This Garlicky Avocado Grilled Cheese from FoodieCrush – Garlic and cheese? I’m sold.
This gorgeous Rhubarb curd shortbread tart with fresh strawberries from Eats Well with Others – that strawberry pattern is amazing.
Buxom Full Bodied Lipstick – so creamy and moisturizing it feels like you’re wearing lip balm. Continue reading
Yes, it’s St. Patrick’s Day. And yes, most things in life right now are green and minty.
But I’m gonna go ahead and do a 180. I’m bringing you peanut butter.
And if you’ve ever had the unfortunate experience of brushing your teeth after you’ve had peanut butter toast for breakfast, you know exactly how much peanut butter and mint don’t go together.
Not quite as bad as mint and orange juice, that’s truly the worst. But PB + Mint made a really good run for 2nd place.
Why did I ignore everything green, minty, Bailey’s, and Guinness to bring you this chocolatey, peanut buttery goodness instead?
Because apparently I am really bad at being Irish this year. Like I forgot to wear green today, bad. Continue reading
Breakfast sandwiches are my new obsession. Breakfast really, is my new obsession, but more that on later.
I’ve been trying really hard to work more protein into my breakfasts. Greek yogurt, some peanut butter, those are all easy to pair with tasty carbs, but when it comes to bacon and eggs, I was never really a believer.
But if you top it with something sweet, and smush it between a toasted English muffin, I am so there. Continue reading
Barefoot Contessa, you are a big liar.
The yield of this recipe is 18-20 cupcakes my ass. Continue reading
For those of you with a 5 second attention span, here’s the abbreviated version of this review: Rincon 38 is amazing. You should go there.
If I could just write that sentence a few hundred times and still not feel like I’ve said enough good things about the food here.
Rincon 38 is the new tapas venture from Hector Ruiz. You may recognize that name from Rincon’s sister restaurant, Cafe Ena. While Cafe Ena is suave and polished, Rincon 38 is more like a cool younger sister. The space is small, but what it lacks in size it makes for in intimacy and character. This is the type of place you can find yourself spending several hours over wine and small plates. Continue reading
Other titles I considered for this post: OMG Bars, Chocolate Avalanche Bars, and anything with “Amazing” in it.
These are some of the easiest bars I have ever made, and definitely some of the most delicious.
Because they are basically sugar and fat. That’s why. These are bars you should only ever make in a situation where you are going to give them all away because you will eat the whole pan if you keep them in the house. Continue reading
Today, dear friends, we are going to make a cocktail.
Because that’s what people DO!
They drink. Especially when you want to drown your sorrows that another “season” (what do we call these anyway?) of Sherlock is over, and you probably have to wait another 2 years to get another taste.
Or just remember to pay for your Netflix subscription.
Whatever. On to the cocktail! Continue reading
You’re probably thinking about three things right now.
1. How am I going to maintain my resolution to get fit/lose weight/eat better?
2. I spent way too much over the holidays, I need to save a little more this month.
3. How am I going to do both of those with the Super Bowl/Olympics coming up, and sports party season in full swing?
The magic solutions to all your problems? Turkey chickpea burgers. Continue reading
Ok, Martha. Let’s get one thing straight. This recipe you have for sticky toffee pudding? Not the real deal.
I’m sorry, Martha. Usually I love you and all you do, but you need to hop on a plane to the UK, go eat some real sticky toffee pudding, and then get back to me.
That’s not to say your recipe isn’t good. It makes for a really delicious cake with toffee goo on top. Seriously delicious toffee sauce here. But the dense, rich, toffee soaked cake I fell in love with in London? That’s not what this is. Continue reading
Happy Sherlock Sunday!
I am so so so so sooooooo excited for Sherlock to start up again tonight. I’m hosting a viewing party at my place, and I was even a very very good girl, and did not cheat and watch it online (since it aired in the UK weeks ago). Delayed gratification is totally my thing.
Unless I decide my thing is instant gratification. Then you better just get out of my way.
To celebrate three glorious Sundays of Sherlock, I’m bringing you a British/Sherlock inspired recipe each week, and first up are some mini pasties! Continue reading
The Culinary Capers 