It’s almost Friday and I couldn’t be happier. For obvious reasons… and… because I finally got a new camera! As many of you know my camera died on NYE, mid-meal prep. Since that time, I’ve used my iPhone, a friend’s camera, and a super cheap-o camera (that I ended up
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Pasta with Roasted Peas Cream Sauce
Posted by Tiffany Griffin
The good life. The good life? The good life? The good life? After a series of unmentionable triumphs and disappointments over the past week, the past twelve hours have left me in a particularly contemplative mood. Rather than bombard you with my inner thoughts (this is after all a food,
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Linguini with Vegan Cashew Pesto
Posted by Tiffany Griffin
*Singing* “I’m so excited! And I just can’t hide it! I’m about to lose control and I think I like it. I know, I know, I know, I know, I want to!” Today, I received an email from the Foodbuzz editorial staff indicating that I have been nominated for a
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Fusilli with Sun-dried Tomato Cream Sauce and Italian “Sausage”
Posted by Tiffany Griffin
Yes, people, it’s Lightlife Friday again! And I’m featuring two dishes this week. I was craving comfort food, despite it being in the 90s here for almost a week now. I think it’s because every establishment I go into has the AC cranked up so high that it feels like
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Pasta with Pink Puttanesca
Posted by Tiffany GriffinInspired by my favorite color … Pasta with Pink Puttanesca 6 oz. pasta (I used Vegetable Radiatore) 1 shallot (chopped) 1/2 medium green pepper (chopped) 3 cloves garlic 2 oz. sliced black olives 4 tablespoons sliced green olives 1/4 cup marinated artichoke hearts 1 14 oz can diced tomatoes 3
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