Food + Wine

Baked Sweet and Savories

I woke up before everyone else this morning and had ample time to think about food. I’ve been making sure every one of our meals is made with intention these days – focusing on not wasting and repurposing as much as possible, and getting even more creative with the meals than I normally do.

I mentioned last post that I have already written down all that I have in my fridge, freezer, pantry, etc. and mapped out what needs to be used first and various meal ideas. So I knew I had a loaf of cinnamon bread from a neighbor a few months back waiting patiently in my freezer.

< thought bubbles >

Obviously the first thought with such a bread would be french toast… but this loaf was pre-sliced and I actually don’t like french toast unless it’s super thick pieces, because I love the insides being tender from the custard and the outsides being crispy.

Sandwiches. It must be sandwiches.

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Food + Wine

D.I.Y IRISH CREAM

…because we better learn quick how to make the things we love.

I really don’t want to go into any coronavirus details. Do you? You’re getting all of that elsewhere and we need to just start thinking of this as a new normal for the time being. I mean, stay the hell at home, but we don’t need to get into everything here, right? You don’t come here for that anyway.

So it’s probably no secret that I’m a super prepare-er and planner and keep my kitchen and home stocked with back-ups all the time. Just on a normal week. My oldest and bestest friend in the world sent me a text over the weekend…

How are things? I feel like you’ve been training for this moment your whole life. 😍

I laughed at that for, oh… about 7 minutes. (We can all still joke and laugh now, right? Let’s not stop that. I mean, stay the hell at home, but let’s make sure we still find joy in things.)

So, yeah. Guess there’s never been a secret about my ways.

But I don’t stock up in, like, a freaky hoarder way… but more in a ‘well, we just don’t know what’s gonna happen and I’d rather be prepared for anything and then relax through life knowing I got it covered’ sort of way.

I also like making my own versions of things at home… and I know I’m not necessarily normal in doing any of these things. I like that I can control what’s in the things I’m eating or drinking, and I can feel better about all of it. Not just because the ingredients are likely to be more fresh and better in a homemade thing, but also because I truly feel proud and all around elevated making my own stuff.

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Food + Wine

Spatchcock Chicken, Re-visited . See Also Spatchcock Turkey

Ok, won’t be long here as this is sort of a post to remind you of old posts, but then putting them all together in one cohesive new post. Ya dig?

On my IGTV today, you see me demo how to Spatchcock a chicken, which is also something you can do for your Thanksgiving turkey! Same exact method, just a bigger bird in need of a bigger roasting space. That’s all.

Spatchcock. Ok, so Spatchcock is essentially to flatten it, or sort-of butterfly it. More surface area gets exposed to the heat contact, creating more yummy crispy bits, the breast won’t dry out, and it cooks in about half the time.

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Food + Wine

COCONUT COFFEE CAKE

When I was younger, I thought Coffee Cake had coffee in it. Otherwise, why call it Coffee Cake? It’s like hey – here’s a Chocolate Cake. But yeah – there’s no chocolate in it. Why would you think there’s chocolate in this chocolate cake, dummy? No, no. It’s just cake to have with chocolate. It’s just plain cake.

silly.

And then I made it one time in college from a recipe off the back of an Aunt Jemima Pancake Mix box. I was poor. Living alone. At our beach house (yeah, don’t feel too sorry). And my daddy was coming to visit, so like a good southern girl I wanted to have something for him when he got there. All I know is that I had all the ingredients needed to make that boxed coffee cake, and I was so proud.

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