The thing I’m afraid of more than my usuals: failure, not having kids “on time,” my life not working out in general, is a scary murderer. I go through great lengths to avoid murderers.
I post Instagram photos of places I’m at only after I leave. I know all of you are super lovely BUT what about that one psycho, nut-job that wants to grind me up and put me in a hamburger, huh? That guy is scary. I don’t want him finding me at my favorite neighborhood coffee shop.
I also have a nightly ritual of checking every window (I live on the 2nd floor) and door in my apartment to make no one can get in. And, though, I kind of hate light in my face as I sleep, I’m always sure to have a few lights on throughout my apartment. I figure the scary murderer will think I’m up reading rather than sleeping and he’ll stay away.
You have to get in the head of a murderer, you know?! Some may think (read: my dad) that these kind of precautions are ridiculous, and maybe they are. They’re probably just a sign of my current single status and a result of living alone, which I actually enjoy, but WHATEVER MURDERERS ARE SCARY!
We can’t ignore all the peaches right now, can we?! No way–that’d be mean. And we’re nice people!
Every weekend, for the past few weeks, I’ve come home with peaches…and pluots…and apricots. But then I get all crazy and eat them while watching youtube videos for a few hours straight. It’s a private Sunday morning thing I got going on. Totally not interesting.
Finally, I smarted up and bought way too many peaches to eat so I figured I’d drink them instead.
“Millions of peaches, peaches for me, millions of peaches, peaches for free”…(on a sammich!). Umm…do you remember this song? If not, apologies for 90s reference. I love the 90s…and peaches. I love peaches when they’re in season. Heck, I love peaches even when they’re in a can. I love, love them in salads, and on their own. Not while driving, though. I always end up with a sticky steering wheel and a pit that I don’t have a place for. Even though my teachers in school always told me I could throw it on the grass, I feel bad. It’s still technically littering since it’s not going back into the earth for a few weeks, ya know?
Anyway, back to peaches…I especially love them on this sandwich. I’ve eaten this sandwich a bunch of times, but each time using pears, but since peaches are in season right now, I figured I’d put them to good use. And I think it turned out pretty great. Pearhaps you should try it!
Hiiiii from high in the sky. I’m on my way to Atlanta to speak at Create + Cultivate. But first, I wanted to tell you about this little brunch I threw last weekend.
Growing up part of my childhood in South Florida, Cuban culture was ever-present. At family parties, Celia Cruz was always playing. As a teenager, my friends and I always went to Calle Ocho–which if you’ve never been–is so much fun and mayhem all at the same time. And most Sundays, mass was usually followed by brunch at this little Cuban restaurant down the street from our house.
So when Nespresso got in touch with me about throwing a Cuban-inspired brunch to celebrate their release of Cafecito de Cuba (the first ever Cuban coffee to come to The United States in over 50 years), I was like YES PLZZZZ.
If you’ve never had a cafecito, you’re in for a treat. Cafecito traditionally has a bit of raw cane sugar added to the first drips of hot coffee. This Cafecito de Cuba did not disappoint. It’s slightly sweet, intense, and strong—it wakes you right up! The flavor of the coffee is amazing; the texture is smooth and velvet-like.
I’ve been really inspired by Cuban interiors lately. (You’ve probably seen a ton of them on the Instagram, too). I love the range of colors; my favorite being green and pink and peach. I love the fruits like bananas and papayas and guavas.
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.
I can feel the “busy cloud” starting to creep in on us. Or maybe it’s because I’ve been planning my little heart out the past couple of days. I’m plotting Thanksgiving recipes and cookie recipes and healthy recipes for when you’ve eaten too many cookies.
One thing I’ve wanted to make for a very long time are pretty eclairs and cream puffs. These are relatively simple. I know, I know. The relatively part is relative.
If you’ve never made pate a choux before, I will tell you…it’s weird. It feels very very wrong and incorrect and like you’ve read some sort of mistake.
But it’s not. In a saucepan, you combine butter and water and milk and sugar and salt. When the butter melts, you add the flour.
And stir and stir until it forms a mass. Then you cook it some more until it dries out a bit more.
Then the whole thing is transferred to a bowl or stand-up mixer. A bit of mixing goes on to cool the dough off. And then eggs…a lot of them. One by one they’re added.
After that you pipe out the dough onto a baking sheet in either eclair shapes or cream puff shapes.
Picking the cover of a book is not a solo endeavor. There are a lot of opinions and things that need to be taken into consideration because, as we know, people judge books by their covers, as they should (I think).
I feel really confident about the cover. I think this cover, the one we finally arrived at, matches the contents of the book and the story. It fits. But it took A LONG time to arrive at this cover.I wanted to share with you a few early iterations and how we came to this conclusion. I think it’s fun!
I always think behind-the-scenes stuff is interesting (if this is putting you to sleep, there will be a recipe on Monday and it’s a good one!).
Today I’m taking a break from my Amy Schumer-binge watching to discuss one of my favorite topics: props! YAS. Maybe you have your own food blog and wanna add a few things to your collection or maybe you’re just super nosy and wanna know what I use. Or, maybe you’re like me and just love flatware, plates and mugs. Either way, this is all the stuff I love to use when shooting food. I’m also including a bunch of stuff I’m currently coveting because yes, I do need more stuff.
Probably my most used category of prop-age. A few years ago, I started throwing ceramics and I surprised myself by actually being able to make things that could properly contain liquids and foods. Who knew! I use a lot of my own small bowls for “ingredient shots.”
And these bowls from Anthropologie are pretty too. I bought them on sale for about $4 a piece. Scour the sales!
I forgot who makes the big orange bowl but I got it from a ceramicist in New Mexico. The peach color is exactly the color I think of when New Mexico pops in my mind.
I have a collection of Heath plates for my apartment. They’re simple and classic and food looks great on them. They’re also incredibly sturdy, which is great because I don’t want to stress about expensive ceramics breaking when I’m just eating some random quesadilla I made in 5 minutes.
One of my favorite plates is this one from Someware Goods. Her stuff is beautiful.
I also love the light blue flat plates with this lip all the way around. (Forget who makes them and they’re not marked on the bottom.) I actually need some new plates so if you have ones you’re coveting, let me know!
I’m really on the look to buy some new flatware. I use this collection that I bought from Amazon the most.
And this spoon! One day I’m gonna actually eat some soup with that spoon rather than just stare at it.
These types of accessories are my guilty pleasure. Put me in a store and I’ll come out with a tons of useless little things that have no real purpose other than “looking cute.” A lot of these items have been collected over time and weren’t bought all at once–that would be a bit crazy.
I hope this inspires you to buy some new goods that you probably don’t need! Continue Reading
Ice cream was one of the first non-baby food items I ever ate. I know this only because there are tons of pictures of baby Adrianna with ice cream all over my face. I must’ve been 3 months old? Is that even ok? Probably not but it was the 80s and my parents were too young to care. I totally survived but it left me with a huge love for ice cream. My dad is to blame, obviously.
It’s no secret that I love pairing summer fruit with spices like cinnamon, cardamom and ground ginger. Those warm, fall-ish spices are so glorious with fresh fruit. Today I teamed up with McCormick Gourmet to bring you these Blackberry Pie Bar Milkshakes. The ground ginger works gloriously with the fresh blackberries.
And can we speak about pie bars for a quick moment? I’ve always loved a good pie bar. I was looking through the recipe index a few days ago and was sort of appalled that not one recipe for a pie bar lives in the archives. We will change this! Change is coming! I’m thinking something peach-y and creamy…and maybe something else.
In the meantime, we have milkshakes! Let’s make a syrup and a crumble and pair it with milk and ice cream. This milkshake is something I want to drink, guiltless, on a stoop while I watch people walk by. I think of myself in a place like New York or something. There’s something sort of magical and gross all at the same time about New York in the summer. It’s muggy and balmy but everyone is outdoors and I love that so much. I love New York in the summer.