I know on Fridays I usually have a nice little wrap up of recipes that I’ve made from other blogs and websites and sometimes I have other meal ideas for you too, but I’ve completely failed you guys this week. I’m a failing failure who fails.
This week has been crazy. Typically, I make a few of my recipes during the week and then I make a few other recipes too, and those are the ones that end up in my What I Ate This Week posts. But this week, I was developing my own recipes every day. Between that, the photo shoots, the writing, and the day-to-day behind-the-scenes stuff I have to do, I am totally exhausted. Like babbling, incoherent, is-the-burner-on?-let-me-put-my-hand-in-the-skillet-to-test exhausted. So instead of what I ate this week, this is more: What I’ve Been Working On This Week.
I haven’t really done a theme week before, so next week is my first. Pasta week! I think there’s an actual pasta week or day coming up sometime soon, but I had no idea about that when I pencilled this into my editorial calendar. Oh well! I’ve got three homemade pasta recipes for you starting with a whole wheat cracked pepper fettuccine on Monday. I was setting up for some pasta maker shots earlier this week and Mochi wanted in on the action.
Aside from the pasta, I’m also working on another collaboration with Rikki Snyder for Thanksgiving, so I’m trying to wrap up those recipes this week. I’m very excited! We’re planning on posting them well-before Thanksgiving so you’ll have time to get them on your menu. I’ve got an entree that puts Tofurkey to shame, a vegetarian gravy, homemade cranberry sauce, some easy roasted veggies–like I said, I’m excited!