Subtitle: oh right, I run a food blog.
There’s really nothing else to say. I mean, is it ok to not post for a bajillion days straight and then pick up and not even acknowledge it? Like, can we pretend that just yesterday I was lamenting the end of Summer with my Thirty Minute Thursday swordfish recipe? And now here I am again with something fresh and exciting for Fall, without commenting on the fact that literally an entire month has actually gone by?
Good. Because all I really feel like talking about right now is melty peanut butter, and fresh apples, and cinnamon, and some waffle-french toast hybrid business happening underneath. Because this morning when I woke up, totally overwhelmed by this crazy thing called Real Life, I had a mini moment of bliss with these ingredients, and I want you to be able to, too. Because these are waffles, softened by a cinnamon egg wash, spread with natural peanut butter and sliced apples and broiled into one perfect tower of edible fall. One bite of these, and you won’t want to talk about anything else, either.
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a desire to make my own riff on fluffernutter brownies.
this hazelnut fig-compote layer cake. please let me pull a mean girl for a second: shut up.
all-the-nuts-and-seeds granola…with homemade almond-macademia nut milk. WHAT.
kind of early in the season, but latke waffles.
homemade peach mustard…I think this warrants another WHAT.
the best ever pumpkin oatmeal, how can you not?
let’s all eat these chocolate oat cookies for breakfast.
…and then try these pumpkin cheesecake enchiladas with homemade whipped cream instead of the cool whip!
this better chocolate babka — I barely even read the recipe before bookmarking.
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bookmark love. [ too irresistible not to save ]
oh peanut butter pie, my love for you knows no bounds.
..but just in case we’re all too lazy for pie crust.
add this to my never-ending list of blogs to one day in my nonexistent spare time ogle over.
blended breakfast chocolate chia pudding. Ohhhh man.
just…love. love. [ links that deserve to be shared. ]
my eyes are amazed by these pictures of recipes suspended in air.
this. “women’s greatest threat isn’t misogyny; it’s counting calories.”
see also: just eat the damn brownie.
these sea salted buttercream chocolate cupcakes. please tell me you’re also drooling.
I’m-almost-ready-to-start-talking-about-fall pumpkin salad with macadamia nut hummus.
confession: I kind of have an obsession with potato skins. they don’t even have to be loaded…but I won’t complain when they are.
I’m so tempted to go all soapbox on you today. I just finished American Catch by Paul Greenberg, and it made me want to shout from the rooftops how we’re absolutely crazy people for importing so much seafood from farms in other countries, when American seafood from places like Bristol Bay in Alaska is so healthy and plentiful. It made me want to eat Alaskan salmon for breakfast, lunch, and dinner, but not dessert, because not even sustainable seafood should replace chocolate cake. Please tell me you’ll go and read the book yourself, so that I’m no longer tempted to write a full-on dissertation on it right here and right now.
Seafood is confusing, I get it. There are farms and oceans, organic claims that don’t actually mean anything in the U.S., overfishing and mercury and omega-3’s, and your head is liable to explode standing in front of the seafood counter trying to make the “right” choice. The Monterey Bay Aquarium has saved my poor explosion-prone head so many times, I can’t even tell you. I keep their printable pocket guide with me whenever I go shopping, and if they ever release their app for Windows phones, I will be first in line.
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just dare me to eat all of these peanut butter cup oatmeal cookie sandwiches.
this bittersweet chocolate bourbon tart invited immediate brownie cravings.
these tempeh reuben sandwiches fit right into my current obsession with tempeh.
this super classy pot de creme.
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I can’t tell you how many people have wished me a happy last weekend of Summer, and how utterly not okay I am with it. I saw a pumpkin recipe on a blog last week. I wore a skirt to work the other day, because summer is not over yet, but also a scarf, because the weather seems to think that it is. My knees were a little chilly and my heart was a little sad.
I haven’t eaten nearly enough strawberries to say goodbye to them for a whole 10 months. I only made ice cream 3 times. Our local farm stand hasn’t even been open for a full month yet. I know that in a few weeks I will be all, omgapples, and stocking up on pumpkin puree just in case there’s another shortage and what happens if I have a random craving for pumpkin and the stores are all out??, but right now, right now I still want to wear dresses without stockings and pretend that I can keep my vitamin D up if I just take a quick little jaunt around the block.
Fortunately, it’s a well known fact that it doesn’t have to be blazing hot to enjoy ice cream. Do not act surprised if you come back here in 4 months to find me writing, teeth chattering but smiling all the same, about my latest frozen creation. So whether you’re in the so-long-summer-see-you-next-year-camp, or my camp, frowning disapprovingly as the sun sets earlier and earlier each day, I hope we can come together and appreciate more ice-cream-not-ice-cream.
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these egg, kale & tomato breakfast wraps with hummus!
this overnight buckwheat cashew parfait because I’m currently flirting with pseudo-veganism and oh my god.
these super-powered tomato basil collard wraps which I’ve already made and fallen madly in love with.
these pillowy pistachio pop tarts.
forget about the cake, just give me a bowl of this basil lime cream cheese frosting.
these have-I-mentioned-I-love-all-things-vegan-right-now heirloom tomato “sun-cheese” toasts.
and this also-vegan avocado toast with cilantro cashew cream.
there is only one way I like my alcohol: disguised as dessert. thank you, how sweet eats.
some double chocolate almond butter trail mix cookies that remind me of these.
these honey roasted peach biscuits. amazing.
some homemade spinach wraps, deliciousness minus icky ingredient(ness).
and lastly, sweet cinnamon grilled plantains. something this simple should not make me so excited. but it does.
post script: this compilation of jumping cat fails is sure to make your day, or else you are simply not human. I can’t get enough of it.
Don’t get me wrong, this fish is really good. It’s light and simple, and I think, had I not been too lazy to squeeze a bit of lemon juice on top at the end (I know), I may feel slightly more enthusiastic about the protein portion of this meal. Perhaps it has something to do with the fact that I more or less expected the side dish to be forgettable — after all, it’s pretty bare bones, and not unlike any other random bean salad I haphazardly throw together on a whim. What I do know is that this succotash is ridiculously easy, incredibly flavorful, and light — basically, the epitome of a perfect summer dish. It’s also colorful, and pretty food goes a long way, at least in my book, and definitely in the Summer. Go ahead and use fresh corn if you can still get your hands on some, but rest assured that I used frozen back when I made this months ago, and was still enamored by it.
If you’re not a fish person, use chicken. If you’re not an omnivore, use tofu. If you’re not a heat-up-your-kitchen-with-the-stove-in-August person, just make the succotash. You technically still need the stove for it, but only for a few minutes and the pay off (re: having a big bowl of this amazing succotash) is worth it. Rachael Ray’s recipes are great for tweaking, in that it’s kind of hard to butcher them into oblivion.
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August is a month of ice-cold showers and iced tea brewed in the refrigerator, of heavy humidity that weighs you down before noon and turns you into a numb puddle on your couch by 5. It’s a month of ice cream for breakfast, lunch, dinner, and dessert — for anytime, really, because it’s too hot to imagine eating anything else except, perhaps, the occasional crisp salad for color. It’s about exercise tanks and Soffe shorts circa 2005, and flip-flops graduated recently from Old Navy rubber to Sanuk recycled soles. There’s sunscreen and vacation, a birthday, and the final wearing down of my resolve to avoid the air conditioner because the heat, at night, can’t be escaped, even by sleep.
August is not a month of hot chai teas on multiple occasions, nights spent under sheets without the need of even a fan, of soup for lunch and sweatshirts to block out the chill — a chill that comes not from a revved up window unit, but from the natural cool front settled in after yet another storm. And yet, that is exactly what this month has been, something closer to the Indian Summers of September and October than anything else. Still, I have no qualms about sharing with you this frozen recipe, not because I necessarily long for the oppression of an honest summer heat wave, but because not even the most arctic cold front could keep me from anything so akin to ice cream.
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