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.
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.
I know you’re used to seeing a staged professional food photo here, but this post is bringing something different to the table, so you get my thumb.
If you saw my Instagram story yesterday (on my highlights as ‘our picadillo’ now), you watched my daughter and I make dinner together. I make dinner with the family a lot… it’s not a unique thing that it happened, but yesterday I just felt like documenting it from inception to the finish line. I’ve started letting my kids have more control and ownership over our family meals. I have them pick a country or region in the world, and then we make a dinner inspired by that place. Sometimes it involves my kids closing their eyes and pointing to a world map, and sometimes it’s just because my daughter made a new friend from Puerto Rico.
And that’s what brought us to our dinner yesterday.
I forgot how much I liked spaghetti squash! And I don’t like it as a sub for pasta (it’s not anywhere close to tasting like a noodle), but I do like it for what it is – a squash. It’s such a fun vegetable. And sooo simple to prepare, not to mention easy to adapt to whatever dish you feel like making that day. I’ve eaten it with pestos, ragoûts, brown butter / sage sauce, even just topped with herbs and cheese. But this here is my current favorite.
Hi! How’s life? It’s October! It’s not hot! That’s great news! Fall has been ridiculously stubborn this year and I’m so ready for pants. Ok, enough small talk. Let’s get real. I have a migraine and I don’t want to be typing for too much longer, so bear with me. There’s a big payoff by way of colorful carbs at the end, so you’re good.
Who loves summer rolls?!
Summer rolls are simply one of my favorite things ever. Light, fresh, satisfying… all of the reasons why I love sushi are also why I love summer rolls. I’m a sucker for crunchy, light, bright things that are also satisfying with healthy fats, lean protein and complex carbohydrates. If you’re unfamiliar, a summer roll is a Vietnamese cold roll filled with either cooked seafood or meat, plus fresh vegetables and sometimes noodles or bean threads, wrapped in thin rice paper and served with a dipping sauce. They’re so easy to make yourself, and I usually make them with shrimp or crab along with julienned raw vegetables (cucumber and avocado are musts) and fresh herbs like basil, mint and cilantro. A container of rice paper is fairly inexpensive and seems to last a lifetime, so it’s a great healthy go-to meal if you have enough of the fresh ingredients on hand!
Cheddar brats in puff pastry…with everything seasoning and a horseradish honey mustard sauce, that is.
They’re too good., Too good, y’all. And that says a lot when the original is already super tasty. But this?
This is fire.
I love making fancy versions of yummy, trampy things. Who doesn’t love a pig in a blanket??! Whether they’re tiny at a party, or big for a meal… they’re just a really good thing.