My sons have birthdays 7 days apart and Halloween is right in the middle of that week. Needless to say, we celebrate for a month. Tonight we had quinoa/English pea/sweet potato stuffed bell pepper jack o’ lanterns, mashed black bean spider with green bean legs and edamame eyes, and green (kale) witch finger cookies with blackberry jam (blood) and slivered almond fingernails. My kids were too grossed out at the sight of the witch fingers to try them 😂, but everything else was a hit! This meal took about 30 minutes to prepare. Fast and fun! 🎃#halloweendinner #vegetarian #scarymeal #themeddinner #feedthemwell #eatwholefood #eatrealfood
Hello! My name is Samantha Baize Creamer and I’m a relatively recent Nashville transplant from Texas. My musician husband and I are new parents to two little boys, just moved into a house we had fully renovated, and are blissfully settling into our east Nashville groove. We’re loving our new city and actively trying to soak in all it has to offer from music to food to nature.
When I got put on full bed rest during the last 5.5 months of my first pregnancy, I quit my job as editor-in-chief of a Dallas fashion and lifestyle magazine to focus on my little family. Shortly after Cosmo was born, I started @willyoubemycookforever for no reason but to keep up with recipes I’d surely forget about and to hold myself accountable to my own food philosophy: whole food, real farmers, speedy recipes. My dishes are easy enough for even the busiest person to whip up, can incorporate kids in the kitchen, and many of them are even travel-friendly for families like mine who are usually on the go. They are not always vegetarian or gluten-free, but they are always thoughtfully prepared using fresh and often local ingredients. I recently gave birth to my second son, Bear, and am having a heck of a time introducing him to his first foods. He and his brother eat (mostly) what we eat, but the older one definitely requires an occasional chocolate ice cream bribe. Everything in moderation, right?
Meeting small farmers and bakers around town and delving into the restaurant scene has been a huge delight for me. As Nashville grows, so does my love for this city and everything it continues to represent. Join me as I utilize in my kitchen what our very own farmers are growing and also, what our local chefs are creating in their restaurants. It’s a fine time to be in Music City!