Hello my friends! The temperatures are dropping here in San Diego and I can feel the seasons shifting, although we’re certain to have at least a few more hot weeks before the year ends. My neighbor says we’re in the midst of the battle between summer and fall, which I love. For now I’m basking in the mild weather and thanking my lucky stars for a break in the sweltering. I’m also squeezing in the last of the summer treats before I dive back into roasting winter squashes and simmering soups for hours over the stove. I found some pink plums at the market the other day and decided they would be the perfect way to celebrate the change of season, so I roasted them with a nod to fall and then turned them into ice cream as a farewell to summer. And oh me oh my, I’m so happy I did! With a richness from roasting, the flavor of the plums is sweet but not overt; delicate but also somehow decadent. Or maybe it was the dark chocolate and the toasted coconut (which I strongly recommend as a topping) that brought about the decadence. Either way, this ice cream will not disappoint. I hope you love! xx- Sarah
I’m on a taco kick lately- like for the past ten years. HA! But seriously they’re my go-to when I want something delicious, quick and easy. They’re like reruns of The Office- they’ll always please and never ask anything of me. Today’s incarnation are grilled shrimp piled with crisp red cabbage, cilantro, jalapeno, lime crema and cotija cheese. Simple, satisfying, healthy and perfect for al fresco summer dining. I know you’ll love them! xx- Sarah
Hi friends! I’m excited to share today’s post with you- I’ve got the makings of a beautiful Mediterranean dinner party here to inspire your own backyard summer entertaining as these long hot days beg to be celebrated with friends and family! I created a menu that keeps your oven off and kitchen labor to a minimum, but will still provide a delicious, memorable evening for your loved ones. The trick- seasonal produce that’s fresh and beautiful, it’ll save you the trouble of hours of prep time!
Speaking of saving, Lou and I have been watching our spending in ways we never have before now that we’ve got a little one on the way and find ourselves all of a sudden facing things like preschool tuition (I swear I had no idea that was even a thing), saving for college and the general financial responsibility of providing for this little guy who will be joining us in the next few months. As we make these adjustments I’ll be finding ways to make every penny count- including using my Blue Cash Everyday card from American Express, which that offers a host of savings opportunities, including 3% cash back on groceries! You can bet I’m happy for that 3% back when I’m shopping for summer soirees, PLUS the $250 I will earn back if I spend $1,000 in purchases on the Card within the first 3 months of Card Membership! Click through to see all of the dishes and decor, with details on how to make everything below. Hope you love, and happy entertaining!!! xx- Sarah
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Hi friends, happy Saturday! As you may have seen here, we have a boatload of passion fruit coming from our vines right now and I’m looking for every way I can eat it. Which led me to trying this recipe for passion fruit curd- a divine creation I swear! I loved the recipe and the curd BUT it has a bit too heavy of a sugar load for my liking. I decided to try to substitute the sugar with raw honey which causes less blood sugar spikes, has more nutritional properties and is always my preferred choice of sweetener.
The thing is, to keep all of the benefits of raw honey you have to abstain from heating it. Which led me to modifying Martha’s recipe by heating the passion fruit juice and egg yolks but waiting until after I removed the mixture from the stovetop to add in the honey. This proved to be delicious, but instead of a thick gelatinous curd I was left with a thick, delicious sauce. If I understood more about the science of what happens in the curd making process this wouldn’t have come as a happy surprise, but since I’m fairly inexperienced in the art of cooking with sugar it was a total happy accident!! I’ve been drizzling the passion fruit sauce on my greek yogurt parfaits, honey sweetened creme fraiche ice cream (I need to share my recipe for that soon too!), piles of stone fruit, and pretty much anything else that I find that could use a touch of sweetness (I’ve got plans for it to hit my fish tacos soon but I’m not sure if that is actually a good thing or a weird pregnancy thing). All I know is it sounds questionably delicious to me so I have to try it!!! Ok, have at it my friends, recipe after the jump! xx- Sarah
Blackberries were on sale at the market yesterday- three 1/2 pints for $5! I nearly yelped when I saw them. And then I scooped up my berrries and hustled home to make a galette. And by hustled I mean waddled because I swear to you I am so pregnant that multiple neighbors have complimented me on my pregnancy stride (monkey covering eyes emoji). No, that’s cool. I’ll take any compliment I can get these days. Anyway, back to the galette. They’re the rustic baker’s pie, the lazy lady’s best friend, the thing that summer dreams are made of. They’re so easy to make and such a treat to devour! And I say devour because after I finished shooting this Lou served us each up a slice and one would not describe me as ladylike as I shoveled it into my mouth. Ahhhh, pregnancy and galettes. SO DELICIOUS!!! Recipe after the jump. xx- Sarah
This has been my entertaining go-to as of late: a heaping piled of grilled veggies served with herb whipped goat cheese, which happens to be so tasty that I would eat ANYTHING it was spread upon . This is so easy to throw together, leaving plenty of time for chatting with guests, and is always a hit! We usually grill some chicken to go with it and serve alongside a giant summer salad. It’s delicious and satisfying, un-fussy but still worthy of guests. I’m a fan and hope you will be too! xx- Sarah PS if you are lucky enough to have leftovers, chop them up and combine them with reamaining herb whipped goat cheese for a beautiful summer salad (see mine here)!