I was going start this paragraph by saying, “Cocktail season is here!” But then I stopped myself because we all know that it’s always cocktail season on this blog. Duh. This cocktail in particular is seasonal, I suppose, though I see nothing wrong with using frozen strawberries, making this drank doable year-round.
Sure this looks like a pretty simple strawberry basil situation mixed with some gin, but I can assure you it’s a bit more special. I can’t get near strawberries without thinking of adding a dash of black pepper and a drizzle of balsamic vinegar. It’s just too easy! So this cocktail has a bit of weird stuff added to it, but do you expect any less from me? No, you don’t.
In other news, thanks for all your concern with Amelia. I’m happy to report that she’s back to barking a lot, stealing shoes, drinking my afternoon tea when I’m not looking and so on. So she’s better.
Homemade pudding has been well documented on this here site quite a bit. It’s a near and dear dessert that’s so close to my heart. Puddin’ is the thing I want to eat after a super heavy meal when I can barely even think to think about dessert, but totally want to. Am I making sense?
And no matter how many new pudding memories I make, pudding will always, ALWAYS remind me of Billy Madison. (Please tell me you clicked on that link and watched him dance down those stairs. You’re welcome.)
Billy loved his Snack Packs! I remember watching that movie over and over and begging my mom to add them to her grocery list. She did. I was a girl obsessed with Billy Madison and chocolate pudding.
My brain doesn’t always match the season. I think of the best Halloween costumes in March. (I mean, can you imagine Amelia dressed as a stick of butter? Or dressed as Jasmine from Aladdin?)
I come up with most original and special Christmas gift ideas in July. All of my best Fall recipe ideas come to me when I’m sweating in August. And I thought of this gem of a recipe a few days before Christmas when I was wrapping presents.
I was craving strawberries which lead my brain to thinking about strawberry milkshakes. I wondered why I hadn’t thought to make strawberry milk and put it in my favorite cookies. So here we are…four months later, at the beginning of strawberry season, Spring-ifying and cute-ifying the deli cookie classic, the black and white cookie.
We’re flirxting with summer. By the way, “flirxting” is a technical term.
I’m so ready to do a canon ball in a pool; definitely not ready to be in a bathing suit in front of other humans. Ugh.
I’m looking forward to old movies in the cemetery whilst eatin’ cool snacks; not ready to need air-conditioning.
I can’t wait to bake up elaborate pies with fresh berries; not ready for fruit flies. They loooove my kitchen in the summer.
I’m excited for crazy salads (I can’t believe I’m saying that!), but when it’s hot outside all I want to eat are piles upon piles of grilled vegetables. I’m so not ready to sweat. There’s nothing adorable about the act of sweating, am I right?
Some of the best stuff isn’t planned. And today I present you the most delicious accident that’s happened in a loooong time.
You’re actually supposed to be staring at cute little baked oatmeal cups. I pictured you whipping them up for a Mama’s Day brunch and setting them alongside blood orange mimosa, iced coffee and super pretty flowers. But I failed you. SAD! I failed to bring the cuteness, I think. But that’s okay, because as I sat there pondering why and how the baked oatmeal cups went wrong, I started spooning it straight out of the muffin tins…and found myself repeating this act over and over and over. My accident was delicious!
So, rather than trying to make something cute, I decided to remake the dish–tweaking a few things here and there–and just throwing it all in a casserole dish. Sometimes tasty trumps cute, you know. And that sometimes is riiiiight now…
Biscuits are rarely dessert. WHY? They’re too delicious not to be dessert, amirite? Of course I am.
I decided to take these unjust matters into my own hands and make biscuits more like chocolate cake, but still biscuits. Do you see what I’m doing here?
When I set out on this journey, I figured I’d just make chocolate biscuits, smother them with butter, say it’s breakfast/dessert and call it a day. But then I peeped in the fridge and spotted some near-dying strawberries and whipped cream that was flirting with its expiration date, sooo…it became quite clear that I just needed to make a chocolate rendition of Southern strawberry shortcake.
This is typical of how kitchen awesomeness happens for me: a mishmash of refrigerator stragglers just trying to find a place in this world.
I have such a crush on Sundays. And I know it sucks that I’m telling you this, because it’s Monday now, which is literally the furthest possible day from Sunday, so sorry in advance!
Cool Sundays always have laziness. That’s a must. Maybe a few mimosas or bloody marys. Sundays; the only day when alcohol in the morning is totally kosher, am I right? Meals outside in the half sun – always just half sun, direct sun is super lame. Never do direct sun. Wrinkles! And then, when the sun goes does you can turn on the teevee and watch the best tv ever. Mad Men, Game of Thrones, Girls, etc etc. Hey fun, heyy!
Sundays always involve a little cooking, baking, or eating something awesome. It’s a requirement. Yesterday I baked up these lovely things. They feel so summer-ey, and even though we’re totally not there yet, they remind me of Wimbledon in early July.