Ms. Food Snob

09/19/2026

We lost power!! Luckily, I just pulled dinner from the oven.

09/18/2026

When your door starts making faces at you, it’s probably time to clean it 🤣🤣🤣

This is how I was greeted this morning from my back door.

09/18/2026

Good Morning & Happy Friday

Thank yall for all the “get better” wishes on Wednesday. I thought I had strep throat, turned out it was just a sore throat and congestion. A good ‘ol fashioned cold 🤭 Wednesday, it just hit its peak.
ACV gargle and thyme tea helped quash that rather quickly.

Hope yall have a fantastic day today.

09/17/2026

When your man gives you his CC and demands you eat lunch - YOU. EAT. LUNCH!!!
Had an appointment that was a 2 1/2 hr drive, one way. My husband knew I’d be out during lunch time and my favorite burger place is in this town. Fortunately, for my waistline, we don’t have one in our town 🤣🤣
He’s amazing at making sure I’m taken care of.

09/16/2026

09/15/2026

My husband doesn’t like Peas- but actually enjoyed these 😍 thats when you know you did good

Snap Peas with Garlic & Lemon

Ingredients:
8 oz fresh sugar snap peas
2 Tablespoons Olive Oil or Butter
2 Cloves of Garlic finely minced ( 2 teaspoons of pre minced garlic)
3/4 teaspoons Sea Salt
1/4 teaspoon pepper
2 teaspoons Lemon Zest

Directions:
Clean and trim Sugar Snap Peas. Pat dry.

Heat oil or butter in a large skillet over medium heat.

Once the oil or butter is hot, add the Sugar Snap Peas to the skillet and gently toss to coat.

Add the finely minced garlic, Sea Salt and Pepper. Gently toss to coat.

Sauté the Sugar Snap Peas until tender-crisp & bright green. 6-8 minutes.

Remove from heat and add the Lemon Zest. Gently toss to combine.

Serve hot.

09/15/2026

Good Morning & Happy Tuesday

09/14/2026

I made the best 4 ingredient,crunchy crust, dutch oven bread, Saturday evening.

4 cups flour
1 TBSP yeast ( or one packet)
1 tsp salt
2 cups warm water

Whisk the dry ingredients together really well, add warm water and mix until incorporated. Cover and set aside for 2 hours to rise.

Then lightly flour a counter top surface, wet your hands and stretch the bread out, then pull/fold it over multiple times. About 5-6. This bread shouldn’t be kneaded.

Place on parchment paper and let rise again for 30 minutes.

Heat oven to 450° F. Put your Dutch oven, with the lid, in the oven to heat at the same time.

Score the top of the bread dough. Place bread and parchment paper into the heated Dutch oven. Place lid on the Dutch oven and put back into the heated oven. Bake for 30 minutes. Remove the lid and bake another 15 minutes.

Serve hot.

09/14/2026

I tried a new to me drink last night, on a recommendation from a friend.

Have you tried this?? What do you think??

I was told it tasted like Sangria, just without the alcohol after taste. I just didn’t get that.

09/14/2026

Good Morning & Happy Monday Yall

After the weekend, are you ready for this week??
I might be 🤣🤣