I can guarantee that the majority of you who read this blog have at one time in their lives had instant mashed potatoes. Nothing is quite as weird as pouring flakes of freeze-dried potatoes into a bowl and rehydrating with milk and butter. But hey, it was the 90’s and at the time it was
This past weekend in the mountains was a complete soul recharge for me. I believe between studying for the GMAT and how busy work has been picking up, I completely lost all creative energy and was feeling completely strung out. However as soon as we started inching our way up the blue ridge mountains on
Delicious. That is how I would characterize every Fall food out there. All of the food flavors are comforting and served with a pat of butter. Much like these muffins- full of pumpkin spice flavor, a couple of pats (or 1/2 cup) of butter, and teeming with flavor. They might not be the lightest, but
How many times can I say “It’s fall, Y’all” before you all get annoyed? I am leaning towards I’ve got about 5 more real uses left and about 10 additional sarcastically ironic uses left. But in other news, I’m currently obsessed with Butternut Squash. I don’t think I ate it at all in 2016, and for
Don’t tell the Plum and Thyme prosecco smash but the Grapefruit and Sage Fizz may be my favorite out of the two fall cocktails I’ve whipped up for you with Luna Nuda’s Prosecco.
Living in Georgia you end up feeling slightly like a crazy person. One week the weather is cold and you’re starting to unpack your sweaters from the year prior and then the next week it’s so hot you contemplate why anyone ever thought it was a good idea to make jeans- #skirtsorbust. I really wanted
This super simple plum and thyme prosecco smash made with Luna Nuda Prosecco will have your friends begging you for more at your next gathering. Enjoy!
I can’t think of one greater food than cheese. It fulfills all the food necessities: filling, comforting, salty, sweet, texturally there are a lot of different varieties to satisfy whatever you’re craving. One of the most fun things to do is build a dynamic cheese board and make that the main dish to serve during
We’ve lost the humidity in the city so I think that officially means it’s Fall, right? I know we have about two more weeks of “summer” but I’m already pulling out my sweaters, donning over-the-knee boots, and adding cinnamon and allspice to my seasonal breakfast bread recipes, like this peach walnut bread I made last
Whenever I have company over I’m always possessed to try out a new recipe and serve it to my guests. This particular occasion called for me to use some end of summer fruit to make a seasonal fruit bruschetta. Spoiler alert: it was delicious and a crowd pleaser.