I’m an egg lover. Not in a red wine and dark chocolate kind of way, but still. I’m particularly fond of quiche when hosting a group, for obvious reasons. It’s less labor intensive and more friendly to everyone eating at once, opposed to some person standing over the stove churning out omelettes while everyone else eats.
Starting a food blog named The Kitchen Beet demands the very first post have something to do with beets, no? There’s more than one reason I decided to title this blog as such, back when I started dreaming about it last year. When I think of beets, words like earthy, sweet, messy, vibrant, healthy and colorful come to mind. Those words are a pretty accurate description of the happenings in my kitchen and, if nothing else, the messy part always rings true.
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The Kitchen Beet 