gwendolyn faith is not a crayon.
Hello! Meet that girl behind the blog.
I want to be an account planner who cooks a lot. (I write about account planning and cooking a lot, too.)
I break spontaneously into song and steal too many dance moves from Glee.
I have a thing for bright red lipstick. And roasted vegetables. And Long Islands. And big hair, behavioral economics, tween pop culture, oversize sweaters and actual books, as well.
Drop me a line at gfaithd[at]gmail[dot]com, or shoot me a question here.
I want to be an account planner who cooks a lot. (I write about account planning and cooking a lot, too.)
I break spontaneously into song and steal too many dance moves from Glee.
I have a thing for bright red lipstick. And roasted vegetables. And Long Islands. And big hair, behavioral economics, tween pop culture, oversize sweaters and actual books, as well.
Drop me a line at gfaithd[at]gmail[dot]com, or shoot me a question here.
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@gfaithd
Jenna at Eat Live Run calls this salad her favorite salad. After one bite, I can say the same thing. A bed of greens topped with white balsamic vinegar, tahini sauce, Sriracha, crumbled veggie burger and goat cheese, an unexpected flavor combination that totally rocks Jenna’s my your everyone’s world.
Note: Be careful with the Sriracha! The red hot sauce looks gorgeous on the green salad, but you won’t care how pretty it looks when your mouth is aflame. And if you can’t find tahini sauce, mix 1 c. straight-up tahini with 1/4 c. lemon juice, four crushed garlic cloves, 3/4 c. water and salt to taste.
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