With graduation quickly approaching, I’ll admit, I’m having a bit of a mental breakdown. My mom keeps calling about plans for commencement weekend, there’s talk of new jobs and apartments, and the only thing standing between me and the real world is one measly paper. It’s freaking me out. The logical thing to do at this point would be to get my paper out of the way, plan a big graduation bash, and enjoy the last cherished weeks of college. But me? I’m digging my heels in. As excited as I truly am about the opportunities that await me in …
In celebration of Earth Day yesterday, I decided to look up some fun recipes to recreate here on Small Kitchen College. I was trying to find something all-natural, using lots of vegetables and environmentally friendly ideas. I came upon this Meatless Mondays recipe from a food blog My New Roots.
I was so astonished by her genius idea of using a cabbage leaf as a bowl that I decided that I must try it out for myself. The recipe calls for the use of Freekeh, a grain similar to a cracked wheat. But the funny name and the exotic origin (Lebanon, Jordan, Syria, and Egypt) was a bit too scary for me, so I opted to try something that seems more approachable: quinoa.
It is very possible that this post will change your life. That you may have an epiphany. That you may discover God’s gift to man. It takes some serious balls to back up a claim like that. But believe me, you’re about to get just that.
I’d like to introduce you to Triple Chocolate Fudge Brownie Batter Truffle Balls.
Wow, those balls sound like a mouthful.
That’s what she said…? Uhh yeah.
Or maybe that’s what I said, right as my maturity launched itself out the window. Chocolate3 will do that to a girl. But I digress. Let’s …