Yesterday involved two hard drive crashes and one huge blog crash.
For the past several months, I’ve been having issues with my blog going down or being slow to load during peak hours, so I finally decided to move OSG to a Dedicated Server and as anticipated there were some major hiccups!
The good news is that the blog is now on its own private server! It’s roomy, sleek, speedy, and it should have much less (if any) downtime as compared to the previous set up. Yes, I’m knocking on wood…
The other good news is that Eric was able to recover the content from the two crashed hard drives. We’ll never know why two of our hard drives decided to crash 24 hours apart, but I’m thankful that I have a tech savvy husband or I’d probably still be using a typewriter and rotary phone.
Although, some days its tempting…
(Dad, can I borrow yours?)
Housekeeping complete, let’s get down to the stuff you didn’t see on the blog over the past couple weeks!
As you may know, I only post my favourite recipes on the blog, but there’s a lot that goes on behind the scenes. Check out the pictures below for a little behind the scenes action over the past couple weeks.
This fruit pizza was my pride and joy.
All that gorgeous chopped fruit, the sweet sauce…the photographs…
and one bad crust made from Teff flour.
[I should have made this cinnamon sugar fruit pizza crust!]
I scraped the fruit and sauce off and we enjoyed it sans crust.
I made grilled peaches on the BBQ and I concluded that I like peaches way better fresh. They were just plain ‘ol mushy and sad looking. What did I do wrong?
I made a wildly addictive Parsley Walnut pesto for dinner one night, adapting this recipe.
It basically involved me spoon feeding myself over the processor bowl until Eric had to pry it from my lifeless hands.
If you’re classy and whatnot, you can have it over pasta with a classy sprig of parsley.
I prefer spoon feeding, personally.
I whipped up a creamy Avocado Lime Dressing. It was great over pasta. I used my 15 Minute Creamy Avocado Pasta sauce as inspiration, and added some lime & lime zest, apple cider vinegar, decreased the garlic & oil, etc.
One lucky day I was actually able to snap a picture before I inhaled my lunch.
I’ve been enjoying a huge stir-fry with some type of protein (chickpeas, beans, quinoa, etc) and my favourite instant creamy dressing for lunch lately.
Instant Creamy Dressing: Mix 2 tbsp hummus with apple cider vinegar (just enough to thin out). Season with salt and pepper to taste.
Instant. Addictive. Try it!
Confession: I’m so addicted to this dressing, I sipped it from a mason jar once.
Maybe more than once.
That’s a bit embarrassing.
A couple weeks ago, I made cheezy stuffed peppers with brown rice.
Great in theory.
Bad in outcome.
The filling was super tasty on its own, but once cooked in the peppers it got all watery! What’s the secret to non-watery stuffed peppers?
I must find out.