You know what’s weird?  Getting older.  I think it must be weird for everyone.

I’m celebrating a birthday this weekend.  The big 32.  That just sounds strange.  I was just getting used to 30, but I feel like I’m 26.  Somewhere.  Somehow.  The numbers feel off.

I’m not the kind of person who has life goals set for each year of life.  I don’t feel behind in the marriage game.  I can barely handle babysitting.  I’m not trying to reach the top of the baking ladder… that just sounds sticky.  I subscribe to the idea that working really hard and loving people better every day will get me where I want to be each day, week, month and year.  Too loose a plan?  I dunno.  It feels right.  It requires a lot of ever-changing lists…but it feels right.

Oh, also!

I don’t make myself a birthday cake and blog about it.  Birthday cake doesn’t taste as good if you make it for yourself.  It’s a thing.  This year I’m going to eat as many doughnuts as my heart desires.  This will probably fall in the 2 to 8.5 range… I’ll let you know where I land.  Ps.  My dream birthday cake is this Angel Food Cake with Vanilla Strawberries.  Hint (Dad, do you still read my blog?) Hint.

Every year I make a list of things I’ve gained perspective on, and a list of things that I’m still stubbornly trying to figure out.  The list is as shallow as selfies and as deep as God… because that’s exactly how life is.  On the real.  On the reg.

This Is That:  a list

(by ‘you’ I mean ‘me’, always.)

ONE: Have honest friendships.  You really can’t afford to be friends with someone who will let you have spinach in your teeth all night.  You’re not that graceful.

TWO: Take as many selfies as it takes for everyone to look good in the picture.  Come on… common courtesy.

THREE:  You only need one good purse… and it doesn’t have to be this season’s super expensive impossible bag.  Come on… a vintage Coach bag that you’ve brought back to life with leather polish is totally IT!

FOUR:  Upon entering ‘the club’ where people are drinking and dancing and acting a fool (and it’s so much fun), be aware of the fact that you look like you’re in your 30′s… because you are. You’re not fooling anyone. The 25 year old guy that yells in your ear that you look 28… he’s being nice and he’s a liar.  You look 32. It’s ok. Dazzle him with your awkward dance moves. He’s 25… who cares (not you!).

FIVE:  You glorify being busy …but you don’t know how to stop.  Maybe admitting it helps?  Realtalk:  You know what you should be glorifying.  It has nothing to do with you and everything to do with God.

SIX:  Any tiny annoyance you have before two martinis will be a big yell-y ISSUE after two martinis.  Think/Re-think those martinis.

SEVEN:  CAPS LOCK LIVING!  Think about it.

EIGHT:  You’re actually really cool. Not because anyone else thinks you are, but because you think you are.  The secret to being cool:  just think it true.  Others will follow suit.

NINE:  Rappers rap about some stooooopid stuff that you, as a classy lady, do not need to be/concern yourself with.  Pfffft.  In their dreams.  Can ladies start rapping about men with passion, integrity, a job, and nice shoes?  Yea…. it’s like that.

TEN:  Ask yourself ‘just who the heck do you think you are?’ in a very non-rhetorical way every once in a while.  The answer is important.

ELEVEN:  It doesn’t matter what size the clothing label says, it only matters that it feels good and falls well on your body.  AKA… you’re not that size anymore, kick it up a notch, it’s cool, love your thighs. GEEZ!

TWELVE:  When in doubt (which is often):  confetti and champagne.

THIRTEEN:  Go on a roller coaster at least once a year because they make you laugh-scream like nothing else on the planet.

FOURTEEN:  Tell your parents that you’re glad they’re your parents.  They’ll be like ‘Whaaaat!?  That’s a crazy thing to say!’, but they’ll feel it in their hearts and probably buy you lunch.  Do it because you mean it… not for the free lunch.

FIFTEEN:  Chill out. Halle Barry is pregnant.

SIXTEEN:  It’s ok to say things like ‘I don’t know.’.  It’s waaaay better than arguing a point when you’re not on solid ground.

SEVENTEEN:  What does it look like to dig deep every day?  It looks exhausting, and kinda terrifying, and kinda like the best days that ever happened day after day after day.

EIGHTEEN:  Get good at a thing and never apologize for being good at that thing.  It’s all yours.

NINETEEN:  Never trust someone who refers to themselves a ‘tastemaker’.  Don’t be fooled.  You won’t be bossed.

TWENTY:  Give more, even when you think you have nothing to give… you do!  Sidenote: I bought myself a Giving Key and I’m sponsoring another child with Compassion for my birthday.  Yes… selfie birthday presents.

TWENTY ONE:  You have a story to tell.  Everyone does!  Tell it proud!

Happy Birthday to Us!  We all have one, and I’m glad that we do!

Other times I wrote words:

On Turning TwentyOne   + What It’s Really Like  + I Accidentally Saw a Picture of You + Thirty Years of Learning 

sprinkle image credit Paola Parsons 

diva joy next to a bike image credit Whitney Adams

A few weeks ago, a friend asked me what I thought was a totally ridiculous question.  She said, ‘How do you feed yourself?’.

Um… With a fork.  Sometimes chopsticks.  Occasionally my hands.  Usually a shovel.

What she meant was… how do you feed your creativity?  My initial answer was bewilderment.  What?  Don’t people just work and work until they can’t work anymore and then collapse on the couch and watch reruns of The Voice?   Not everyone does that?  Oh…

My friend was right.  Creativity is such a bountiful blessing but it does take some tending to.  Creativity can be exhausted.  I reach that point in my brain often and it leaves me wondering exactly what else I can smash butter and bacon into (I’m sorry/not sorry that I do that).

Work is awesome and I’m a total fiend for it, but it’s not a creativity feeder.  Couch-time is just like turning my brain to stand-by mode… welcome but not a creativity feeder.  Pasta is a belly and creativity feeder.  Ok!  We’ve got one on the list so far.

Bike rides are also a creativity feeder.  Seeing how the sun makes shapes in the world, watching people live this life, and daydreaming about the lives of my neighbors… these things totally get my brain working. Yes!  Two things on our list!  Now we’re cookin’.

Let’s go on a creativity-feeding, pasta-heavy adventure.  I hope this inspires you get out and see your neighborhood in a new light.  You don’t necessarily need a fancy bike or mason, a pair of loafers and a granola bar will do for a nice stroll.  Get out there and find what feeds you (I hope there’s pasta involved).

Before we head out the door, we must assemble our snack!

Orecchiette is my favorite cold pasta shape.  The little ear shape holds all sorts of pesto and pistachio goodness.

I tossed warm pasta with a pre-made basil pesto.  If you’d like to make your own pesto… it’s super easy!  I love this Spinach Cashew Pesto.

Cherry tomatoes and fresh mozzarella chunks stud this pasta.  I also added salty green olives and lots of chopped pistachios.  Green-themed.

Pasta is jarred and ready for our adventure.

We’ll need a beverage treat as well!

Strawberry, lime, and basil seem like wonderful things to smash together.

Our drink is slightly sweet (from the strawberries), has fragrant herby notes, and a little punch from lime.  It’s super refreshing.

If it is your inclination to add gin… I totally feel ya… but there’s no drinking and biking.  Not so safe.

Adventure supplies include:

- an old painting tarp for use as a solo picnic blanket.

- an old map ripped from the Thomas Guide I used to look through in the back seat of my parents’ Jeep Cherokee.

- a canvas napkin and silver fork… because I’m worth the real-deal.

- sunglasses:  designer or otherwise. (Mine are totally from Target.)

- bike gear including flashing lights and a helmet (to keep your hard head hard)

- reading inspiration.  I chose the deconstructed food magazine Middlewest.

- a notebook and pencil for random bursts of creativity.

- adventure lunch and strawberry-smash drink!

- (not pictured) my Canon Rebel T5i camera… because i’m using it to shoot (duh!)

With my bag packed and my bike tires pumped, it’s time to take off!

This might sound strange.  A majority of the things I say here sound strange… but, I love front doors.

I love how differently people choose to display the door that welcomes people into their space.  It’s sort of like looking at everyone’s shoes.

I can be guilty of not stopping to smell the roses, or appreciate the bouganvilla, or take in the craaazy looking ivy.

Taking these little pieces of nature in makes me think I should take out my watercolor paints, right!?

I love how late afternoon light creates these bold shadows.

I played with my Canon Rebel T5i‘s Sport Mode while watching these kids at the skate park.  Even just playing with a new camera mode can help me kick the walls out of the box I’m in.

I love when shadows help create new shapes in a photograph.  I’m usually at home shooting food on a tiny butcher block, trying to avoid direct light and too many bright brights or dark shadows.  When I’m out in the world, I want the let the brights and shadows play.

Also… just so we’re clear.  The kid with the blue ball is trying to hit the other two kids in the head.  Totally normal.

Also… Let’s be models.

I love Venice Beach.

Bright skies and rippled house shadows.

In the Venice Canals, Los Angeles.

Every day-explorer need a little rest and snack time.

Every day-explorer also needs a giant cone of ice cream.

Los Angeles adopts a dusty pink haze as the sun starts to set.

I love the energy around sunset at the beach.  It feels like everyone slows to appreciate the sincerity of the moment.

Ugh… why don’t I just take my dang shoes off?

As the sun goes down, I like to shoot into the light, letting the sun create gorgeous silhouettes of the shapes in front of me.

Palm trees, a shuttered life guard stand, the Santa Monica Pier.  It all just feels so pink and dusty and full of anticipation.  Is it the kind of thing that makes you want to marry the night… or is that just me?

I hope you’re inspired to take some time, strap on your bike helmet, grab your camera, pack up your pasta, and go for a little day adventure of your own.  It really doesn’t take much.  Just some eyes wide open to what the world wants to show you.  That sounds so hippie-dippy, but it’s totally just true.  Feed yo’self!

Sponsored by Canon

All images captured on the Canon RebelT5i.

Friday is a dangerous day.

Friday afternoon, after a long week of words and dishes and more dishes and words… I feel very deserving.

I feel like I deserve a double cheeseburger with short ribs.  I feel like I deserve a negroni or several.  I feel like I should see how many Oreo cookies I can fit in my mouth… just so I know… in case anyone ever asks.

Maybe I am deserving of such indulgence.  Maybe though… maybe I’m just eating my feelings a little bit.  Real life.  I’m just being honest.

Here we are staring Monday in the face.  I’m ready for something green… and something a little less short rib-y.

A few months ago we talked about juicing.  It’s totally a thing.

Takes some fruits and vegetables, mash them through a grind-y thing, drink the juice and hope it tastes good.

Today’s Apple Cucumber Celery Kale Ginger Juice definitely tasted great!  Not like short ribs… but that’s good, right?

Let’s talk green, and you don’t even need a juicer to do it!

Spinach Kiwi and Chia Seed Smoothie.  Spinach is totally drinkable, even without a juicer.  Spinach grinds into a smoothie like a dream.  Hidden greens.  Not so hidden.

Kale Spinach and Pear Smoothie.  Doubling the greens means super-hero status.  

Super Spinach Smoothie  is packed with greens and Amazing Grass Green Powder.  Powerhouse!

I’m currently working on the pie chapter for my new cookbook… the new book that doesn’t yet have a name, but does have an awesome (and ever evolving) BRUNCH CHAPTER, and should be in your hot little hands in Fall 2014.  Now though… now, I’m working on the pie chapter.  It’s a humdinger.  It’s a doozie.

 A lot of words go into the making of a pie.  A lot of butter goes into the making of a pie.  A lot of proportions, and cream, and cornstarch, and hope, and confidence, and trust, and joy.  Sometimes tears.

If you do it right, you can taste it all.

It’s hard to find the words to express the chaos and triumph of pie baking.  It’s also hard to find the words to express the chaos and triumph of writing a book.

Whoa.  Wait.  Did I just have a breakthrough?

While I gather my thoughts, gather my butter, gather my pie recipes and try to get everything sorted… I’m realizing that some recipes were just too good to keep from you for so long.  This is that.

I hope you make a pie this weekend.  I also hope the pie plate is scraped clean come Sunday night.

I love you, it’s true.

Strawberry and rhubarb are just about jumping off the shelves in California markets.  I think that might sound like a humble brag… but I don’t mean it too.

Summer is comin’ at us, and it totally wants to make out.  I’m game.  Let’s do this.

This dish is like having your pie and eating your crumble too.

Yes.  Two crust elements.

This buttery buttermilk pie crust is going to hold all of our strawberry and rhubarb goodness.

First we have to roll it out and make it pretty.

Coconut and oat crumble is going to top our pie.  This feels right.

The chaos that leads to triumph.

This pie feels like everything it is supposed to be.  It’s sweet and juicy, hearty and incredibly satisfying.  It’s the kind of pie that might inspire you to wave over that neighbor you’ve never actually spoken to, and offer her a slice of pie.  She’ll probably look at you like you’re crazy, but no on says no to pie.    Ok… weirdos say no to pie… but that’s their problem, not yours.

I feel like this is one of the best things to come out of my kitchen this year… and A LOT of things have come out of my kitchen this year.  This pie shines bright.

I realized this week that I use Instagram at a mini vacation from work.  I click on my phone, tap into the Instagram app and scroll through images of your lives.

My mind wanders through pictures of your perfectly portioned lunch, your late afternoon coffee meeting , yes your child is totally cute… of course I’ll tap like on that picture.

You’re a farmer in the English countryside?  Show me things!  Help me escape!

You love taking pictures of your shoes?  Sure, I’m into it.  I’ll like that!

You like holding random objects up in front of a white backdrops?  I’m down.

You’re Rihanna?  You’re crazy and I kinda love it.

Ooh… you had a party and I wasn’t invited?  That’s awkward for everyone, now isn’t it?  Suddenly this mini work vacation feels bad.

Aaaand, just as easily as I click in for vacation… I can click out.

Um… Instagram vacations might not be that brain healthy.  They’re cheap and easy and in-chair.

Speaking of Spring Rolls (I totally wasn’t speaking of Spring Rolls)…

I think we should unwrap and deconstruct spring rolls, load up a giant bowl, douse it in spicy peanut sauce, and have a mini eat-vacation.  I did that.  Obviously I took pictures… ironically, I didn’t Instagram it.

I started my Spring Roll Bowl with a big batch of softened Saifun (cellophane or bean thread) Noodles.  I couldn’t find rice noodles at the store so I made eyes with these buddies.

What I love about these noodles is that they soften so easily, in a big bowl of hot water.  No simmering, salting, and boiling.

After the noodles are softened, they’re topped with basically any fresh Spring Roll inspired ingredient you can think of.

This is where it gets fun!

I topped my bowl with fresh carrot ribbons, pea sprouts, thinly sliced cucumber, ripe avocado, and orange bell pepper.

Fresh herbs are really important to brighten up the bowl:  cilantro, mint, and basil!  Keys to the kitchen!

Lime juice adds a kick in the mouth.

Peanut sauce (I used pre-made, from a jar… gasp!) is our binding, rounding, spicy, oh my gosh soooo good element.

I made these vegetarian but they would be supreme with grilled shrimp or roasted chicken.

It’s lunch-vacation!  You’ll need a napkin.

This is my Dance Like Nobody Is Watching Sandwich.

I’ve been pretty humble on my blog up until this point, but it’s time I tell you something:  I’m an uh-mazing dancer.  (This is a bald-faced LIE!)

In my dreams, I’m an amazing dancer.  In reality I’m a whole lotta elbows on the dance floor.  Things get real arm-y.  I also have this butt move that I’m pretty sure is flawless… but I refuse to bust that move in any sort of close proximity to a mirror.  I fear I may be sadly mistaken.

I dance like nobody is watching because on a dance floor, no one is watching!  Everyone is too consumed with their own possibly embarrassing butt move to be concerned with me, their elbow-y neighbor.

I’d like to take this moment to kindly suggest that we also eat like nobody is watching

Maybe that means putting peanut butter and sweet pickles on the same sandwich.  Go on… I dare ya.

I am not pregnant.  You can put that out of your mind here and now.

I am a little crazy.  You can keep that in your mind here and now.

I topped super-seeded whole grain bread with all-natural peanut butter.  I layered a mega amount of bread and butter pickles over the peanut butter and drizzled the whole madness with pure maple syrup.

How can this possibly be edible?

Oooh goodness… it’s like the taste bud fairies did an ugly backflip and blessed this combination.

The peanut butter is our earthy base flavor.  The pickles are a combination of sweet and tart so they know how to play nice with base flavors.  Maple syrup compliments the saltiness of the peanut butter and pickles and…. you’re still looking at me like I’m crazy.

I get it.  I’m weird.  You’re either on the awkward-elbow-dance-train, or you’re not.

I can feel you trying to brain-taste this combination.  I can feel your curiosity.  Give this sandwich a try!

Oh… I should tell you now that me and your great aunt Mary are the only two people on the planet that like bread and butter pickles.  If you’re scared to buy a jar of your own, just go to her house for a quick visit.  Make her a sandwich too.  She’ll be into it.  Trust me.  Your great aunt Mary and I know what’s up.

What’s that?  You want to go with dill pickles!?  I respect your tenacity.  Get up with the get down.

Welcome Friday!  It’s time for Mother’s Day cocktail inspiration!

It’s been a stunning week of color and brunch-fun with HonestlyYUM.

We’ve made Lavender Blackberry Scones, Baked Egg Tartlets, a pretty DIY Dessert Stands, a gorgeous (if I do say so myself) White Chocolate Rose Cake, and today… today is pink cocktail day!

Todd, the cocktail mind behind HonestlyYUM, whipped up (literallly) these incredible Raspberry Rose Fizzes.  Fresh raspberries, fragrant rose, and frothy egg whites for added class.  This is just beyond!  Find the recipe here!

images by HonestlyYUM

We had such a wonderful time putting together these pretties for you this week!  I hope you’ve found some inspiration to treat your mama right.  In the very least, get a card.  Mamas have an abnormal amount of love for cards.

Thank you to HonestlyYUM + Love and Cupcakes + Twig and Twine + Dish Wish

Thank YOU for being here/being awesome.  You are appreciated.

Time is a gift.

I know this because everyday feels like no one has time for anything ever.  I’m not complaining.  I’m not above it.  I’m all up in it.  No time?  Guilty as ever.

Sometimes the best gift you can give someone is your time.  Time at a new restaurant for one of those extra long lunches with pink wine and comfortable eye contact.  Time at the dog park with a friend… when you’re mostly scared of large groups of dogs.  Time on the phone when it’s late and your phone is over-heating on your face.  Time in the kitchen making a very (very) special cake for the woman that took the dang time to carry you around in her body for nine dang months.

Time.  Gosh it’s such a gift.

Let’s find some and share it with each other.

It’s time for cake!

No time for intimidation.

Ingredients can smell your fear.  An awesome cooking teacher once told me that, and it’s totally true.

If you can whip together a batch of Chocolate Chip Cookies, you can tackle a triple layer cake too.  I believe in you (and so does yo’ mama)!

Softened butter is creamed with sugar then beaten with eggs  The mixture will look a bit curdled.  Don’t fret.  It’ll come together with the help of cake flour.

We’re kicking this yellow cake up a notch with white chocolate chips.  They melt while baking, but once the cake is cooled and frosted, they lend a nice sweet crunch to the cake insides.

I’ve been known to eat white chocolate chips by the handful.  Help.

While the cakes bake I made the frosting and filling.  The frosting:  simple whipped cream, lightly sweetened, with a hint of rose water.

Rose water smells as good as you’d hope it might.  It is, afterall, a distillation of rose petals.

In the whipped cream frosting, rose water lends more of a fragrance than taste.  It’s subtle, delicate, and just… pretty!

Finely chopped white chocolate chunks and sliced strawberries fill this cake.  Such goodness.

Also… if you look too closely into the tablespoon, you can see me taking this photo in my green pants.  I’m glad you can’t see my hair.

Cakes are baked and cooled completely before frosting.

If you’ve ever tried to fudge it and frost a slightly warm cake, you know what a disaster this can be.  Learn from me.  Cool the cake.

I lined the edges of my cake plate with three thin sheets of parchment paper.  Lining the area around the cake will keep the cake plate clean after the cake is frosted.  Just shimmy the parchment from underneath the cake and you’re good to go!  Mmm hmm.  Easy.

Each layer of cake is topped generously with whipped cream, studded with fresh strawberry slices, and sprinkled with white chocolate.

I want a piece exactly right now.

I understand that frosting a cake can seem daunting.  I totally get it.

Back in the Stone Ages when I started this blog, I wrote a little tutorial about How To Frost a Cake.  Check it out if frosting a cake is a stressy prospect for you.

Tremendously helpful cake frosting tool:  a warm glass of water.  Cleaning the frosting knife with warm water makes smoothing the frosting easier.  You don’t want to fight frosting with frosting.  That never ends well.

Find the prettiest roses you can get your hands on.  Put them up to your nose for a deep inhale.  Then… rip their petal heads off.  Cruel world, I know.

I placed the center of the rose petals in the center of the cake.  Then generously arrange petals circling around the cake.

Your inspiration should be a show-stopping amount of petals.  Get in the spirit!

 Everyone should have a go-to, fail-safe yellow cake recipe.  This is that!  Deb from Smitten Kitchen knows her way around a cake.  It’s moist and tender, but still solid enough to withstand a bit of manhandling, stacking, filling, and frosting.  Cake flour is an important part of this cake recipe.  It keeps the cake light.  If you don’t have any on hand, you can make your own cake flour too!

Rose-scented whipped cream is totally divine and mom-friendly.  If you aren’t able to find rose water, you could also add a splash of pure almond extract, just a touch will do.  Strawberries are in season, but maybe you’re more of a raspberry person.  Feel free to switch it up.

Do you eat the rose petals?  Well…. no.  I used the rose petals for decorative purposes only.  Once the cake was sliced and plated, I removed the rose petals and got down with the cake.  Also, cake will last, frosted and decorated in the refrigerator for several days.  Just on the FYI.

This cake is brought to you as part of the HonestlyYUM Mother’s Day menu with floral design by Twig and Twine and dishware from Dish Wish.

We’re still talking Mother’s Day Brunch.  All week long!  It’s a lifestyle.

Yesterday we kicked off our brunch menu with the mom-approved color, lavender.  Today  we’re talking yellow, and HonestlyYUM made you Baked Egg Tartlets.  Supreme!  Also check out this beautiful DIY Dessert Stand.  Dessert stand meets Mother’s Day gift!?  Genius.

Hop on over to check out the recipe and stand instructions at HonestlyYUM.  We’re making cake tomorrow and cocktails on Friday.  This life is a good one!

(images by Joy the Baker + HonestlyYUM)

My mom isn’t afraid of spiders.  I am deathly, unreasonably, irrationally afraid of spiders.  My Mom is the only one that will walk me down the spider-ridden stairs to my car when I stop by for family dinner.  Ok… to be fair, my dad will walk me down the stairs too, but it took a lot of irrational screaming about spiders to make him understand my crazy brain.

I figure I’ll have to get over my fear of spiders before I become a mom myself.  Is that normal?  Does a fear of spiders dissipate during pregnancy or will I constantly be calling my mom every time I’m about to vacuum a spider (not that I’ve actually ever done that) (sorry spiders).

Because my mom saves me from spiders well into my thirty plus years on this planet, she has earned warm, lavender-scented scones.  She’s actually earned so much more… but scones will have to do for now.

Spiders to scones.  Yea… we just did that.

Tossing cold butter into flour might be one of my favorite past times.  Breaking butter down into flour and sugar is a baking meditation.  Adding fragrant dried lavender just adds to the zen moment.

Sometimes food is best color coordinated.  I like pale lavender paired with deep purple blackberries.

Some berries are sliced in two.  Some berries are left whole.

The idea is to get a big heaping bite of warm berry in almost every bite of scone.

Oh man… can I please write an entire book about biscuits and scones?

Please say yes.

Scone rounds are brushed with a bit of beaten egg and sprinkled generously with sugar.  The idea is to create a lightly browned slightly crisp scone top.

Baked!

I usually insist on eating these just as soon as they come out of the oven.  With extra butter and blackberry jam?  Heck yes.  Be like me.

image credit: Paola Parsons

If you’re not going to eat them right from the oven, maybe you want to make them extra pretty!  Erica from HonestlyYUM made this precious tiered serving stand.  That DIY is coming your way tomorrow!

These scones are tender, flakey, not too sweet, but studded with sweet summer berries and fragrant lavender.  They’re more on the flakey side, more flakey than dense which is how I prefer is my scones.  Less dense?  Maybe we can have two instead of one!  That’s smarts.  I hope you love them.  I hope your mama loves them too.  Spiders… no!