Cue the trumpets! The day is finally here. I’m excited to share that I finally have a meal planning solution for you.
The first day of fall slipped by me unnoticed last week. I did, however, notice the spaghetti squash at the grocery store.
Hello from the other side. I survived cookbook edits round two, which is the most intense round because a copy editor went through and pointed out my every inconsistency.
This week just might eat me alive. Cookbook edits are due in a few days—30,000 more words to comb through!
I have been craving all the briny things lately. Kalamata olives, tapenade, capers even, and pickled everything.
I have a story for you. I can’t believe I haven’t told you already! A few Fridays ago, I drove out to Green Dirt Farm in Weston, Missouri.
Is it too soon for soup? When I had a full-blown cold last week, soup sounded like just the ticket. I flipped through Angela’s new cookbook, Oh She Glows Every Day, and landed on this creamy, plant-based soup bursting with vitamin A and other goodness.
September already? Could it be? September is possibly the best month for fresh produce. Get ready, because this month’s list is a long one.
You know when you’re ordering at a restaurant, and you’re only kind of hungry so you go for a salad, only to become ravenous as plates start landing on other tables?
I was hoping to tell you that I’d bought a house today. A cute 1930s Victorian farmhouse with tall ceilings and lots of big windows.
I don’t have exciting news yet. Well, unless you count a cavity-free dental appointment, which was a relief after intensive cookbook recipe testing over the past year.
Exciting things are afoot here at Cookie and Kate, but I don’t want to speak too soon and jinx it. For now, I’ll tell you about something else that’s exciting: my friend Ali’s new book, Inspiralize Everything, is here!
Where has the summer gone? School is starting up already, and I’ve only put on my swimsuit once. I’m hoping to find a pool while I still can!
I have a couple of confessions for you today. They’re not very juicy, so don’t get excited. Here’s one: I’m lousy at eating fruit.
You guys. I didn’t work at all from Friday through Monday, and it was glorious. I brought my work with me to Memphis, but I opted for sleeping in, reading and watching the Olympics instead.
Man alive. I just had a really nice chat with some of my favorite bloggers, and my head is spinning. Facebook fans, Instagram, Snapchat, engagement metrics, cookbooks, employees, video.
Welcome to August! Summer is slipping by far too fast. Farmers’ markets are exploding with goodness this month, and fortunately, much of the produce growing now doesn’t need much cooking, if at all.
This peach crisp was supposed to be a cobbler. I tried four times to get that cobbler just right, but during each attempt, I found myself wondering why I wasn’t making a crisp instead.
What do you do when you have extra watermelon? Make watermelon juice, or better yet, watermelon mimosas!
Meet the seven-layer dip of my dreams, which is actually… five layers. Let me explain. I’ve encountered quite a few Tex-Mex seven-layer dips at parties and potlucks.