Greetings everyone! Before I jump right into the post I wanted to give a special hello to my new readers. I’ve noticed some new faces have been gracing the comments section, and it always brightens my day even more when that happens. So hello, and if you haven’t commented yet but are a reader, I’d love to hear from you!
- I’ve been making a batch of bite-sized treats using dates on a weekly basis.
I try to change the recipe up so they don’t become monotonous. This particular week I stumbled upon Allison’s Coconut Pretzel Energy Bites recipe, and was inspired to make something very similar. Rather than using pretzels, which I did not have, I used sesame sticks. Do any of you guys have any yummy bite-sized recipes you’d like to share?
- Banana pops
They’re back! The recipe is incredibly simple, and incredibly tasty. I’m talking only three ingredients kind of simple. Check it out here.
- Just what I need on a hot day.
- I think little Matilda was expecting a banana pop too, and not a leaf.
- Since my dining experience, I’ve been inspired to make beautiful salads at home.
I’ve also been trying to clean out my pantry, but having fun with it by finding new ways to eat my staples. Take yellow split peas for instance. I usually just cook them as a soup (delicious mind you), but I’ve been craving cooler foods so when I saw this Greek fava dip recipe I knew that was on my to-do list.
- And don’t let the name of the recipe fool you–no fava beans were involved.
However, fava beans use to be used for this old recipe, but yellow split peas are easier to cook so that’s what is used today. The fava of Santorini is the most sought after, but is quite hard to find.
Anybody want to join me in the search?
- In other news, guess what I’ve given another chance.
Grapefruits! I recently discovered that the trick to eating them is to completely peel off the skin, only eating the pulp. After I tried a slice utilizing my new found knowledge, I realized that I do like them! As I mentioned earlier in this post, lately I’ve been craving much cooler foods, so making grapefruit tarragon sorbet sounded like a great idea! Indeed it was.
- Getting the liquid out of the coconut.
For Cinco de Mayo I wanted to make a coconut margarita recipe to celebrate with some friends. Sadly, at the store they didn’t have any cream of coconut so I decided to just make my own.
- This coconut doesn’t know what it’s in for.
- Dun dun dun
- Well, that was easy.
- Freshly grated coconut meat!
The process isn’t too difficult, but it does have a lot of steps. Though I’ve found that I’ve gotten the most enjoyment out of things when they are totally made from scratch.
- And of course when they’re shared with lovely friends!
- Cheers!
- Pear and date compote with toasted & salted hemp seeds over oatmeal.
Now that I have time to have breakfast in the comfort of my own home I thought I’d enjoy it by leisurely making a compote, and toast some hemp seeds.
- Mango, chocolate hazelnut butter, and freshly grated coconut meat.
- Enjoyed in a goblet.
It’s nice to not have to eat breakfast out of a mason jar almost every morning.
- Dinner is served.
This was a Thai-inspired soba noodle dish with vegetables, edamame, coconut milk, chile, curry leaves, a homemade paste out of garlic, galangal, and other things I can’t remember. Oops! I guess that’s what happens when you throw things together.
- More coconut love!
- Last project for my fashion photography class.
I’m almost done with the semester. Wait, wait, wait. I’m almost done with my undergrad! I still have two more critiques left, and then finito. I’m very excited for my future, and relishing in all of the wonderful things that are happening right now. My step-dad put it in a way that I couldn’t have said it better myself, “right now you are celebrating who you are and where you’re at in life.” I feel like I’m radiating this happiness that’s inside of me because everywhere I go, there’s been a blue jay on my shoulder.
Hope there’s been one on yours!
