As you know, we're not normally one to cast aspersions (nor are we apparently one to fully comprehend how many people we are exactly or at the very least how pronoun-verb agreement works), but yeah we have to say that Inspiralized reads, well, like someone found a gimmick that they're trying really really hard to turn into a blogging/cookbook career at any cost.
Ooo, rrraouw, catty much, duck? Don't get me wrong, I understaaaaand. Most people need careers. It's just not very relaxed or natural-seeming as a blog. And so far it's (rrrraouw!) way better for inspiration than for actual recipes...well, OK, this beet/pear/goat cheese/pistachio/bacon idea above was almost really good with a few tweaks and way easier than it looks.
But even better were a couple of carrot inspirations: a carrot alfredo using a VDuck alfredo sauce was totally great (spiralizer set on biggest setting, cook noodles for 4-6 minutes in the sauce). And I've made carrot pappardelle a couple of times now (noodles made with a kaasschaaf, cooked for 10-15 minutes in the red sauce, served with lots of parmigiano), both totally valid pasta substitutes.
This is an often-NSFW, mostly gluten-free kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).