Valentine’s Day

Asparagus-Spinach Pesto Pasta with Blackened Shrimp

I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there.

Instead though, I thought I’d offer my idea of a more comforting alternative.

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Vegan Gluten-Free Carrot Cake

This past Friday night was meant for celebrating.

The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. Friends gathered from all around the city with chips and salsa and salads and popcorn and laughter and stories to share. The fire pit was aflame. The candles were lit on this (gluten free and vegan) carrot cake.

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The Friday Five

TGIF, friends.

Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing.

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Rainbow Sangria

Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Mmmmsangria. Everything about that drink makes me happy — the fresh fruit, the sweetness paired with dry wine, and of course the colors. If you’ve read this blog before, you know that I have a thing for color. ;)

So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. But then I was immediately paralyzed by indecision, based 100% on color palates. Should I make a red sangria with lots of strawberries and pomegranates? Or a yellow sangria with pineapple and lemons and apples? Or a cool-toned sangria, with kiwi and blueberries and blackberries and such? Or…

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3-Ingredient Coconut Oil Biscuits

So, my mom just bought her first jar of coconut oil this month, and I have had a blast (a little too enthusiastically) explaining the hundreds of ways that you can use it. I mean, just yesterday we had a very deep conversation about oil pulling as I was walking through the produce section at Costco. No one gave me weird looks at all…

But amongst the thousands of recipes out there using coconut oil, I think I have discovered a new favorite. It began with a craving for biscuits, and a bag of self-rising flour that I needed to use up, and an old 3-ingredient recipe that used to call for shortening. Nowadays, anytime I see shortening, it’s like the recipe is just begging me to try substituting in some coconut oil to see if it works. And when I saw milk, I decided to sub in some coconut milk. And my oh my, it worked.

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How To Make Self Rising Flour

I’ve always said that I like a good balance of cooking and baking in my life. But man oh man, somehow I have gotten on a mega baking kick lately. And since I tend to prefer savory to sweet, the object of my affection as of late has been this epic 3-ingredient biscuit recipe that has pretty much changed my life. Ok, at least it has changed my breakfast. I have already made it 3 times since and counting!

That recipe is coming on the blog tomorrow. But for today, I thought I would post a quick tutorial for how to make one of the three ingredients homemade — self-rising flour!

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The Friday Five

Happy day, friends!

I hope this finds you well, wherever you may be.

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Easy Spinach Artichoke Quiche Cups

So…can we talk about Dancing With The Stars for a sec??

I have to admit that I’ve never really watched the show until this season. But when my friend Meg was in town a few weeks ago, we randomly decided to do a girls’ night in and spotted DJ Tanner (!!!) and Winnie from The Wonder Years on the preview and decided to tune in. And DJ is now a conservative mom with 4 kids! And Winnie writes girl-power books about math! And Drew Carey is, like, genuinely cool. And those Olympic ice dancers are so darn humble. And Amy Purdy’s story and dances leave me absolutely speechless each week. And I kind of think that Carrie Ann Inaba is one of the coolest judges ever.

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Mexican Macaroni and Cheese

¡Amigos!

I’m finally doing it. I’m cracking open the dictionaries and the textbooks and the verb charts and starting to work on mi español again.

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Why I Don’t Use The Term “Food P–n”

(Quick note: I apologize in advance for the dashes. Apparently if I spell out the p-word, this site can get tagged for a parental advisory on Google. And I’d much prefer to get the point across and keep this listed as a family-friendly site. Thanks!)

So…it’s no secret that I love taking photos of food. I love cooking food, and styling it, and breathing in those yummy smells as I come in for that close-up. I love sharing those photos of food, and blogging about them online. I love oohing and ahhhing over other people’s photos of food. I love that food photography has even turned into a full-time job for me these past few years.

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