I drove home for my mother’s birthday party on Sunday. It’s a relatively long drive from Kansas City to Oklahoma City, a straight shoot down I-35 that makes me sleepy with monotony. Cookie and I finally arrived, five long hours later, and I got a couple of hugs on my way to my room for a nap. I woke up to eat pizza on the back porch, after which my grandmother served the blueberry froyo that she made with my aunt.
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Earlier this week, I had the chance to take photos of my best friend and her husband, Damon, for their “save the date” cards. Camille and Damon eloped at the Norman train station several months ago, and now they’re planning to renew their vows in December so they can share the experience—and then celebrate—with friends.
I fear I’ll run out of summer Fridays before I run out of refreshing summer cocktail ideas, so I’m posting two today. So many cocktails to try, so little down time. Hiccup.Today’s drinks are for my friend Jes, who has a surplus of cucumbers. She’ll need one (or both) of these after a long day of teaching kids at her new job.
Our cookbook, Love Real Food, is here! Get your copy ↣A SHIP IN HARBOR IS SAFE—BUT THAT IS NOT WHAT SHIPS ARE BUILT FOR.-John A. SheddShare This PostpPinfSharetTweeteEmailBy Kathryne TaylorVegetable enthusiast. Dog lover. I& 39;m probably making a big mess in my Kansas City kitchen right now.More about Cookie and Kate »Follow us!
Hello from sunny San Diego! I’ve been soaking up sunshine on the beach and clinking drinks with a good friend over the past few days. Maybe a little too much of each. For once, I’m looking forward to returning to my regular routine. Long walks with Cookie and big green salads like this one sound mighty appealing at the moment.
I hope you are all feeling warm, merry and bright. I feel a bit sacrilegious sharing a cocktail recipe the day before Christmas (must be my Protestant upbringing) but I owe you a holiday cocktail. If family time is getting the best of you, run to the store for some gin, club soda, lemon and fresh rosemary and relax with one of these delightful and refreshing drinks.
This almost goes without saying, but I overindulged this holiday season. Didn’t you? Since my pants are feeling a little snug, I’ve been on the look-out for light, healthy meals that will get my eating habits back on track. These apple cheddar quesadillas certainly fit the bill.To make the quesadillas, I used organic, whole wheat tortillas, sharp cheddar cheese and crisp, thinly sliced granny smith apples.
I’ve always associated daiquiris with artificial tasting, syrupy sweet concoctions from the likes of Chili’s. Imagine my surprise, while flipping through Market-Fresh Mixology when I discovered that traditional daiquiris are actually made with rum, lime juice, sugar and optionally, orange liqueur. I decided to try making my own daiquiris, one with raspberries and the other with blackberries.
I stayed up too late editing these photos last night and woke up on the wrong side of the bed this morning. Self-doubt crept in overnight; I was suffering from a bad case of not enoughs. Fortunately, I’ve learned to surround myself with wonderful friends and family members who confirm that I am “plenty”—plenty pretty, thin, productive, smart, talented, whatever.
How was your Easter weekend? Mine was lovely. On Saturday, I woke up and made coconut pancakes (with organic coconut milk this time). Then I hit up the farmer’s market to buy more herbs for my little herb collection, which is not so little anymore! Lavender, cilantro and Italian parsley joined the family.
Happy Tuesday to all! I thought I’d post something fun today. After enjoying this collection of silver screen actresses with their dogs (thank you, neo-trad!), I felt inspired to post pictures of several furry, four-legged companions I saw in Seattle.While I was looking through my photo library, I realized I’ve snapped pictures of dogs all over Europe and the U.
I know Halloween was, like, so last month, but I came across my costume as I was organizing my apartment and decided to share. For the first Halloween of my twenty-four thus far, I decided to be a typical Halloween character: a black cat. Meow.I don’t even like cats but the costume seemed cute and easy enough.
These stuffed tomatoes are the brainchild of two recent dining experiences. While in Boulder, my friend Kirsten and I enjoyed tapas and happy hour at The Med (if you’re ever in Boulder, I insist that you do the same!). We ordered a smorgasbord of appetizers and went gaga over one in particular, which was just a ramekin of baked tomatoes, feta, artichoke and kalamata olives.
Good evening! I hope you all had a wonderful weekend. I’m a bit behind on my holiday cocktail series this week. Photographing a drink after 5 on weekdays has proved impossible so the series may become a weekend affair.No collection of holiday cocktails would be complete without hot spiked cider, so today I present to you: the wassail!
Spring is in full force in Oklahoma. Cookie is sprawled out on the cool wood floor after stealing and scarfing down three quarters of a stick of butter this morning. My butter ball and I are not looking forward to 95 degree weather this weekend.Before we head out for our weekend adventures, I thought I’d share some snaps of our recent walk through the neighborhood.
Welcome to the first recipe for The Food Matters Project! Sarah and I have worked hard to make this project happen and I’m so glad we’ve finally begun. Sarah picked a gorgeous recipe to start us off—it’s vibrant, vegetarian, and strikes just the right balance between spicy and sweet—all of my favorite recipe elements in one.
Today seems like a fitting day to share my roasted tofu recipe, considering that I attended a tofu cooking class last night. If you had told me a few years ago that I would attend a tofu class later in life, I would have called you nuts, but there I was.The instructors were fantastic and demonstrated that tofu can take on any flavor you add to it, whether savory (like in our “fish” tacos) or sweet (such as silken tofu in a strawberry smoothie).
How was your 4th of July? Full of good food, fire works and festivities, I hope? In keeping with tradition, I spent the day with my family at a tiny lake outside of small town Stillwater, Oklahoma. It is a classic all-American celebration, complete with a horseshoe tournament, egg toss, and three-legged race, which are enjoyed by barefoot, grinning little kids and adults alike.
This salad was supposed to be a cake. I mean, I meant for today’s post to be a honey-sweetened, berry-studded, lemon-infused cake. I thought my second attempt at the cake would be just right, but I ran out of eggs and tried to get away with two instead of three. This is what happened. On the upside, I have an excuse to eat cake for breakfast over the next week.
Can we get real for a minute? I have some confessions to make. Before we get started, though, I’d like to point out the absurdity of the above photo. It’s a bowl stacked on top of another bowl. Who uses two bowls when one clearly does the job?! Laura’s latest post really drove home how silly food photography can be.
It’s very strange to be a private, reserved person with a public job. Sometimes I can hardly stand to publish another post and put myself out there for critique all over again. I’ve pulled back from writing about personal matters on this once-little corner of the internet over time, even though ninety-nine percent of you all are so kind and encouraging.