kale, chopped
  • 2 cup green leaf or other type of lettuce, chopped
  • 2 TBSP slivered almonds, toasted
  • ½ cup chickpeas, drained and rinsed
  • 1 oz goat cheese
  • 40 g whole pitted dates (about 6 of them)
  • ½ TBSP extra virgin olive oil
  • 1 TBSP balsamic vinegar
  • Juice from ½ small lemon
  • Sea salt to taste
  1. Place kale in a salad bowl.
  2. Whisk together olive oil, balsamic and lemon juice. Pour over kale, and sprinkle a touch of sea salt on top. Massage the kale for a good couple of minutes to tenderize it.
  3. Add green leaf lettuce, almonds, chickpeas, goat cheese and dates. Sprinkle additional sea salt to taste, and toss to combine well.
Nutrition Information
Calories: 500, Fat: 22 g, Saturated fat: 5 g, Carbohydrates: 63 g, Fiber: 9 g, Protein: 18 g


I’m off to relax with my hubby and pup. Hope that your weekend is off to a fabulous start!

Plum Tomato & Goat Cheese Quiche

I love to experiment in the kitchen, but sometimes life gets just too hectic to spend a lot of time playing around creating meals. This was certainly the case the past couple of weeks with preparing to move, and now, getting all unpacked. When you’re not sure where your plates are or have to go digging through boxes to find a knife to work with, meals tend to be pretty simple.


That’s why lately my dinners have included some quick, staple meals – including brown rice with veggie quesadillas, salad with pasta, and grilled cheese  & homemade sweet potato fries. I can’t wait to get all settled in so that I have the tools and energy to be more creative in the kitchen again. Just another day or two and I’ll be there!

Even when I don’t have a big life happening going on like a move, some days just get really busy and I need to whip up dinner easily and without much thought. That’s where my go-to meal ideas come in handy. While some of them aren’t quite as simple as a grilled cheese, they all require minimal prep work, and I know I can count of them to be tasty. This brings me to today’s recipe:


This quiche takes about 10 minutes to prep, then you can get things done around the house, squeeze an at-home workout in, or perhaps relax with a glass of wine while it bakes in the oven. Quiches are also great as leftovers – whether it be for breakfast, lunch or dinner.

Plum Tomato & Goat Cheese Quiche
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 frozen deep dish pie crust
  • 5 plum tomatoes
  • 4 oz crumbled goat cheese
  • ½ TSP fresh basil
  • 3 eggs
  • 1 cup [low-fat] milk
  • ¼ TSP salt
  • ¼ TSP pepper
  1. Preheat oven to 375.
  2. Place the pie crust on a large baking sheet.
  3. Thinly slice the tomatoes, then arrange evenly around the bottom of the crust.
  4. Evenly sprinkle the goat cheese over the tomatoes.
  5. In a medium bowl, combine the milk and eggs. Whisk to combine well, then pour into crust.
  6. Season with salt and pepper.
  7. Bake until lightly browned, 35-45 minutes.
  8. Allow to slightly cool, then cut into 8 slices.
Nutrition Information
Serving size: 1 slice, Calories: 170, Fat: 9 g, Saturated fat: 4 g, Carbohydrates: 15 g, Protein: 7 g


Butternut Squash, Spinach, Goat Cheese & Tomato Pizza

YAY for the weekend being here! I came home a bit ago to find the first Christmas gift that I’ve ordered this year sitting at my doorstep. I love the feeling of getting someone you care about a gift you know that they’ll love – ’tis the season right!

My Friday so far has consisted of work, hiking with Harley at a nearby park, physical therapy (my calf is feeling pretty good right now!), and last but certainly not least, making this pizza….

If you’re familiar at all with my blog, you know that Friday dinners are homemade pizza nights in my household more often than not. Though pizza is often thought of as a ”naughty” food, the ones that I make aren’t greasy, and are usually loaded with veggies and made with whole wheat dough. Because I make pizza pretty often, I like to switch it up and try out new healthy combos. Tonight’s pizza is adapted from a recipe I saw on Self magazine. You can find their original recipe here.

First, I preheated my oven to 375. Then I tossed the butternut squash in a bit of olive oil, salt, and pepper, and let it cook in the oven until tender.

Next I rolled my dough out on a flour dusted surface…

I then chopped up the spinach, sliced the cherry tomatoes and red onion…

…and evenly spread them over the dough.

Next I added the butternut squash cubes,  evenly crumbled the goat cheese on top, and seasoned the pizza:

I baked that bad boy in the oven until lightly browned, then let it cool before cutting into slices.

It was definitely a unique pizza combo! Here is the exact recipe:

Butternut Squash, Spinach, Goat Cheese & Tomato Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 whole wheat pizza dough (I use the Trader Joe's brand)
  • 4 oz goat cheese
  • 2 cups cubed butternut squash
  • 1 TSP olive oil
  • ¼ red onion
  • 2 cups raw spinach
  • ½ cup cherry tomatoes
  • ½ TSP dried thyme
  • ½ TSP salt
  • ½ TSP pepper
  • About 2 TBSP of whole wheat flour for rolling dough out
  1. Preheat oven to 375.
  2. Toss butternut squash with olive oil, ¼ TSP salt and ¼ TSP pepper. Place on a baking sheet and bake for 15 minutes. Turn squash over, then bake for about another 10 minutes, or until tender. Set aside.
  3. Turn oven up to 400.
  4. Using a flour dusted rolling pin on a flour dusted surface, roll the dough out. Place onto your pizza or baking pan.
  5. Roughly chop spinach, slice cherry tomatoes, and thinly slice red onion. Evenly spread on top of the dough.
  6. Add the butternut squash and crumble the goat cheese evenly onto the pizza.
  7. Season with thyme and remaining ¼ TSP of salt and pepper.
  8. Bake in the oven until lightly browned, around 15 minutes. Allow to cool before cutting into slices.
Nutrition Information
Serving size: 1 slice, Calories: 190, Fat: 6 g, Saturated fat: 2 g, Carbohydrates: 31 g, Sugar: 2 g, Fiber: 6 g, Protein: 8 g

Goat Cheese & Date Panini

One of the reasons I love to experiment in the kitchen is that is allows you to be creative. Sometimes things turn out better than you expected, sometimes they flop, sometimes not everyone loves it. Creating meals is a form of art, and you can draw inspiration from anywhere.

I love to walk around the grocery store and find something new that peaks my interest, then just go with it from there. This week while picking some things up at Trader Joe’s, I spotted some fancy Medjool dates. Hmmmm what can I do with these? I asked myself.

I chose a few ingredients to come up with a flavorful combo for a panini dinner – date, goat cheese, thyme, and honey on fresh whole grain bread. While I loved my panini and thought it was tasty and different, my hubby decided that he isn’t a fan of dates. To each his or her own, but if this panini combo sounds delicious to you too, check out the recipe below!

Goat Cheese & Medjool Date Panini
Serves: 4
  • 12 oz of fresh whole grain bread
  • 4 oz of goat cheese
  • 8 Medjool dates (160 grams)
  • 1 TBSP + 1 TSP honey
  • 1 TBSP + 1 TSP olive oil
  • 1 TBSP fresh thyme, chopped
  1. Preheat your panini maker or oven to 350.
  2. Evenly cut the bread into 8 slices.
  3. Spread 1 oz of goat cheese onto 4 of the slices.
  4. Remove the pits from the dates, then cut them into thin slices. Arrange them on top of goat cheese bread slices.
  5. Drizzle 1 TSP of honey on top of dates, then sprinkle thyme onto each goat cheese slice.
  6. Put the plain bread slices onto the goat cheese halves, then brush 1 TSP of olive oil onto the tops of each slice of bread.
  7. Bake a few minutes on each side until lightly browned.
Nutrition Information
Serving size: 1 panini, Calories: 480, Fat: 13 g, Carbohydrates: 86 g, Sodium: 490, Fiber: 8 g, Protein: 13 g, Cholesterol: 15 g

I’m off to walk around downtown at the farmer’s market and spend the day with my little family. Enjoy your weekend!

Spicing Up Your Salads

*The recipe page has been updated!*

Earlier today I read an article regarding 2012 state obesity rankings (you can read it here). Not surprisingly, the rankings show that the states where people are eating their fruits and veggies have among the lowest rates of obesity. My current state of residency, California, ranks among the highest in fruit and veggie consumption. The study also found that states where people report engaging in the most physical activity also have the lowest obesity rankings. Cali is also listed as one of the highest in this category. However, the article notes that only about 1 in 4 adults in these top-ranked states are eating five daily servings of fruits and vegetables. I think it’s pretty sad that only 25% of people get the recommended servings of produce in a day, and that’s in states that have high fruit & veggie consumption! With that being said, let’s talk about fruits & veggies – salads more specifically.

Some people think salads are boring, but there are so many ways to jazz them up. I’m constantly coming up with different salad combos, from what I deemed my summertime salad to watermelon, feta & arugula salad. Here are some of the foods I tend to include in the mix most often:


  • Arugula
  • Spinach
  • Romaine
  • Bell pepper
  •  Strawberries
  • Apple
  • Tomato
  • Dried fruit: dates, figs and peaches
  • Almonds
  • Cashews
  • Pine nuts
  • Walnuts
  • Mozzarella
  • Cheddar
  • Feta
  • Goat cheese
In the past few days, I’ve eaten a few salads that seem a bit fancy but were so easy to put together. If you’re looking to change up your same old salad combo or to add some produce into your diet, try one of the below recipes or get creative with your own mix!
Romaine & Artichoke Salad with Avocado Dressing
  • 1/2 romaine heart, chopped
  • 1 oz avocado
  • 1/4 cup artichoke hearts, sliced
  • 1/2 TBSP red wine vinegar
  • 1/2 TBSP olive oil
  • 1 Roma tomato, sliced
  • 1 oz crumbled feta cheese
  • Garlic powder, salt, & pepper to taste

In a salad bowl, combine romaine, artichoke, tomato and feta cheese.

Mash avocado in a small bowl. Whisk in red wine vinegar and olive oil.

Add seasonings to the avocado dressing, then pour onto salad.

Stats: 315 calories, 22 g fat, 12 g protein, 29 g carbs
Baked Goat Cheese & Cranberry Salad
  • 1 romaine heart, chopped
  • 1-1 oz goat cheese medallion
  • 1 TBSP olive oil
  • 1 TBSP Italian seasoned breadcrumbs
  • 1/4 cup dried cranberries
  • 1/2 TBSP balsamic vinegar
  • Sea salt to taste

Preheat oven to 350.

Brush 1 TSP of the olive oil onto the goat cheese medallion, then roll it in the breadcrumbs.

Place the goat cheese on a lightly sprayed baking sheet. Bake for 5-7 minutes, or until the cheese is bubbling.

Meanwhile, combine the romaine and cranberries in a salad bowl.

In a small bowl, whisk the remaining olive oil and balsamic vinegar together. Sprinkle sea salt into the mix, then pour over salad.

Once goat cheese is done baking, add it to bowl to complete your salad.

Nutrition stats: 390 calories, 22 g fat, 7 g protein, 43 g carbs

Portobello Goat Cheese Burgers

Before I get to my delicious dinner creation tonight, here’s a recap of my eats today. As I discussed in yesterday’s post about eating ample amounts of goodness to help me get over this dreaded cold, I ate a lot of fruits and veggies today:

Breakfast this morning was a chopped Granny Smith apple sprinkled with cinnamon, topped with a Stonyfield Greek caramel yogurt + 1/2 serving of cashew pieces:

I had a lunch date with a girlfriend I haven’t seen in awhile. We had a fun time catching up at PF Chang’s, where I munched on a mixed greens salad + steamed vegetable dumplings:

After lunch, I headed to the Marine Corps base to watch a ceremony that my hubby was in. Being that it was 90 degrees outside today (which feels pretty damn hot when you’ve been spoiled living in San Diego!), I came home craving a cold snack, so I had a Yasso strawberry frozen Greek yogurt bar…

… and then I felt like I needed some more protein, so I had a serving of cottage cheese along with a nectarine:

For dinner tonight, I wanted to use the portobello mushrooms I’ve had sitting in my fridge. I came up with a burger creation that is definitely worth sharing with you!

Portobello Goat Cheese Burgers

Serves 2 


  • 2 large raw portobello mushroom caps
  • 1 TBSP olive oil
  • 2 TBSP balsamic vinegar
  • 2 oz creamy goat cheese
  • 2 handfuls of raw spinach
  • 2 whole wheat burger buns (Nature’s Own)
  • 1 vine ripe tomato, cut into thick slices
  • 2 TBSP white cooking wine
  • 1/4 TSP garlic powder
  • 1/4 TSP dried basil leaves
  • Pinch of sea salt & pepper

Heat your grill to 350. Warm cooking wine in a skillet over medium-low heat. Add spinach and cook just until wilted, then set aside.

In a bowl, whisk together olive oil, balsamic vinegar, garlic powder, basil, salt and pepper. Cut the stems off the mushrooms, then brush the balsamic mix on both sides of each one.

Place portobellos on the grill stem side down, and cook for about 8 minutes, or until mushrooms are tender.

Flip mushrooms over, and brush them again with the balsamic mixture. Cook 5 minutes more.

Spread 1 oz of goat cheese on each portobello, then top each with tomato slices and wilted spinach. Let them cook for 2-3 minutes longer, then remove from heat. Place on burger buns and enjoy!

Nutrition stats per burger: 300 calories, 15 g fat, 13 g protein, 31 g carbs

Last on my list of eats for the day, my snack tonight was a treat. My parents sent Adam and me a gift…

Chocolate covered fruit from Edible Arrangements! Tonight I ate a chocolate covered apple, banana and strawberry:

And on that delicious note, I’m off to enjoy the rest of my Friday night. Hope your weekend is off to a good start!