I’m currently hanging around Copenhagen with Yossy and Michelle. Recap coming very soon!
Before I left I had this idea to combine my two favorites things: vegetables and chz in a spicy concoction that screams summer!
For the past few weeks I’ve been trying to eat on the healthier side because it’s so easy to do in the summer time. Every morning I’ve been getting up, sautéing some cherry tomatoes over super high heat and throwing in green onions, zucchini, crushed red pepper flake and lots of garlic. I’ll eat this with a couple of eggs and it’s perfection! It makes me feel all powered for the day, especially when I have like two almond milk lattes.
This isn’t all that healthy I suppose but it’s SO good and tasty.
You start with cooking and caramelizing the zucchini. This may seem a little strange but don’t worry. It taste so creamy with the cheese—it’s delicious!
I realize that I might be the worst packer in the world. Namely because I want to take everything but I want it to fit into a carry-on because waiting for bags at LAX is SO boring. It all just takes so long. When I land after a long flight, I generally want to get out of the airport as fast as I can. I also love the idea of traveling super light, being one of those people that could survive off of nearly nothing.
But I’m not like that deep-down because I like options! And jackets and shoes. Who knows what I’ll want to wear on any given day, you know?
So, I wrote a list this time, and I’m trying very hard to stick to it. We’ll see how I do. In other news, coffee cake!
I usually put coffee in my coffee cake but this time I thought that might be a little weird so I went with fall spices like cinnamon and cardamom. I love fall spices with summer fruit.
I JUST finished the first pass of A Cozy Coloring Cookbook. I added a few more recipes because I want it to feel full and worth it. I added an olive oil cake studded with apples and fall spices…that can all be thrown into one-bowl. It’s maybe my favorite new cake in the entire world because it takes like 10 minutes to throw together. It just took me a million tries to get right and I’m still, like, is this tasty, is this good? I plan on making it one last time this week before I head to Copenhagen.
I’m leaving for Copenhagen on Friday! WHAAA!! Yes, I’ll be there for a whole seven days to eat my way through a city I’ve never been to. I’ve always dreamed of going. My dad actually worked in Scandinavia for a big part of my childhood so each time he’d return, he’d have stories about the people, the food, the culture, the politics. It’s a bit of a dream that I’m going and sort of still can’t believe it.
I knew that before I left, I had to make these. They’ve been on my to-make list ever since the Bon Appetit came in the mail and I spotted my homie Nicole Rucker’s spread in there. It’s seriously one of the prettiest I’ve seen. So white and clean with beautiful pops of purples and blues.
These turnovers stood out to me because I glaze looked so drippy and delicious and when I peeped the recipe, I was super stoked at the ingredient list.
This is the first time I’ve tried the vinegar/syrup added to pie crust before, which I had seen a few times, but never attempted. I’m into it! It’s dope!
One of my favorite childhood memories is a summer I spent on the coast of Spain. When we arrived to the small port town, we met up with my dad’s first cousin (and her family) who had recently moved there. It was 10pm, way past all of the kids’ bedtimes, BUT IT WAS TIME FOR DINNER.
The restaurant was in a quinta, unsuspecting and hidden from the street; when we entered, it was a full-blown party. Twinkling lights were hung above families and friends around large tables, talking, telling stories, laughing. In the center of each table were huge paella pans filled with perfectly cooked Valencia rice, a medley of freshly caught seafood. And sangria, lots and lots of sangria. Even as a teenager, I knew at the time, as we were eating and laughing, that it was an experience that I would one day be nostalgic about.
For this post, I teamed up with one of my favorite stores of all time, Anthropologie. It’s no secret that the majority of things I buy for this here blog are from Anthro, so I was SO excited to be able to do this with them.
A few weeks before the shoot, I tested the paella and it totally took me back to childhood because this was the dish my parents always made on Sundays, when special people were coming over.
There are a few things that I think are super important when making paella:
1. The type of rice is mucho importante. I like using Valencia rice (you can find it online or at Whole Foods); if you can’t find it, then Arborio (risotto rice) is the next best thing.
This past weekend I listened to lots of Sade, thought about baking a cake but didn’t, took Amelia to the groomer’s and helped Josh cook a dinner for 20 people in an artsy loft that does Virtual Reality. I put on one of those face masks and “interacted” with this girl in this green screen room and it was interesting and a little weird!
As Monday approached I got one that itchy, Sunday-blues-y feeling but then I remembered I had this one-pot summer pasta to share with you all and got excited! I made this a few weeks ago for lunch and it was THE EASIEST THING TO MAKE.
Not sure if you remember, but a few months back I posted another one-pot pasta and it was SO GOOD.
Every summer I have these very grand ideas that maybe, just maybe, this will be the year that I go camping. On the surface camping seems like SO much fun. The campfires, cooking salmon over cedar planks, the rivers, the s’mores. But when I begin to logistically think about it, I’m not so sure. I have a tendency to over-pack. It’s taken me years to pack appropriately for a 3-day weekend so I know that when it comes to camping I’ll probably bring my entire apartment.
That will of course to lead to too much work, so every year, I abandon my camping ambitions. BUT! Luckily there are picnics, which are way easier. I know they’re not the same but you sort of get that nature-y-let’s-eat-outside-vibe going on.
Yesterday I threw a little paella party for Anthropologie (more to come soon!) and after as we were cleaning up, doing a million dishes, we realized we hadn’t seen Amelia in a very long time…maybe an hour?
So we started calling her name, we figured maybe she was napping in a strange place. No Amelia. We started going room by room, looking under sheets, looking under beds and again, no Amelia. I went in the lil’ backyard and no Amelia.
At this point I started to freak out. I ran through the house like a total psycho and screamed her name and still NOTHING.
My brain immediately went to the worst places, like how long as she been walking around the neighborhood, has she walked two streets down to the insanely BUSY street? UGH. I went in the middle of the street and screamed her name at the top of my lungs. I jumped in my car and started driving around. Billy and his boyfriend Steve ran around too, looking for Amelia.
I was in the car, crying, makeup coming down my face. And then finally I get a call from Billy. Amelia was at the back door, she finally decided to come out from hiding.
I WANTED TO KILL HER but then I just hugged her and gave her a slice of prosciutto.
I’m so glad she isn’t missing, I’m so glad I can squeeze her tight, my devilish little corgi angel.
For years, you could call me The Queen of Procrastination. Most people procrastinate doing things they dread like laundry, mailing bills, writing checks…you know, the boring stuff. BUT, I procrastinate doing the fun stuff, too.
Waiting until the last minute to get ready to go to a party? ME. Waiting and waiting to put my new pretty flowers in water? ME. Putting off baking a cake that’s been on my to-do list for a long time? ME. My apartment is so clean when I have other stuff to do.
One thing that’s helped me a lot in combatting procrastination is occupying my brain with something else. In the past few years, I’ve gotten really into listening to books on Audible. I’ve listened to all sorts of books! Recently, I listened to a book that was on my to-read list for years: Beautiful Ruins.