This past weekend was all about tidying up the house and getting cozy. I definitely feel a briskness in the air that signals a transition into fall for us here in Seattle. The mornings just smell different. In the fall I tend to turn to bourbon-based cocktails, especially ones where rye is the star. A recent love of mine is the Black Manhattan cocktail. Typically made as a 2:1 ratio of rye and vermouth, for this recipe we swapped the vermouth with amaro for a flavor that’s more bitter + sweet. Behold, my new favorite sip for lounging in my Eames chair and watching the seasons change!
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Usually in Seattle we get one or two hot days, but this year we’ve experienced week after week of super-hot days. Most of the city (including #mytinybungalow), doesn’t have air conditioning, so I’ve been getting creative with ways to keep cool. One of my favorite (and yummiest) ways to stay cool in this weather is by serving up sweet corn gazpacho for dinner! Recently, I whipped up this delicious rendition featuring grilled sweet corn and onions — and it has less sugar in it because I used Truvia Brown Sugar Blend.
Happy stone fruit season, friends! I absolutely love this time of year and today I want to share a recipe that celebrates my most favorite of the stone fruit family, peaches. There is nothing better than the delicious flavor of a perfectly ripe peach. I even love the feeling of the juice running down my chin. Simple moments like that make me think of summertime from my childhood. Meet your new favorite summer dessert, grilled peaches with cardamom granola… and topped with a heavy scoop of vanilla ice cream!
Have you guys ever wondered why I never share recipes with pineapple? It’s because I’m allergic! How unfortunate, huh. Often, I swap in mango so that I can still get that tropical cocktail vibe, but without getting sick. Lately I’ve been serving up a really simple, but statement-making cocktail at home: The Mango Basil Bourbon Smash! Smash cocktails are so easy to make and can be made with pretty much any flavor combination. I tend to love bourbon the best of all liquors for it’s delicious vanilla flavor — which just happens to pair really nicely with sweet mango and aromatic basil.
It’s been really hot in Seattle. Well, ‘hot’ in PNW terms… Ha. Most homes here don’t have air conditioning here, so I’ve been getting creative with ways to keep cool even when it’s really hot in the house. Frozen drinks have been at the top of the list, especially refreshing lemonade. Recently, I whipped up a really delicious combination of coconut, lemonade, and lavender and I totally had to share it with you guys. Meet your new favorite mid-summer drink!
Happy #popsicleweek, aka the perfect excuse to share a recipe for one of my favorite summery sweet treats. This popsicle is inspired by a really delicious cocktail we had during our trip to Palm Springs at the Ace Hotel pool. It was hibiscus with a hint of citrus and tequila, garnished with mint and I loved it. We joked that it was like adult Kool-aid. The vibrant magenta color was pretty fun, too. So this Minty Hibiscus Blackberry Popsicle is my answer to that drink, but with the addition of my favorite berry flavor, blackberries!
These days, cooking is kind of a challenge for me. It’s pretty hard to put together a meal while on crutches! Sean has taken over all of our meal prep, but isn’t totally comfortable in the kitchen. We’ve worked on simplifying some of our go-to meals and snacks, especially ones that take advantage of our garden. I planted way too much kale, so we’ve been getting creative with eating it all. One super easy way is to make kale chips. Another obsession of mine lately everything bagel seasoning. I found some at Trader Joe’s and immediately thought we could make our own mix!