jojotastic | category

March 27, 2013

Last night I officially decided to move apartments. I’ve been living with roommates since I got to Philly, but now it feels like it’s time to branch out and get my own place. I’m a bit of a daydreamer and am obsessing over the thought of getting a bar cart. Specifically, I’ve got my heart set on this Crate & Barrel bar cart. It probably doesn’t help that I keep pinning amazing drink recipes. Elderflower and champagne cocktail, anyone? I don’t mean to put the (bar) cart before the horse, but now I’m totally planning all kinds of summer shindigs in my new pad…

from left to right: elderflower and champagne cocktail / blood orange lemon fizz / peach lemonade / rosemary peppercorn lemonade / (my personal favorite!) horchata

PS – Want to further that spring-time mood? Head over to Anthology and check out my gardening round up of Etsy shops!

recipe round up – brunch

January 24, 2013

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foodie, recipes

Without fail, brunch is my favorite meal of the day. Absolutely luxurious and totally open to interpretation, I love rolling out of bed on a lazy Saturday morning and engaging in some serious homecooking — complete with butter, crackling bacon, and runny eggs. These are some of my all-time favorite brunch recipes courtesy of some of my all-time favorite blogs!

top, left to right: Joy the Baker / Cupcakes and Cashmere
bottom, left to right: How Sweet It Is / A Cozy Kitchen

the forest feast

January 16, 2013

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art of all kinds, foodie, recipes

I’m a huge sucker for amazing food photography. If it’s photographed well, I don’t really care what the recipe is, I’ll pin it. So imagine my glee when I came across Erin Gleesen’s blog The Forest Feast. Not only does she take mouthwatering photos of her dishes in the forests of Northern California, but she also incorporate gorgeous hand-lettering and watercolored artwork. Talk about tempting… I’m serious, this blog is a wealth of inspiration, both visually and deliciously!

recipe for sweet stuffed peppers available here
recipe for quinoa with squash, figs, and peppers available here

all images via The Forest Feast

get bakin’

October 17, 2012

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foodie, instagram, recipes

I was feeling pretty domestic this past weekend, to the point where I made french onion soup AND muffins. Not just any muffins though… I hit up one of my favorite blogs, Bakers Royal, for their pumpkin muffin topped with walnut streusel extravaganza. See all those crumbly bits on top? Yeah, that’s the streusel.

Head on over here to get the full recipe — it’s totally worth it!

Also, curious about my favorite set of measuring spoons & cups ever? Check those out here.

photos by Jojotastic using Instagram

secret family recipe

October 2, 2012

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foodie, recipes

Last night I was in the mood for a hearty meal, so I whipped up my mom’s lentil soup recipe for Dan and me. Like I do with pretty much everything, I posted some photos on Instagram along the way. I expected a few likes, maybe a comment or two. What I wasn’t prepared for was how many people want my mom’s recipe! So without further ado, here is my mom’s recipe:

Lentil Soup
prep time: ~40 min
cook time: 2-2.5 hours

ingredients:

1 lb lentils {use greenish brown ones as the red ones turn to mush}

6 cups warm tap water

1 small onion, diced

4 large carrots, washed and scraped with a vegetable peeler, then chopped {I absolutely love carrots, so I put in a LOT more than the recipes calls for!}

3 stalks of celery, chopped {use the leaves, too}

2 teaspoons garlic

2 bay leaves

2 tablespoons olive oil

1 heaping teaspoon oregano

1/2 teaspoon thyme

1 small can of tomato paste

2 cups dry white wine {don’t skip this step, this is how you get the best flavor ever!}

salt and pepper to taste

directions:
Wash lentils and set aside. In a big soup pot, brown the onions in the olive oil on medium heat for about 10 minutes. Slowly add 6 cups of warm tap water. Gently add the lentiles and return to boil. Add all other ingredients, stirring every 10-20 minutes. Turn down the heat to low {a very gentle boil} for about 90 minutes. If the soup gest too thick, add a little more wine. When the lentils are cooked, they will be tender and not mushy. Turn off the heat and cover. Let sit for 30 minutes. Serve with crusty bread or crackers!

Thanks, mama!