Monday, March 31, 2014


It's beginning to look a lot like Spring-mas.....
Everywhere you go.....

Well, Seattle logged it's wettest March on record. It rained SO MUCH! But, I'm looking forward to April flowers rather than April showers. (please please please Seattle).

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I saw this adorable couple a few weeks back. Walking in the rain together. Holding hands. With umbrellas. On Valentine's day. Loved it.

Selfie #8million

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Jared and I spent a weekend at the beach house where we were married. We soaked in the hot tub, drinking champagne. I WANT TO GO BACK!

The view from the back yard. I love Washington.

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The petals started to show up all over the sidewalk a few weeks ago. They were freakin awesome against the rainy cement.

Tried drying my own herbs. Why haven't I been doing this always!?

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Never too old for some Lolita style!

Mrs. Roll. Looking adorable and starving as always. Don't be fooled. This chick gets whatever she freakin wants with those big brown eyes.

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Been getting creative with the sign at work! I had never heard of cream chip beef. I looked it up on the interwebs and almost vomited when I saw the photos. No joke. Who eats this stuff?!

Saw the Black Lips on Friday night. I have a new man crush on the singer. Sorry Jerdy, I just can't help myself around totally bad ass dudes. If you ever have a chance to see these guys, GO!

JellyBones around the web:
My Sriracha honey popcorn was featured on Beekeeping Daily. Can't find the exact link now, but I swear it was there!

Links I'm digging:
This little mini photographer. Can't wait to see where he goes next.
General Tso meets cauliflower. FREAKIN GENIUS!
An "everything green" salad that sounds incredible
These Wes Anderson inspired color palettes
Ginger tea latte. Nuff said.

Have you made any of my recipes? Let me know! I'd love to hear how they turned out. Cheers to April, and spring.


P.S. Follow me here if you want on Instagram.

Wednesday, March 26, 2014

Coffee granola with chocolate and cashews

In this little apartment of ours, granola is necessity. As important as toothpaste or contact solution. Together, Jerdy and I go through 2 of those milk carton boxes of granola a week. I eat 1/4 cup with yogurt every morning, and Jerdy eats THE REST! Wow. Needless to say, it's about time I learned to make my own.

On a whole separate note, I am a coffee LUV-ER!  Love that shit. I used to work at a local coffee roaster, where I learned to be a massive coffee snob. I can admit it. What can I say, I like what I like. Granola with yogurt is absolutely nothing to me without my morning cup. I'm seriously worthless without it.

And a star is born:

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Coffee granola with chocolate and cashews
Inspired by offbeatandinspired
Makes 5 cups
Hands on time: 10 minutes
Total time: 40 minutes

3 cups rolled oats
1 cup cashews, chopped
2 Tbsp hot cocoa powder
1/3 cup honey
1/2 cup semi-sweet chocolate chips
1 Tbsp chia seeds
1 cup strongly brewed coffee
Sea salt

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Start by brewing some coffee. I swear by a french press, but any strongly brewed coffee will work.

Preheat oven to 350 degrees f. Line a cookie sheet with parchment paper.

In a large bowl, combine all of the ingredients besides the coffee and salt. Slowly add the coffee, making your granola stick together, but not sopping wet. You may not need the full cup here.

Spread evenly on your lined cookie sheet and place in the oven. Bake for 30 minutes, stirring a few times during baking.

When finished, remove from oven and season with sea salt to taste. Let cool completely.

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This stuff did NOT last long enough! I am sensing a homemade granola obsession in my future. We got some strawberries in our CSA bin today that would have just been killer on this. So, now I know, to always make a quadruple batch of granola. Live and learn!


Saturday, March 22, 2014

World's best rye old fashioned

Did you know that my hubby makes the world's best old fashioned? It's a total fact. I haven't come across a better one yet.  I've tried replicating it, but for some reason just can't make it the same amazing cocktail. I'm really not sure what his secret is. Husband luuuuuuv. That must be it.

The old fashioned is now my drink of choice. My taste has been changing over the years a lot, now that I'm a refined older woman of THIRTY-FREAKIN-TWO! Ask anyone, I'm hella classy. Thanks Mad Men for teaching me to be a lady.

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This may not be the classic way to make this nectar of the gods, but it's the best.  Be forewarned, there are 4 shots in this baby!  One cocktail is plenty, unless you need two, or maybe even three.

World's best old fashioned:
Serves: 1
Hands on time: 5 minutes
Total time: 5 minutes

1 maraschino cherry
1 sugar cube
1 thin slice of orange
6 dashes of angostura bitters
4 shots of really good rye whiskey (yes, 4!)
Ice, preferably large cubes

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Start with the cherry, orange, and sugar cube in an old fashioned glass or low ball glass. Shake the bitters onto the sugar cube. Muddle everything together, avoiding the pith of the orange. Add rye, and stir. Add ice and enjoy.

As I stated above, these are not for the light weights! These are mega strong, even for a no mixer cocktail. A lot of people don't add ice, which is probably more classy, but hey, give me a break, there are 4 shots of booze in these!

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Alright, there you have it.  The best in the world.  The gold winner of old fashioneds. At 10AM. Get your drink on friends!

Happy Saturday,


Sunday, March 16, 2014

Cauliflower soup with gruyere grilled cheese sandos

I've got a confession to make.  I didn't actually make this soup.  My husband did.  I went out for happy hour cocktails with an old friend of mine in the afternoon, and wouldn't you know it, this lady got totally obliterated.  What can I say?  The sun was shining!  I just couldn't help myself!  We were having another friend over for dinner that night, and when I stumbled home in my drunken state, Jerdy was making this soup for us.  I felt the heavens open up and shine down upon us!  Needless to say, I let him do all the work.

This soup is wonderful.  Creamy, garlicky, savory, wonderful.  Paired with some gruyere and mustard, wow.

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Inspired by: Gourmet Traveller
4 large or 8 small servings
Hands on time: 25 minutes
Total time: 45 minutes

4 Tbsp olive oil, divided
3-1/2 Tbsp butter
1 onion, chopped
2 garlic cloves, chopped
1 large potato, diced
1 head cauliflower, cut into florets
7 cups chicken stock
1/2 cup grated gruyere
1 cup milk

In a large saucepan, heat the oil and half the butter over medium heat.  Add onion, garlic, and potato and cook until onion is translucent, about 7 minutes.  Add cauliflower and chicken stock, and simmer over medium heat until potato is tender, about 25 minutes.  Puree with an immersion blender (or regular blender in batches) until smooth.  Stir in gruyere, milk, and remaining butter.  Season with salt and pepper.  Serve in bowls with a drizzle of olive oil

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Now, for those gooey grilled cheese sandos:

Serves 4
Hands on time: 15 minutes
Total time: 20 minutes

8 pieces of rustic french or sourdough bread
4 Tbsp softened butter
4 Tbsp whole grain dijon mustard
1 cup grated gruyere cheese

Heat a large skillet or frying pan over medium- low heat.  Spread 1/2 Tbsp butter on each slice of bread.  Do the same on the other side of the bread with the mustard.  Place a slice of bread, butter side down, in the warm pan.  Top with 1/4 cup cheese, and top with a slice of bread, butter side up.  Repeat with the rest of the bread and cheese, but do not overcrowd your pan.  You may need to make these in batches.  Cover with a lid and let cook, until bread has toasted and butter has fully browned, about 5 minutes.  Flip sandwich over and cover with lid again.  Let cook until other side has toasted, another 5 minutes.  Continue to cook, being careful not to burn, until sandwich is toasted as desired and cheese is fully melted.  Remove from pan, and slice diagonally.  Serve with soup.

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These are marvelous together!  These pictures are actually taken the next day, as I was much to schwilly to be taking photos that night!

Happy Sunday friends!


Tuesday, March 11, 2014

Spicy steak salad with arugula and oranges

Spring is in the air this week my friends!  We had a gorgeous sunny day today.  I even carried my coat home.  How sweet is that?!  I've been noticing the winter produce dwindling and the spring goodies starting to come around.  We actually got asparagus in our bin the other day.  YESSSSSSSS!  I'm sure we are doomed to endure a little more winter around these parts, but hey, the little things right?  The little things.

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This recipe is the perfect mix of winter citrus and spring bright radishes.  Awesome.  I used Cara Cara oranges, which have almost a grapefruit color and are less sweet than navels, but you can use any oranges really.

Inspired by Williams-Sonoma
Serves 4
Hands on time: 20 minutes
Total time: 1hr 30 minutes

1 lb flank steak
1/4 cup soy sauce
4 Tbsp orange juice
6 Tbsp lime juice, divided
1 Tbsp minced fresh ginger
2 clove garlic, minced
1 Serrano pepper, minced with seeds
2 Cara Cara or Navel oranges
1 Tbsp white vinegar
4 cups arugula
4 radishes

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In a tight sealing plastic bag, combine the soy sauce, orange juice, 2 Tbsp lime juice, ginger, garlic, and Serrano pepper.  Place steak in bag and marinate in the fridge for at least 1 hour.

Preheat the broiler. Take steak out of marinade and discard marinade. Broil the steak on a broiler pan for about 6 minutes a side, or until desired temperature.  6 minutes per side for about medium-rare to medium.

While that cooks, cut your oranges into 8 sections each.  Cut the tops and bottoms off of the orange, and using a knife, slice the peel and white pith off.  Cut in half lengthwise, then slice orange into half moons.

Whisk together the remaining lime juice and white vinegar.

When steak is done, take off of broiler pan and let rest for ten minutes.  whisk in 2 Tbsp of the juice drippings from the broiler pan into the lime and vinegar dressing.  Slice steak across the grain into 1/4 inch slices.

Place 2 cups arugula on each of 2 plates.  Top with radish, oranges, and steak.  Drizzle dressing over top until desired amount.


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This is definitely one of my go-to salads for spring this year.  It's very filling, but really bright and crisp too.  I'm in love.  I have big dreams for radishes this year.  I can just feel it in my gut that they will be my favorite this spring.  So be prepared!  Radish city.

Happy almost Spring!


Friday, March 7, 2014

Winter 2014 book giveaway!

Hi girlfrans!  I've got a special treat for you today.  Five of you lucky lasses will win one of these five cool reads!

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Here's what's up for grabs:

Blankets by Craig Thompson  One of my favorite graphic novels about coming of age.  Seriously good.
The Interestings by Meg Wolitzer  I read this for A Beautiful Mess's January book club.  Not my fave, but give it a whirl!
The Stench of Honolulu by Jack Handy  Jack Handy!  Need I say more?
Divergent by Veronica Roth  This book will take you about 2 minutes to read.  Definitely young adult, but definitely entertaining.
Fables Vol. 1: Legends in Exile by Bill Willingham and Lan Medina  This may will get you hooked on comics.

a Rafflecopter giveaway

Good luck friends!  Giveaway will be open until the end of the day on March 13th.  Winners will be emailed shortly after.

Have a great weekend!


Monday, March 3, 2014

Homemade Irish cream

Who's ready for a boozy gut bomb?!  A totally delicious and worth it boozy gut bomb!?  Me.  That's who.  And hopefully you.  Irish or not.  It is March after all, which makes me a super super happy girl.  Thank you March, I've been waiting for you to show up.

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St. Patty's is right around the corner friends!  Seriously, 2 weeks away.  Wow.  On a Monday though, wah-wah.  No Irish car bombs for this Scottish lass.  Hangovers are NOT my bff.

I'm getting into the spirit though.  This weekend Jerdy and I hit the road and stayed in the beach house in Shelton, WA where we were married.  Mimosas in the hot tub, naps on the couch, and homemade Irish cream makin!  I had never made it before, and although I sort of knew what was in it, I forgot we didn't have the internet to look up the recipe.  Woopsies!  I made do with what we had though.  This recipe is definitely more chocolaty than Bailey's Irish cream, and I think a splash of vanilla would have been killer.

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Homemade Irish Cream:
Makes 6 cups
Hands on time: 10 minutes
Total time: 10 minutes

8oz heavy whipping cream
14oz sweetened condensed milk
1-3/4 cup Irish whiskey
1 Tbsp of finely ground coffee
3 Tbsp chocolate syrup

Put all ingredients in a blender and blend until smooth.  That's it.  Seriously.  This can be kept for quite a while because of all that delicious whiskey.  I would say about a month.  Just be sure to shake it up really well before each use.

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What are you plans for St. Patty's friends?  Any great recipes you are planning?  I'd love to hear them!


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