grapefruit + pear coconut oil shortbread minis

Chips and Gfruit GFruit

Peary Dust


Tri Plate

Tri Cooks

We have already talked here about my weird fascination with modifying foods. I can’t just make a batch of chocolate chip cookies unless I am testing out recipes to find the best chocolate chip cookies. I spend much of my running time, free time, working time etc. dreaming up ways I can either take classic recipes and make them decidedly inspired. Some say this makes a good cook, and sometimes I think that that’s true. It’s a great way to come upon new discoveries and garner the ability to work with what you’ve got. It’s also a fantastic way to fail.

Yeah, you read that right. I love setting myself up for failure. Am I a baking masochist? Perhaps. With cooking, my experimental tendencies have often saved me in a pinch, allowing me to create meals I’d make again and again from the leftover scraps of an empty pantry. But I carry this tendency over to my baking, and things can get weird.

If you’re a baker, you probably know and love the ritual, almost scientific process of measuring things out perfectly, reading a recipe four times, noting the various steps and timing them out mentally before carrying them out (ahem, just me?) You know the frustration that comes with testing a recipe again and again, and conversely the incredible satisfaction that comes with a successful creation that is everything you’d hoped it would be.

But sometimes, my err- creativity can get in my way. Like when I tried to make vegan meringues, a feat in and of itself, while also trying to make them brightly colored and taste like mint and black licorice? I’m so sorry, world. I thought it would be good. They tasted like crispy, crunchy baked toothpaste that fell flat when I piped it. Facepalm. Times like this, when I just fail so hard at baking, I want to tear my hair out. I want to turn in my apron and admit I’m a fraud.

But then, against my better judgment, I try something odd once again. And it works! It’s good. My serving platter is empty faster than I can blink and ask my testers if they liked it. It’s enabling, you know? Keeps me churning out my strange “creations” in the hopes of something great and unprecedented.

All of this going on to tell you I ground some pear chips in a coffee grinder and put them in citrus-flavored coconut oil shortbread. Pear chips? You know, like apple chips but with pears. If you find that this is an obscure ingredient, I bet apple chips would be just lovely with orange instead of grapefruit, and maybe a touch of cinnamon for good measure. Or make like M. Steezy (I’m sorry) and make your own! These are made with coconut oil instead of butter, so if you do like I did and try and make them into little triangles, they’ll be on the more rustic side. If you do like a normal person would and roll them into a log and slice off rounds, they will probably be a little more uniform. Triangles are my favorite shape, though, what can I say.


Recipe adapted from Wing it Vegan



  • 1 + ¼ cups unbleached or refined spelt flour
  • ¼ cups ground pear chip meal
  • 1 tablespoon grapefruit zest
  • ¼ teaspoon nutmeg
  • ½ cup coconut oil, soft
  • ¼ cup raw sugar
  • 2 tablespoons grapefruit juice
  • 1 teaspoon vanilla extract



  1. Make sure your coconut oil is room temperature. You don’t want it completely solidified, but it doesn’t need to be melted. Cream the coconut oil with a hand or stand mixer on high until no longer chunky.
  2. Add vanilla, grapefruit juice, and raw sugar and beat until well incorporated.
  3. With a spatula or spoon, stir in the flour and pear meal. Mix in the grapefruit zest uniformly. If too dry, add some water or more grapefruit juice. (Be wary of how citrus-y you like your cookies, though!)
  4. Plop the whole mess of dough onto some cling wrap and roll into a cylindrical shape. You can leave it like this and stick it in the freezer for an hour, or you can wait 15 minutes until it’s a bit more firm and then shape the log into a triangle, like so. If you’re going this route, stick it back in the freezer for the remainder of the hour.
  5. When you’re getting ready to take out the dough, pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper.
  6. Slice off cookies with a sharp knife and place on baking sheet (if circular) or slice your triangles in half for little mini-triangles and place on the baking sheet.
  7. Bake these suckers for 15-20 minutes depending on how big you made them. Watch them around the 15 minute mark and take them out when the bottom parts that are touching the baking sheet start to become golden and the cookies have lost the appearance of being wet.
  8. Cool for a while on the baking sheet, sprinkle with some extra pear dust if desired, and enjoy! They cool pretty quickly- you can probably be eating them in, oh, 15 minutes or so if you’re completely unafraid of burning your mouth.

vegan basil “goat cheese” + heirloom tomato tart with olive oil crust

The Goods





Mater Tart

When I think of my relationship with my sister, the word that comes to mind is unconditional.


She is two years younger than I, and she is my best friend in the universe. She is my trusted confidant. We have the special kind of relationship where there is complete honesty without fear of judgment. I can literally tell her anything that is on my mind (and I do- ahem, we like to play tell me “everything I ate today” or “everything I did today.” Totally normal and not boring, right? )


We have seen each other’s awkward phases, shared in hard times, and stood side-by-side through our formative years. She was my first playmate, and now I have seen her become an adult who is strong in her beliefs and convictions, has a killer sense of style + a wicked sense of humor, and is ready to take the world by storm.


I came home from a good long run on Monday to a butt-load of texts from my parents with photos attached of my little sister at freshman orientation at UCLA. She was smiling, even though I know she was embarrassed that our parents were snapping photos of her among hordes of future classmates she hasn’t had a chance to befriend yet.


I’m so proud of her, and excited for her to start her new life. She is an impassioned vegetarian, environmental advocate, and lover of the outdoors. She is way ahead of me on every trend, and uncannily good at making me feel better when I’m being mopey or neurotic. I will never catch up to her in coolness. I will always miss (from pre-school to high school) telling each other stories until we fall asleep.


She loves her veggies, but can get down with a good carb. She knows how to rock tofu like nobody’s business. This tart is for her.


I love you, sis. You’re gonna rock this college thing.


olive oil crust- (lightly adapted from the Post Punk Kitchen)

  • 2 1/2 cups unbleached or whole spelt flour
  • 1 teaspoon salt
  • 2/3 cup olive oil, frozen for 1 hour or until slushy
  • 1 tablespoon balsamic vinegar
  • ice water


  1. Stir together flour and salt
  2. Swiftly add in your slushy olive oil a few tablespoons at a time and mix with your fingers until crumbly
  3. Add balsamic vinegar to 4 tablespoons of your ice water. Add the mix in a tablespoon at a time until the crust just sticks together
  4. Roll the dough into a ball, wrap tightly in cling wrap, and refrigerate for at least 30 minutes
  5. Preheat oven to 435 degrees F. When ready to use, roll out the dough roughly.  Don’t worry about making it beautiful, as you’re going to press it into a tart pan
  6. Press dough into a 9″ tart pan, making the bottom ticker than the sides. You want a pretty even filling to crust ratio
  7. Bake the crust for 15-20 minutes, until golden, and let cool completely

tofu basil “goat cheese” + heirloom tomato filling-

  • 7 Oz. or 1/2 block firm or extra-firm tofu (cubed)
  • 5-10 Large leaves basil (chopped)
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon coarse black pepper
  • 2-3 Medium organic heirloom tomatoes (thinly sliced)


Press tofu on a flat surface with a tofu press or heavy object (I used a giant textbook wrapped in paper towels!) for at least 15 minutes, up to an hour
Preheat oven to 450 degrees F. Place tomatoes evenly on baking sheet and drizzle with olive oil and salt, if desired. Baker for 10-20 minutes, or until the skins begin to crisp and the tomatoes have thinned and caramelized
Place all ingredients for the tofu basil goat cheese (not the tomatoes!) into a blender or food processor and blend until fairly smooth (approximately the texture of goat cheese)
Spread the tofu basil goat cheese over you cooled tart crust and lay roasted tomatoes over the top. Garnish with extra small basil leaves and balsamic vinegar, if desired. Enjoy!

sunday best

Farmer's Market


Happy weekend, all. I am preparing to start my last week until Kevin and I fly to California. I’ve got a bit of a sore throat these days, so if anyone has a good remedy, please throw it my way.

It was a busy week for the internet. Some cool ladies #drankthesummer and amazing cocktail recipes were floating all around. Some of my favorites were Molly’s egg cream,  Beth’s genius fig simple syrup (!), Jessie’s combination of cantaloupe and raspberry that made me drool, and Renee’s naming skills– you can’t deny her creative genius. And perhaps my favorite to look at, LEMONADE.

Also speaking of drinks, vegan thai iced tea, please!

To go with these “meat”-balls with kale pesto. A wonderful dipping situation if I’ve ever seen one. Laura blows me away.

Stoke on the Food52 love my girl Kathryn is getting, and her colorful slaw.

Aand banana trail cookies for dessert?

Or some cobbler with a side of heart-warming mama reflections from Melissa.

We are pretty close to Burlington, and yet I’ve never been! We’re (hopefully) planning a short trip there soon.

My heart.

This is the bee’s knees.

My dining hall has a waffle maker, but no vegan mix. Tears. Will have to make these!

And perhaps trying these today! Eek.

Have a lovely week!

cayenne garden kale chips


Bunch o Kale




chips bowl yee

I’m continually shocked by the turn of the seasons here in New England. Growing up a desert person, the passage of time was measured more in school years, or how old a favorite piece of clothing was. The trees’ changing in the autumn is subtler when there are far fewer trees to change. You can wear most of the same clothes in the winter as in the summer, so long as you have a light jacket to throw over the top of your ensemble. I would go for my Christmas morning run in a pair of short and a sweatshirt. The dry chill is like being inside of a well air-conditioned building for too long. You can become cold, but there isn’t moisture to wet, and subsequently freeze, your wool sock-clad toes inside of your boots, like there is here. Hats and gloves and scarves are a fashion statement- to match your PSLs and what have you, not a dire necessity for cold survival.


So the differences between seasons are, in a way, more fabricated- or at least they lie more in practices. Donning a sweater and boots, or drinking warm tea in the afternoon- they contributed to a feeling of autumn. But here it is unmistakable. It does not matter if you choose to take part in the apple picking, the cider doughnut eating, the leaf-peeping, etc. The seasons will go ahead and change externally, with or without your participation. Despite your dismay over the trails being dusted in now, they will ice over. Despite your desire to stay in your warm bed, the day will churn on, icily, and you must face it.


I have started thinking of these things as summer winds down, and I spied a single yellow tree in the forest on my run yesterday. Perhaps that particular tree simply fell victim to some arboreal illness. But then again, perhaps it is a sign of change.


I have synesthesia- I see numbers as particular colors- and I sometimes form similar sensory associations with time. I think this is a more universal type of association, the way anyone might agree that fall is associated with warm colors, scents, and tastes, while winter is as white as a sheet of ice, with a tinge of cold, pale blue.


But I’m not sure if everyone else also sees particular times in his or her lives as colors, as well. For example, my junior year of high school is light wash denim blue, comforting, a fond memory. It feels like the familiarity of my favorite old boots. Last summer is blue, too. But not in the same way; it is the sleek, bright and primary blue of the paint on the train we would take to commute to Johns Hopkins. It smells like cornfields and antiseptic research facilities. This summer though, is green. It is bright green as is the sea of trees that surround me in every direction. It is the dark green of freshly cut grass in the late evening twilight. It is the fresh, nourishing green of all of the wonderfully locally grown vegetables I’ve been eating up this summer. I can feel the color starting to change, and I’m celebrating the green before it does.

Kale Chips:


  • 1-2 large bunches of fresh kale
  • 1-2 tablespoons olive oil
  • 1 teaspoon lemon or lime juice
  • 1 teaspoon finely ground sea salt
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon coarsely ground pepper


  • Pre-heat your oven to 350 degrees Fahrenheit
  • Cut your kale into small chip-sized fragments with kitchen scissors. In a large bowl or on the baking sheet you will use to bake the chips, rub the olive oil over the leaves throughly, until coated
  • In a small dish, mix together spices. Toss the oil-coated kale evenly in the mixture and spread on to baking sheet, making sure they are evenly spread out
  • Drizzle lemon or lime juice (or both!) atop the kale
  • Bake for 10-15 minutes or until chips are crispy and not wet-looking
  • Enjoy!


whole-wheat ginger peach cookies

Ginger Peach Cookies

Morning Coffee

Lookin Like a Fool Cookies on the ground




The burden of tests and deadlines as well as the never-ending crush of school been eerily absent from my life this summer. This is a wonderful thing for a person who has had her nose to the (school) grindstone for years.

But what has not gone away with the classes and schedule- although I was sure it would- is the worrying about time. Eyes glued to the clock, twenty-four hours are but a fleeting glance. You must find time for the concrete bricks of work, runs, meals, (even this favorite becomes burdensome under the precipice of counted seconds) and baking + subsequent photography projects in an ever-dwindling day.

It has made me realize that part of the rush and hurry I feel during school is of my own psychological creation; the get-up-and-go lies within my own mind. It is this realization that has led me to the conclusion that I must also create for myself the space to breathe and relax. Because sometimes the physical world cannot keep up with the fabricated rush-hour(s) I create. Sometimes I get so tired that I can’t force myself to do anything quickly, and the stress over this only piles on top of the growing debt of hurry I am accumulating.

I crave purposeful, fulfilling time, even in relaxation. But the pressure this space creates is too high, and it is fraught with expectation. I have forgotten how to take it easy. I catch myself evaluating every interaction to determine it’s value to me, and whether or not it was wasted.

I am trying to see into the distance, to let go of the things that don’t matter and allow them to do just that once and a while- without the expectation of anything more. I question how others can bear to spend their time on fully recreational activities, dismissing them as frivolous. But a part of me wonders if even I would find joy in the freedom and indulgence of such “wastes.”

If I have a regret from this summer, it will be on letting the pursuit of fun escape me- out of laziness, inexperience, worry, or any combination of the three.

So, I propose a toast and an aspiration- to the sweetness of a treat shared with loved ones around a table. To the freedom of an evening twilight spent, drink in hand, with nowhere to be. To the faith and inner assurance that everything will run it’s course and there will be enough time for everything and anything that finds itself needing to get done.

And I propose cookies. I made these with the help of Kristen- whom I certain you remember from earlier shenanigans– to match these cocktails. Kristen is quite a mix-master when it comes to both cocktails and deejay-ing (we had a nostalgic trip back to middle school with some good Relient K/Metro Station in the car.) She worked away at those peach mules while I banged out these cookies- in the dark of the evening. So, I was a stickler, making sure only the minimum amount of cookies needed for taste testing were consumed that night and saved the rest for an early-morning photoshoot. And I really needed a large cup of coffee at that hour, so I threw in a few photos of my favorite place to grab a cup of that holy and precious liquid. The home base of King Arthur Flour is actually in the town adjacent to Dartmouth, and we have a mini KAF bakery-cafe conveniently located in our library. I have their coffee running through my veins. They know the stuff almost as well as they know baking.

The cookies are soft, with a tender crumb from the coconut oil, but the heft of the whole-wheat flour is enough to handle the spice of the candied ginger. The sweetness of the peach cuts through it all and reminds you it’s summer after all. I hope you take a slow, unburdened moment to enjoy these, too.


Loosely adapted from Bakecetera


Makes 12 medium-sized cookies





  • ½ cup coconut oil, room temperature
  • ½ cup turbinado or other raw sugar
  • ¼ cup maple syrup
  • ¼ cup non-dairy milk
  • 1 tablespoon vanilla extract


  • 2 cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg


  • 1 cup finely chopped candied ginger
  • 1-2 sliced very thinly sliced peaches, for topping




Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment or a silicone baking mat.


In a mixing bowl, cream together coconut oil and sugar well. Add maple syrup and blend. Then add non-dairy milk and vanilla extract and mix well again.


In a separate bowl, stir together flour, baking soda + powder, salt, cinnamon, and nutmeg.


Add dry to wet and gently mix just until combined.


When the flour is all incorporated into the mixture, gently fold in the candied ginger.


Using a ¼ cup cookie scoop, roll out 12 cookies and press down gently on each of their tops. Add a peach slice or two to the flattened surface.


Make for 10-12 minutes and cool on a rack. Enjoy for up to a week in a airtight container.

sunday best

Flowa Wagon

Yo happy weekend all! I am taking it eaaaaaasy. Sleeping in, baking, etc. etc. Browsin’ the old internet. Here are some of my finds:

Why are we so obsessed with food? If I were to take a guess, I think it does boil down to the decreased practice of preparing and connecting over food, and I think the return to this is largely a result of a better understanding of the effects of food on our bodies and lives.

Aaand LOL at all ourselves. And again. (I’ve been chortling at this all weekend.)

Travel photo admiration. I’ve been dreaming of going to Germany. But my dreams are just that for now, as I won’t have a chance to study abroad and fit all of my pre-med classes in (SIGH).

Ayyeeeeee NYU! I listened to a whimsical podcast today about banana bread on my cloudy/thunder&lightning-y run today! (New fave pod) Next ep on my to-listen list: German Christmas.

Relatedly, (to that excessive abbreviation) a podcast I happen to love. Listen and understand.

I love coconut. I love cut-out cookies. I love.. tractors? Not questioning it. Molly knows best.

Speaking of cookies.. as big as my face or no thanks. #sayyestopeanutbutter

Megan’s photos are so forever dreamy and remind me of living in the best type of emoji/candyland. Also, her ice cream list has got me itchin’ for some vegan ice cream like @landing at LAX.

I was searching for a good vegan sponge cake the day before this post, and viola, Aimee steps in. (P.S. stay tuned- a vegan tres leches cake may be in the works!)

And cake and cake.. Kathryn understands my struggle between my distaste for social media and the opportunity it affords for community. Plus THIS is the kind of chocolate cake I want to eat. Simple, made of wholesome ingredients, and decadent as heck!


Someone keeps getting me hooked on new songs.. (Hi Julian!)

That’s all, folks. Have a great week!

chocolate fig scones





S. FleursPlatedOnce and a while, you meet a person who is so wholly beautiful from the inside out, that it bleeds into everything that they do. And when you are lucky enough to have these people in your life, you bake them chocolate fig scones and drive three hours both ways on a Sunday to spend the day with them.

And that’s exactly what we did last weekend. We (Kevin) drove to his parents’ house in Connecticut to celebrate his mother’s birthday. I couldn’t exactly upstage last year’s four layer extravaganza and expect it to make the trek intact, so I brainstormed something simple that would shine from the quality of each ingredient. So, here you have these scones. A combination of whole wheat pastry flour and coconut oil lends a tender crumb, while the rich chocolate pairs pleasantly with the chewy figs. The edges are crispy; their centers soft and pillowy. Scones do a wonderful job of letting complex flavors take center stage, (cue lavender + mixed berry) and the slightly nutty flour with rich dark chocolate is just right.

We delivered these scones, made beautiful through wholesome ingredients, to a woman is truly beautiful inside and out. Her love and kindness reflect her faith so crystal clearly. She is like a glass window to a bigger love that fills her life and that I am fortunate to receive through her. This reflective beauty calls to mind a quote from a sermon she once told me about:

We do not want merely to see beauty, though, God knows, even that is bounty

enough. We want something else which can hardly be put into words – to be

united with the beauty we see, to pass into it, to receive it into ourselves, to

bathe in it, to become part of it…

-C.S. Lewis

When someone reflects such great beauty, people are drawn to them and want to be a part of their lives. It is this reflective beauty that shines so brightly from hers into my own life and makes me grateful that I am a part of it. To show the extent of my appreciation through scones is a tall order, but these are made with love. I hope you’ll make them for someone who brings beauty into your life, too.

Makes 8 scones

Adapted from Martha Rose Shulman

For the scones:


2 cups whole-wheat pastry flour

1 tablespoon raw brown sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1/2 teaspoon cinnamon


6 tablespoons coconut oil, room temperature 

 cup vegan buttermilk

1 tablespoon maple syrup (or honey)


3 oz. good quality dark chocolate, chopped

~4 thinly sliced fresh figs, for topping


Preheat your oven to 400 degrees F and line a baking sheet with parchment.

Stir together your dry ingredients and add to a food processor or blender. Add the coconut oil and pulse until the mixture becomes grainy.

Mix together you maple syrup and buttermilk and add to the dough, pulsing just until a wet dough comes together. Add in the chocolate and pulse a few more times.

Transfer dough to your floured baking sheet and pat into a circle, 1/2-1 inch thick. Slice into eighths, and top each scones with fresh sliced figs. Bake 15-18 minutes.

Cool fully and re-cut the divisions between scones. Separate and enjoy!

These will keep for the better part of a week at room temperature, and I have a hunch they would freeze well (but ours didn’t last that long! 😉 ).

spelt ma’amoul cookies

Lily Pond

Small Traveler

Purple BlazinScenes from Sunday’s hike with Kevin’s family. More on that soon.

Dough Plops

Cookie SheetDate Cross Section



Sometimes pursuing the things you want can be scary. It can be intimidating. So intimidating, in fact, that it can keep you from trying altogether. It can keep you daydreaming, wishing you had the ability or resources to overcome the obstacles in your way that seem virtually insurmountable. This can leave you feeling trapped or stagnant, unable to move forward. You can’t let that feeling seep into the other aspects of your life, or you’ll become powerless.

The best way to free yourself from the fear that you are inadequate is to surround yourself with people who love and support you and want to see you accomplish your goals. They might just see potential in you that you’re afraid to acknowledge yourself.

I felt this way about blogging.

I’ve been baking and cooking and otherwise creating in the kitchen since the ripe young age of eight. My friends and I used to make chocolate chip cookies and sprinkle salt on top of them. People thought we were little oddballs, but fast forward a few years later and sea salt chocolate chip cookies are definitely a (very good) thing. And ever since those experimental days, I’ve enjoyed tweaking and modifying recipes and even making up my own. I’m never satisfied with simple; I love making food special. Cut to a certain significant other of mine asking “Aren’t you going to add..” [insert absurd ingredients] every time I propose a recipe to him.

So, in high school when I discovered the ~blogosphere~, it was as if a new world had opened up. I spent all my free time baking and cooking and photographing the results with my iPhone. But I never thought I could be a part of it. Perhaps as a pipe dream, but there seemed to be so many hurdles to clear in order to get there that it just wouldn’t happen.

Kevin saw it differently, and every problem I saw he saw as a minor bump in the road. He encouraged me to start a blog, and has supported me as I’ve gotten it up and going. He has encouraged me to enter every Food52 contest, and this week I finally obliged and entered a recipe for my best Middle Eastern recipe. After two days of research, I went with a vegan-ized version of Moroccan Ma’amoul cookies. The barely-sweet, nutty biscuit exterior contrasts beautifully with the date paste filling. Made with whole spelt flour and coconut oil rather than semolina + all-purpose flour and butter, and topped with pistachio sugar, this is a modern, healthful take on a Moroccan classic.

Kevin provided the support and encouragement I needed to start this blog, and I’m so deeply appreciative of him for that. So, my love, these are for you. Thank you.

Makes 12 cookies

For the spelt cookie:

 cups whole spelt flour

 teaspoon baking powder

tablespoon turbinado sugar or other raw sugar

teaspoon fine grain sea salt

cup refined coconut oil

 tablespoons sunflower or other neutral oil

 cup non-dairy milk, such as almond milk

cup pistachios

tablespoons turbinado or other raw sugar


For the date filling:

 pitted medjool dates

 teaspoon orange blossom water or vanilla extract



Preheat your oven to 325 degrees Fahrenheit and line a cookie sheet with parchment. First make your dough. Mix together your flour, baking powder, 1 tablespoon of sugar, and salt and add to a food processor or high-powered blender. Add the oils and milk and pulse gently just until dough comes together and is slightly wet.

Remove the dough from the food processor and place it into a bowl. Make the filling by combining the filling ingredients and blending until you get a smooth, sticky paste. Add water, one tablespoon at a time if your dates are dry or not sticky.

Transfer the filling into another bowl. Using a foil cupcake liner placed into a 1/3 cup measuring cup, press a tablespoon of the cookie dough into a cup shape. Add a teaspoon of date paste and cover with another pinch of dough. Place on a cookie sheet.

Repeat until your dough is gone. There may be some date paste left over. Bake for 25-30 minutes, until they are slightly golden and lose their wet appearance.

While baking, pulse pistachios and 2 tablespoons of turbaned sugar in a food processor until you have a mealy powder.

Sprinkle the warm cookies with pistachio sugar after removing from the oven. Let cool and enjoy with coffee or tea.

Recipe loosely based on non-vegan Ma’amoul from Food Network.

sunday best



Happy Sunday internet world! I am destroying some chips and guac. Also, sipping iced tea and nibbling chocolate fig scones (coming soon!) We’re celebrating!

Figs are beautifully ripe and popping up all over the blogosphere. More on that soon over here.

Martha Rose Shulman is a kitchen wizard. I have never liked peach pie because it’s too slimy, but grilled or broiled they’re just right. Sautéed? I think yes.

Speaking of typically fried things- food is always the most important part of the county fair. Molly is adorbs.

On the more wholesome side of the spectrum, I’m discovering the genius of Agnes of Cashew Kitchen. These are a summer must.

Could these be more beautiful? Kevin and I are going to my parent’s home in LA in a few weeks, and I can’t wait to eat aaaaaaall the Mexican food.

I can’t get enough corn. Grilled, please and thank you.

Aimee has a knack for combining quality ingredients to make truly beautiful food.

Jessie being a hero to us college kids.

Let Laura teach you everything you need to know to make fantastic pizza. I haven’t made my own pizza since last summer and that’s a cryin’ shame.

I found this tear-jerker on Tracy’s famous “I Love Lists Friday.” And this dream studio!

And Kevin showed me this lovely tune. I’ve been giving it a listen.

Have a great week!

the great heady topper heist

Heady Cases

Cider Press


Makin' the Bread

drinks for cady

Treat Counter



thug life

heady cans

I wasn’t planning on spending my Friday on a wild goose chase, but hey, I also didn’t plan on devouring a huge vegan oatmeal raisin cookie before going to sleep tonight and yet here we are.


Over the past few weeks, I had heard pieces of an ongoing conversation between Kevin and his fellow undergrad intern (Hi Kristen!) from the hospital about an elusive beer that’s made nearby in Vermont. It was rumored to be so elusive that it sells out before the delivery truck even gets there. There’s even a website devoted exclusively to tracking the truck. Apparently, the residents Kevin works with are kind of obsessed with it and have a map (!?) at the hospital devoted to this chase.


So, this morning, Kristen drove Kevin and me to four different specialty stores before the delivery truck came in pursuit of the elusive Heady Topper. The first was a hippie-dip health food store and was a rare feat; they sold Kevin and Kristen an entire case each. The last two cases they had, that is. As we were walking in, a woman getting into her car was looking quite sly, and chuckled to us “You better hurry!” and we should’ve known at that moment it would be rough sailing ahead. A trickle of people came in right after we did, cursing the freshly emptied shelves. But the two rascals were yet unsatisfied, as they began receiving messages from the residents all wanting a piece of the action.


So, off we went in search of more. The next place was a really cute/fun/typically Vermont-y cider press (which happens to be across the street from the Ben & Jerry’s ice cream factory- #justVermontythings) but it was a strike-out. The delivery truck wouldn’t be arriving for another few hours. The search continued.


The last two stores were across the street from each other. One was a bread bakery/luncheonette/grocery/coffee shop and the other was a mini-mart. The mini-mart had a line snaking around the building, so we decided to split forces. Kevin and I stood our ground in the more humble bakery, while Kristen went for the crowd. However, after garnering a small line of devoted line-waiters behind us and getting employee inside info that our patience would be rewarded, we went all in and abandoned the crowds.


We met some characters in our line: a beer connoisseur from Massachusetts who had driven three hours in search of this beer, a seasoned beer hunter who already had made several more successful trips around the area, an older couple who had never tried it before, but had heard of the hype and struck out one year prior, and a man who drove all the way from New Jersey (!) solely to acquire some beer.

After more than an hour of tension and checking the status of the other store intermittently, the beloved delivery man arrived and the store employees placed a maximum of two four-packs per customer in the waiting arms of fifteen lucky customers, among whom we were the first. Er- they were the first. I’m actually a mere 20 years old and was therefore became the designated photographer of the trip. Nonetheless, I enjoyed going along for the ride and there’s a photo of the beverage I was drinking among the set- try and guess which it was! (Hint- H to the 2 to the O). After this wait, we called it a day and headed back to campus. Now they’re using the beer to buy the love of the residents or something.

Just kidding guys!