Last year, I was inspired to build more consistent, nutritious options for myself during my busy, remote work weeks. Two pain points I’ve had in the past have been lunchtime (too busy with work/calls to prepare healthy food) and dinner/the transition from work into my evening routine.

VIA NYT Cooking: https://cooking.nytimes.com/recipes/1017085-dijon-and-cognac-beef-stew TGIF! I was inspired to share this recipe that I made a few weeks back. It takes time, but very comforting and enough for about 4-5 hearty…

This past Fourth of July, I decided to do a  "Dry 4th" and was pleasantly surprised with how good a time I had. As a craft beer nerd, I wanted…