Too soon? Nah. Plump pumpkins are lining the entrance to my grocery store, and I’ve already turned on the heater and broken in my new riding boots.
Food blogging has its perks. Sometimes, people offer to send me cookbooks. Sometimes, I find recipes in said books worth sharing with you all.
This post is brought to you by DeLallo Foods. First of all, THANK YOU so much for your kind words and excitement surrounding my cookbook announcement!
I have never enjoyed keeping secrets, even the good kind. I just might burst from anticipation so here it goes: I’m making a cookbook!
I haven’t watched a football game yet this season (go Sooners?!). I know that game day season is here because I’ve caught glimpses of helmets flashing on TVs and heard whoops in my neighborhood.
This post is brought to you by Bob’s Red Mill. Well hello! I’m in a tizzy with good news this morning and can’t wait to share with you all.
Sometimes recipe concepts sit on my list for months, waiting to be made; sometimes a craving strikes and a corresponding recipe materializes out of thin air.
When your day isn’t going your way, make margaritas! That’s what I say. When six o’clock rolled around yesterday, I satisfied my margarita craving with one of these thoroughly refreshing, sweet-and-spicy watermelon margaritas.
Are you struggling this morning? Me, too. I caught up with family and friends in Oklahoma this weekend, over campfires and Mexican food and deep-dish pizza.
The days are getting shorter and I’m mourning the loss of our 9 pm evening strolls. It might still be ninety degrees outside, but those earlier sunsets mean that scarf weather and pumpkin lattes are on their way.
This post is brought to you by Sir Kensington’s. Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat.
When I was young, my mom published a few travel books about Oklahoma. This was back before you could even Google, “How to self-publish a book,” and find answers.
Have you noticed that the days are getting shorter? Cookie and I are heading out the door earlier for our evening walk, and I’m scrambling to check off the summer recipes on my list while I still can.
This post is brought to you by Andy Boy. Late summer is full of irony. Here we are, when fresh produce is perhaps most abundant, and gardens are overflowing with ripe tomatoes, peppers and basil… and the last thing I want to do is cook dinner.
Funny thing. I’ve consumed two glasses of this sangria and I’m fumbling for the proper words to describe it.
August is slipping through my fingers. Time is slipping through my fingers. I celebrated my favorite tiny person’s second birthday this weekend and I remember the day I visited her in the hospital like it was yesterday.
Perhaps the better title for this post would be, “16 recipes your kids might eat.” I’m outside of my realm of expertise here—I’m childless and a former picky kid myself—but I thought I’d share a few recipes that kids seem to enjoy.
Here’s a fun seasonal project for those of you who have a surplus of cherry tomatoes. Or for people like me, who just can’t get enough cherry tomatoes while they’re here.
Whether or not I’m hungry when I step foot in Whole Foods, my stomach is inevitably growling by the time I leave.
I’ve been a lazy cook lately. Granted, it’s hot outside and there are pools to jump in. I’ve basically been living on blueberry crisp for breakfast, salads and leftovers.