In Which I Pretend To Be Vegetarian But Am Really Just Too Poor To Buy Meat

Hello my darling readers,

I recently visited one of my friends in our great nation’s capital. It was a totally kick ass, ridiculously booze filled weekend that left me completely impoverished. No joke I just paid for gas with a roll of quarters that I counted out from my piggy bank….I literally walked into the gas station and handed the cashier $10 in quarters, which is some how not as awful as a grown woman with a piggy bank….

So I had to figure out a way to feed myself on the cheap this week without going on a pasta fueled carb-bonanza. SO obviously I decided to make something with pecans. For anyone who doesn’t know, pecans are foolishly expensive, I bought a quarter cup and it cost $2.50! Please excuse me while I quit my day job to become a pecan farmer. (For real though a quarter cup is probably like, what, 5 pecans. That’s 50 cents a pecan people, outrageous!)

While I lament the state of my finances here’s a recipe for goat cheese and pecan stuffed acorn squash (because clearly goat cheese is also my idea of a “price friendly” food, no wonder I’m broke)



1 acorn squash
1/4 cup pecans
2 oz. goat cheese
1 tbsp melted butter
2 tbsp maple syrup
1/4 tsp dried thyme


1. Heat oven to 375 degrees. Cut squash in half and scoop out seeds. Brush with melted butter and place cut side down on a baking sheet. Bake for 30 minutes.

2. Mix pecans, thyme, and maple syrup together. Cut goat cheese into two 1 oz rounds.

3. spoon half of the pecan mixture into the hollow of the two squash halves put 1 oz of goat cheese in each half and the cover with remaining pecan mixture. Bake for another ten minutes.


Then just enjoy! It works as a meal in itself or as a side dish if you are less poor than me. It’s got a great, sweet, salty, crunchy, smooth thing going on. Shout out to The Georgia Pecan Commission for the recipe, also if they are hiring I will work for pecans.

Have a cheap cocktail for me (but not a PBR, I do not condone ironic liking of things, enough hipsters, we get it)


recipe from


Still in Love with Sweet Potatoes, Still Buried in Snow

Hello Readers,

I have begun to despair that it will ever stop snowing. The upside is that I have been making soup like a fiend. This week it was sweet potato soup, you’ll all remember my deep love of the sweet potato from this inaugural post (please note that, like my love for the sweet potato, my capacity for dysfunction, singledom and lushiness has also remained undiminished). I don’t know if this can really be called “cooking” it’s more like “mixing” as in all I’m about to tell you is how to mix broth with sweet potatoes to make them drinkable.

Ingredients (please note that all ingredients are easily adjustable to suit your consistency and taste needs…I was not joking when I told you that I am basically giving you no valid cooking information, apparently 3 months is all it takes to plumb the depths of my food knowledge…sad).

photo 1 (6)
1 sweet potato
1 avocado
4 strips bacon
1/2 cup broth (I suggest chicken or vegetable)
1/2 milk
cayenne, cumin, cinnamon & nutmeg to taste (omit and substitute at your discretion)

1. Heat oven to 400 and bake potato on a foil lined baking sheet for 30 minutes. Flip and bake for another 30 minutes until tender.

2. Let potato cool while you cook the bacon. Crumble bacon and set aside. Slice avocado and set aside.

3. Scoop potato from skin into blender, add milk, broth and desired spices. Blend until smooth.

4. Pour into a saucepan to heat. Taste to adjust spices and test for consistency. If you’d like to thin it out just add a bit more broth and milk. I was a little heavy handed with the cayenne so I ended up adding a little maple syrup to bring some sweetness back in.

Pour into two bowls and top with bacon crumbles, garnish with avocado.
photo 2 (6)
To make it the fastest homemade soup ever just get one of those microwaveable plastic wrapped sweet potatoes and the whole process will take you about ten minutes.

Enjoy and dear readers pray for an end to the snow, it’s starting to feel a little like Game of Thrones out here, we’re one good storm away from someone declaring themselves king in the north and then marching on Florida.

Have a cocktail for me! – Audrey