Hey hey hey! How’s the day going? Hope you’re having an amazing one so far. I’m off to get my split off! I’m an equal mix of excited and weirded out haha.
This morning, I have new recipe for you, courtesy of my Uncle E. He has shared quite a few of his mouthwatering recipes with the blog world before, including this black bean soup idea, this lavender-honey salmon, the vegan soba noodle sushi, and his best ever pasta salad (<— It’s still one of my top-viewed posts, years later.)
Last time we hung out, I joked that I needed to have voice memo running on my phone. Within a 5-minute conversation, he’d taught me how to make the perfect chocolate mousse, how to plate a filet of fish, and the seasoning for the best steak. I’m talking to him and I’m like, “Wait, I need to write this down.” Hahah. He has SO much knowledge to share, and I can always count on him to blow my mind with his culinary creations. He just took over as the Executive Chef at Reforma in Tucson if you’re local and want to stop by. PS they freshly make all of their chips and tortillas, from corn, every.single.day.