Wednesday, September 6, 2017

B is for: BBQ Beans in the Slow Cooker

I've found myself thinking a lot about my Grandma Joyce recently. She was my dad's mom, and truly one of the best people ever. My heart broke in half when she died of cancer when I was in 8th grade. She was so giving, so selfless, so full of life and love. She was sassy and funny too.

I miss her every day.

As I was getting ready to host a casual backyard BBQ for my birthday a couple weeks ago, I decided my Grandma Joyce's BBQ beans would be the perfect compliment to our spread of wings, burgers, steak and chicken.

I think she would've loved the party and I'm excited to share her recipe with you here on the blog.


Sunday, September 3, 2017

A is for: Artichoke Jalapeño Hummus

All summer, I've been sort of obsessed with artichoke hearts. I've discovered the frozen variety at Whole Foods, and I love tossing them with olive oil and grilling them alongside my chicken or steak.

I'll throw the grilled 'chokes on salads, eat them as a side dish or dip them in tzatziki sauce or hummus.

And then it dawned on me the other day... (with the help from my friend Megan's IG post)...

What if I put them IN the hummus?!?

(For some reason that reminds me of Zoolander... the files are IN the computer.)

Anyways, so I made some hummus. With artichoke hearts. And jalapeños from my modest little garden. I brought it to two different girls outings and it was a hit, so I'm sharing here on E is for Eat.

Saturday, August 12, 2017

A is for: #Alpacamybags {Peru, Part II: Machu Picchu}

When I returned home from Peru, I often got asked: "What was your favorite part from the trip?"

I know it sounds obvious, but without a doubt the highlight of this trip is Machu Picchu. Yes, we ate some incredible meals in Lima, yes I got to snuggle an alpaca, but nothing compares to that "take your breath away" moment when you first set eyes on these ancient ruins (and the hundreds more of those moments you will experience throughout your time there.)

There is a certain energy about the place that is hard to describe in words and photos, but I will do my best to show you why this place was so magical.

There has been talk of more regulation, and perhaps shutting it down altogether in order to preserve the site, so my recommendation is to visit ASAP!

A is for: #Alpacamybags {Peru, Part I: Lima}

I guess you could say my appetite for International travel started at a very young age.

When I was just two years old, my parents and I traveled to Peru to visit my aunt, uncle and cousins, who were living in Lima for a year.

In case you hadn't figured it out yet, that's me in the middle there with the sweet outfit, bottle in hand, and sassy attitude. To be honest, I don't remember much of anything from this trip, but I believe it was there that I was bit by the travel bug.

Nearly 35 years later, I made my return to this beautiful South American country, trading in the bottle for Pisco Sours and very badly in need of an adventure.

As many of you know, I was laid off by ESPN in April. When I called to tell my
friend Dana, one of her first reactions was: "Come to Peru with Devin and me!"

As you know, Dana has become my travel partner in crime the last couple years. In our short time of knowing each other, we've visited South Africa, the French Riviera, Singapore, Thailand and Montreal together.

I was originally invited to Peru with her and Devin, but at the time couldn't justify taking that much time off work due to a France trip I had booked for later in the summer (more on that soon!)

But, as it turned out, I suddenly no longer had a job and found myself with endless vacation time. I didn't need much convincing. I booked my flight just a few days later. Or in the words of our trip hashtag... #alpacamybags!

Unlike most of my trips, I did almost zero planning for this one, as Devin and Dana had done all the leg work. For maybe the first time since my Greece trip, I sorta just showed up and was along for the ride!

Wednesday, August 9, 2017

Z is for: Zucchini Blossoms Stuffed with Ricotta

I've been wanting to make stuffed zucchini blossoms on the blog for quite some time now.

But here's the problem...

Because their life span once harvesting is so incredibly short, they are almost impossible to find at the farmer's market or in stores. (though you may get lucky!)

Honestly, the best and easiest way is to harvest them from your own garden (if you are fortunate enough to have one!)

For the first time in my adult life, I have a verrrrry small collection of herbs and plants this year, and one of the things I planted was zucchini!

So when I saw them start to bloom, I knew I needed to try making these.

Monday, August 7, 2017

Y is for: Yellowtail & Mango Ceviche with Leche de Tigre

For those of you who follow me on instagram, you already know that I had the amazing opportunity to visit Peru earlier this summer. (For those who don't, I will be posting an in-depth recap soon!)

While there, my friends and I spent a couple of days in Lima, where I had undoubtedly the best ceviche of my life. (Fitting, considering it was the Peruvians who basically invented it.) We also had a chance to make some of our own in a class during our trip, so I knew I wanted to create a version to share on the blog.

Traditionally, it's made with a white fish such as sea bass, sole, or mahi, and often a mix of other fish such as octopus or shrimp. Since I was coming up on the letter "Y," I decided that Yellowtail would be a perfect canvas for this delightfully fresh dish.

Thursday, July 13, 2017

X is for: Xiao Long Bao {easy Shanghai Soup Dumpings}

Whenever I explain to people the concept of my alphabet-themed food blog, one question that inevitably comes up:

"What do you do when you get to 'X'?"

I'll admit, I didn't exactly think it through when I launched the blog, obviously not accounting for difficult letters like "X," or having to go through the alphabet multiple times and deal with it on each pass.

(Confession: sometimes I skip it altogether.)

But it's also produced some of my prouder moments, like: Xacuti (a spicy Indian curry) and eggplant with XO sauce. Sticking with the Asian theme, I decided to tackle something I wouldn't have even considered six years ago (or maybe even last year): Xiao Long Bao, AKA Shanghai Soup Dumplings.
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