For the past few years, Josh and try and take one vacation a year. We spend a lot of time dreaming about where we’re gonna go to next. 2019 is Paris (hopefully!) neither of us have been, so we can’t wait!
Every year we try and make sure we have enough points so our flights or hotel are covered. This makes the expense of the vacation itself a whole lot more manageable.
That’s why I’m super excited to be teaming up with American Express and their new Gold Card to share with you how to earn points for doing the things you love!
I’m shocked to say that I think this might be one of the only stews on this entire blog. When I realized this, I was shook! I grew up eating stews of all kinds because my mother believed in the power of warm food on a cold day. It can turn your mood completely around and feel like you just ate a huge hug.
In film school I was known—and yes, I say this braggingly–to always have the best food on my sets. I would approach local restaurants and ask for a donation, i.e., meals. And they would happily cater our shoots because we were poor college students of the arts and they loved what we created. Panera was one of those places that donated. And on one of the coldest days in October, we had their broccoli and cheddar soup with sandwiches and bread and salads; it transformed everyone’s mood. It was magical to see what the power of a good meal could do for people working hard.
I’m super happy to be teaming up with Panera for this post to speak about their new six-episode video series called Food Interrupted. Each episode follows leaders in the food world as they meet everyday heroes who have dedicated their lives to changing America’s food system. The fifth episode, Meat Interrupted, follows two chefs learning and showing ways to humanely raise animals. They speak about the differences between grass-fed and grain-fed, And the ways cows should live out their lives in fields of grass. It’s a fun watch, here’s a link!
I admittedly don’t eat an enormous amount of meat. I love vegetables (and cake) but when I do eat meat, I try and eat responsibly-raised meat. It’s not always easy for everyone due to access and budget, I totally understand this. However, Panera is committed to using responsibly-sourced, antibiotic free meat in their establishments and I think that’s really awesome. Continue Reading
I’m currently sipping tea, attempting to heal my sore throat that is feeling all raspy and weary. On Saturday night I went to Hollywood Horror Nights at Universal Studios and screamed like the gigantic baby that I am.
Why is that we know it’s fake but believe it’s real. Lol. Our brains are so complicated.
Monsters and gremlins jumping out at me really drained my energy too because I’m currently a lil’ bit exhausted. Luckily I healed my self with a big Cinnabon cinnamon roll and a batch full of shells I had waiting for me in the freezer.
Let’s talk about shells today. Beautiful, big, glorious shells. I honestly have no idea why I don’t make them more. Whenever I make them,I’m like, why don’t I do this needs to be on a weekly rotation.
They’re also an amazing thing to gift. If you have someone in your life who is having a surgery, is sick, having a baby, etc., this is a great thing to drop off their house. They will love you forever.
You can also make this batch and eat half and freeze half.
This week buried me alive. Last night I un-RSVP’d myself from Alana’s Halloween party that I’ve been excited about for WEEKS. But I could barely move and my feet were killing me. I took a shower and got in bed and slept for twelve straight hours and now feel like I can concur the world…but first, warm chocolate orange morning rolls.
These rolls on a Saturday morning make everything better. They are soft and warm and delicious. The combo of orange and chocolate will forever be a favorite of mine. It is classic Holiday vibes but I really feel like we should make space to enjoy them year around.
I’m currently in the middle—what I like to call—autumnal chaos. I am busy editing photos every night until 10pm, which also means I’m consuming a large amount of reality television. I’m incredibly embarrassed to admit that I have watched every.single.episode of Shahs of Sunset and I have so many opinions about them. The other day I went to their neighborhood (West LA) and I was like, “If I run into one of them…I won’t be able to control myself!” I was bummed I didn’t see them.
One recipe that was at the very top of my to-make list this season was to fall-ify carrot cupcakes. This is inspired by some ras al hanout carrot cupcakes in Casablanca: My Moroccan Food.
Carrot cake is already filled with spices but with these cupcakes we’re just adding WAY more, while also adding some other spices in the mix.
These cupcakes are glorious to freeze. And then thaw in the fridge when you’re ready to eat and serve.
I gotta a new pie book in the mail and I LOVE IT! The world needs more pie, I think. Especially this week (and after last week) lol. Last year, I was in Chicago for work so I decided to take a quick trip to Detroit to visit my brother who had just moved there for a job. And while he was at work, I asked some of you for recommendations and the number one place you cute people told me to visit was Sister Pie. I was super excited. I jumped in his car (he lent me) and drove to Detroit. I drove around, took in the city and then stopped dropped in.
The place is vibrant, warm and feels like a place that serves the community. The case was jam-packed with baked goods so I ordered one of everything! When I got this book in the mail, I was pumped.
This is the time of year where Los Angeles weather is totally erratic. One day it’ll be 90 degrees and then two days later you’l need a sweater and some hot coffee to get your day started. By now, I know which one I get excited about.
I’m currently wearing a sweater so I feel like it’s appropriate to discuss this chai-spiced apple skillet cake with you all. I wanted to provide a recipe that is super easy. Something that you can throw together in a one, two steps max. This skillet cake is it!
I spent this past weekend getting back in the vibe of normal life which included going to the gym, going on a run, sniffling my way through Queer Eye on Netflix, getting cocktails and burgers with friends and going to watch Black Panther. I’m sure you’ve seen it; if not, you need to remedy that situation.
One weekend goal that was not met was a trip to my favorite Chinese restaurant to eat dumplings and pot stickers. I have to say, I love their meat pot stickers and dumplings but their vegetarian variety is not all that great. I wanted to make delicious vegetarian pot stickers. I think I found it.
I roasted a kabocha squash and added a bunch of stuff to it like green onions, sautéed mushrooms, sesame oil, chili paste, ginger and white pepper. It was glorious. It tasted like heaven.
This makes about 24 pot stickers which sounds like a lot but when you start eating them, it feels like it could go on forever and ever. I would highly recommend doubling this recipe and then freezing the rest. Pot stickers are THE ABSOLUTE BEST to cook straight from the freezer.
Hello, you pie-loving humans. I’m here with another pie. This one is slightly different.
A: Because you make it in a tart pan (I used a rectangle one but a circle one would do just fine or if you’re like this is annoying just use a regular 9-inch pie dish, you can do that, too!)
B: There aren’t a ton of spices in this. Like, barely at all.
C: Hello, butterscotch. It’s all about pumpkin and butterscotch and their sweet and caramel-y-like union.
This recipe starts with sweet butterscotch. A few years ago I was very confused as to what the difference was between butterscotch vs. caramel.
It’s this easy: butterscotch is made with brown sugar, where caramel is made with white sugar.
That’s it. I like my butterscotch not burnt or taken too far but just right.
If you hate making pie crust, this is super easy. It’s a gingersnap crust taken from the No-Bake Pumpkin Pie from The Year of Cozy. I steal from myself!
Thanksgiving is all about pie. But if you can believe it, there are people out in the world that dislike pie. I know many of them; they prefer cake or cookies or ice cream. While part of me would like to talk all sorts of trash on them, I sort of get it.
I used to dislike fruit pies and would skip the fruit part all together and just dip the crust in whipped cream. That was before I learned that there are apples in the world that should be baked and others that should never ever be touched with heat. This made the world of difference.
Because these people who hate pie exist, I wanted to give you an alternative. This persimmon pudding is like a spongy cake with hot salty and sticky toffee sauce poured on top. It’s warm and soft and salty and sweet and ahhh! I made this a couple times and each time I was like, This might be better than apple pie!