It is still technically summer but my inbox looks like it’s mid-November. Full-on Thanksgiving and fall pitches. And then yesterday I drove past a Halloween store! I. AM. NOT. READY. Tho I kinda am because wearing sweaters are dope.
Let’s talk about this sheet pan dish. Mojo is my favorite thing ever. If you’re unfamiliar, it’s Cuban and a lot of times you’ll find it in marinades for meats and chicken or fish. It’s also sometimes served with tostones for, like, dipping, though usually it’s a bit thicker in consistency. You get the idea!
Hello! I am here. Is today (or next Friday) payday for you? I hope so because this pasta is something that I hope you make when you get PAID! This is a treat yo’self kinda pasta because it has lobster in it.
Pasta is usually on the cheaper end of the food-money-spending spectrum but lobster makes it pretty indulgent.
I went to the market and bought two lobster tails for about $20. I definitely was like “dang, ok. lobster is legit expensive.” And I still had to buy all of the other ingredients. I think my total bill came to like $30 or $35 dollars for this entire meal, which if you actually compare to a restaurant, it’s still cheaper.
But whatever you do, don’t overcook/mess up the precious lobster ok?!
I’m going to be honest again and tell you that I grew up eating lobster because my family loved it. And I knew when they brought home lobster someone was having a good day/bills had been paid/we were living!
Before recipe testing this, I’d actually never cooked lobster. I was super pumped that it was just the tails and not a whole, living, thriving lobster. That experience might’ve been too real for my city-loving self.
For this post, I teamed up with Gevalia, a coffee brand with a Swedish heritage that is known for making fika (Swedish coffee/snack time) special and delicious.
Easy summer living has been in full effect around these parts.
I’ve been living off of summer-y salads (one of which I’ll be sharing soon!) and have been trying to make plans. We NEVER ever go to the beach. Why?! So Josh and I and a few friends are trying to set some dates down on those calendars and stick to them.
For some reason, when you live on the east side of LA, getting to the beach feels like a huge excursion and commitment but I’m trying to tell myself that sandwiches and iced coffees on the beach will be worth it.
Speaking of iced coffeezzz. We are in what I like to call “Iced Coffee Season.” It’s a season when I rarely drink anything warm, coffee included.
I’m currently in that mode where it’s the quiet before the storm. I have a super busy month coming up and I’m diligently trying to get my little duckies in a row so I won’t be crying of stress every single day. I think it’s going a’ight.
I also have a ton of summer stuff I want to make before the end of the season! It’s crazy, we’re nearly to the end of July and then we have August. And once September hits, all anyone wants to talk about are pumpkin spice lattes and apples; I’m just not ready. LIKE, SO FAR FROM READY. I’m still obsessed with stone fruit and tomatoes and cherries.
And if you can believe it, I still haven’t made a pie this season. WHUT!! I’ve been sleepin’.
Josh and I have been cooking nearly every single night, making super quick meals. I can’t wait to share a few that I’ve been making. We eat outside in the backyard, under the little stringy lights and it’s become my favorite time of day.
This sheet cake deserves a place on that backyard table because it’s the perfect summertime dessert for a group. It’s so easy and leisure.
I love me some sheet cakes because they’re so simple. No cake layers, no fancy decorating needed. All you need is a few bowls, an offset spatula and some sprinkles.
This cake is made in one-bowl and is so ridiculously moist, without being dense. You can make this on a Friday and it would be delicious for the entire weekend.
If you’ve never had camarones (shrimp) a al diabla, here’s a breakdown of how it goes:
A sauce is made. This sauce might remind you of an enchilada sauce. It’s red and flavorful and in this case, a little smoky. This sauce recipe makes quite a bit and part of me wanted to halve it but I actually ended up using it for three other dinners last week.
1st dinner: I made this.
2nd dinner: I tossed it with roasted eggplant and vegetables and ate it with quinoa.
3rd dinner: I made this again.
4th dinner: Josh used it to braise some flank steak (using one of our favorite kitchen gadgets) AND then we put it in tacos for Friday taco night and it was boooomb.
Ayyyyeee! Last week I was sort of barely here on da blog and on social (even tho I’m always on the insta stories). I’ve been planning a fun lil’ thing that I’m excited to share with you. Hint: I can cook in it and I’m gonna make it look as pretty and functional as possible! MORE SOON!
In the meantime, I have a ton of new-to-you summer recipes to share. The past few weeks have been filled with lots of cooking and I took all of your suggestions into account.
You all asked for easy and sort of healthy weeknight dinners AND you asked for some desserts using blueberries, pies (coming soon!) and more cakes (you speakin’ my language).
This obviously falls into the blueberry category and not the healthy, weeknight dinner.
Amelia’s favorite food is pizza. Whenever we walk in through the door with a big square flat box, she always gets SO pumped because she knows exactly what it is. We don’t feed her whole slices of pizza because we’re not monsters but Josh does give her a piece or two of the crust and she LOOOOVES IT.
I actually love making pizza at home because it’s super easy and I can make it exactly how I like it: on the lighter, healthier side.
There is still cheese. A lot of cheese. But I like the veggies I select. In this case: blistered cherry tomatoes, corn and lots of basil and crushed red pepper.
Instead of a normal tomato sauce, which you could totally still do, I made a quick arugula basil pesto with walnuts and smothered that on the pizza crust.
It already feels like the dog days of summer…you know those drawn out, loooong days where the sun feels like it’ll never go down and give us a much needed break from the sun. I’ve been living in sunscreen and a hat and sunglasses when I go for my sprints with Amelia because the sun is not our skin’s friend!
The past few weeks, with the weather heating up and all, I was sort of struggling to find new things that were interesting and healthy-ish. But luckily as I was griping to Joshua—my favorite brainstorming partner—and he suggested I make a sabich! I’d never had one before but once I did a heavy Googling session, I was totally sold.
Sabich is a Iraqi-Israeli sandwich (you can read about their history here—RIP Lucky Peach!) that consists of pan-fried eggplant, hard boiled egg, hummus…all eaten in a pita. It’s typically eaten for breakfast (hence the iced coffee pictured) and it is SO good. It’s totally acceptable to eat this breakfast, lunch or dinner.
For this post, I teamed up with Ozery Bakery. If you’re unfamiliar with their bread, it is SO good and soft.
My favorite week of the entire year, hosted and organized by my friend Billy.
These are not a hot, hot mess but if I’m being completely real with you, they sort of didn’t work out how I wanted them to. But it’s mainly aesthetic. The flavor was on point.
I really wanted them to look all swirly and marbled…like when you order a Thai Iced Tea but, umm, that didn’t happen. I would’ve been happy with gradient but that didn’t happen either.
So aesthetically they’re not exactly what I had in my brain but that’s just life. I really don’t think I could’ve done anything that would’ve made it so the swirl would just suspend and not actually dissolve and become one. Whatever.
I’m also gonna be real with you and tell you that I kinda dislike popsicles that have really dairy in them. I want my popsicles refreshing and on the lighter side, hence the reason why I chose to go with light coconut milk vs. sweetened condensed milk/evaporated milk (the real thai tea ingredients).
Tomorrow I’m hopping on a plane to speak at Blogher in hot and humid Orlando, Florida. Should be fun! I’m there for like 24 hours so unfortunately I won’t have time to go to Disney World. I have a lot of fun memories of Disney World, especially grad night where all of us loaded in a bus and drove 3 hours up north to attend. They shut down Disney early and us kids, like a thousand 16 year olds hung out during the middle of the night.
There were SO many kids doing things they shouldn’t have been doing. Luckily my school threatened the day lights out of us with the idea of not possibly graduating so I’m pretty sure none of us brought alcohol/did bad things because the wrath of failure and parents was too much to deal with. FEAR IS WHAT DRIVES MANY OF US! Sometimes it’s not a bad thing.
Anyway, I’ll be back before you know it and then I’m headed to Palm Springs for the weekend with my friend Cassie and of course Amelia is coming because when a pool calls, homegirl is there.