Summer, you aight.
I’m usually not a summer-lover, but this one has been pretty chill. I’m digging all the fish tacos around, the balsamic vinegar/watermelon salads popping up everywhere…and cold beer. Officially INTO IT. I’m also pretty obsessed with eating outside past 7pm, when the sun is no longer burning me and giving me wrinkles that I can’t see yet.
So lovely!
One of my fav street/summer foods is eloté, the Mexican grilled corn you can usually find on the side of the street here in Los Angeles (and in Mexico).
I’ve had this idea of turning it into a soup for a long time and finally got the big push yesterday when I was at the store and saw a sign that read, “20 cents for corn!” I mean, that’s it. Alright…
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Muffin or cupcake? So many muffins skate that fine line between breakfast and dessert, am I right? Not mad at it. Not complaining…though some mornings I don’t want sweet. I don’t want dessert. I want something savory, delicious, cheesy and warm.
Enter: Goat Cheese Chive Corn Muffins.
Also!–don’t mean to be a debbie-downer on breakfast muffins–but sometimes I’m all psyched about making muffins, and so I do, and then I eat, like, two for breakfast and end up with a bunch leftover. Lame.
These muffins are pretty cool because they can dual as a breakfast snack or a dinner snack. Double-action muffins!
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I spent this past weekend making homemade huaraches. I had some a few weeks ago and came home determined to make them by myself.
If you’re not familiar with them, let me lure you in. They’re made with an easy mixture of corn flour (masa), warm water and a dash of salt. After the dough rests you roll it into a cigar-like shape and create a cavity. THEN you spoon a bit of refried beans into the center and roll them out. Throw them on the griddle until brown and then finish them in some hot oil. They’re like this crispy, refried bean fried tortilla. The topping opportunities are endless; everything from carnitas to sauteed vegetables. Hi deliciousness!
Now that I’ve convinced you they’re awesome, I’ll let you know that there’s no huaraches recipe today.(SAD!) But I did have a bunch of corn flour leftover and figure I’d throw some in a batch of pancakes.
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I made you/me some soup. It’s green…
I wasn’t going to post it because, well, it might be the ugliest soup I’ve ever made. I usually like to share things that are pretty/cute/delicious. Not today, my friends!! Today I’m hurling nutritious, humble and necessary (for me anyway) your way.
My head is stuffed up, my nose is clogged, and my ears hurt (hello ear ache!). Yeah, I’m sick. UGH!
Growing up this is the soup my mama would make me to make things all better. So, this post comes straight from her mama heart through me. JUST like that scene at the end of Ghost, you know? When Whoopi let’s Patrick Swayze take over her body so Demi can get her last dance. JUST like that. So, basically this is my mom giving you this recipe (through me). Weird, right?
Let’s dance!
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This is vegan chili:
…This is not:
That delicious dollop of sour cream is so powerful!! It changes EVERYTHING!
Chili is like cornbread. Rules exist about chili rights and wrongs. No beans. No this. No that. People are super picky and sentimental about the stuff. And, I mean…I get it. I do.
SO…
Before I begin, let me say this: If you’re from Texas, and this chili offends you, I’m sorry. I love everything Texas. I really do.
Friday Night Lights is the best show to ever grace our TV screens. (Yeah, I said it.)
I’ve been wanting to take a road trip to Marfa and sleep in one of those hipster tee-pees for I dunno how long.
Migas might be one of my favorite breakfast dishes ever…(next to pancakes, obvi).
And despite El Paso being the scariest city in the country, when I drive across Texas, I still pass through.
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Whenever I think of good hybrids, the first thing that comes to mind are designer dogs, bred purely to fill the high standards of cuteness our society currently has. They are:
Goldendoodles (Golden Retriever + Poodle = ridiculously cute genius type)
Labradoodles (Labrador + Poodle = super friendly genius type)
Puggles (Beagle + Pug = the smallest pile of cuteness ever)
Maltipoos (Maltese + Poodle = super smart small animal)
My recent hybrid obsession isn’t dog related at all. Surprisingly, I know. It’s a food hybrid and it’s been around for a really long time, and is about as American as baseball and Bruce Springsteen. Word on the street is that it was actually served morning, day and night at Thomas Jefferson’s Monticello Home. Fancy. It’s called:
Spoon Bread (Grits + Cornbread = homey, comforting, awesomeness)
Since I love both grits and cornbread, it’s sort of an ideal dish for me. And because I would never dream of having grits without cheese, I thought it’d be a smart move to add cheddar and bit of chives for a punch of color and texture.
You start with pretty much making grits. Pouring your milk into your saucepan with few tablespoons of butter.
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