Rockabilly on the radio, a thermos full of iced coffee, shades on, I headed down the 101 towards some of my favorite people on earth. By the time I hit the I5, I was listening to This American Life, a road trip companion second only to my husband. Nine hours after the time I left Sonoma County, I arrived in Murrietta, CA. There, waiting for me, were Maggy and Sharon of Three Many Cooks and Erika of Ivory Hut. I arrived just in time for a big round of hugs and kisses and a beautiful dinner.
I had met Maggy a year prior- we were introduced by Irvin Lin of Eat The Love. From the moment Maggy and I met, it was true love (for reals). We began working together on a couple of projects almost immediately and I would spend two more weekends with her in the coming months- including my 39th birthday.
This year, Maggy came to visit in March, just before I moved to Sonoma County and saying goodbye was not as hard knowing I’d be seeing her in less than a month.
I was in Murrieta for the very first Big Travelling Potluck. I showed up a few days early—ostensibly to help, but really to hang out with The Anderson Clan, Erika, and my dear friends Deb and Rod from Smith Bites.
Maggy, Pam, and Erika work year round to pull off events that you have to see to believe. … get the recipe
Each spring, the conference season begins. I adore seeing friends from around the globe, taking in all of the new information presented, and visiting new places, but food on the road is often less-than-ideal.
Good food to-go is more important to me than ever since I was diagnosed with a gluten intolerance, last year. This yogurt parfait full of nuts, seeds and fruit provides me with a healthy, fulfilling meal for road trips and plane rides alike. And let me tell you, I’ve been in planes, busses, and cars a lot this spring.
At the end of April, I had the joy of attending The Big Potluck, which is an amazing event put on by my dear friends Maggy, Pam, and Erika. This year, was the first year they hosted an event on the west coast. Just like the Pennsylvania Summer Potluck, I left inspired, full-up-with-love, and totally exhausted (in a good way)
Memorial Day Weekend, it was my first time at Camp Blogaway which I was able to attend thanks to the generosity of my friends at Kerrygold and Green Valley Organics. There, I saw old friends including some I’d never met in person- friends like Dr. Jean, Kate McDermott, and Nancie McDermott (no relation). Camp Blogaway is held at an actual camp and it was so much fun bunking with Laura and Mimi my new Camp BFFs. We had such fun even though I was that kid at camp… the one … get the recipe
The sun shines through our bedroom windows; it is the only alarm clock I need. I pause to kiss Joshua lightly, and leave him to sleep a bit longer. Little Lucy follows behind me as I head up our spiral staircase to begin my day. Water boiling for tea, pot bellied stove taking the chill out of the early morning air, this is how each day begins.
Tea in hand, Lucy and I walk out onto the back deck, and that’s when I look up. Not a day goes by that I don’t marvel at the beauty and serenity of where we live. Rough patches aside, I feel as though we’ve hit the karmic lottery.
For the last five years, Joshua and I have had very different work schedules, and our meals together were few and far between. Now, on most days, we are eating two to three meals a day together. Of all of the amazing things about our move, this might be my very favorite.
On Monday, I opened up the fridge, knowing I needed to head to the store before dinner, but hoping I might be able to scrounge something up for a quick lunch. I poked around and found a nice piece of Kerrygold Dubliner Cheese, a basket of local strawberries, some gluten free sandwich bread, and a small bowl of lovely blueberries. Suddenly, the idea for a spicy sweet berry chutney came to mind and a grilled cheese sandwich was born.
My friend Irvin, of Eat The Love, sent me a text saying “I made this and it’s so you”. I tapped on the attached photo and saw luscious rosemary lemon bread. He was right, it was so me.
My feelings about citrus are well-documented and I love putting rosemary in sweet baked goods. It’s nice to have a friend who knows me so well.
So Irvin and I got to talking, and he came up with this really cool idea… What it we each made our own version of a recipe? Like if I put my spin on his Lemon Rosemary Bread and then we each did a version of a recipe that I love. Then, what if we posted those recipes on the same day? You can’t help but love this guy. He’s adorable and super smart.
So I set to work thinking about what I’d like to do with my rosemary lemon bread. We based the recipe off of this fantastic looking lemon loaf from Simply Recipes. I knew mine would be gluten-free, extra lemony, and full of fresh chopped rosemary from my backyard. I’d go for an unprocessed sweetner and oh, I’d add some buttermilk for sure.
So what happened when this little loaf came out of the oven? A delicious little cake happened, that’s what. It’s got a tender crumb, but it’s also hearty- more of a sweet quick bread than a cake. The coconut palm sugar give a dark molassesey taste and … get the recipe
Spending time on pinterest and on food blogs, you may get the impression that we bloggers never buy anything. We’ll DIY anything from fruit leather to hand foraged soda pop to homemade sous vide machines.
It’s true, the homemade bug has bitten me. I make a lot of my condiments, my granola, my horchata, and once I even attempted to rock out some donut-infused vodka. But, I also love trying new foods from the market. You won’t catch me buying Easter-hued Oreos, or the latest flavor of Doritos. Instead, you’ll find me in the “health food” aisle often slipping into the raw foods section.
I’ll admit to going through ten packages of roasted seaweed in as many days, and I’ll stalk a coconut chip like nobody’s business. So, when Sesame Gifts suggested partnering up to create a healthy snack box, I jumped.
Sesame is a super cool gifting app for your iphone, and they also have a web store too. What you get in your Sesame box is hand-selected by people like Stephanie Hua of Lick My Spoon and me! The stuff inside is amazing (of course) but half the fun is opening your Sesame box (get it? Open Sesame?) From the second it arrived, my Sesame Healthy Snacks Box was pure joy- the adorable box, the special note, and fun little tags all had me smiling from ear to ear.
Inside, were some of my favorite gluten-free and vegan snacks- … get the recipe
I am not above waxing poetic about my love of breakfast. At least ¼ of my instagrams feature breakfast as the subject. I wasn’t always this way. Until I was in my 20’s, I wasn’t crazy about eating the morning. When I did eat breakfast, it was almost always savory; I remember eating spinach for Saturday morning breakfasts when I was five or six. Soup was another favorite.
And then, I met Joshua. When we were first dating, I cooked a lot of breakfasts for my man. (Take that as you will). It went that way for five whole weeks, and then, I took a job in LA and said goodbye to my handsome San Francisco “fling”. When I got to Southern California, I realized two things.
- Angelenos LOVE breakfast. It seemed there was an “Omelette Haven” or an “Egg Hamlet” or a “Nice Yolks” on every corner.
- I was head over heels for the guy who liked his eggs over medium, his cereal bowl overflowing, and his oatmeal served nice and hot.
Living in a hotel near work while I searched for an apartment, I ate at a lot of those egg-centric diners (ha ha). I switched from my usual scrambled to fried, just to feel nearer to my guy. Each time I dipped my toast in yolk, I thought of how Joshua eats his eggs: He carefully eats the whites, getting as close to the yolk as possible. Then, he scoops the yolk up with his fork … get the recipe
When I was about six, I worked it out in my head that if August 4th was my birthday, February 2nd must be my half birthday. While I wasn’t exactly right about that, you’ve got to love the logic behind it. Fast forward 20 years to August 28th, 1999- that was the day I met my future husband. So, by my six year old logic, February 14th is our “halfiversary” and we celebrate it accordingly.
I am one of those people that adores Valentine’s Day- not the stuffed teddy bears with “I Love You” t-shirts and not the cheesy Hallmark cards. Honestly, it’s not even the excessive amounts of chocolate we’re allowed to consume. I love Valentine’s Day because it’s one day, set aside each year, to celebrate love in all its many forms.
Sharing homemade foods is one of my favorite ways to express my love for friends, family, and my man. I feel such joy when I get to see someone I care for savoring a bite of something I’ve made for them.
Two years ago, Joshua and I celebrated Valentine’s Day with heart-themed dinner (quite literally). Last year, I surprised him with vegan strawberry cashew smoothies and champagne and roses caramel. This year, I’ve created an amazing vegan treat, a decidedly decadent one. You see, Joshua loves chocolate—when I say “love” I mean it. When he was a boy, he could sniff out the chocolate bars his dad tried to hide in a hidden jacket pocket. … get the recipe
Little did I know, when Maggy Keet of Three Many Cooks. invited me on a trip to Redwood Hill Farm and Creamery, that I would meet some of the loveliest people I know. One of those folks was Jess Goldman Foung of Sodium Girl. Jess and I sat across from one another at my favorite Thai Restaurant, Lers Ros, but Jess wasn’t eating. You see, Jess was diagnosed with Lupus in 2004 and the disease attacked her kidneys. She was supposed to be on dialysis for the rest of her days, but with healthy lifestyle changes, Jess is living it up, to her heart (and kidney’s) content. Eating almost no sodium at all, Jess still manages to make gorgeous and tasty food.
Jess’s fantastic cookbook Sodium Girl’s Limitless Low-Sodium Cookbook was released today! When she asked me to participate in a sodium-free recipe rally, I was all over it. Joshua and I eat a pretty clean diet and since we don’t eat processed foods, neither of us has a huge taste for the salty stuff. That being said, I do use a variety of sea salts and natural mineral-rich salt in my cooking. It’s an easy crutch to just add a bit of salt to perk up the flavor of a dish. Was I up for the challenge? Of course, I’m up for it- I decided to push myself and makeover one of my favorite guilty pleasures. Buffalo Chicken- and not just lower sodium, I’m going for lower … get the recipe