As you know I’m not much of a drinker. A genetic mutation causes my body to process alcohol as if it were poison. Don’t get me wrong, it doesn’t stop me when I’m out at an event, a dinner, or when friends are in town, there are times when cocktails are needed or in this case, wanted.
Citrus season is in full bloom here in Texas. Grapefruits, clementines, oranges, lemons and limes are flowing in by ...
Happy 4th of July folks! The biggest Summer holiday that celebrates all the important essentials– swimming, BBQing, soaking up the rays while sipping on some ice cold beer lemonade. Are yall feeling me? Aside from getting a day off work, 4th of July is actually one of the most important holidays in America as it celebrates the legal celebration of the Thirteen Colonies from Great Britain. Pretty big deal guys, without the the Declaration of ...
It’s funny how sometimes even after the most amazing experiences, nothing beats the excitement of coming home, lying in your awesome ass bed and relishing in the glory of everything familiar again. Home sweet home.
Even better, we came home to an exploding garden! Everything literally tripled in size while we were gone — the beans, the tomatoes, my wildflowers. We instilled life back into this little yard, it’s now filled with ladybugs, butterflies, bees ...
Our European honeymoon has been a great success — Wells and I have bounced around Europe: Brussels, Amsterdam, Cologne, Munich, Basel, Gimmelwald, Milan and Florence. We’re finally winding down towards the end of our trip and finishing it off with the Amalfi Coast and Rome. Just because I’m half-way around the world, you didn’t think I’d be able to stay away too long did you? Good thing I have beautifully talented friends to cover for ...
In the spirit of Easter I’m featuring a great lamb recipe over at Artizone. We used Martha Stewart’s recipe for inspiration for both the lamb and the couscous. I love the bright green color and flavors for this dish, it just screams “ALAS! Spring is here!!”
We only have about a week left before Wells and I embark on our Epic European Adventure 2011 and my excitement is in full force. However, I somehow let Wells ...
I was daddy’s little girl growing up. I was his constant shadow — anything he did, I’d do, anywhere he went I’d follow. He’d tell me stories of his past, about that far away place I knew so little about. “I was only 17 when I went away to work on the farms…we’d have little to eat…there’d be snakes in the bed…” I’d listen to his tales with fear imagining giant cobras lurking beneath his ...
With the warm weather right around the corner, our bodies are ready to feel the sun upon our faces again. The flowers blossoming, gardens blooming, the time is right for light, fresh and healthy food. What better way to welcome Spring than with this wonderful Vietnamese Shrimp Spring Roll recipe?
Made from rice paper and rice noodles, this recipe is gluten-free and serves as a perfect appetizer or snack for any occasion. Pair it with a ...
One of the many reasons why I fell in love with Collin was for his Superman abilities. Whenever my computer crashed, BAM it’s fixed. Whenever I couldn’t move that stupid heavy box, POOF he lifts it with one hand. Even that one time when my heel got stuck in the crack of the sidewalk and my face was about to meet the pavement of death, like magic he not only pulls me back but frees ...
My very first professional cooking job was at one of the top French restaurants in Tucson, Arizona. It took me over two weeks and hundreds of applications before I was finally able to convince one of the head chefs to consider me for the position of Chef de Partie. He was weary of taking me under his wing –
“You? Girl? You want to work in the kitchen? This is no joke, it’s very hard work, ...
Growing up, my relationship with my mother was far from harmonious. We seemed to clash about everything: anything from curfew, clothes to taking summer school, piano – and oh yes, food. From a young age I’d remember my mother telling me “You cannot eat candy or potato chips, they are bad for you and make you fat.” So what would I do? That’s right. Eat candy and potato chips behind her back.
She was always nervous ...
So remember last week when I went over the tutorial on how to properly cook an egg? Now I’m introducing a recipe that will incoporate what you’ve learned. The best part about this recipe is that it’s simple (15 minutes to be exact), hearty, delicious and healthy — packed with whole wheat pasta, nuts, olive oil, crushed red pepper and of course the perfect soft-cooked egg.
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