August 21, 2016

Red Snapper With Thai Spices & Coconut Lime Rice

Fish, rice, red cabbage salad, and a nice Red Stripe. 
The past few weeks have been nothing short of hot and steamy and let's just say working outside in the heat of the day has been d r a i n i n g! The last thing I feel like doing is cooking when I walk in the door, let's be honest.

But! I made red snapper with thai spices, red cabbage salad, and coconut lime rice the other night for me and a girlfriend at her place. Simple and light. Beads of sweat above our lips, though, while we ate in the close, humid kitchen. After, we walked down the street and jumped in the lake. One of the greatest things about our neighborhood is the water right outside our door; we can go cool off before going to bed every night. That crisp and clean feeling before hitting the sheets.

Truly, the little things.

And this girl here is a favorite! I'd like to share a beautiful project my friend Victoria created sharing stories of humans around the world. I met Victoria on Instagram and we knew we were soul sisters, the kind that love each other in all seasons and we know our friendship is for all time. Victoria has such a beautiful way of being and her essence shows in everything she does. A caring and generous woman. Here's an interview I shared with Victoria. There is a German version as well since she is from Germany! It is only in telling the good and not so good parts of ourselves that we become free. xo

And lately, 
and this beautiful cookbook I thrifted!

I love this lady's style and her little fam.

Make me swoon! This S H O P!
Another favorite ~ loup charmant ~ beautiful story behind the shop. xo

A rustic cabin outside of Paris....a natural life.
Beach cottage ~ love! 

Beautiful images and recipe collection with mamas & kiddos in mind.

A new favorite vintage & home goods shops - Barnaby Jack.

Enjoy the rest of Summer  ~ 

"It's a transformative experience to simply pause instead of immediately fill up the space. By waiting, we begin to connect with the fundamental restlessness as well as fundamental spaciousness."
 ~ Pema Chodron


August 11, 2016

Summer Shirazi Salad

Ah, cooking! I had my girlfriend over for black garlic, zucchini, and goat cheese pizza last night. Love hanging with this girl. She teaches me so much about cooking + she's one of the most well-rounded bad ass babes I know. The night before I left for Michigan we sat on her screened-in porch and ate and drank the night away with friends ~ linguine made with fresh cream and white wine, tomatoes and basil. 

Good good times!

We make a fresh layer cheese at the goat farm with black garlic made right here in
Hillsboro, Wisconsin. I bought a pound of garlic and thought I'd put it to good use.
After unsuccessfully cutting the artichoke, I put zucchini on the pizza instead. 
The black garlic was overpowering but you can never go wrong with tangy goat cheese. Black garlic tastes a lot like Miso in case you're wondering. Next time I make the pizza I'll go with a base layer of black garlic and goat cheese and top with fresh tomatoes, Carmen red peppers, onions, and herbs. I used my stand-by buttermilk crust which I shared here.

I'll leave you with a recipe for Shirazi Salad I made earlier this Summer!

Shirazi Salad 
Combine a red onion and 1/4 c. red wine vinegar in a bowl and let set for 20 minutes. Drain. Toss the red onion, 2 cloves of garlic, sliced cucumbers along with strips of peel, tomatoes (sun golds and heirlooms are best!), 1/4 c. lime juice and salt in a bowl. Move the salad to a pretty platter or large bowl. Combine chives, dill, cilantro, parsley and tarragon, another 1/4 c. lime juice and 2 T. olive oil in a separate bowl; season with salt and pepper and toss. Mound the herbs on top of the salad and serve! We ate ours with crusty sourdough and goat cheese & a plate of mozzarella and oregano.


"We are not trapped or locked up in these bones. No, no. We are free to change, and love changes us. And if we can love one another, we can break open the sky."
~ Walter Mosley, Blue Light