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G. Love & my Special (Baked Ziti) Sauce

23 Oct

My baby’s got sauce.

No really – he does, I made it for him last Sunday….while dancing around the kitchen to G. Love’s version, obviously. (It may or may not have been on repeat. gave me inspiration!)

See, last Friday we took our maiden voyage down to the beloved 9:30 Club, located in the U Street neighborhood of DC. A few weeks prior, I was surfing through its website for work and saw that one of our absolute favorites, G. Love & Special Sauce, were coming! I bought tickets right then and there, without even asking Matt. Psh, we’re married…I don’t have to consult him on anything anymore, right?

Right. (He was very happy with my decision. Good wife points!)

I’ve heard so many raves about the 9:30 Club from my coworkers – a small performance venue (stocked with five bars, nonetheless) that features all sorts of big names, small names and everything in between. I heard there wasn’t a bad seat in the house, and once you experience a show in the intimate yet electric setting, you’ll never want to experience a live performance any other way.

Long story short – the venue instantly lived up to the expectations.

(HOWEVER…no food or drink allowed in a the door. So you can imagine my horror when the bouncer reached in my purse and snatched up my grandma-stash of granola bars. This is actually quite hard to talk about but…he threw them in the trash. I stood in disbelief for a few moments, until Matt pushed me forward, laughing as he said, “You’ll be okay. We can afford to buy more, I promise.” I’m still not over it.)

Matt and I claimed our spot at the bar on the main floor and watched as the space filled with people. The opening band, Apache Relay, was really good – by their last song, I felt like I had been a fan for awhile. (Matt also enjoyed the head-banging ways of the bearded guitar player…I don’t know how he walked straight after shaking our head around for four songs straight!)

Our spot at the bar was perfect for a while, but when G. Love himself stepped on the stage, I knew I had to get closer! Matt happily obliged to watch over my drink and my purse at the bar while I bumped, scooted and squeezed my way to the front of the crowd. (I’d like to note this was the first time I’d ever been successful at doing this without spilling someones drink, getting knocked over or giving up after hitting a wall of drunk mean girls.) I must have been extra determined from the beer I had before I decided to dash off into the masses.

Another long story short (I could write about five paragraphs on the concert, but I’m assuming you’re here for the food.), G. Love was ridiculous. With his smooth & cool blend of blues, hip-hop, soul and bluegrass, there wasn’t a still body in the house. (I for one know I was grooving like a hippie fool…when I came back to the bar to enjoy the show with Matt, he was highly amused at my super cool dance skills.) We had the best time, and our (G) love for G. Love all the more elevated to the next level…I have to admit that my new iPhone has been playing a pretty steady set of his albums since then. (Oh! Another note…I got the new iPhone 4s earlier that day. That was big news, but the bigger news is that I didn’t drop, lose it or even come close to scratching it at the concert! Seriously…that was huge win for AM vs. the world.)

Okay, so back to MY sauce.

On Sunday, I was all set to make a big ol’ pot of pasta fagioli. The weather is getting nice and crisp, so for me, that means endless pots of soup for the next few months. For Matt, that means endless pots of soup for the next few months…something that somehow doesn’t intrigue him. So, like a good wife (are we catching a trend here?) I decided that alongside my pasta fagioli, I would break out another pot (thank you wedding registry and loved ones…we have multiple pots & pans now! Woot woooot) and cook up some of my “special sauce.” But rather than just have pasta & sauce, I wanted to make a hearty-yet-healthy casserole that would keep Matt full for the rest of the week, while I enjoyed my minor soup addiction. Alas, I present to you:

AM.Love & Special (Baked Ziti) Sauce

  • pound of lean ground beef
  • splash of red wine
  • extra virgin olive oil
  • one medium onion, sliced thin
  • 3 large garlic cloves, minced (tried to use a garlic press for this and somehow failed miserably. How is that possible?)
  • large can of crushed tomatoes
  • 1/2 box of whole wheat penne
  • 1 cup fat free or light ricotta cheese
  • 1/2 chub of fresh mozzarella (about 1/2 cup?), chopped into small pieces
  • parsley…to make it all look gourmet 🙂

Add the following to taste…you know we I-talians don’t measure these things:

  • salt & pepper
  • onion powder
  • garlic powder
  • basil
  • crushed red pepper
  • sugar
  • parmigiano reggiano
  • crushed red pepper
Prepare a 9×13 pan with cooking spray.
In a sauté pan, add a swirl of EVOO over medium heat. Add ground beef and break up into pieces with a wooden spoon. Once it is browned a bit, add a splash of red wine. (When I was in Sicily with my family, my great aunt did this. Attempting to be a great Italian lady like her, I followed suit. However…I used $6 wine from Trader Joe’s. Pretty sure she used a higher quality wine, but on our budget, if it is under $10 but over $5, it’s quality!) Cook through and then set aside.
Bring a pot of water to a boil; add whole wheat penne. Cook until al dente; drain and set aside. (I personally don’t like to cook the pasta until the sauce is almost done, as dried out pasta that sticks together is the bain of all Minnuto women’s’ existance. Growing up, my Ma would immediately add sauce to the drained pasta to make sure it wouldn’t dry out. Therefore, I need to have some sauce ready..even if it isn’t seasoned to perfection…to have on hand.)
In a medium pot, heat extra virgin olive oil over medium heat. Once hot, add onion. Saute for about two-three minutes, then and garlic. Cook down (or “sweat out,” as Mama Ro says), stirring frequently. Add salt and pepper. Once the onions & garlic are soft (about five-10 minutes…just keep watching/stirring to make sure they don’t burn), add can of crushed tomatoes. Here comes …add a few shakes of onion powder, garlic powder, basil, crushed red pepper (depending if you want to give it a lil’ kick), sugar and grated parmigiano reggiano cheese to taste. Keep tasting, keep adding, depending on how you sauc-ay sauc-ay you want your sauce.
Add beef to the sauce; stir well. Cook on low for ten minutes, stirring, tasting and adding more spices if needed.
Pour cooked penne into sauce. Add ricotta, stir well. Hold back all temptation to devour now and pour into the 9 x 13 pan. Spread evenly, then sprinkle frress mozzarella, more parmesan cheese and small dots of ricotta. Bake at 350 degrees for 15 minutes, until heated through and cheese on top is nice and ooey-gooey.
Serve with a sprinkle of parsley, a side of crusty Italian bread and “cold beveragessss.”


Ripe for the Pickin’

25 Jun

Last Saturday, Matt and I did what we’ve been talking about doing for weeks now. Okay, I lie…Matt and I did what I’VE been talking about, thinking about and dreaming about for weeks now…going berry picking!

Some of my absolute favorite childhood memories are the times my mom and I – and occasionally my brother Dave – spent on a farm (particularly Becker Farms, of course!), picking apples, strawberries, cherries, blueberries, peaches – you name it. I remember how excited I used to be the morning of a “U-Pick” session – putting on my favorite pair of overalls, grabbing our cartons and bags and taking that long country drive to the farmlands. I remember scoring the trees and bushes for the best fruit – and eating more than half of what ended up in the basket. My mom used to always tell me, “Anne Marie, they are going to have to weigh you when we go in and weigh you on our way out!” The day usually always ended with dirty jeans, an “I-ate-too-much” belly ache and enough fruit to last us for months. Looking back, these were such special moments for me and my mom. We shared so many laughs (and so many apples) during those sunny afternoons. And after all, since she taught me everything I know about food, cooking and freezer jam, being with her in a maze of fruit trees are the times I cherish the most.

And they are also the times I miss the most. Being away from home is a lot harder than I ever imagined it to be! Especially when you’re stressed about work and  a wedding! While Matt and I have been doing our best to manage the time that keeps flying by, I knew we needed a break from our so-called “norm.” I especially needed to get back to something I have been neglecting for awhile – my old farmer soul!

And so after researching farms in the DC/VA/MD region, I came across a gem called Larriland Farms. While no farm is probably ever going to live up to my beloved Becker’s, I was willing to drive an hour to see what Larriland Farms had in store. (Yes, Matt drove me an hour to pick fruit. I love him.) The drive up there was gorgeous –  we put the windows down, the sunroof back and the radio high. I could feel myself getting closer to that little girl in the passenger seat of her Mom’s van by the minute.

On the way to the farm, we came across another, unexpected gem. Just as Matt was saying “I’m going to need to eat soon,” we whizzed passed this little place called “Sister Sandwiches and Such.” We both did a quick look, and without even a word Matt did a U-Turn and pulled into the parking lot. “I think we’ve found our spot!!!”

It was literally the cutest thing in the world. It is a country house-turned restaurant, with all the homemade fixings. There were shelves of adorable knick-knacks, hand-stiched kitchen towels and colorfully painted salt & pepper shakers, which Matt had to literally pry out of my hands. The menu was painted on the wall, and while the line was long, the ambiance was comfy.

Of course I couldn’t decide on one thing, so I picked the soup & salad combo: 1/2 of the “Vinny Salad,” which was romaine lettuce w/ granny smith apples, muenster cheese and candied pecans (basically my dream team) and white vegetable chicken chili. (Another favorite.) Matt chose “The Smasher” sandwich – roasted turkey on multigrain bread, loaded with barbecue chips and sauce. We took a seat front he front porch and took in the beauty of the countryside and food made with total love.

After we fueled up (the salad and soup were DELISH…and so was Matt’s sandwich, as I obviously took a few bites!) we were back on the road to do some pickin’.

We finally arrived at Larriland about twenty minutes later – and wow, this place was huge! There were rows and rows of farm as far as you could see. I literally almost jumped out of the car while it was moving, I was so darn excited.

There were no more strawberries available to pick, so we decided we would pick a few black raspberries, then move to blueberries and cherries, which were located across the street. The black raspberries were slim pickins…we really had to search for ripe ones! Just as I was about to say that the farm shouldn’t have this patch open yet a lady walked by with a HUGE carton full of the ripest black raspberries! Matt and I both looked at each other and started laughing – she must have taken every last one! We ended up only buying about a cup of black raspberries before moving on to the blueberries.

But my oh my, the blueberries made up for the lack of black raspberries! There were bunches of ripe blueberries on every bush, and I am pretty sure I was running laps up and down the rows, loading up our bag. There was the cutest little kid in the field, who must have been eating too many blueberries bc his grandma kept saying “You better watch out for the blueberry police!” When he saw me on the other side of the blueberry bush, he said, “I think I see the blueberry police!” We all laughed really hard, and I told him that I was worried he was the blueberry police. We decided we would both eat the blueberries and not tell anyone. 🙂

After overflowing our 4-pound bag, the clouds started looming over us and we decided we need to get over to the cherry field, ASAP! But first, we had to stop in the barn to check out all of the goodies they had inside.

Ah, I could have stayed in that barn forever! They had all kinds of spices, jams, sauces and canning supplies. THey also had root beer in glass bottles, which Matt was all about! After Matt dragged me away from the stacks of mason jars, we grabbed a root beer and a big bag of trail mix and headed to the cherry trees.

As much as I love blueberries, I LOVE cherries. They are one of Matt’s favorite fruits too, so we were both prepared to climb trees to get the best ones. Luck for us, they had ladders!

Picking cherries brought back even more memories of my childhood, as I remember actually climbing the trees with my brother and my mom saying, “You two are like monkeys! The farmers are going to come and pull you outta there!” As we went from tree to tree (Matt was an excellent wingman, pulling the best branches down to my level), our bag got heavier, as well as our stomachs! I didn’t care if these cherries were $5 a pound, the experience alone was worth my entire paycheck.

I really could have stayed there forever, becoming a professional fruit-picker and feel 100 percent satisfied with my life!

I remember as we left Larriland and headed back home, Matt laughed because I could not stop looking at the backseat floor, where the fruits of our labor sat perfectly in a cardboard crate. We cranked up the country music, rolled the windows back down and grabbed a handful of cherries, since we still were not sick of eating them! I could not think of a more way to spend the day.

As I reflect on that day, I realize that it was right there, smack dab in the middle of a cherry tree that I found that little girl I had become too busy to be. And although I can’t go to Larriland every weekend (well, I guess I can but I don’t know if Matt would be too thrilled) I know that it is imperative that throughout the wedding details, work events and never-ending to-do lists, I get back to my own roots to make my life as fruitful and innocent as it used to be.

You’re invited…

9 Jun

To jump for joy around your living room with me, in celebration that the invitations have arrived! Yes, to reference my last post, I went through multiple rounds of stress, edits and refreshing of the USPS tracking site to get to this joyous moment in wedding planning history. And now here they sit, stacked so pretty in ribbons that I actually couldn’t bring myself to unwrap them for a half hour.

Now….do I really have to send them away?

Revisiting happier times: Save the Dates!

9 May

As I begin to take in the calm reality of “THE WEDDING IS FOUR MONTHS AWAY!?!?!!??!” I wanted to take a moment to revisit the (now what seems like) simple days of “the wedding is SIX months away!!!” At the time, our Save-the-Dates were the biggest deal in the world for me, because, like always, I was overwhelmed with thoughts/designs/inspirations of what I wanted the first glimpse of our wedding to be. But now, as I am faced with the actual invitation decision, our Save-the-Date days and of course, the final outcome, makes me smile. And then stress, obviously….how can possibly I top this?

Confessions of a M.I.A. Blogger…

19 Apr

I know, I know. It’s been months. Five months, to be exact. For those seven to ten dedicated readers, (may be stretching it there) I do apologize. I didn’t mean to abandon you – in fact, you were on my mind all the time. I planned to write, thought up blog posts in my head, created some really great food to share and even had a few witty headlines ready to go. But somehow, the days passed and the world turned and I inevitably put my blog on an indefinite hold.

But I am happy to announce that today folks, today marks my return back to the blog-iverse! However, instead of just picking up where I left off like nothing has happened, I’d like to revisit all the things I’ve been doing while not blogging. (I swear I haven’t just been sitting here the entire five months.) So here is a short list of distractions. Drumroll please….

1) Working!

Leaving for my 1st day of work!

As many of you know, I got a job with my long-lusted after company, Destination DC. I drooled over their website and job listings months before I moved down, so you can imagine my excitement when they offered me a job! The company is wonderful, the city is amazing and I have found that I laugh really hard at work every single day (which seriously, I don’t know how I get s lucky – two jobs in a row filled with awesome people! Shout out to SBU Admissions Team!) However, even though I love my newfound DDC family, the job proved quite crazy at times, and for the better half of the six months I have been there I have come home utterly exhausted and/or bat crazy. Luckily, I finally feel like I have both feet on the ground in my position, leaving me eager and energized to take on whatever awaits me.

Which is really great, because I don’t know, I’m kinda also sortaaaa –


No, the ring is not on my right finger....this is a mirror shot! Haha although I wouldnt put it past me...

Holy crap, that reminds me….5 1/2 months to go! We have a church, reception, DJ, photographer, videographer (pending), florist and a Frank Sinatra-like singer (one of my favorite details) and hopefully many other details that are escaping me at the moment. Oh, and I found my dress! For FOUR HUNDRED DOLLARS (originally $1,700. What whattt)! Now I just need to find bridesmaids and flower girl dresses (Anyone who has spare time and wants to research navy blue cocktail-length dresses, please step forward. I will pay you in granola) and hammer put a bunch of little details. My showers are planned, food tasting is set and our honeymoon is thisclose to being finalized. More details on that as they come along, I promise!

Throughout the better part of the planning, I have discovered an outlet for all the stress and anxiety:


To relieve all the work/wedding stress as well as being my mind as well as my body to a place of health and fitness, I signed up for the Cherry Blossom Ten Miler with Matt. I tagged along to the Army Ten Miler with Matt & Mr. Izzo in October, and seeing all of those people together, being a part of something bigger than themselves and both mentally and physically fit to take on that challenge was very inspiring. As much as I was thrilled about the tents of free healthy snacks that I would have all to myself for a good hour or two, when that race began, I knew I should have been out there. I actually wanted be out there, facing every single one of those miles.

So needless to say, after that race Matt became my running guru, training me for the Cherry Blossom run. Every weekend I surprised myself, and Matt – from running two miles, absolutely breathless, to running 3, 4, 5, 6, 7 miles with more and more energy and passion. I couldn’t believe the athlete that was hidden inside of me! While I have always loved to walk, eat healthy and work out moderately, running was something that I was always too scared/lazy to throw myself into. I knew I had it in my, yet I never thought it was worth the discomfort. Therefore, with each mile we ran, I learned a lot about myself, my mental toughness and how much I actually enjoyed running. (I also learned many times I can complain to Matt before he gets mad!) When the race day came, I wasn’t as nervous as I thought I should be, because I knew I was ready.  Plus I had this really great headband…

We had trained hard, and that no matter what, I had proven to myself that I could do this already. Plus, I was excited to do it! I was seriously like a little kid the night before, running around the apartment like I was getting ready for my first day of school. (Yes, I even laid my running outfit out.) We got down to the National Mall early enough to witness a gorgeous sunrise over the Capitol! It was freezing cold, so the race couldn’t have started any sooner.

Once we crossed the start line, I felt unstoppable! Plus, I make these “marathon chunks” that I adapted from (neverhome)maker, which I have continuously credited for my ridiculous energy. The miles passed faster than I dreamed possible, and Matt ran with me the whole time, which not only made the run easier but a whole lot more fun! (However, HE actually had a bit of complaints! When he said something hurt, I just put my head down and pointed to my headband. SHUT UP AND RUN, BABY!) I finished the race w/ a net time of 1:30:53, average pace of 9:06 minute miles. I placed 806 out of 2694 women in my age group. Not too shabby!

The only thing disappointing about the run was the free snacks after. I was prepared to leave with nothing less than 10 miles under my belt and about 15-20 free Kashi bars. Instead, I had to succumb to just bananas and muffins. Which I still managed to take a fair amount. (Matt wanted to kill me…I kept dropping bananas throughout the Metro.)

So now that I’ve semi-conquered work, the wedding and running, I want to re-tackle this blog. I also want to re-focus it as well, since I obviously have a lot of things to share besides recipes! I’m working on a new blog title, to try to encompass all facets of my life, however nothing genius has popped into my head yet. So let me know any thoughts.

Maybe “SHUT UP AND BLOG?”  🙂

Sausage, Bean and Kale Pasta

14 Nov

I have just been introduced to kale.

We met last Saturday, at the stand in the way back corner of the Old Town Farmers’ Market. I’ve been it before a few times, but never had the guts to go up to it and introduce myself. But as I was coming to the finish of my 4th lap around the market, I decided I had nothing to lose. I went right up to the kale, grabbed a bunch and paid a whopping .89 cents to a very nice and cheerful farmer.

As soon as we got home, my curiosity of my new friend immediately came out. After putting away all of my apples, pears, onions, and peppers, I brought the kale onto the table and began to get to know it a bit better. I touch it, smelled it, and even tried a bite of it. Quite bitter…but I knew that once it was all steamed up, it would be much more friendly & delicious! Since Matt and I were going to hop on the Metro and walk around DC all day, I quickly wrapped the bunch of kale back up, placed it in the fridge and began to dream about what I kale -y dish would make later on.

Fast-forward a few hours, and I was reunited with my new green BFF. Over a bit pot, sizzling with onions, garlic, peppers and chicken sausage. Inspired by A Dash of Sass. I looked at the kale, looked in the pot and kissed my curly-leafy friend goodbye. Really, it was better this way. It’s not you…it’s me. I’m hungry!

Couple of stirs later and Matt and I sat down to a cozy, hearty & healthy pasta dish. Needless to say, I can’t wait to be reunited with the a new bunch of kale next week at the market!

Sausage, Bean & Kale Pasta

(adapted from A Dash of Sass)


  • extra virgin olive oil
  • 2 chicken sausage links
  • 1 green bell pepper, roughly diced
  • 1 medium yellow onion, chopped
  • 2-3 cloves garlic, minced (“you can never have too much garlic” – Mama Ro)
  • 1 can diced cannenelli beans
  • 1 can diced tomatoes (or you could throw in a can of peeled, whole tomatoes)
  • 1 bunch kale, de-stemmed and roughly chopped/torn
  • spices to taste: basil, oregano, salt & pepper
  • 2 cups whole wheat pasta (I chose to use whole wheat shells, because I ❤ them!)


Heat EVOO in a large saucepan over medium heat. When oil is hot, add onions and peppers. Stir and saute until soft, about 5-8 minutes. Once onions and peppers are a bit soft, add garlic. Be careful not to burn the garlic! Shake in some salt and pepper.

Remove sausage casing (I forgot to do this, until I went to go tear up the sausage. Oops!) and tear  into pieces, adding it to the pan with the onions, peppers and garlic.  Cook (and crumble with a wooden spoon) until brown.

While sausage is cooking, bring a saucepan of water to a boil on the stove. Add pasta and cook  (and season!) until al dente. Whole-wheat pasta tends to take a bit longer to cook than regular, so I’d say about 10-12 minutes. When pasta is cooked, drain and return back to its pot.

Add diced tomatoes and beans and cook for about 10 minutes, stirring occasionally. Add a shake of basil, oregano and more pepper, if needed (the tomatoes have salt in them, so you probably don’t need more!) Taste and adjust seasoning to your liking. Turn heat to low and let simmer.

Add chopped kale and let wilt, occasionally pushing it into the mix gently.

When kale is fully incorporated, add pasta to the sausage mixture and stir to combine. Serve with generous amounts of fresh pecorino romano cheese! Mmm I would love more of this right now 🙂

Matt Izzo Photography, Inc. 🙂

What did I do with my extra hour? Made peanut butter, of course!

9 Nov

On Sunday morning, I woke up at 9 a.m. Whoa…I slept in!

Wrong. It was really 8 a.m. But since I failed to look at my cell phone or computer (SHOCK, I know) as soon as I got on my feet, I hopped up in a tizzy, ran in to the kitchen and put on some coffee. We were supposed to run that morning, clean the house and thennn….GO TO WEGMANS. So I knew the quicker we ate breakfast and got out of the house, the quicker a Wegmans sub would be in one hand and a million bags of bulk ingredients in the other.

But when I opened the cupboard to start making eggs with peanut butter toast (I know, eggs + peanut butter sounds disgusting but I am tellingggg you, it’s incredible.), I was quickly reminded that we were out of good, all-natural peanut butter. All we had was the reduced-fat kind I got for 99 cents, figuring I could use it for baking or something. But nevertheless, there it was, staring me in the face. Challenging me to a breakfast brawl.

Just as I was about to give in and reach for the fake stuff, Matt made a comment about how nice it was to have an extra hour of sleep. I looked at him, and my face said, “Huh?!?”

I quickly looked at my computer and yes, it was true! It was only (by this point) 8:15! I have so much time left until it’s time to actually get the day started! What should I do? I looked at the peanut butter, looked at Matt, looked at my food processor and looked back at the peanut butter. “It’s about to go down,” I told Matt/the fake peanut butter. Matt just looked at me, laughed and said, “I’m gonna go lift…don’t hurt yourself.” And with that, I grabbed my food processor and dived into my stash of almonds, peanuts, craisins, flax & sunflower seeds. I swear I looked like the nutty peanut (or, the pea-“nutty” professor…har har har) professor, whirling in circles around my kitchen with my measuring cups, scheming something dangerously delicious.

I base my peanut butter recipe on a certain company’s uuunnnrealll “trail mix” peanut butter. Ever since I tried it at a farmers’ market, I had been absolutely hooked on the stuff. The issue? It’s 13 bucks a jar! The other issue? I’m broke! After giving in and buying my third jar in a matter of two months, I knew I had a problem. But lucky for me, Christmas ’09 yielded a food processor (thanks Ma & Dad!) and the rest is history.



This peanut butter is quite the hybrid, mixing almonds, peanuts, craisins, sunflower seeds and flax seeds with a dash of cinnamon and drizzle of honey. I usually try not to add too much oil,  so it tends to be a bit crumbly but I actually like it that way – makes it light and fluffy. However, if you prefer a thicker, creamier peanut butter, I’d suggest adding 1 tablespoon of canola oil to start and then from there, add/mix to your liking.


I’m also happy to report that after eating an english muffin topped with this nutty fuel, I successfully ran 4.29 miles outside with Matt (without complaining once)! So the end of daylight savings time not only provided me with a delicious & nutritious jar of peanut butter, but a great breakfast, a great run and another great reason to come home and eat more 🙂


Trail Mix Peanut Butter


  • 1 cup unsalted roasted almonds
  • 1 cup unsalted peanuts
  • 1/4 cup flax seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup craisins
  • 1/4 tsp. salt
  • 2 tsp. cinnamon
  • 2 tablespoons honey
  • 1 -2 tablespoons canola oil (optional, depending on your desired consistency)


  • Place almonds, peanuts, flax seeds, sunflower seeds, craisins, salt and cinnamon into a food processor. Pulse a few times to get it going, and then blend process for about one minute. Stop and scrape down sides of bowl if necessary.
  • While blending, drizzle in honey and oil, if using. Blend until mixture comes together and is your desired consistency.

(I actually got a little ahead of myself this time and threw all the ingredients in at once and blended for about 2-3 minutes. Came out just fine! But I do like the whole “drizzle” effect, makes for a much better cooking demonstration 🙂 )

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