Like, it was so good that it made me want to make batches of it now and then freeze it, so I can eat it when it’s cold(ish) out. I am not at all a freezer person. I know people who have whole meals in their freezers. Nope, not me. There’s something about piles of freezer-burned food that just grosses me out. But I’m contemplating doing this before the summer is over because this soup is THAT good.
For the recipe and more photos, go to PBS Food. I’ll be back next week with…popsicles!!! YAY!
The summer is especially the time when easy recipes are desired. It’s hot and people are sweating and being outside is more fun than being inside. I have a few more ambitious summer recipes coming your way, but today I wanted to share something that takes literally under 15 minutes to make. It couldn’t be simpler, but just because it’s simple doesn’t mean it’s not awesome.
You can bake your own pound cake or you can buy pound cake. I recommend the latter because it really does cut down on a huge amount of time and I’ve found a really delicious-tasting pound cake at Whole Foods that’s about $5 for a loaf. I mean…it’s a no-brainer.
Getting back in the swing of things after a vacation is tough, isn’t it?! Phew! I feel like I’m barely holding it together.
I’m currently spending all my free time watching episode after episode of Property Brothers on HGTV. I can’t stop watching. And it took me a million episodes to realize they’re twins.
Anyway! Just because 4th of July is in our past doesn’t mean summer is over. Oh no. This Pisco Sour recipe is refreshing, perfectly tart and the froth that lives on the top of the drink, makes the best mustache. All good things!
This recipe is on West Elm. And, if you stroll into a West Elm store, you’ll see a little stanchion with the recipe on it. FUN!
I’m doing a few more Peruvian recipes with them to promote their new fair-trade Peruvian items (I took a look at them and they’re really pretty!). To check out the recipe and the rest of the photos, check out their blog, Front and Main.
This past weekend I ate ribs, two hot dogs, one s’mores, slices of ribeye, a few slices of bread, two spoonfuls of cookie dough ice cream, a few (?) watermelon mojitos, nachos…and I feel like if I really tried, I could find more things that I consumed. But whatever, I’m past it. It happened and it was glorious.
My favorite part of the weekend was spending time with friends and family and watching Amelia swim her little heart out. I need more weekends like this one. I bet you do too. They remind you what’s important. And hot dogs are important!
This is a recovery (ish) salad. There’s fresh and spicy watercress, sliced yellow plums, sliced squash and buckwheat groats (!!).
Can we discuss buckwheat groats? Buckwheat groats are a toasted grain. I toasted these up in about 5 to 6 minutes and they were delicious on a salad. They add great crunchy texture to lots of dishes like vegetables, salads or even pancakes.
My entire world could be crumbling, but if I have a pie crust to make/eat, all is ok in the world.
Good thing I had this pie because this week has been trying. It’s been one for the records in terms of toughness. Amelia is having her own rough week because she hates fireworks and my neighborhood always decides it’s a great time to shoot off fireworks for the whole week of Fourth of July. She’s been hiding in the bathroom all today. EMOJI CRYING FACE!
So, we’ve both stress-eaten a bit of pie. Can you blame us?
Summer is a sad sight without cherries.
They’re the best part of summer. Last fall I made a simple apple pie and took it to a dinner and sort of scratched my head as to how or why there wasn’t a classic and simple apple pie on this blog. So I fixed that issue.
Now, I’m fixing the issue that there isn’t a classic cherry pie recipe on this blog. Because sometimes you don’t want something complicated. Perfectly ripe summer fruit doesn’t need much manipulation—it’s a gem on its own. Just sweet summer cherries swimming in a pool with sugar and tapioca starch and cinnamon and salt. Nothing overpowers, nothing really stands out except the beautiful sweet cherries.
Remember last week when I made homemade cream cheese and I told you to save that whey?!? Yeah! I put it in hamburger buns. Yass! And since I think I’m particularly clever, I wanted to tie it back to a bagel by adding the “everything” mixture to the top of the burger bun.
Well, I’m pretty happy. I currently feeling myself. I’m patting myself on the back. Skipping in the street. I think I’m smart, but mainly I’m just stoked about making another delicious thing that involves carbs.
If you’ve never made hamburger buns, you’re in for a lil’ treat because not only are they super fun to make, they’re not too, too difficult either.
These buns were tweaked from King Arthur’s Flour, which in my opinion, has the best burger bun recipe out there. The whey gives these a softer texture but not so soft that it feels like cheap, store-bought white bread. It’s sort of in between of what you would get if you used half water and half milk.
One of my favorite past times is to eat potato chips while watching a movie. Seems like a simple idea but it gets complicated really quickly. It always requires for me to inevitably turn up the volume up REALLY loudly because the crunchy sound from the potato chips interrupts the movie (I can’t hear!) and then I have to rewind and re-watch some parts.
This is sort of a better idea, combining dessert with snack time, resulting in an ice cream sandwich that is chocolate-y, crunchy, caramel-y and overall super awesome. The one downfall? Ice cream sandwiches get melty and messy; life is full of challenges!
For this post I teamed up with Kettle Brand Chips (my all-time favorite is the Sea Salt & Vinegar) to bring you this fun, summer-filled recipe. The cookies are soft and chewy; the perfect cookie for ice cream sandwiches. If the cookies are crunchy or hard the ice cream will spill out the sides—not ideal!
Crushed potato chips are folded into the batter, chocolate is melted on top and then more pulverized potato chips are sprinkled on top of the chocolate, almost like how you would do with sea salt.
3. My pager from childhood. My most used pager codes: 143, 80085, 123
4. A sweet note Joshua wrote me a few weeks ago
5. All carbs. Especially bagels.
So naturally, cream cheese is also very important to me. I’ve been wanting to make homemade cream cheese 4evrrrrr. I’m so glad I finally bought da stuff and decided to do it. It definitely took me a few times to get it exactly right. I ended up buying this animal rennet from Amazon. They also have vegetable rennet.
Yep. Time to slather on that sun tan lotion, squeeze into a bathing suit :/ and eat all the watermelon available.
Summer has never been my season. I’m more of a fall leaves, scarves kind of girl (even though I live in LA, I know I’m complicated) but this is how I embrace the season: cakes that require no oven. Cakes that aren’t really cakes! Because there’s no batter, no icing, no nothing cake-like. Except this recipe relies on cookies to soak up all the mascarpone/coffee/chocolate mixture and then it slices up so lovely, so deliciously.
This cake is very tiramisu-like. The flavors are v v similar except you don’t have to both with lady fingers, which if I’m speaking honestly, is the biggest bummer about tiramisu. Most lady fingers are dry and bland and taste like cardboard. Of course, we could make our own but am I really going to do that??! I mean, maybe, yes, very likely. I am the type…stand-by maybe we’ll do this.