Adventure Begins in the Kitchen
During the small bits of time I spend in the car, I’ve been re-listening to albums that I’ve set aside for years. Some, like L7, I took a liking to when I was 14 and still favor the same favorites 16 years later. And other’s, like Bloc Party, I’ve grown fond of songs that I skipped over when the album was first released. Below is a mix of tunes that I’ve had on rotation for the past few weeks. Enjoy!
L7 – Moonshine
Bloc Party – Plans
Le Tigre – Tell You Now
Ghostland Observatory – Cause A Scene
When I first moved to Austin, I was a broiling and blogging machine. Every minute of my day was planned. If I didn’t post at least five times per week, I’d put myself on lockdown and post daily the following week. Ridiculous, right? I never want to go back there. But! I do want to bring that broiling back.
All you need is coconut or olive oil spray {TJ’s is my fav} and a go-to seasoning {like this or this}.
Spray, sprinkle, broil on high until fish is cooked and veggies are brown, and you’ve got yourself a dinner. And a healthy one, at that.
Was anyone else’s Instagram feed filled with beefed up bloody marys this weekend? Every time I scrolled down, I was reminded how much I love bloody garnishes. Particularly pickled okra. But since I learned that okra is way out of season, I stuck to not-in-season-but-still-in-stock green beans and asparagus.
I chopped the greenest greens and followed this Alton Brown recipe.
I’m looking forward to seeing what these veggies are all about in two weeks! Until then, I’ll be hunting for the perfect bloody mary recipe. If you have one, please share!
Just as I came to terms with my least brilliant idea {beginning a juice cleanse on a Friday}, I texted a friend that just had a baby offering to bring his new family something baked. Mixing whole lemons with sugar and butter was borderline torture.
But it gave me something to do. And even better, it gave me an excuse to visit the most adorable, one-week-new, baby Emilia.
Did you catch the bit about whole lemons? I loved that Smitten Kitchen’s lemon bar recipe called for the entire fruit. When the sugar mixed completely with the citrus, it gave me flashbacks of little kid Kristin begging for these candies at the mall.
I cheated by cutting off the tiniest sliver to make sure they were gift appropriate. And then received text confirmation on my way home that these bars were excellent and that the new grandpa kept going back for more!
I am dying to try this recipe with grapefruits when I’m comfortably zipping my pre-holiday jeans. Til then, I’ll be baking for others!