Dana Burland

Nothing makes a Tuesday night feel fancier than frying a whole fish. Through my work’s young professionals group I went to a Greek cooking class at the Downtown Market last night. About thirty of us made orange blossom honey baklava, whole fried bass (ugh, looking into the fish’s eyeballs, ugh) and a roasted beet salad. I don’t think of myself as a picky eater but two of the three dishes were on my “no, thanks” list before last night. But! I tried the fish and it was good! And I tried the beet salad and it was… well, still on my “no, thanks” list to be honest. The Greek wine and baklava made up for it.

Man, is there no national holiday we could wiggle onto the calendar for the Monday after the Super Bowl? National Pulled Pork Hangover Day? Sports Supporter Recovery Day? I could use another Sunday. Saturday night we had a dinner party with friends Abby, Andy and their squishy 4-month-old daughter Rosie. For dinner I made a big salad and chicken cupcakes—an interesting name for a really good recipe ( here’s a similar version ). Weird name or not, the cupcakes were a hit. The four of us polished off 30+ of them with Andy downing a record-breaking 13, followed by the fastest game of Settlers of Catan ever. #success Last night we hosted a small Super Bowl party with two other couples. Even with my last minute should-or-shouldn’t-I-make-mac-and-cheese debate (in which I ultimately decided no), we had plenty of real good for with not too much left over. I made a big vat of Crockpot pulled pork, peach salsa and bourbon soaked grapes with mini pecan goat cheese balls. My favorite, thoug...

Lately things have been a bit different around here. We get snow, then rain. The tiger lily buds in our backyard planter popped up and the stray cat who only visits when pregnant in the Spring has been by. Then we’ll get snow again. Ben is taking on a big work project that’s gonna rock his 2016. I’ve taken on additional projects, too, including reporting to a new boss located in France and working on the same “campus” but in a different building and with different people than before. Early Spring plans, potentially pregnant cats and the dangers of global warming aside, I like it. I like change. I like challenges. I like when things feel fresh and new and interesting. Maybe that’s why I love to cook. It’s definitely why I love this new recipe for re-fried lentil tacos. In my recent quest to eat a little less meat I found a recipe for lentil tacos. It looked okay, but not amazing—especially the part where little pea-sized lentils kept rolling out of the crunchy taco shell. #a...

It’s been a while since I’ve ran races regularly, and this year (or summer to be more specific), I’m jumping back in. Through work I get a discounted entry fee for a few local 5Ks. Then I remembered two other events I’ve done and liked, plus a few I haven’t done but want to and all the sudden I need to stock up on racing gu and chafing jelly. Sorry, TMI? Here’s what I’m planning on so far: Riverbank Run 5K , May 14 I ran this in 2013 and 2014 and both times I might have almost cried watching the professionals finish the 25K course. Ugh, running can be so beautiful. I haven’t signed up yet but I’ve got Ben interested to, so I better get us entered before that changes. Zoo De Mack , May 21 This 50-mile bike ride is a family tradition at this point—only last year did Ben and I miss it due to wedding prep shenanigans. I hope we’re both back at it again this year and hope we’re graced with good weather for it, too. Reed’s Lake Run 5K , June 4 Could there be a more convenie...