I’ve officially hit the road, and over the last few days I’ve driven over 1,000 miles up the coast. As I write this I’m cozied up in a cafe in Seattle, coffee in hand. But as you read this I’m probably shivering in a tent on an island in the Pacific Northwest (please no rain). So, naturally, I’m browsing recipes for things I won’t be able to make on a single burner propane stove. Hey, it’s the thought that counts!!
There’s something special about enjoying a meal outdoors. Whether it’s taking advantage of a little warm weather, savoring a beautiful landscape, or simply an excuse to tidy up in the backyard, dining al fresco is summer entertaining at its best!
It’s official, summer has arrived! Time to break out the cherries and the lemonade. Oh, and don’t forget the bourbon (that’s a given). This past weekend I mixed up a celebratory summer cocktail using some cherries from the farmer’s market. I think I forgot just how amazing fresh cherry juice is, because let me tell you, it doesn’t get much better than kicking back with one of these on a hot summer’s day. Luckily, it’s just the beginning . . .
Bourbon Cherry Cooler
A bourbon cocktail with bright, fresh cherry flavor. Easy summer sipping!
Breakfast nooks are the epitome of home — intimate and cozy. I’ve been dreaming of the day that I have enough space to build a breakfast nook. Until then, these inspiring photos will have to do. Can’t you just smell the brewing coffee brewing and sizzling bacon?
I generally like my coffee black. Rare are the times I crave something creamy like a latte or cappuccino. However, I do enjoy a refreshing iced coffee when the weather calls for it. Ever since I first heard about Kori Coffee, a Japanese iced coffee drink, I knew I had to give it a try. Coffee is used to make the ice cubes instead of water, so the drink never becomes watered down. The cubes slowly melt in the warm milk, releasing the coffee as you sip. I also added cocoa powder to satisfy my morning sweet tooth!
Please welcome the first contributor for our guest contributor series, Paola from Love+Cupcakes. Her blog is a mix of beautifully captured eats, drinks, travels and creative DIYs that we just adore!
I’ll be the first to admit that I’m completely, totally and utterly in love with my dog, Diamond. She’s the most snuggly, warm-hearted, licky fur ball I’ve ever known and I do everything I can to make her happy – including baking homemade treats that she goes absolutely crazy for. In honor of HonestlyYUM’s breakfast week, Diamond and I are sharing one of her favorites, a breakfast inspired biscuit made with bacon, egg, and cheese. I sneak in a little carrot, ground flaxseed and keep this recipe gluten-free by using rice flour to balance things out. I hope your pup loves this treat as much as Diamond does!
Ingredients (Makes about 16 biscuits):
1 ½ cups brown rice flout (plus more for dusting)
2 tablespoons ground flaxseed
2 tablespoons bacon fat
2 strips crispy bacon, crumbled
¼ cup shredded cheese (cheddar is a good option)
1 medium carrot, shredded and chopped into very small pieces