The air is cool, candles are lit, pumpkins are ALMOST acceptable. Autumn is creeping in and we’re welcoming it with open arms. We’ve been baking challah and blondies, making pasta, not really eating a ton of greens, staying up late watching Mindhunter, and enjoying the slow pace that this season brings. Not much to report, just enjoying this time, relaxing and sharing food with friends.Read More
I made these chai apple cider popsicles for my sweet friend Hannah for her going away party because she’s moving to England! It was a Harry Potter themed pool party and I wanted to bring some fall vibes to the August heat so I made these popsicles. They are a summer and pool approved version of a hot apple cider.Read More
Remember those pink ice cream cups from the ice cream truck in the ‘90s with the wooden spoon spatula and tin foil top? The name escapes me, but this is the closest thing to the nostalgic flavor and taste of that ice cream! (If you know what I’m referring to please leave a comment so I know I’m not crazy.)
It’s creamy and fruity with a little spice from the cardamom, the coconut milk ice cream texture is silky smooth and is perfect for the dairy free friends out there! Plus, it’s pink :)Read More
THIS salmon: it’s light and fresh with just enough greens to boot that you can consider it a salad atop the fish. It’s one part tropical and one part cozy. Like a warm, cooked ceviche? The chiles give it a little kick but can also be subbed for jalapeños too. Easy peasy, limey squeezy.Read More
The real question: is there anything better than the wonder that is the potato?
Frank’s favorite thing to eat is mashed potatoes. Probably why he married the girl from Idaho, right?
For the longest time I stayed away from butter. I didn’t understand fully the purpose and so I cooked mostly with olive oil. I’ve since embraced butter (not as much as Paula Deen, but I subscribe to the belief that a little goes a long way.) I prefer grass-fed high quality butters, and when using it for this recipe, the creaminess with the potato can’t be beat. Sorry olive oil, take a step back.
This recipe is simple, no intensely fancy ingredients or methods, just good old fashioned mashed potatoes. Good for your soul, and better for you than potato chips, so get cooking!Read More
I’d like to start this post with four words: whipped feta with honey.
How did I make it 24 years and never 1. eat it 2. make it 3. hear of the combination.
I’d like to formally apologize to myself and honestly raise the next question: why didn’t anyone tell me about it?!Read More
It is officially spring and I am writing this post from our little porch off our apartment. I forget how fresh air and sunshine can really brighten your mood and workday. I’ve been sitting outside this past week getting work done and loving every second.
With sunshine comes flowers, warmer weather and SPRING VEGETABLES! This recipe is inspired by my newfound love for radishes (seen here) and what you’d be able to find at your local farmers market this time of year.Read More
January is here and so are the January scaries. January serves as my least favorite and most favorite month. It’s cold, but cozy. It’s the beginning of a fresh new year and I love taking a step back and looking at the past year and setting goals and benchmarks for myself for the new year.
Some of my 2019 intentions are:
Embracing joy and simplicity in the everyday moments. Celebrating small victories and letting go of what I cannot control.
Focus and protect energy and time, redirecting it to things I enjoy and love (food, family, friends are a few of mine).
Purchasing more intentionally (less is more). Buying vintage or gently used clothing when possible and putting thought into where I’m buying new items (focus on sustainable and local businesses.)
Exercising more regularly. I always feel better and my mood shifts to a much more positive and productive version of myself when I do something active every day.
Journal and read more. Daily reflection does wonders for my mental health.
Listen to podcasts. Any suggestions? I’m so excited to jump in and learn different things.
Make food more fun. Cook more, write more and hopefully learn more about cooking, baking, and sharing that with you!
I focus on less final goal “achievements” and more on how I can make small changes towards what I know makes me a happier and a better human being. It’s about more of the good and less of the not-so-good. More joy, less negativity. More water, less caffeine. More sleep, less sleepless nights. More focus, less distraction.
So, without further ado, my first recipe of 2019 is the perfect recipe for a lazy, cold, dark January Saturday morning. In less than 30 minutes you can have a brunch for you and three friends, allowing you to save money and sleep more. What more could you want? Happy January, friends. Here’s to more good food, friends, family and less of everything else that doesn’t spark joy. Here’s to more shakshuka for sure.
In a large skillet with high sides, heat the olive oil over medium heat. Add the onion, carrots, ½ tsp salt. Stir and cook for 10-12 minutes until onions are transparent. Add the garlic, cumin, harissa, paprika, a pinch of salt, and cook about 2 minutes. Stir in the tomato paste, crushed tomatoes, and white beans.
With a wooden spoon, create four wells and crack in your eggs. Cover and simmer until the whites are cooked but the yolks are still runny (5-6 minutes). Sprinkle salt and top with goat cheese and parsley and serve.
3 tb olive oil
1 medium yellow onion, finely chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 tb ground cumin
2 tsp harissa
1/2 tsp paprika
1 tb tomato paste
1 can (28 oz) crushed tomatoes
1 can white beans (cannellini or great northern)
4 large eggs
crumbled goat cheese
chopped fresh flat-leaf parsley
There are few people as dedicated and loving as my friend Avery Hudson. She is loyal, loving, and steadfast in her friendship and uplifting nature. AKA she makes everyone feel like a super star. So when she asked me last week to make her mom a carrot cake, I was so so excited!!! Because in a lot of ways, Avery is a carrot cake.Read More
Just stopping by with a cutie pie fluffy pink, white, and gold cake for the sweetest new earthling, baby Georgia! My best friend Olivia’s sister Ava had the most beautiful little girl a few weeks ago and I was just so excited, so I made a cake to celebrate that matches the colors in her nursery. Imperfect frosting and meringue kisses but for my first themed cake I’ve learned a few things.Read More
A recipe that mixes the best carbs and savory flavors that always remind me of Christmas morning when we would eat a combination of bagels and lox and egg + sausage breakfast casserole.
When I was 8 or so, I loved (and still love) Christmas so much that I wanted it to be perfect and last all day, so I would make Christmas itineraries that outlined the day hour per hour.
Example: 6am: wake up and put on Christmas pajamas, 6:15am: put the kettle on the stove for hot cocoa, 6:30am open stockings.
You can’t make this stuff up.
I was like the Christmas rule maker, opening 1 present every 10 minutes for maximum Christmas cheer, only to pause for breakfast and savoring every last bite of our bagels and lox in front of our hotter-than-hell farmhouse fireplace, grinning from ear-to-ear as we read Santa’s letter that he left on the counter.
So as a nod to Christmas mornings + warm pastries, I made the tiniest, miniest galettes filled with dill cream cheese + topped with lox, red onions, and capers.Read More
This weekend was full of food, drinks, family, friends, laughter, whole lot of tears, and the most beautiful ring, because Frank and I are engaged! He planned the most perfect weekend full of love and thoughtful surprises. I am the luckiest girl in the world.
Not only did he plan the most perfect day and weekend, but he was able to fly my parents down from Idaho and my best friend Moira down from NYC to surprise me! After he proposed, we went to Walker’s where we had our first date and had everyone there waiting: grandparents, cousins, parents, aunts, uncles, and my sweet friends! I’ve never felt so celebrated and I just am so lucky to have him forever. He spent the past year designing the ring and secretly planning the most perfect surprise ever. Someone please pull me down from cloud 9.
Now we get to grow old and wrinkly together and he gets to try all my failed recipe concoctions and I couldn’t be more happy.
PS - here’s my cutie pie family + soon to be new family!!!
Soups and carbs are my love language, so this butternut chicken pot pie with buttered sage biscuits is the love of my life. Armed with a chicken pot pie-esque inside mixed with the best parts of a butternut squash soup and topped with crispy flaky biscuits, there is a warm and coziness that brings back memories of those freezing cold, yet soupy-warm Idaho tundra-like winters. Snow as high as the roof line, igloo forts in the front yard, checking to make sure the pigs were still toasty warm in the barn after a -20 degree night.Read More