Once upon a time in an archaic era known as childhood, mayo was best known as the spread that was smeared between two pieces of white bread that mom threw in a brown paper bag and sent you off to school with for #brainfood. And while old habits die hard, everyone seems to be embracing the good ol’ goop these days.
Whether yer gonna dress it up in a cute lil’ bear-shaped bottle or dress ‘er down by using it as a sweetener in a recipe, there is no denying the fact that honey just works. Honey is as versatile as you can get - sweet, savory, solid, liquid, cooked, baked, the list of adjectives and verbs is never-ending.
We’ve all been there - in the middle of the grocery store and staring blankly at the massive, overwhelming selection of cooking oils. So many exotic names (Bertolli… Ooh la la)! So many types (olive, canola, avocado - it goes on forevs)! So many virgins (mind, meet gutter)!
Butter goes with everything - sweet, savory or eaten straight outta the tub (no judgment here if you're into that kinda thang). If you are anything like me, you are perpetually on the hunt for something straight up tasty while simultaneously letting the high times roll.
Cinco de Mayo is a day synonymous with flowing rivers of margaritas and molten cheese madness on crispy tortillas. A day where the only thing that’s salty is your rim and floppy sombreros are considered the fashionable norm. Tequila… tekillya… to kill ya… see what I did there?
Remember way, waaay back to elementary school when you had that science project to make a “volcano” out of paper mache, baking soda and vinegar? That was pretty cool. But, you know what’s so much more dope? A volcano that involves herbal goodness and erupts pure, tasty vapor!