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Average Ariel

Type A in the worst possible way.

Month: January 2018

January 22, 2018February 12, 2018

Winter Citrus Salad

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January 20, 2018February 12, 2018

Matcha Hokkaido Milk Bread

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werewolf bar mitzvah, spooky scary 💀🦴

12 years ago, @sarahlaoyan was just some weird girl I didn't know in my freshman class. Then one day I heard her boppin to a lesser known @jonasbrothers song, so I introduced myself because apparently she was the same kind of weird as me. Nostalgia hit me like a ton of bricks last night!!!¡¡¡ #HappinessBegins

Is it even fall yet if you haven't had a salad that looks like this 🍐 || Spring mix, air fried sweet potatoes, stovetop pumpkin spice maple pecans, chicken, pears, gorgonzola, and honey balsamic vinaigrette 🍁

Pumpkin spice knots. It's fall y'all 🍁🎃🧡

Shortcut short rib ragout and cheesy cauliflower mash 🍲 1. Brown 1 lb. of bone in short ribs with oil in an Instant Pot (all sides) using the saute function. Remove from pot. 2. Add in half an onion, diced. Cook for a minute. Add in a minced clove of garlic. Cook for a minute. Deglaze with a large splash of any red wine. 3. Return the short ribs back to the pot and add a 24 oz. jar of your favorite tomato pasta sauce. Add 1/4 cup of water to the pot. 4. Turn off the saute function. Seal the lid. Turn on the stew/meat function. It will cook for 35 minutes after the pressure is set. 5. Let it natural release. 6. Chop a head of cauliflower into small chunks and boil until fork tender. 7. Add cauliflower chunks, 3 tablespoons of butter, 1 teaspoon of salt, 1 tablespoon of grain mustard, and 1/2 cup of grated white cheddar to a food processor. Process until smooth. 8. When the ragout is finished and pressure is released, use 2 forks to shred the short rib meat. Remove the bones and skim the oil. 9. Plop the cauliflower on a plate, plop the ragout on the cauliflower, and plop it all in your mouth.

Gingered honey pear galette, recipe in the archives 🍯🍐

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