Howdy from Texas! We’re in Austin/San Antonio for a quick trip to visit Lucas’s family and are currently on our last day of binge-eating Mexican food and allofthemeat. We warmed up for our trip by snacking on these spicy butternut squash deviled eggs topped with crispy bacon.
For years we’ve talked about houses as though we could actually buy them. “We’d totally knock down this wall” or “we’d change the counter tops first thing.” Just dreaming, of course, but we could spend hours visually remodeling a house (and we have for our current rental). Finally these daydreams can turn into Pinterest boards because: WE BOUGHT A HOUSE! A stack of spaghetti squash fritters to celebrate! (Cake will come later).
In her retirement, my mom’s taking a painting class for seniors. Tonight she sent a group text to my brother, his fiancée, Lucas, and me asking us which of her new paintings we wanted to hang on our wall, with three pictures: an abstract teal and orange leafy painting, our ‘it’s a girl’ sonogram print-out, and some acrylic rustic onions. I inquired, “did you paint our baby’s vagina?” and without pause, Alexis replied, “we’ll take the baby vagina painting. Or the onions will work too :)” Only good things come from group texts with my mom.
Definitely the only time it’s ever appropriate to text a picture that can be described as “baby vagina.”
Oh hai there. Remember me? Yeah, probably not. I made this end-of-summer heirloom tomato and bell pepper gazpacho almost two weeks ago to match up with our lil’ baby’s size, but then my best friend was getting married and I spent a full week using all of my creative juices mulling over my matron of honor toast and prepping the final touches for her picture-perfect wedding.
Just when mulberries were starting to ripen a few weeks ago, Carla and I drove out to the country to pick every last juicy berry used in this coconut rice pudding with mint mulberry compote. When your beekeeper, urban gardener, former-cowboy cousin invites you out to his new ranch home to pick mulberries and blackberries, you don’t turn down the offer.
You instead brag to your other food-loving friends to make them so jealous that it’d just be cruel not to bring a buddy along to share in the harvest.
Many thanks to CogWorks for sponsoring Snixy Kitchen this month! CogWorks mixes art with engineering in making unique wooden serve boards – anything from classic black walnut to cat engraved.
Remember when I made that desperate plea for coworkers? Between all of my epic naps, I’ve been begging for friends to come over to force me to cook (somewhat unsuccessfully). With my energy coming back this week, I swindled Todd into agreeing to a work date where I promised to trade off playing with his 1-year old daughter Fiona while we both made and shot our respective drinks – this Sparkling Asian Pear and Mint Iced Tea for me.
Basically I invited myself over before he realized what was happening.
Is anyone else dreaming about jet-setting off to Hawaii right about now? These coconut chocolate chunk banana macadamia nut muffins are like a trip to Hawaii all rolled into one fluffy morsel. (Say that title ten times fast). They’re filled with melty pockets of Aloha’s superfood dark chocolate and studded with dry roasted macadamia nuts straight from a Hawaiian farm.
You might have noticed I’ve been popping by here somewhat sporadically the past couple of months. I’ve been busy working on some behind-the-scenes baking that’s sucking all the energy out of me. Quite literally, actually. Before I tell you about this puffy golden chestnut dutch baby pancake, I’m excited to finally be able to share a sneak peek of what I’ve been baking up.