jennshaggy

I’ve recently fallen in love with our slow cooker. I don’t know why it took me so long. I really burned myself out on frozen pizza and big salads while it withered away in the closet. Before you judge

I haven’t posted in a while, and my excuse is pretty lame. I work...a lot. I usually only have 4 days off per month, but this month, I have five! It’s definitley a reason for @thinlinesandsuch and I to

@thinlinesandsuch and I don’t go out to eat very often. As chefs, we can usually create something at home that’s restaurant quality for a fraction of the price. Tonight, our business partner (we own our

I like to design some crazy creations. Last year, I decided to enter a grilled cheese contest. I put my all into designing this masterpiece, and in true Gemini fashion, I was way too excited about my idea,

It’s a common trait amongst many chefs. After a long day (or night) at work, on the line, cooking intricate dishes for guests, the last thing we want to do is prepare ourselves an elaborate meal. In our

If you ever find yourself in Southwest Virginia (Roanoke, to be specific), check out Blue Cow Ice Cream. Here’s a link to their website... Blue Cow Ice Cream I’m from Youngstown, Ohio, which is home to

Even though winter is almost over, I’ve decided to eat like summer is never coming. I love the cold. I should probably relocate to Alaska or Canada where I can sip cocoa and bury myself in sweaters and

Sometimes, our little one gets dry gums, and results in this lovely smile. There’s nothing quite like the kind of joy it brings to us.

Pasta is one of my oldest love-interests. Some young girls stare at pictures of hunky boys online or in Teen Beat. I, however, got lost online looking at photos of dark and mysterious cavatelli, pappardelle

When I moved to Virginia two years ago, I had several pre-conceived notions about life in the South. I was certain that I would develop a penchant for all things sweet tea and fried chicken. I would cross

I’ve always gone to extreme measures when replicating the Vegan version of a typically non-Vegan dish. “Go Big or Go Home.”? No. Go Big, and do it In Your Home. Why can’t Big be done at home? I like my

No recipe post today. After running around all day, making sure customers are happy, running the line at the restaurant, going to pick up supplies at the warehouse, and holding a kitchen staff meeting,

I was a vegan chef for many years. Most of the notoriety I gained in the culinary community came from a plant-based following. The recipes I'm posting here would surely have most of my fanbase shun me

As I’ve mentioned in a few of my previous posts, my wife, @thinlinesandsuch, and I run a meal prep company. I derive a great deal of satisfaction knowing we make a healthy lifestyle accessible and affordable.

This is one of our creations at the restaurant, The Barbecue Bowl. Rice, Cider Lime Slaw, Carnitas, my Cherry BBQ Sauce, Corn Salsa and Red Onions. I didn’t have much time to blog today. We’re gearing

I selflessly admit to having a schoolgirl crush on Giada De Laurentis. Her perfect bre...cough...I mean, smile, wins me over in an instant. What woos me even closer is her Italian roots. In the past, I've

I’m having quite a busy week. @thinlinesandsuch and I basically run two businesses rolled into one. A restaurant and meal prep company out of the same kitchen. We are slammed this time of year helping

Cinco de Mayo always brings two thoughts to my mind: Mexican Food (duh.) Tequila. You see, tequila and I have had a very rocky past. The last time I consumed it, the evening started off like any typical

Just some beautiful photos of our pets. @thinlinesandsuch and I love our fur babies. Hope you’re having a lovely Sunday!

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