Elvis Ice Cream Snackwiches

Elvis Ice Cream Snackwiches

Elvis Ice Cream Snackwiches

It’s part laziness… putting ice cream between two crackers and calling it a treat.  

There’s some guile… folding crisp bacon, banana, and peanut butter into sweet vanilla ice cream.  

It’s all-the-way riiight… dipping anything and everything into melted milk chocolate.  

Elvis Ice Cream Snackwiches

So here we are.  

Crackers in hand.  Bacon in our ice cream.  Melted chocolate all over the kitchen.  And we have Elvis to thank.  The man who made a peanut butter and banana sandwich ultra popular would surely have been wooed supreme but these frozen treats.  

It’s summer snacking!  Long live the King (and bacon in ice cream).  

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Let It Be Sunday!

Coconut Whipped Cream

Coconut Whipped Cream

How has your week been? I hope you’re all eased into the weekend and you’re feeling happy, well, and making your own coconut whipped cream.

I’ve been visiting Philadelphia again this week.  The days are so warm and gorgeous, I feel like everyone that spent a cold cold Winter here deserves these pretty days much more than me.  I’m soaking it all in just the same.   

While you meander through these links, just know that I’m here trying to figure out the easiest, most approachable way for us to make fried chicken at home.  I have a major craving.  I’ll solve this for all of us.  

The Internet for our knowing: 

•  This week Congress reworked the post 9/11 Patriot Act.  This is a big deal because most of us weren’t paying attention to the details of US surveillance until Edward Snowden asked us to pay attention.  

•  NYT Op Ed:  Edward Snowden.  

•  Washington Post journalist Jason Rezaian has been jailed in Iran, without being charged, for nearly a year.  

•  What’s Causing Baltimore’s Crime Spike?  

•  Judge This: the power of first impressions. Clarity or mystery, which do you choose?

 Men that take up more than one seat on a train because they think they deserve a whole lotta leg spread vs. lady who simply wants a seat.  I’ve Been Sitting On Manspreaders For The Last Month and I Have Never Felt More Free.    

•  Google wants to count the calories in your Instagram food porn.  Please no.

•  How my doppelgänger used the Internet to find a befriend me.  So… just for future reference, if you look exactly like me, cool.    No need to stage a photo, I’ll take your word for it.  If, however, you have Tron’s doppelgänger, he’s happily accepting all staged photos and emails.  

•  How Many Steps A Day Should You Really Walk?

•  I’m interested in this book:  The Good Gut. The scientific authors are trying to keep our good body bacteria from going extinct.  The key? All the fiber all the time.

•  Enough with the love locks.  They’re really really heavy

•  I had no idea I should be braising radishes!  From The Kitchn: Braised Radishes with Shallots and Bacon.  

•  Roasted Strawberry and Toasted Coconut Popsicles!  It’s time for popsicle diet. 

Have a happy day!

xo Joy

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Peach and Buttermilk Lassi

Peach and Buttermilk Lassi

Peach and Buttermilk Lassi

I‘d easily enjoy a daily diet of milkshakes and french fries.  Steady. I’d never flinch.  It would be a dream.  

In related news, I just spent the last six minutes browsing milk shake machines on Amazon.  

Milkshake diet aside, I’m currently content with my fresh peaches, yogurt, and blender.  It’s the reasonable alternative to milkshakes day and night. 

This lassi is packed with healthful yogurt, fresh summer peaches, tangy buttermilk, and peach pie spice.  The fact that it’s flecked with peach skin feels like a bonus.  It’s summery, healthy, chilled, and supremely refreshing.  

I hope it makes you happy.  Also, I’d totally want cheese on my fries.  

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Gluten-Free Dairy-Free Angel Food Cupcakes with strawberries

Gluten-Free Dairy-Free Angel Food Cupcakes with strawberries and coconut cream

Gluten-Free Dairy-Free Angel Food Cupcakes with strawberries and coconut cream

Before I was tall enough to see over and into the ice cream case at the drug store my very favorite flavor was strawberry ice cream.

I remember the ritual very well because going out for ice cream was so rare and such a treasure my eyes widen now just thinking about it.  

A scooper girl, teen-aged and likely grumpy, would wrap a small piece of tissue paper around a flat-bottomed, kinda cardboard-y cone.  She’d bend forward into the case with an ice cream scoop and emerge with a gorgeously haphazard ball of pale pink, strawberry studded, frozen cream that she’d precariously shape onto the cone.  The treasure would be passed first to my mother, who your take a giant bite out of the cone before handing it down to me.  Let’s not even talk about how frustrating it is to watch your precious ice cream being BITTEN INTO… that’s just childhood, you don’t make the rules but you do occasionally get ice cream.  I’d hold onto the cone carefully but mostly desperately, willing myself not to lick the ice cream off its perch.  

These fluffy strawberry and cream cakes remind me of the days when I was much younger, shorter, and didn’t have to buy my own ice cream.  Those are precious days, indeed.

Oh.  Quick note… once I got taller and could see inside the ice cream case for myself… my favorite flavor was that neon blue bubble gum ice cream.  BUBBLE GUM in ice cream.  Two treats in one!  Such a loophole.  Also disgusting. 

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Watermelon Peach Caprese Salad

Watermelon Peach Caprese Salad

Watermelon Peach Caprese Salad

Yea.  I definitely stood in the kitchen, staring at this gorgeous summer salad, wondering/hoping/wishing/longing to put all of these ingredients between two slices of bread to make an extra buttery, extra mozzarella-y grilled cheese.  

I think watermelon in a sandwich might be out-of-bounds.  I think this ultra fresh summer salad belongs on a plate with a knife and fork.  I think I just want to turn everything into a grilled cheese sandwich.  

Related:  Lasagna Grilled Cheese

 Summery goodness!  And the great news is that tomatoes and watermelon are only going to get better as we get deeper into summer.  

Now excuse me while I go daydream more grilled cheese situations.  

Watermelon Peach Caprese Salad

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Let It Be Sunday!

Birthday Cake!

Hello my friends!  I hope this finds you feeling fine and fresh!  

I celebrated a birthday this week.  That means that my dad posted embarrassing pictures of me on Facebook and people I haven’t spoken to since high school gave them the thumbs up.  Pretty cool.  In more awesome news, someone made me a cake!  In even more awesome news, I ate a cake I didn’t make myself and it had candles that spelled out my name and it was the best thing EVER.  Here’s to 34!  

I hope this Sunday finds you enjoying some warmth and sunshine!  Go on and get it! 

The Internet, here’s some: 

•  “A group of Nepali women first defied the odds by summiting Mount Everest, then the tallest mountain on every other continent. Now they are up against their greatest challenge: rebuilding their country after two devastating earthquakes.”  After The Seven Summits

•  Saying all the things we think in our dark, dirty, not nearly as funny minds:  How Comedians Became Public Intellectuals

•  Long before Bruce Jenner there was Richard Raskind.  A really interesting interview with The Woman Who Paved The Way For Men To Become Women.  

•  We don’t want to read every single thing off a screen.  We still have the printed page.  Technology Of Books Has Changed, But Bookstores Are Hanging In There.  

•  I’m starting a new blog, it’s called:  What To Do If You See A Bear.  

•  I currently have 1544 unread emails.  I’m not even kidding.  Inbox Zero vs Inbox 5,000: a unified theory.  

•  Minnesota:  The Land of 10,000 Dessert Salads

•  I’m 0% sports fanatic but this book is completely fascinating:  The Sports Gene:  Inside The Science of Extraordinary Athletic Performance

•  The ladies of TasteBuds, Krissy and Jessica, came to visit me in New Orleans!  They took a mighty fine tour of the city and then we made fancy cocktails in pineapples and coconuts!  Taste Buds, brought to you by Ford, is a fun new travel show on YouTube.  Loads of fun episodes can be found here!  Check it! 

•  In related news:  Vanilla Sugar Daiquiris and Grapefruit Margaritas because, YES! 

Have the happiest Sunday!  I’ll see you tomorrow! 

xo Joy

Tastebuds video partnership sponsored by Ford.  

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Gluten-free Peach and Blueberry Pie

Gluten-free Peach and Blueberry Pie

Gluten-free Peach and Blueberry Pie

Just in case you’re looking for an excuse to consumer obscene amounts of whipped cream or French Vanilla Ice Cream… just in case.  Here we are!

The days are long and warming and I’m pretty sure I can smell peaches and berries in the air.  It’s intoxicating and has me daydreaming about fruit pie combinations while lingering in the produce section at the grocery.  

Today we peach and blueberry. Soon I’m thinking a strawberry raspberry pie is in order.  Don’t even get me started on apricots.  

It’s about to be a great summer! 

Gluten-free Peach and Blueberry Pie

You know how I feel about pie crust.  I’ve never been shy about coaxing large amounts of butter into perfectly flakey pie crusts.  

Sidenote:  Five Tips For The Best All-Butter Pie Crust From Scratch.  

This version of pie perfection is made with gluten-free flour.  I love the King Arthur Flour variety and the only amendment I made was to add an egg yolk to the buttermilk.  The yolk helps with binding the crust but let me be honest, the crust was still a bit crumbly.  

Here’s the nitty gritty.   

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Olive Oil Raspberry and Sea Salt Brownies

Olive Oil Raspberry and Sea Salt Brownies

Olive Oil Raspberry and Sea Salt Brownies

Every good baker has a lot of secrets.  

They have a secret stash of chocolate hidden in the back of the pantry (usually behind the garbanzo beans).  They have an amazing recipe for the very best Peach Pie that they share with exactly zero people.  They have a secret cookie scooper they don’t let anyone else use.  There’s the vintage church cookbook they like to keep all to themselves, the stack of good puff pastry hidden under the ice packs in the freezer, and the secret spell they cast over all of their batters before they go in the oven… because bakers are actual wizards with magical powers and everyone knows it.  

Olive Oil Raspberry and Sea Salt Brownies

The secret to these dark and fudge brownies… because I try to share all of my best secrets… is Bertolli Extra Light Tasting Olive Oil.  It’s perfect for baking!  We get all of the good, cholesterol-free fats from olive oil without the overwhelming olive oil taste that we might not want in our sweet baked goods.  Oh!  Pro-tip: this olive oil is also great for frying.  It has a super high smoke-point and can withstand high temperature for frying up treats.  Win!

Now… to celebrate Bertolli’s 150th (!!!) anniversary, let’s treat ourselves to the best brownies!  

To celebrate this stellar anniversary, join me in entering the Taste of Tradition Recipe Contest! Submit your favorite family or original recipe using Bertolli Olive Oils and/or Vinegars to BertolliOliveOil.Tumblr.com for a chance to win a stellar prize:  a trip for 2 to Tuscany!  You have until July 31,2015 but don’t delay!  This is just too good not to celebrate! 

This post is sponsored by Bertolli Olive Oil.  All opinions are my own.  

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Dominique Ansel’s Chocolate Mousse

Dominique Ansel's Creamy Chocolate Mousse

Dominique Ansel's Creamy Chocolate Mousse

I still get kitchen-intimidated.  It happens when I least expect it… like when I’m trying to satisfy a chocolate mousse craving and I stumble upon a seemingly approachable Food & Wine recipe.  

This recipe for extra-creamy Chocolate Mousse is from cronut innovator Dominique Ansel… pastry genius.  

Here’s the thing about pastry innovators:  they tend to make challenging things look really easy, god bless ’em.  

It’s not that mousse is impossible.  It’s mostly approachable and 100% delicious but does require some a candy thermometer, egg whites beaten just-so, and well… some self-confidence and guts.  

No guts, no chocolate mousse glory.  

Dominique Ansel's Creamy Chocolate Mousse

First we hold our breaths and make the meringue.  

Here’s how that goes down in the kitchen:  

Egg whites are beaten in a stand mixer at medium speed.  Feel free to stand there and zone-out as the egg whites become foamy and frothy.  Mark this zone-out as your one and only while making this mousse.  

We can’t dilly-dally for too long because we need to make a hot sugar syrup while the egg whites get frothy.  Water and sugar are boiled to precisely 240 degrees F while our eggs beat to precisely soft peaks.  Yup.  Two forms of kitchen science at once.  Stay present.  Stay in the game.  We’ve only just begun.  

The hot sugar syrup is drizzled into the soft-peaked eggs and with the mixer on high, our two forms of kitchen science form one glossy, light mound of perfect meringue.  Deep breath.  We are successful.  

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Let It Be Sunday

Let It Be Sunday

Let It Be Sunday

Hello Sunday friends!   I hope you’re spending this holiday weekend on a beach blanket in the sun, a watermelon sangria in hand, and plenty of friends to laugh with.  It’s just about Summer and I’m all the way ready for long days and cold fruit drinks.  

Enjoy a restful day!  Here’s some of the Internet, made for us:

•  How Rhinos Once Conquered The World (and lost it).  

•  Poor Little Rich Women.  A different world.  This is the stuff reality television is made of.  

•  On Lamaze and childbirth.  

•  How important is it to wash your clothes before wearing them?  Spoiler:  DEFINITELY wash your clothes.  

•  Quick note:  Yes… apparently we still have to worry about biker gangs.  

•  Deb made Fake Shake Shack Burgers, thus, breaking the Internet completely.  

 Hacking the Brain: how we’ll make ourselves smarter in the future.  

•  Why It Pays To Be A Jerk.  This is discouraging.  

•  I love when Terry Gross is on the other side of the questions.  Mark Maron Interviews Terry Gross:  “life is harder than radio”.  No kidding.  

•  Re/Done:  my favorite jeans in the world.  

Have the best day!

xo Joy

Strawberry Cookies and Cream Cake

Strawberry Cookies and Cream Cake

Strawberry Cookies and Cream Cake

With every trip to the grocery store, I run these few thoughts through my mind.  

•  GAH!  I forgot my grocery list.  Do I need lemons?  I probably need lemons.  •  Why is it so cold in here?  •  Do I have my wallet, where’s my wallet, who stole my wallet, oh here’s my wallet.  •  Is that baby sitting in that stroller staring at me or do babies just stare?  •  Would it be weird if I start eating this baguette right now?    •  I hate scallops  •  No, you don’t need a bag of chocolate sandwich cookies… don’t even look at those Oreos… no no no.  •  Wait, didn’t you want to make a recipe with a cookies and cream whipped cream?  Better get the cookies.  Two bags, just to be sure.  

Cut to:  home from the grocery store eating Oreos for dinner.

Could one of you please call an adult and ask them to come live with me? 

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Spinach and Blue Cheese Biscuits

Spinach and Blue Cheese Biscuits

Spinach and Blue Cheese Biscuits

I have an idea!  Spoiler alert:  it’s about biscuits.  

Actually, I’ll just keep this short and sweet.  Let’s make biscuits!  Extra savory, baked with greens and stinky cheese, served with generous amounts of soft butter.  

Our biscuit game just got tangy and spicy, aaand spinach is definitely a vegetable so these biscuits are dang-near healthy.  

It’s time.  

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Let It Be Sunday

Let It Be Sunday

Let It Be Sunday

Good morning and good gravy!  It’s time to welcome another Sunday and I suggest we all go play in the sun… or play in the muggy thunderstorms… that’s what I’ll be doing.  

This week I’ve eaten equal amounts of donuts and this Marrakesh Carrot Salad.  Totally balanced diet especially when combined with copious amounts of black coffee and pink wine.  

Here is our internet.  Hopefully interesting and insightful:  

•  Why does the army care so much about women’s lacrosse?  

•  A snipped, a glimpse of our country’s history:  Philadelphia’s MOVE Bombing, 30 years later.   

•  How the Bone Broth debate boiled over so suddenly.  File under:  It’s Always Something.    

•  Where would the Kardashians be without Kris Jenner? Every time I read about the Kardashians I’m like REALLY!?  Who are we?  What are we doing with ourselves?  And then I link to the Kardashians and I become part of the problem.  I know.  I know.  

•  “Pinterest’s day begins with a ritual thanking of the universe for its bounty and for how quickly you can turn cashews into a rich, creamy dressing. “Gratitude and humility,” she reminds her terrariums.” A Day In The Life of Pinterest  

•  Elaine from Seinfeld helps us better know ourselves.  “I’ll go if I don’t have to talk.”  STORY OF MY LIFE.  

•  Women dropping polite hints in western art history. Always dropping hints, big and small.  

•  Let’s all start taking Coffee Naps, pretty much immediately. 

Why All That Instagram Food Porn Is Shot From Above and why we don’t mind eating cold food. 

•  Bloody Marys taste better in the sky!  

•  Next up on my reading list!  Lost Cat: a true story of love, desperation, and GPS technology.  Go on and judge me if you must.  

•  This is how I feel about drinking coffee every morning

Enjoy this beautiful day!  I think you’re wonderful.

xo Joy

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Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

Blueberry Cheesecake Ice Cream

I banged my head against the wall one good time.  I wanted cheesecake, like a really big slice of cold creamy cheesecake, and I wanted to do anything anything anything at all NOT to make a cheesecake.   Headbang.  How can I get to cheesecake into my face without leaving my house…  without having to make an actual cheesecake?    The last time I foil-wrapped and water-bathed a cheesecake was probably 1997.  It ended in a tragically soggy crust and I’ll never do it again.  

One good bang against the wall and presto!  Ice cream is the answer.  Cream cheesy and rich to mimic cheesecake flavors,  berries because they’re purple and delicious, and chunks of graham cracker crumbs to simulate the all-important crust.  Dreams:  realized.

Blueberry Cheesecake Ice Cream

Basically, I’ll do anything not to get all the cheesecake flavor I can without actually making a cheesecake.  Ice cream is my latest cheesecake hack.  Past cheesecake hacks involve using a pie plate instead of a springform pan.  I’m nothing if not clever in the kitchen.  Salted Caramel Cheesecake Pie.  

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Malo’s Beef and Pickle Tacos

Malo's Beef and Pickle Tacos

Malo's Beef and Pickle Tacos

There’s a place in Los Angeles where you can drink feisty margaritas made by half-rude actor/bartenders, munch on half-bad chips and salsa, and watch awkward Tinder dates buzz around you.  It’s happy hour, half-dark at your table, and there is tequila, so… most anything is tolerable.  

The bright spot, the salvation from the meh bartenders and awkward dates around you, the comfort supreme:  Beef and Pickle Tacos!    Crunchy, salty, and cheesy.  Simple flavors and textures combine to make everything right in the world.  Well.. not everything, but most things.  The wonders a pickle can provide.  

See:  Peanut Butter and Pickle Sandwich

Malo's Beef and Pickle Tacos

Here’s what we’ll need for taco dinner, at home, where it’s cozy.  

Ground beef:  lean is cool.  

A big ol’ boiled Russet Potato:  help extend the meat with cheap potato starch.  

Sharp cheddar cheese: finely shredded  

Kosher dill pickles:  sliced and snacked on.  

Spices:  cumin, garlic powder, sea salt, black pepper, and smokey paprika.  It’s like making your own taco seasoning.  Extra delicious.  

Tequila:  a sip for us and for good measure.

While you’re at it… maybe make a full jar of taco seasoning for future taco adventures?  Yes:  Taco Seasoning + Charred Corn Tacos.  

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Marakesh Carrots

Marrakesh Carrots

Marrakesh Carrots

Someone in my family (I forget exactly who to blame for these memories), was very fond of adding grated carrots to the bottom of their Jell-o molds for holiday dessert.  Come to think of it, there were grated carrots and a can of fruit cocktail at the bottom of the red Jell-o mold dessert.  Criminal.  At least the Jell-o was red. 

There are things better things to do with shredded carrots.  Things that are less jiggly, and frankly, less rude.  This carrot salad fits the bill.  It’s hearty, sweet and spicy, salty and crunchy, durable enough to last a few days in the refrigerator, and just generally polite… not rude at all.  

Processed with VSCOcam with hb1 preset

This recipe comes from Sara Forte’s brilliant salad-brain. You know Sprouted Kitchen? Beautiful, whole, and healthy food (and a really cute baby, too). The new Sprouted Kitchen book Bowl + Spoon is a tasty collections of breakfast bowls, salads, and sides that are elevated, healthful, but still totally comforting.

Tracy made Beet + Avocado Poke Bowls from the book.  The beets are gorgeous.  

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Let It Be Sunday

mom and me

mom and me

Hello!  Happy Sunday and Happy Mother’s Day!  I’ve been thinking a lot lately about some of the lessons I’ve learned from my mother.  The lessons mostly involve kindness, compassion, understanding, how to clean a toilet, the timeframe within which a thank-you note is appropriate, and how to donate everything and throw nothing at all away.  

My mama is a gemstone and I am richly blessed to grow up under her care.  She also makes a really delicious Bundt cake and the smell of her perfume is embedded in my happy-home brain.  

I hope your day is spent with people you love.  

If you need some words to read, here is the Internet this week:  

•  A Free Life In Iraq.  The life of a heroic journalist fighting for for the future of Iraq.

 The tragic and powerful story of Madison Holleran.  I read this days ago and it’s still on my mind.  Depression doesn’t always look like we’d expect, especially when passed through all of our social filters:  Split Image.  

•  I love you, California.  I miss you madly.  Photographer Pieter Hugo captures San Francisco’s most infamous neighborhood:  The Tenderloin.  

•  The Pseudoscience of Beauty Products.  Can I get some straight answers about what to do about these wrinkles on my neck or… no?  That’s just natural?  But isn’t there some sort of cream for that…?   

•  How a watch can make you bigger, better, faster, and stronger.  Or not.  Upon This Wrist:  a week with the new thing.  

•  How shadows are changing New York City:  light and prosperity.  

•  A dude on a skateboard to park your car.  Someone to do your laundry, make you dinner, bring you a cocktail, and give you a massage.  All the people to meet all of your needs… all on your smartphones.  There’s An Uber For Everything Now.  

•  Why Do Cats Purr (and why can’t I)? 

•  Last year I read Maya Angelou’s autobiography Mom & Mr & Mom.  It’s been on my mind since today is Mother’s Day.  Such a beautiful life.  

•  Cropped and Ferned.  Find me in this all summer long.  

•  Always do what Mama Says.  

I think you are wonderful.  Have the best Sunday!

xo Joy

Lavender-Infused Mom Collins

Mom Collins

Mom Collins

Good ol’ Tom Collins is about to get all gussied up.

The classic Tom Collins cocktail is a simple mixture of gin, fresh lemon juice, sugar, and sparkling water.  Essentially, sparkling gin lemonade.  Undeniably delicious and summery.  

This Mother’s Day update includes floral lavender which plays very well with herbaceous gin and bright lemon.  Essentially, we’re giving this classic cocktail and sweet and feminine twist because we’re endlessly clever and thirsty.  

Cheers!

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Mother’s Day Brunch Ideas and a giveaway!

mothers day gifts

mother's day brunch ideas

Mother’s Day is right around the corner which means we better have our greeting cards thoughtfully worded and sent, our flowers ordered, and our brunch aprons poised and ready for action.  I’m not much for the obligatory holidays… the kind that require chocolate, flowers, hugs, and generally unnecessary celebration, but when it comes to celebrating MOM… there’s just no excuse not to.  That my mom endured every tantrum of mine between 1.5 and 33 years old is a downright miracle.  The least I can do is offer her flowers and breakfast once a year.   

I mean…

Here’s our breakfast inspiration.  It’s extra important this weekend:  

•  Lavender Blackberry Scones:  fragrant and berry studded.  You might swap the blackberries for blueberries or strawberries.  Whatever you prefer!

•  Baked Brown Butter and Pistachio Baked Donuts:  these gems are totally worth storing a baked donut pan in your kitchen cupboards for.  Salty, sweet, so pretty, so delicious.  

•  Kale Avocado and Tangerine Salad:  greens, creamy avocado, and bright citrus to balance out an otherwise rich and sweet brunch menu.  

•  Fresh Blueberry and Mint Lemonade:  I was obsessed with lemonade last summer and this deep purple blueberry concoction is just perfectly sweet, herby, and tart!  Also see:  Peach and Cardamom Lemonade.   

•  Muffuletta Pasta Salad:  New Orleans sandwich turned hearty pasta salad.  Dooooo it! 

•  Salty Honey Pie:  Pie means love.  This unique, sweet and salty pie would be delicious with fresh fruit and whipped cream.  

•  Sausage Cheddar and Grits Frittata:  For what this quiche lacks in crust, it makes up for in GRITS!  Savory, cheesy and eye-wideningly good.  

•  Brown Butter Banana Bread:  A standard.  Never to be outdone.  

•  Spinach and Strawberry Chopped Salad:  If you put fruit in your salad… it’s more dessert than salad, right?  Almost.  

mothers day gifts

Let’s talk about gifts too!  Here are a few of my favorites for Mom and a GIVEAWAY if you read the details below! 

•  The Wreath Recipe Book.  My mom loves flowers and gardening and I love the idea of a recipe flower arranging and wreath making.   Clever as ever.  

•  Pansy Pink Nail Polish.  Bright and youthful for Summer.  

•  Diana Ralys Skin Health.  My favorite face products are all-organic, lovingly made, and super effective.  I think the Moisture Detox Mask would be great for Mom, or treat her to a luxe gift set that includes everything.  

As a gift to one of you, if you leave a comment below between May 7th and May 9th at midnight set, one of you will win a Mother’s Day Gift Set from Diana Ralys Skin Health!  

•  Cake Stand from Tapuy Glass.  Beautiful lace-inspired glass.  Super feminine and pretty.  I also love the small plates.  

•  Crystal Posy Studs.  Sparkly and classic.  

•  Red Handled Italian Kitchen Knives.  Good classic knives are the best gift, just don’t ask to ever borrow or even use it once it’s been gifted.  Sacred.  

Happy Mother’s Day!  I hope you do it up right! 

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Kiwi Mint Mojitos

Kiwi Mint Mojitos

Kiwi Mint Mojitos

It’s time we start perfecting our Porch Sit game.  

A Porch Sit is a late-afternoon gathering of friends, neighbors, a dog or two, a guitar or harmonica (optional), overlapping conversations, and sweet cold cocktails.  

A Porch Sit is vital to summer, happy relationships, and good health.  They stretch on into the evening and usually coincide with snacks, some sort of pasta salad, and a small dose of half-whispered gossip.

Cocktails are only part of the equation.  Part but essential.   

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