Hello friends, how are you holding up these days? We’re into week four of shelter in place here in Austin, and I’ll admit, some days I am happy and positive, and other days (…er, other hours!), I am down in the dumps and feeling the weight of our current reality. I hope no matter what your circumstances, you’re able to find some sort of relief with self-care during this uncertain time…
Happy 2020! After a busy start to the year, I’m finally back in the kitchen whipping up a whole slew of new recipes. It’s been fun to learn new tricks and try new things…
My fiance and I went to New Orleans for Christmas with our families, and he came home with the flu. No fun, right? I wanted to make him something with ginger knowing that it has a lot of medicinal benefits, and this Ginger Carrot Soup came to mind. It’s incredibly easy to make and inexpensive as well. I topped mine with a swirl of balsamic vinegar, but it would also be great with cilantro or toasted pine nuts or chopped basil. Want a vegan version? Sub in vegetable stock for chicken stock.
I worked at an ice cream shop in high school, so just walking into one sends a wave of nostalgia through me. My days were spent making waffle cones, decorating ice cream cakes and scooping hundreds of cones. It wasn’t a bad gig.
Honestly, I don’t have that much of a sweet tooth, but when it comes to ice cream, my fiance, Alex, claims to be an expert. No matter how full he is, he always finds room for a cone. So when I suggested we do some “research” for this post, he didn’t hesitate to say yes. And I don’t blame him! There are a bunch of great spots here in town to grab a scoop… read more
During the summer months, I pick up a pint of strawberries at the grocery store every week. I’m crazy about those sweet berries and find myself snacking on them every day knowing that they only taste this good for a few months…
There’s no shortage of Tex Mex food in Austin. And while I love it (chips and queso are my weakness), sometimes I want something a little more on the healthy side.
That’s where this salad comes in. It’s filled to the brim with fresh vegetables, yet it still satisfies those inevitable Tex Mex cravings. The quinoa makes it surprisingly filling, and the dressing is divine. If you happen to have leftovers of the dressing (which I doubt you will), save it for dipping raw vegetables into. Plus, the salad saves really well, so you could easily meal prep it for lunches throughout the week!
It’s summertime in Austin, and while, yes, it does get incredibly hot with the mercury rising above 100 degrees more days than not, it’s also one of the best places to be this time of year. Why? Because we’ve got a ton of great watering holes – and by watering holes I mean both lakes/pools and bars!
So to celebrate the return of summer, I’ve rounded up the best spots to grab a drink in Austin. I know I missed some (there are so many!), so leave a comment with your faves!
I don’t want to jump the gun, but I can just feel Summer fast approaching in the air. Those warm days spent by the pool are calling my name. I can’t wait to throw on a bathing suit, slather myself in sunscreen, grab a beach read and just ~c h i l l~
By Jessica Lee When I’m in a dinner rut, one of my favorite foods to fall back on is tacos. I make them all the time (remember these breakfast tacos?) because you can throw just about anything into a corn tortilla and call it a taco.
My latest favorite combo? Sweet potato and black beans. Add an avocado crema and you’re good to go! You can mix up the combos depending on what you have on hand. Swap butternut squash for sweet potato or pinto beans for black beans. Not a fan of feta cheese? Queso fresco would be a great alternative. The choices are endless!
I’m the type of person that brings a list to the grocery store. I plan out my week of meals and buy exactly the ingredients needed. I feel anxious if I don’t have a list. What if I forget something? The last thing I want to do is go to the store again.
But I am open to adjusting my list if something catches my eye at the store. I wasn’t planning on buying asparagus, but it just looked so good, and it was on sale, so how could I not? Anyone else ever feel this way? Just me?
So plans changed, and when I thought of what to make with the asparagus my mind immediately landed on pasta. I love the versatility of pasta because you don’t need a ton of ingredients, usually just a veggie or two, the pasta (of course) and maybe a cheese or some herbs (or both!)…
Valentine’s Day is almost here, and while everyone else is celebrating with chocolate and sweets, I’m much more inclined to toast to love with a festive red Negroni cocktail.
I was first introduced to the concoction of gin, Campari and sweet vermouth when I was living in New York City and helping recipe test a cocktail book. It didn’t take long for it to become my go-to cocktail of choice. Not only is it super easy to make, but it also just looks so classy. Win win!