The last few recipes that I’ve shared both on my blog and Instagram have been for sweets, so I figured it was time for a savory recipe! Soups are one of my favorite dishes to make because they are so forgiving, make awesome leftovers, and you can add this cornbread and you’ve basically won at life.
I don’t know if I’m cursed, or what, but this past week has just been a flop as far as cooking is concerned. Things got off on the wrong foot when the massaman curry paste I ordered from Amazon failed to show up (it eventually did, like four days late, with a crack in the bottom of the jar. Thanks a lot Prime!) and I had to scramble to figure out a meal to replace that one I had planned. Then I tried a new copycat recipe for Cafe Rio pork that just ended up tasting like enchilada sauce with a bunch of brown sugar mixed into it.
I made cinnamon rolls on Saturday but didn’t realize that the ones in the middle were totally under-cooked until AFTER I frosted them and they couldn’t be popped back into the oven. Rookie mistake! I know these are major first-world problems, but I’m a girl who lives for food! Nothing is more disappointing than wasting time and ingredients on a recipe that doesn’t turn out.