Lately, I’ve been thinking a lot about not thinking a lot.
Let me explain. I’ve been doing my best to just be.
Not to worry about the future (whether it’s today or five years from now). I tend to do that too much. Not to feel like I’m not doing enough in life. Not to focus so much on myself that I miss the world around me.
I’m trying to just be. Move forward. Do everything I can to make the world around me a better place and not get frustrated when I can’t do it all on my own.
I’ve been seeing a lot of one-pot pasta recipes around…and I don’t know why it took me so long to get on the bandwagon.
But, when I saw a recipe with burrata, I was in.
If you haven’t tried burrata yet, then find some immediately and eat it. This cheese is so flavorful and creamy, like mozzarella on the outside and way better cottage cheese in the middle.
In addition to its deliciousness, this One-Pot Pasta is totally weekday approved.
All you have to do is put all of the ingredients (except for the burrata and basil) in a pot, let it cook and season and enjoy.
You’ll be left with a plate (or plate/bowl) of flavorful, cheesy, fresh pasta. Since the pasta cooks in tomato-garlic infused water, it is even more velvety and tasty.
See for yourself!
*Click on recipe card to enlarge or right click to save.
Sometimes you just need someone to tell you to go for it.
Do something that makes a memory, even if it’s a little wild or costs you a few bucks.
Like say going to a 5-course tomato dinner cooked by local celebrity chef, Ashley Christensen, as we did last Tuesday evening.
You know what’s great about the food world? There’s always something new to discover.
And usually that new thing is old to others.
It’s a never-ending cycle of new/old wonderful things to explore.
A few weekends ago, I was up early on a Saturday morning (thanks, adulthood), so I decided to go berry picking.
One great thing about living outside of the city is that we’re close to so many farms…and even berry patches!
I trekked out to Dr. Young’s Pond Berry Farm in Angier to pick some of the last blackberries of the season.
I also got to learn the story of the berry farm: The land used to be owned by Dr. Young, the resident county doctor, and they often used the pond on his property to baptize people. So, the family that owns it now, decided to name the berry farm after Dr. Young’s Pond.
Berry picking was so fun (but hot), and it has been a blast cooking with the blackberries since then.
Here are a few tips to get the most out of berry picking:
It’s amazing how big a difference something little can make.
A little word of encouragement from a friend.
A small “good job” at work.
A smile when you really need it.
In this peach crisp, a little spice makes all the difference.
Where we live (kind of out in the country), we don’t have many restaurants nearby.
The best we’ve got is a fast food joint about 15 minutes away.
This is both good and bad. It’s good when you need to save money and eat leftovers. And it’s bad when you want some tasty local food without driving all over the place.
We’re also super far from our favorite Thai place, so I don’t think we’ll be getting takeout any time soon.
So, thank goodness, we found this recipe for Thai Squash Soup.
It is really is crazy that in almost four years of blogging I haven’t posted a Moscow Mule recipe.
Well, thanks to my brother-in-law getting those fancy copper cups and making us one (and me taking a second to photograph it), the recipe is finally here!
You have probably already noticed by now that we love ginger beer and all things ginger. We try to always have a few bottles of ginger beer around the house, so a delicious cocktail is only a few ingredients away.
For this one, all you need is:
- Ginger beer
- Mint (if you’re feeling like a fancy bartender)
That’s it for a simple, refreshing and satisfying drink.
If you haven’t tried one, it must go on your weekend to-do list (and invite friends over)!
Here’s how you make it:
1. Fill your copper mug (or glass) halfway with ice.
2. Add in the juice of 1/2 lime and 1 1/2-2 oz. of vodka.
3. Top it off with a cold bottle of ginger beer and stir.
4. Garnish with a wedge of lime and a sprig of mint.
Once again, I’m enamored by the bounty of summer.
New colors, textures and shapes of produce amaze me every time I go to the farm stand. There is so much goodness to enjoy.
So much bounty.
We all know that a part of eating healthy is not drinking sodas.
And if you didn’t know, sodas are full of high fructose sugar or lots of regular sugar that is not great to consume on a daily basis.
But, just because soda isn’t the best choice doesn’t mean that you have to go without some bubbles in your life.
I know that I love having something to look forward to during my 3 o’clock slump at my desk.
Bubbly drinks feels like celebration…and during these hot and sticky Southern summer days, you need something to cool you off. It’s a need!
That’s where my favorite Better than Sodas come in. I’ve selected three of my fave seltzer type drinks that are low on sugar (and other weird stuff) and full of flavor and bubbles.