Thursday Things


BF got me toe socks.  Well, he got “me” toe socks, then mentioned in passing that he had never worn toe socks before.  Clearly this was something that required immediate attention.  Result?  Rocking our toe socks together.  Adorable, right?  Disregard my hairy legs… I’ve been starting off the new year “au naturale”…

Just kidding, those are CLEARLY Boyfriend’s legs!  Geez… What kind of girl do you take me for!?

If you love to stare at food all day (like yours truly) check out the January desktop from Some Kitchen Stories.  It makes me want to crawl inside my computer screen.  Maybe it’s safer if you don’t….

As part of my goal this year to be more generally healthful, I’ve been paying attention to things.  Things like this infographic which has been circulating the interwebs with the best sources of the “13 essential vitamins” that our bodies need to keep running at 100%.

In addition, I tried Kombucha for the first time.  Apparently it’s supposed to be like magic for your body… I’m not 100% sure how. It smells kinda like cider vinegar, is fizzy, and tastes not as offensive as you would guess.


I didn’t get any superpowers from drinking it.  Not immediately, at least.  At $2.00/bottle I think I’ll save my money… Lord knows the last thing that I need is another expensive (food-related) habit.

Plus, I can put all that money I save towards fresh produce instead, like for my fresh fruit smoothie that I posted earlier this week.  Since Santa brought me a shiny, new blender and I got myself a fancypants juicer (Actually, it’s not very fancypants at all.  It was super reasonably-priced and on sale.  You can check out the very same one here!)…

I used my brand new juicer to make my first ever GREEN JUICE!


It tasted way better than I thought it would.  I even got BF to drink some!  I used a recipe which is supposed to be like the “Blue Print Cleanse” green juice.  I plan to (eventually) do some sort of cleanse probably, so I’m testing the recipes to make sure they’re edible… er.. drinkable, rather.

My only complaint is that aside from this picture being on the box…

…my apples were too big to fit down the hole.  Stupid hole.  I don’t really want to start measuring my apples before I bring them home, but slicing is so hard sometimes!  Also, a few of my lighter veggies (like micro-greens and spinach) started floating away in the air that was shooting out of the veggie hole, which made it kinda like a big micro-greens-confetti-bomb exploded in my kitchen.  (Note: that may be grossly slightly over-exaggerated)

I normally like to “surprise”everyone with what’s going on in my kitchen, but I thought maybe I should give you a sneak peek at what I’ve been working on (recipes coming soon):


Although, if you follow me on Instagram you can usually get a pretty good idea of what I’ve been up to.

Next month is my 2-year BLOGIVERSARY and I hate to spoil surprises, but I am terrible at keeping secrets, so I might as well tell you now that there is going to be a giveaway involved.  If you haven’t already, you may want to like the Wee Eats Facebook page to make sure that you get the announcement.

Yes.  A giveaway.  Be excited!

thursday things

It appears my posts are still going to be less frequent for the time being, as I am suffering from recipe backlog – I have recipes, I have pics, I have no words to go with said recipes/pics… some of the pics I’ve forgotten the recipes for (I’m a terrible blogger at the moment), so I will work on remedying that soon.

Sophie’s been trying to help.

Alas, it is still Thursday and I did not want to rob you of this week’s “thursday things” … First things first: Does anyone use this stuff?

I’ve been using it for YEARS, but for whatever reason, it started making stuff way too salty! I get the “Less Sodium” one but it easily transforms into “ULTRASUPERMEGA SODIUM” with the slightest bit of reduction.

I’ve ruined a couple of dishes this way in the past two years or so…. I think I’m just going to have to switch to “Sodium Free”… I wish I had one of their old containers so I could compare the level of sodium in each one… Then I could see if they’ve actually changed it at all or not.

Our beloved Jeni’s Splendid Ice Creams made it to the coveted #1 spot on America’s Best Ice Cream 🙂 Side note, I’ve eaten 4 of the top 10, so I think that makes me some sort of expert. I’ve got a couple of her recipes here:



Sweet Republic is a short bike ride from my house, which is dangerous. They make sundaes with fresh marshmallows and toast them RIGHT IN FRONT OF YOU.

I have the strong urge to picnic lately… maybe because it’s summer (officially)? Unfortunately, I live on the sun where our summer forecast looks like this:

Not even 6:00 am and already in the 90’s… and we’ve had two dust storms in the last two days…. Sad, right? It makes my heart hurt 🙁

So, instead of going for a real picnic, I’ve been imagining what food I would take on a picnic. A sort of “virtual picnic” if you will. If you have Pinterest, you can add your favorite picnic pins (*see below for instructions), if not feel free to let me know your favorite picnic foods in the comments below!

*To become a board contributor, tag me in your pin, and I will add you as an approved “contributor” and you will be free to pin away on the picnic board!

Happy Thursday, all!

how to get pizzeria-style pizza at home


For those of you who aren’t aware, I also contribute to a food website called Foodbeast. Every once in a while I give them an “exclusive” post, one that you can only read there. And this, my friends, is one you don’t want to miss.

If you want to find out how to make delicious pizzas like this prosciutto and arugula pie (without any fancy expensive equipment), check out my most recent post on how to get pizzeria-style pizza at home over at Foodbeast.

jessie’s pumpkin pie dip


We recently had a Halloween potluck at work – by “recently” I mean last week, when it was Halloween. One of my wonderful coworkers, by the name of Jessie, brought in a “pumpkin pie dip” concoction. I was afraid to eat it… it looked all cream cheesy and scary … but my love of all things pumpkin prevailed and I dug in to find a delightfully light, creamy, pumpkiny treat.

Jessie ended up leaving early that day, taking her dip with her. She returned Tuesday morning to an angry mob of people. Both those who had tried the dip and hadn’t had enough, and those who hadn’t had a chance to try it before she stumbled out into the world to feast on the brains of the living… did I mention she was a zombie for Halloween? And she got up ungodly early to have time to do her zombie makeup before she had to be to work at an already ungodly hour? And because of all of this hard work, she was rewarded by winning “best costume” at work?

I would post a picture of her awesome zombie costume, but it’s probably rude to post pictures of people on the internet unknowingly… instead I can post a picture of my costume, which clearly should have won but didn’t… (For the record, I voted for Jessie, and she beat me by 1 vote. You’re welcome, Jessie. Even though you don’t know this blog exists.)

Sorry, I went off on a tangent there, anyway… Apparently Jessie has an amazing boyfriend whom she was able to call and have him deliver the pumpkin dip henceforth to avoid an office mutiny. The pumpkin dip returned on Tuesday morning, she surrendered her recipe to me, her life was spared, and all was right in the world.

Even though I’m pretty sure this recipe originated on a pudding box, or whipped topping container, I’m attributing it to the wonderful Jessie. Because she’s the one who introduced us to it in all of its wonderful, pumpkiny glory. Perhaps you can put it out as a sweet snack while everyone anxiously awaits their Thanksgiving turkey. PS if you do the printer-friendly recipe, you get to see Jessie’s fabulous artwork 🙂

Pumpkin Pie Dip

[ Printable Version ]

  • 2 small packages instant vanilla pudding (french vanilla would be better)
  • 2 cups cold milk
  • 1/2 15-oz can pumpkin pie filling (I actually think it might be regular pumpkin and she’s lying)
  • 1/4 teaspoon pumpkin pie spice
  • 1 8-oz container whipped topping

1. In a medium bowl, beat pudding mix and milk until thick. Add pumpkin pie filling and spice and continue to mix. Fold in cool whip until fluffy.

2. Serve chilled with graham crackers.

* If you can find the seasonal pumpkin spice pudding, you might be able to leave out the actual pumpkin and just mix the pudding and whipped topping. Just a hunch 😉

Pumpkin Spice Rice Krispy Treats


So I’m on a little bit of a pumpkin kick, so sue me. Get off my back, it’s fall and, honestly, this isn’t the last pumpkin recipe you’re going to see up here…

I was having a really off day in the kitchen this Sunday, so I decided it was probably in my best interest to stick to “simple” recipes. Isn’t it weird how that happens? Some days it’s just like no matter what you make, even if it’s a recipe you’ve made 100 times before, something is just… off. Like I had kitchen amnesia or something… it was really annoying. Eventually I just gave up and sat on the couch for the rest of the day. Upsetting.

Once I saw this autumn twist on a classic treat I just had to try it. It looks easy enough, relatively difficult to mess up, I mean… it is a rice krispy treat, after all. Given my list of other krispy treat creations, how could I pass it up? Plus, um hello – PUMPKIN!

If you want an easy treat to take to a work potluck or just want a creative way to use up the rest of your crisp rice cereal (or leftover pumpkin puree), go ahead and give these bars a whirl.

Pumpkin Spice Rice Krispies

[ Printable Recipe ]

  • 3 tablespoons unsalted butter
  • 1/4 cup canned pumpkin puree
  • 1 (10 ounce) bag mini marshmallows plus one cup
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of allspice
  • Pinch of freshly grated nutmeg
  • Pinch of kosher salt
  • 6 cups puffed rice cereal

Butter a 9×13-inch baking dish (I like to line mine in plastic wrap – no mess to clean up!)

Melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, allspice, nutmeg, and salt, and remove from heat.


Allow the marshmallow mixture to cool 10 minutes; fold in the remaining cup of marshmallows. Continue to cool the mixture for another 20 to 25 minutes until it is room temperature (failure to cool the mixture will result in soggy rice crispy treats.)

Add the puffed rice cereal and stir, using a silicone spatula, until combined.

Press the mixture into the greased rectangular baking dish. Let set for 30 minutes before cutting and serving.

* I suspect the world will not come to a screeching halt if you use pumpkin pie filling, just reduce or omit the other spices (except vanilla)