Make This Now: Creamy Things are the Best Things

Before we begin, I need to tell you some important things.

  1. My energy level is VERY low today.  I know it’s Friday and I should have weekend energy but I’m just TIRED.
  2. Joey surprised me with coffee from Little Owl this morning and I love that man so much.
  3. I saw baby radish sprouts in our garden this morning and I should have just skipped my workout because those teensy green leaves got me more amped than any running endorphins did.
  4. It’s my little sister’s birthday today!  Though I refuse to believe EITHER of us are over 24 🙂

Okay, back to the subject at hand.

I was making quick mental note of which recipes I wanted to share next in this “Make This Now” series and they all happened to have the word “creamy” in the title.  Is that a coincidence or do my tastebuds just gravitate towards that word and I’ve never noticed until now?  I’ll ponder that on my own later, but you should make and eat these creamy things (maybe even this weekend!) and be the happiest version of yourself.


Dijon-Herb Crusted Salmon with Creamy Dill Sauce + Warm Buttered Radish and Edamame Salad

Spring is all about fresh herbs, spicy radishes and bright flavors so this meal IS spring.  If you’ve never sautéed radishes before, they get almost potato-like in flavor and texture and you’ll probably want to drizzle that dill sauce over everything from now on.  So good!


Creamy Thai Sweet Potato Curry

Joey and I have three well-loved curry recipes in our arsenal but if this was a Goldilocks story, Creamy Thai Sweet Potato Curry is “just right!”  More of a challenge than our 5-Ingredient Coconut Curry but easier than our Ginger Cashew Chicken Curry and most importantly, it’s crazy flavorful.  I keep a jar of this homemade Easy Thai Yellow Curry Paste in the freezer just for this meal.  It’s very worth making!


Creamy Carrot and Herb Linguine

I thought I’d sworn against zoodles for life but then I saw this recipe which was only PART-zoodle and still had actual pasta and now that I’ve tasted zoodles, I’ll admit they’re good.  Still not going to forego pasta entirely for spiralized vegetables, but recipes like this seem like a good compromise.  And the sauce on this one is drinkably good.  Shoutout to my fellow tarragon lovers who will love that licorice-y garnish on top.

P.S. Yes, I know the recipe calls for carrot noodles (carroodles? coodles?) but I can’t ever find those, so zoodles it is!


Cashew Ice Cream

I kind of want to try every recipe in this post Cassie wrote about cashew cream, but I started with the cashew ice cream recipe and was majorly impressed.  I don’t have an actual reason to not just eat real deal ice cream (THANK GOD!), but I volunteered to bring Easter dessert for my half-GF/DF family because I like a challenge?  Have a thing for vegan recipes?  Just want everyone to be able to eat/enjoy dessert together, even if it means the gluten/dairy lovers have to conform?  Who knows!  I just know this ice cream was just slightly icy but otherwise SO CREAMY, SO RICH AND SO DELICIOUS.  I’d totally make it again!

P.S. Totally wanted to tell you to make these Creamy Mushroom and Kale Quesadillas, but I apparently already told you that.

A Reminder

A few weeks ago, an old post popped up on my TimeHop.  It detailed the first time we went to Linger.  It was Joey’s birthday and we’d never been to a restaurant so cool.  Popcorn instead of a bread basket.  A eclectic menu of share plates, when I’d never even heard of a share plate.  That creepy/cool mortuary aesthetic.  And, of course, really good food.  Afterwards, we grabbed ourselves ice cream cones from “that giant milk jug!” for dessert and I don’t think I’d ever felt happier.  I couldn’t believe people were lucky enough to live close to this place.

Fast forward four years and I am one of those people.  I’ve spent many a happy hour on the rooftop.  Celebrated birthdays over sangria and share plates.  Stood in line at Little Man more times than I can remember.  And it all starts to feel commonplace.  I can walk by Linger every week on my way to yoga and think nothing of it.  But then I re-read that post from 2013, I see the stars in my eyes, the excitement in my voice, the pure joy of that entire experience and I feel so invigorated by it!

We’re on the brink of my favorite season in Denver.  Come spring, patio season is ON, restaurants are abuzz, the Little Man line is somehow even longer, I’m down to walk any and everywhere that can be walked to and this year, I’m going to remember that feeling I had the first time I went to Linger (or Work & Class, or Onefold, or Uncle, and on and on), let it wash over me every time I get to go to one of these places and remember how lucky I am to live in the city I live in.


P.S. I’d really like to go to Linger now 🙂