(746) don't worry, mama will fix it

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!

headed to the beach with beer and a backpack

my two favorite people in the entire world. hands down.

 best friend of 8 years and going strong! (especially here)

on the slingshot!

herrrp time on my part.

getting ready for a day at the fair!

vegan glutenfree chocolate raspberry cupcakes + cosmopolitans = real life stuff

grilled old bay (self-caught) mahi mahi, chicken apple sausage + kale quinoa, and asian pan fried vegetables

the asian pan-fried vegetables were to die for. made by Daniel

suggestive? yes.

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.

(719) better call saul

hey all. I moved out into my new apartment last week. I am working on cleaning and getting things moved in which means I'll be cooking again soon!

homemade North Carolina pulled pork bbq with bone suckin' sauce and homemade lemon mint infused iced tea, all made by my bestfriend. Ashley made these after a long day of moving furniture for 10 hours. it is by far the best bbq and iced tea I've ever had. see recipes for both below! also, be sure to bump CCR while enjoying this meal.

I picked up some cherries on sale Friday at Whole Foods to make this cherry clafouti. mine turned out a little thin since I made it in a 3qt pan rather than a 2qt dish. it was delicious and pancake-esque but I think it will be fluffier when made in a 2qt dish. I subbed 2/3 C sorghum flour and 1/2 tsp xanthan gum, and of course, rice milk.

new sofa and tables, and one sleepy friend.

amazing reading lounger I got from the Salvation Army for $30

simple homemade pizza with squash, onions, and dried basil.

me sporting my new dress after the Moonrise Kingdom premiere party!

welcome mat is welcoming (this place feels more like home lately).

 new idea: book cover and wine bottle pairings. these are a match.

first housewarming gift: a beautiful French wine with lovely calligraphy on the bottle.

my newest poor student meal: sliced hard-boiled eggs, spread with garlic hummus, and drizzled with sriracha. this would be great served with crackers, sliced tomatoes, and cucumbers. this was a deconstructed rendition of the sriracha hummus deviled eggs I like to make more parties.






Iced Tea (adapted from Alton Brown)
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-5 C sugar
-3 C water
-6 lemons, sliced
-mint sprigs
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Bring the sugar and water to a boil. Remove from heat. Add sliced lemons and mint, and let sit for 10 minutes. Use the simple syrup to sweeten any kind of tea you make, from green to herbal to black tea. Sweeten to your own liking!
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Slow Cooker Carolina BBQ (allrecipes.com)
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-1 (5pd) bone-in pork shoulder roast
-1 T salt
-ground black pepper
-1.5 C apple cider vinegar
-2 T brown sugar
-1 1/2 T hot pepper sauce
-2 tsp cayenne pepper
-2 tsp crushed red pepper flakes
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-Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover and cook on low for 12 hours. Pork should easily pull apart into strands.


-Remove the pork from the slow cooker and remove any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs and two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on low setting until serving. 


-Serve with bone suckin' sauce, coleslaw, and fantastically Southern sides (and CCR!)

(615) fresh catch

delicious vegan cassoulet with fresh vegetables and homemade beans

finally bought these suckers after they came through my line at Whole Foods about ten times. they are so good but a little pricey. I'd like to try my hand at homemade kale chips!

what happens when you work at Whole Foods: I got into Kale! my parents are so proud.

before going to brunch with Ashley at Printworks. the weather today was lovely!

an interesting appetizer at Printworks: poached fruit in a spicy broth. it was out of this world and would be amazing over rice pudding

one of the best dishes I've had in Greensboro: lemony golden beets over quinoa/black rice with kale and chickpeas. do I really need to say anything else?

daisies from our floral department!

Kale, Bean + Squash Tostadas
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-Soak pinto beans overnight and cook according to package directions. Let cool slightly, then mash with some cumin and a little olive oil. Saute dinosaur (lacinato) kale with garlic, olive oil, and red pepper flakes in a pan. Set aside. Add chopped sunburst squash to the pan with a little more oil and cook until soft. Set aside. Add fresh corn kernels and sweet peppers with oil to the saute pan; add onions and cook until done. Toast (blue) organic corn tortillas and top with mashed beans, kale, squash, corn/onions. Top with guacamole or fresh avocado. It's super delicious and easy!