Sometimes (since I’m a nosey person), I wonder what people’s blogging situation looks like. Like, where are they when they’re writing, what are they wearing (not like that, you sicko!), what are they drinking…you know, all that kind of stuff.
So, here’s a very non-glamorous picture of where I write the majority of my blog posts: in bed, wearing sweats and a t-shirt with anti-wrinkling serum all over my face. I usually edit and write the recipe right after I make and shoot the dish, but the blog post is always written right before I press publish or set it on a timer. For me, the idea of writing blog posts weeks ahead of when they’re published feels weird and disconnected. I like it to be almost in real time. I dunno—there’s no right or wrong way, that’s just how I prefer it.
I’m so dang excited about these Italian sodas. They’re maybe the prettiest thing I’ve made in quite some time, and my favorite part about this recipe is that it’s an idea-based recipe. You can apply the ratios below to any fruit and be met with delicious results. And seriously how gorgeous are the colors? I LOVE THEM!
If you’ve never had an Italian soda, they’re so rich and refreshing all at the same time. I decided on three flavors: rhubarb, blackberry and strawberry, but feel free to use up any fruit that cooks down well. Other fruit ideas are pineapple, blueberries, mulberries (they just came in season!) and even mangos.
If I ever get married I’d want fish tacos served at my wedding. And not just any fish tacos but Ricky’s Fish Tacos. They’re incredible. The batter is flakey, flavorful and the fish tastes fresh. They’re nearly identical to the ones you’d get if you were sitting in a bathing suit on the beaches of Baja, Mexico. These things are my first love. And they screeeaaam at the top of their lungs summah.
Last summer I had the lucky chance to pick Ricky’s brain all about his batter. He told me the three musts for good fish taco batter is as follows:
1. Beer 2. Lots of Mexican oregano 3. Lots of ground mustard.
So, I followed his tips and made my own version. They came in at a close second—he is, after all, the pro—but I was still pretty pumped about them. Top ’em with a refreshing and spicy cabbage slaw…heaven. The full recipe is over on Etsy! Check it out.
Oh and get pumped because tomorrow is the first post of Ice Cream Week here on A Cozy Kitchen. Yes, Ice Cream Week is totally a thing.
Where do you live? I’m not trying to stalk you, promise. It’s just that sometimes I have no idea how far of a reach this little blog has. And since I write this blog in my apartment in Los Angeles, California, and we talk in the comments, via email, on Instagram, etc., etc., my brain just assumes you are all down the street from me. I bet you’re not. You might be really far away, in a place that isn’t currently experiencing a ridiculous heat wave. Lucky you.
A few days ago, when LA decided to be a beautiful 97 degrees F, I stuck my head in the freezer. It was one part melodrama and one part necessity. Mostly melodrama, I think.
As I was in there, with the cold air hitting my face aka heaven, I took a peek around. Lots of frozen corn. Why?! Dunno. Lots of ice cream. Normal. And then there was a single sheet of long forgotten puff pastry. WHOA! YES! Tart time!