Fresh Blueberry Margaritas

Funny thing, blueberries. Because they’re really not very blue at all. On the outside their skins ripen to a reverse sunset of shades, from fuchsia to deep indigo so dark it’s almost black. Quite...

Kitchen Basics: How to Freeze Blueberries

I hereby declare this officially unofficial blueberry week. Our lips might be stained permanently purple by the end of it. Not that that’s a problem or anything. It’s become part of our summer tradition...

Clips & Quips: Cats, Kittens, and Cat-shaped Pastries

Sometimes I want to talk about things OTHER than food (I know, shocker!) I figured I’d give myself an outlet to do so in what I’m calling Clips & Quips. This won’t be a...

Chocolate Chip Banana Bread Blondies

Yes, I put these in the breakfast category. So sue me. Technically these snack-worthy bars fall somewhere between a traditional blondie and a loaf of banana bread. We’ll just say that before 11am they...

European Adventure Part V: Barcelona Eats

Barcelona: land of fresh seafood, churros, horchata and ham. Where modern mingles with traditional cuisine and the result is truly delicious. We ate our way through the city like our lives depended on it....

Tart Cherry Fondant Creams

(This is a sponsored post in partnership with the Cherry Marketing Institute) I’ve been dreaming of these candies. Ever since I got back from Victoria with two of Rogers’ famous Victoria creams, promptly devouring...

European Adventure Part IV: Barcelona, Spain

After 5 days in Paris we made our way via high-speed train along the Mediterranean and through the Pyrenees into Spain. We could have flown, but the 6 1/2 hour train ride allowed us...

Blueberry Caprese Salad

Because we have blueberries coming out of our ears right now. Because we’ve pretty much been eating caprese non-stop since the first tomatoes showed up at the market, and the blueberries seemed like a...

Boozy Salted Caramel French Toast

Over the years, I’ve learned a thing or two about French toast. Namely that the best french toast is a perfect combination of textures, crunchy around the edges and rich and custardy in the...

Sea Salt & Vanilla Fudge Chunk Ice Cream

Let me get one thing clear: when it comes to ice cream, chocolate chips do not fudge chunk make. I’ll admit to have posted a recipe or two claiming just that, but it’s kind...

European Adventure Part III: Paris Eats

If there’s one thing Paris is known for (you know, other than the iconic landmarks, museums, architecture, etc etc) it’s the food. And (at least when it comes to the pastries, bread, and cheese)...

European Adventure Part II: Paris, France

What can I say, Paris is perfect. Walking through Paris, past the sidewalk cafes and pastry shops and fruit markets, I felt like I was walking in a movie, in that perfectly imperfect kind...