When you’re baking, running out of vanilla extract is the worst. It’s such a key flavor component — what could you do? You could frantically scramble for your phone and Google possible substitutions. You could make a run to the store leaving behind partially-made batter and a preheated oven. Or, you could have a back-up plan.
My husband and I were recently given 28 days to move 1200 miles away . . . 28 days to find a house 1200 miles away, pack our current house, sell our current house, and then get our things to the new house 1200 miles away. I refused to live off fast food, especially since just 3 days before we accepted this challenge I had decided to do a whole 30. I know I’m a little crazy, and no, it didn’t go exactly as planned. But here’s a recipe that helped save time, stress, and me from the drive thru.
There is a quaint downtown square in the city where I live. It’s actually one of the last town squares that has all locally owned businesses still up and running. I have to say, I absolutely love that about the city where we live. It keeps our growing city filled with two major universities bustling with life, yet small and cozy at the same time.
We are pretty well known for the coffee shops and small eateries around town, of which there are many to choose from. It feels like every month a new restaurant goes up for business! But I love the old school ones…the ones that have been in business for years and years and who’s families run them.
Lately, I’ve been making a much greater effort to watch the amount of carbs in my diet. I of course still enjoy carbs, (I flipping LOVE bread after all!) but I’m really conscious to make sure that I’m cutting unnecessary carbs out of my diet so that when I really want to enjoy a brownie or some breadsticks I don’t feel guilty about it. I guess you could say I’m budgeting my carbs wisely. Which is why I really love these Breakfast Burrito Stuffed Peppers!
