San Francisco is a city full of artisan coffee and it’s also a city that makes me feel totally ashamed about drinking Starbucks (sometimes). The Mill, a collaboration between Four Barrel Coffee and Josey Baker Bread, is the newest establishment on Divisadero where you can get your caffeine fix and carb it up with a chunky piece of toast. Not only did I enjoy my almond milk latte and cinnamon sugar toast, I was delighted with the exposed rafters and classic white herringbone tile. The custom wood shelves add warmth and are a great backdrop to display all the houseware goodies. It’s places like this that make me love SF.
Images via here
There are tons of recipes that I save, tag and pin and what usually happens is they end up collecting dust or getting lost in the interwebs. I’ve started to make a conscious effort to not only cook more, but actually cook the recipes I’ve been saving for however long. Some turn out good, and some not so much, but it’s all about the effort and trying something new. I recently made this fried quinoa with shrimp since I happened to have all the ingredients in my pantry and it was super yum in my tum (and healthy!).
Recipe via here
I’m not one for cleanses, especially those crazy hot-lemon-water-cayenne cleanses I’ve heard about, but a cleanse full of eating real food, yeah, sign me up! I’m starting Whole Living’s Action Plan today. It’ a 21-day whole-body detox, something that is much needed after my Super Bowl binge, which then carried on for the days that followed with leftovers. The recipes look and sound totally delicious and I’m quite excited for the challenge. Wish my luck!
Images via here
This by far was my favorite thing I did while in Bangkok. As much as I love to cook, I never thought to do this in any of the countries I’ve traveled, too. I’ve been missing out! At the Silom Thai Cooking School, I learned to cook five different Thai dishes the way Thai people cook at home. The Chef was a hoot, company was great and the food was deeeelicious!
Tom yum goong (hot and sour prawn soup)
Pad thai sai kai (fried noodles Thai style)
Minced chicken salad
Kaeng ka ri gai (green curry chicken)
Tub tim grob (rubies in coconut milk)
During the holidays, I did not bake once, not once! This is really unheard of for me, but I was so busy crafting and gifting, on top of the normal everyday stuff, that I just didn’t feel like it at the end of the day. But I’m happy to say that the cooking rut is finally over. I’ve been making (somewhat) healthy home meals almost every night and it feels so good. I recently watched Julie & Julia (for like the millionth time) and I finally made the chocolate cream pie and bruschetta that always makes me salivate during the film. I’m not gonna lie, they turned out pretty darn good. What about you guys? Would love for you to share any new and yummy recipes!
I’ve been trying to enjoy my mornings a little more before hopping to it so that’s exactly what I’m doing today. Of course, there is a cup of coffee or tea involved and breakfast of choice this morning is some fresh baked banana bread. I’ve tested a few different recipes and I love this one because it’s just too easy and tasty. Enjoy!
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. sugar
4-5 very ripe bananas
1 tsp. cinnamon
1 tsp. pure vanilla extract
1/2 c. vegetable oil
Get to it:
1. Preheat oven to 350 degrees and grease two 9×5 loaf pans. You can halve this recipe for one loaf, but I usually freeze the second loaf or package it up for a friend.
2. Combine flour, baking soda, baking powder and salt in one bowl.
3. Cream together eggs and sugar.
4. Stir in mashed bananas, cinnamon, vanilla and oil into wet ingredients.
5. Slowly stir in flour mixture until combined.
6. Divide batter into two pans and bake for 55 min to 1 hour depending on oven.
One of my favorite things to do is curling into bed after a long day with a good book…and by book I mean cookbook. I LOVE cookbooks! I read cookbooks like suspense thrillers, carefully going over every ingredient and studying the different cooking techniques. As much as I am in love with design, I would whisk off to Paris to go to a culinary or pastry school the second I won the lottery. A gal can dream. In the meanwhile, I’ll keep adding to my already extensive collection of cookbooks.
Currently, Heidi Swanson’s Super Natural Every Day is my FAVE. Everything I have made from this book has been totally awesome and healthy…and aren’t we all always striving to be healthier? I’ve been doing a decent job living (and more importantly, eating) a healthy lifestyle and taking note of the type of foods I put into my body. Of course, there is always ice cream involved in this so called lifestyle, but I truly believe everything in moderation. Go buy this book! You won’t regret it.
Images via here
I loved growing up and celebrating two New Years as a kid. It’s like I got a second chance at a fresh start and the latter New Year brought along tons of little red envelopes filled with money. The amount of red envelopes I receive has tapered off since I’ve gotten older, but I still enjoy celebrating the holiday in my own way. If it wasn’t raining, I might take advantage of our yard here, hang some paper lanterns and attempt to cook up some traditional Vietnamese dishes, BUT it is raining so ordering out some of my favorite foods is what’s most likely going to happen instead. “Best wishes and congratulations. Have a prosperous and good year!”
Images via Martha Stewart
In the spirit of Oktoberfest, I wanted to share some traditional German recipes I learned to make earlier this year. The BF’s pop is a retired chef who was schooled in Germany, France and Switzerland as a young chap and has worked all over Europe and the States. We made it a little family tradition to have him over to teach us his recipes…we did the cooking, he did the ordering. He’s very good at ordering us around in the kitchen…must be a German thing. P.S. Something I’ve learned from the chef is to cook by taste and feel. He never gives us measurements or exact amounts, so good luck to me when I try to make this again.
Rouladen, spaetzle and red cabbage…here we go!
Let’s start out with some bacon! Fry ‘em…
Using the same pan, saute diced onion in bacon grease.
Lay out top round or bottom round beef, which has been cut to the size of a shoe sole (size eight) and pounded out. (Although my counters were very clean, it freaked me out that meat was all over my counter, but that’s what the chef ordered.)
Drizzle yellow mustard and spread on meat.
Layer sauteed onions, bacon and a pickle on meat.
Roll up those bad boys.
Place in oiled pan like so.
Brown beef uncovered in 450 degree oven for 20 minutes. While meat is browning, make the gravy/beef sauce by adding a rue to beef broth until thickened. After 20 minutes, add the gravy to the beef and cover pan with plastic wrap, then foil, to lock in all the moisture. Put pan back into oven.
Saute diced onion and diced bacon for cabbage side dish.
Add sliced red cabbage to a pot of salted boiling water to blanch.
Strain cabbage and put back into empty pot with bay leaves, sugar to taste, onion and bacon mixture, red wine vinegar, kosher salt and pepper, apple sauce, and some red wine.
On to the spaetzle (my favorite). My notes are a little questionable on this part, but this is my guess…beat eggs with some water.
Add eggs to flour and beat mixture until a medium, smooth consistency.
Press dough through a spaetzle maker.
Drop a few at a time into a pot of simmering water.
Cook for a few minutes until water boils and spaetzle rises to the top.
Have a great weekend…Tschuss!
I consider myself a foodie in that I love to eat food! It’s a food day here at Mend and I’ve been busy cookin’ and bakin’. I was quarantined in the kitchen while the painters have been working and this is what I came up with…
Pasta salad with spinach, kalamata olives, mozzarella, and cherry tomatoes
White bean dip with veggies