Kristen @Batterlicker.com's Profile

I did all the desserts for my wedding, most of which were done in advance and held quite well. I chronicled it on my site: http://batterlicker.com/2012/01/we-do/ and you can also find the 14 recipes by googling "batterlicker project wedding dessert bar." I'd definitely recommend caramels and maybe a couple varieties of candied nuts, which can stay for a few weeks at room temp. Coconut macaroons and Mexican wedding cakes/Russian tea cookies/whatever people want to call them also hold extremely well for multiple months in the freezer and for quite awhile at room temp. Also, any sort of toffees, brittles and truffles should do fine, as long as the heat and humidity aren't too out of control.

Vitacost.com offers whole grains (and things like quinoa spaghetti noodles) by Bob's Red Mill and other brands at discounted prices, so I've been stocking up from that site periodically.

I love strawberries roasted with a little Grand Marnier (or orange juice), and then piled s'mores style onto a graham cracker and chocolate chips. It's a great way to perk up not quite as flavorful strawberries too!

I second CDNJENNGA's suggestions: Happy Herbivore and Fat Free Vegan.

I tried Straus sour cream for the first time a few weeks ago, and it was amazing. I was surprised how much more velvety the texture was, even compared to my until-now favorites, Clover and Daisy. I will definitely be grabbing Straus from now on!

I have a pair of Dansko clogs, and they've been amazing for my feet/back whenever I have to stand for a long period of time. I'll admit that I've even worn them under some extra long jeans to standing-room-only concerts. But if you need to walk anywhere, they're a bit too heavy and clunky. I swap them out for Merrell shoes (originally recommended by my physical therapist a couple years ago) when I know I'll be on my feet but on the move.

I always clean as I go, partially because the piled-up mess unnerves me and partially because my super small kitchen just doesn't have enough room for me to chop, cook, etc. effectively when it's full of dirty pots, pans, and bowls. Also, it keeps me from getting distracted by other things outside the kitchen, and I feel more relaxed once the meal is ready because I don't have a pile of dishes to contend with later.

I double the veggies in most recipes, roast 4-5 days' worth of veggies on lazy movie/tv nights since it requires almost no effort, and keep several bags of frozen veggies (spinach, artichoke hearts, etc.) in the freezer for those nights/weeks when I just haven't made it to the store/market so I can mix some veggies in with pantry staples (rice, pasta, quinoa, etc.).

HEYPIELADY - I always use pancetta too. And I definitely don't make this on a weekly basis; maybe monthly at the max (usually when I haven't grocery shopped, and I just have eggs and parmesan in the fridge, pasta in the pantry, and chopped up pancetta in the freezer).

I've been doing this for a few years now. Works great with pastas, soups, and rice (especially fried rice). Usually, I'll also do what Chi-Carey recommended - halve the meat.