Hello friends. Mr. Yum here again with another “Matt’s Meals” post. As some of you may know, I have been going to respiratory school for the past two years and have been extremely busy. Since graduation, I have found that I have more time to do what I love more often….Cook. I enjoy making dishes…
Breakfast. We all know how important that first meal of the day is. What’s your favorite breakfast food? Me? I used to be a pancakes anytime-of-day girl. Over the years these little tasty-like-dessert gems have caused me more harm than good. These days, I eat better-for-me style or sometimes lower carb almond pancakes. But nothing tastes as…
I’m baaaaaaaaack. Ok, I never really left. But I decided to bring back Simple Sundays. It gives me time to reflect on the week that flew by and the week that is just around the corner. As I look back at the Simple Sunday posts I realize it was a longer than I thought. Eeeeeck…
There are times when I need a quick dinner and there are times when I don’t cook 100% from scratch. I know I can make my own cream of mushroom soup. But, I just don’t. I don’t use it often and I’ve just never really taken the time to do so. It’s on my bucket…
I learned something very important when creating this recipe. Actually, I learned a few things. 1. You can blend mushrooms. They look weird, but you don’t have to eat them in whole or slice form.