- 1 pound of tomatillos, husked
- 4-5 spring onions, green tops removed
- 1/2 a bunch of cilantro
- 1 jalapeno
- Heat your grill on high and when it is hot, place the tomatillos, onions and jalapeno over direct heat.
- Grill them until they are softened and charred, around 5-7 minutes. The tomatillos will cook faster than the onion bulbs, so remove those first as they become soft and juicy.
- Place the tomatillos and the spring onions in a food processor or blender and pulse.
- Slice the jalapeno in half and remove the seeds and add the jalapeno. Add half a bunch of cilantro and a pinch of salt.
- Blend again until everything is incorporated.
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!!
- I cannot believe it’s taken me this long to discover Mandy aka Lady and Pups. Her writing and photography are amazing, and portray such a distinct, refined style. And her recipes . . . all I can say is yum, I love this Hokkaido Milk Toast and this Deathly Scalloped Potato Pizza.
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 . . .
- Start with a handful of ripe summer cherries. I used eight, as I wanted bright, cherry-forward flavor.
- Next, de-stem and pit the cherries and add them to a shaker. Combine with the simple syrup and muddle until the cherries are thoroughly crushed.
- Add the lemon juice, Aperol, and bourbon. Fill your shaker with ice, and shake for a full 10 seconds.
- Strain into a tall glass over new ice and top with sparkling water. Add a straw and a sprig of fresh mint
(images by HonestlyYUM)
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!
- Start by brewing some coffee. I like to use my Chemex to make a large pot of drip.
- Let coffee cool a bit and pour into the ice tray. For this recipe, fill at least six 1-ounce cubes. Let ice set in the freezer.
- Once your coffee cubes are frozen (I let them set overnight) add cocoa powder to the bottom of your glass.
- Warm the milk and pour two ounces into the glass with the cocoa powder and stir until completely dissolved.
- Next, fill your glass with coffee ice cubes. I used six cubes, for approximately six ounces of coffee. Feel free to adjust the amount of cubes if you want more or less coffee flavor.
- Finally, add the remaining milk and stir. The warm milk will slowly melt the coffee ice cubes, leaving you with an exceptionally refreshing morning treat.
(images by HonestlyYUM)