Hi Friends! I hope this weekend holds sunshine, relaxing, and overly-caffeinated mornings for you. I will be kickin’ it in spin class, barbecuing anything I can get my hands on, and daydreaming about one day having a kid as cute as this in the kitchen. (<— Did you watch it? It will make your day if this cocktail doesn’t.)
It’s been a little while since my last bar creation and with all this beautiful summer fruit at the farmers market, I knew it was high time we revisited the shrub cocktail! If you’re not familiar with shrub in its non-leafy version, it’s a fruit, sugar, vinegar concentrate that hails from the Colonial days. Shrub is a revitalizing, sweet and tangy beverage served over ice with your choice of sparkling water, prosecco, or liquor.
Today we’re tackling the …keep reading
Hi Friends! I hope this week is gently easing you into a nice long weekend filled with people you love and these s’mores bars.
Somehow three-day weekends always sneak up on me, but this one has me super excited for my niece’s first birthday and the BABY Jordans she may or may not be sporting by the end of the day. (Seriously, I’m obsessed with them.) We’ll also take a hike and a picnic where my husband proposed to me, and I’ll carefully pack these little bars in wax paper for the journey.
This is not a new thing to the internet, but it’s new to me, and I hope it is to you as well. This recipe is very …keep reading
Y’all. Is it getting hot where you are? It’s starting to feel like summer in California, and the warm breezes and hot sun have me bursting out the door in the morning ready to take on the day…it’s got me feelin’ Good As Hell.
I’ve geared up for summer with my new side hustle as a spin instructor (with this song on repeat), with chilled gazpacho on the patio, with a new striped maxi dress, and with these creamy, dreamy, frosty pops.
These popsicles fall in to the guilt-free dessert zone for me. No added …keep reading
We always need people in our lives whom we can turn to for advice and inspiration — someone to keep us honest and to push us to be the best versions of ourselves. And I count myself lucky to have a role model like that in my momma.
She has always shown me that one of the best things you can do for any relationship is to spend uninterrupted time with that person. When I was five, we planted a garden of tall, fairy-like foxglove and radishes in the shape of a “K.” She made me countless steaming bowls of buttery quick grits and fried salami sandwiches in all their thin, crunchy, salty glory. We watched numerous cooking shows when I was in high school and then took those recipes and crafted them into something entirely our own as she taught me how to substitute, swap, season and taste, season and taste.
My mother is a woman to admire. She’s someone who is so gracefully giving of her time to everyone in her life …keep reading
I have your next hit cocktail — it’ll be gangbusters. Prepare yourself. For The PPD.
“What is The PPD?” You may ask. It’s the perfect thing to impress your date. It will run out at your party, leaving people begging for more. It suits both chick flick night and sports night without fail.
The PPD is, dare I say, magical in its symphony of flavors. Dark caramel meets sweet and juicy pineapple where it becomes candied, and a subtle heat is then introduced with chili flakes. The pineapple is reserved for garnish, because I love it when my drinks come with snacks, don’t we all? …keep reading…
Looking for baking inspiration on a rainy day, I was thumbing through some of my favorite cookbooks when I remembered that I just recently unpacked my grandmother’s recipe file. It’s truly a thing of beauty.
The pages are lightly browned with age and falling out, the torn tabs range from “_heese and Egg Di__es” to “Pies and Pastri__,” and all the while my grandmother’s perfect script rolls across the pages. Magazine and newspaper clippings are tattered and falling out from behind their dividers. The advertisements from her magazine recipes make me smile — with a grinning 50’s housewife and lines like, “Everyone loves you when you bake cookies,” and “Sweet treats with marshmallows please everyone.” And of course, there’s a …keep reading…
It’s been a while. At the risk of sounding delightfully cheesy, I’m just going to come right out and tell you why I’ve been away…I found the love of my life, and I married him in the fall. Not to distract from the food, but this is the kind of love that I want to shout from the rooftops every single day. He fills me to bursting with the most incredible joy…and he’s the best sous chef I’ve ever had.
Now, I’ve made this recipe probably five or six times for him and some friends (with rave reviews), but the time I normally set aside to write was taken up by wedding planning and kitchen remodeling. Those are both wrapped up, so here I am, ready to reset and finally tell to you about this “more is more” recipe I created almost a year ago.
When I came up with this dish, I was scouring the web for various loaded/smothered/covered sweet potato fries recipes and all that popped up were Mexican/California style fries with black beans, jalapeño, and sour cream. While that’s a pretty strong offering, I was hankering for something with a Mediterranean twist. The tahini sauce and fried egg components came to me first, and the rest fell into place like dominoes straight into my belly.
Ready? Gird your loins…you’re gonna …keep reading!