so I went to the beach for a week and now I'm back!...
for another week, until school starts. then who knows how much I'll be blogging.
while it's still summertime, you should make these cupcakes. it only makes six but they're sooo good (as is the vegan strawberry curd). I made them GF with sorghum/tapioca/xanthan and dairyfree with rice milk and coconut milk "whipped cream" (which failed miserably!).
scrambled eggs//sriracha___fried potatoes//ketchup
how to make Ashley's "French" sangria: slice strawberries, peaches, and apples. put in the bottom of a pitcher. cover with a good amount of red burgundy wine (cheap/good). add a good helping of bacardi rum and good orange triple sec (the good stuff!). stir. add sugar to taste. let sit overnight and taste to adjust sugar again. it should be sweeter since the fruit absorbs most of the alcohol. eat all the fruit in the pitcher if you want to have a drunken night!
vegan gluten free chocolate cake layered with cream cheese frosting, strawberries, and blueberries from Bay Naturals Store in Myrtle Beach
my new (favorite) dress. I love purple!
my two favorite people in the entire world. hands down.
best friend of 8 years and going strong! (especially here)
on the slingshot!
getting ready for a day at the fair!
vegan glutenfree chocolate raspberry cupcakes + cosmopolitans = real life stuff
the asian pan-fried vegetables were to die for. made by Daniel
finally conquered another breakfast favorite! the easiest, quickest french toast. I used rice milk and gluten-free bread for substitutions.
I also finally tried lump crab! lump crab remoulade with avocado, herb vinaigrette and cherry tomatoes at Aspen Grille in Myrtle Beach, SC.