I’m on my way to Chicago for no reason at all other than to hang out. How amazing is that?! I wish I could bottle up the feeling right before a trip. You’re running errands, packing, washing clothes, and while normally those are really lame things to do, it’s actually ultra fun when they’re for a vacation vs. normal life.
This salad has Memorial Day written all over it. It’s large format or whatever you want to call it. Basically, it’s a big-ass salad for hella ppl.
Do you have cherries yet? I feel like LA/California gets produce weeks (sometimes months!) before the rest of the country so it’s hard for me to gauge if this is a useful recipe or totally pointless. ¯_(ツ)_/¯
A few weeks ago I made creme brûlée. Do you remember this? Let me preface by saying that whenever I shoot my recipes, Amelia is right there because she’s always hoping and praying that I drop something so she can swoop in and eat it. She’s eaten A LOT of things normal dogs haven’t eaten. There was this one time a tortilla chip fell out of a bra (I was going through a rough time) and she ate it within seconds of it falling onto the floor. We’re best friends.
Anyway, so I poured a few teaspoons of sugar on to each custard and ignited the torch. Right when the flame started, Amelia went and bolted to the bathroom where she started peeing (sorry I said “peeing” on a food blog but it’s a part of the story!). I quickly realized that she is petrified of the torch. So, I put it away and haven’t brought it out since, but now I think she’s confused that the torch is the same as my camera. Whenever I shoot recipes and pull out my camera, she goes and hides under the couch.
I’ve tried everything: putting snacks next to the camera, placing the camera next to me to show her that look, it’s fine, it’s JUST A CAMERA! It’s times like these that I wish I was Cesar Milan. I’m not sure how to make her not scared of my camera. I don’t want her all stressed out, especially since I practically shoot recipes on a daily basis.
If you have tips, I’m ALL ears.
Today, we are continuing ICE CREAM WEEK with this Cherry Ice Cream with a Whole Wheat Crisp. It’s fruity, sweet and creamy with a salty, slightly sweet crisp topping. HEAVEN.
ALSO, a giveaway with Whole Foods Market! If you’ve visited your local Whole Foods recently, you’ve probably noticed the cherries. They’re insanely amazing right now!
This giveaway is for a $150 gift certificate. To enter, do this:
I love a good scone. Maybe it’s because I love English things like Downton Abbey, Mini Coopers and corgis. I’m not sure, but scones, tea and my pinky out is my current mood. I feel like I have another part of me that loves sweet tea, rollers in my hair, fried green tomatoes (the food and the movie) and Nashville. But that’s for another day. (ALSO CAN WE DISCUSS LAST NIGHT’S EPISODE?!)
Today we’re exploring my more dainty, English, proper side. I had leftover cherries hanging in my fridge and chocolate chilling in my pantry. I figured I couldn’t let this combination pass. It needed to be done.
I’ve been wanting to make some sort of buckwheat scones for a long time now. I adore buckwheat. It really does have a bad reputation because it has the ability to turn fluffy, light baked goods into heavy, door stoppers. But if done right (read: cut with all-purpose flour) it can really add a nice nutty, earthy flavor. These scones aren’t hockey pucks. No sireee. No. They’re tender, buttery, with a big, hearty, scone-like crumb. I li-it-uh-lot.