I have me some pretty cultured friends.
I have friends that not only know what talapia is, but they also know how to cook it.
My blogeeps post recipes that involve unboxed-menu options (like NOT a new cool twist on Hamburger Helper), and my tweeps do a dinner call every night that includes some of the same faincy schmaincy foods that confuse the heck out of me when I have to go out to eat at white table cloth restaurants with the husband for business dinners.
Seriously....these girls can cook.
And what amazes me even more than that is the fact that they feed it to their children. And apparently, the little people eat it.
I stand amazed in the presence.
Because the fainciest my cookin' gets is when I add a little extra Velvetta into the Blue Box mac-n-cheese. Just sayin'.
So today, I decided that I would break out of my comfort zone. I would, too, become a recipe blogess. I would document my cooking experience with pictures and then expose you to all the deliciousness.
Because this one is amazing. Really.
I give thee.....
6. This is what it will look like.
7. And this is the majestic goo that will cause you not to see results at the gym even though you go twice a day on some days. Not that I would know or anything.
You know you want to try it.
You can even use goat cheese. Or feta. Or brie. Or whatever else you faincy cookers use.
Or you can just use the cheap stuff.
I won't tell on you.
Again.....you're welcome. Just call me Julia.