Knuckle down, buckle down, do it do it do it!
Sometimes you just have to say “Fuck this noise, it’s time to cook.” Today is one of those days. The woman is at work, I have the day to myself, and I have a pretty full pantry. Time to get cracking! My new Food & Wine came in the mail yesterday with a cool recipe for Sweet Potato and Tempeh Empanadas. We’re not eating a ton of meat these days and have completely cut out pork so I look for alternate forms of protein. I got into tempeh back in college and it’s made a recent comeback in my cooking repertoire. The empanadas use a sweet potato dough that’s currently chilling out in the refrigerator. The filling is a spicy and Spanish-styled that should work well with the tempeh. I’m also in the midst of preparing a grain-free cauliflower pizza crust. It’s some recipe I found on Pinterest that looked promising. I've gotten to the point where I can read a recipe and know without a shadow of a doubt if the fucker is going to work. This one has so far passed my bullshit de...