It’s been pretty quiet around here lately. Why? Well… the sudden realization that Fall is actually here (hello perpetually cloudy Seattle!) means I’ve been obsessed with finding ways to bake pumpkin anything. In the last three days, I’ve managed to make pumpkin pancakes, a pumpkin & chocolate loaf, and last night the oven cranked out 60+ soft-baked cookies (above)!
I think it’s safe to say that I’m officially all pumpkined-out.
(at least until Thanksgiving rolls around and there’s an excuse to make pumpkin pie…)
The last few days were spent in Toronto, catching up with friends from university, celebrating one of our closest friends tying the knot, and stuffing my face with way too much good food. If you follow along on Instagram, you might recognize some of these photos already. Ines, aka Tiny Tourist, was a gracious host for part of my stay and made sure to take me to all the amazing restaurants and bubble tea shops that have popped up in the city since I moved to Seattle. (She’s the best, right?!?)
1 // the sweetest “welcome home” note and my favourite chocolate :D
2 // did I mention that she also has amazing style?
3 // Chatime– the hottest new bubble tea chain to open up shop in Toronto. Grass jelly in roasted milk black tea is on point!
4 // DIY project #3 for the weekend: matching Hello Kitty keychains. Don’t judge!
1 & 2 // Taiwanese-styled pulled pork baos from Lucky Red
3 & 4 // flower crown making (& the aftermath of being burned by a glue gun)
5 // obligatory cat photo while shopping for prints at Off The Wall
6 // Brunch at Smith: brisket hash and mascarpone with pistachio crepes
I’m super excited today to share a fun, tasty variation on a traditional summer sangria recipe for the upcoming July 4th weekend in collaboration with CK Mondavi! Sangria is my favourite summer drink, especially when hanging out with my girlfriends on sunny weekends! CK Mondavi wine is sold nationwide in every US state and remains a family-owned business that has thrived for four generations to produce fine wines.
What you’ll need:
– 1 bottle of CK Mondavi Blonde Five
– 1 grapefruit, sliced
– 1 naval orange, sliced
– 1 apple, cubed
– half a litre of lemon/lime soda
First step is to slice and dice all your fruits! The size of the pieces is completely up to you. I usually try to make them less than 1″ so that they’re easy to snack on without splashing beverage on yourself. As you can see below, the pieces don’t have to be perfectly uniform. At the end of the day, the fruit are there to add light hints of sweetness to the (already delicious) wine. I specifically picked this Blonde Five bottle because of its luscious baked apple, honey, and lemon flavour to compliment the selected citrus fruits.
Pour the entire bottle of wine into a seal-able container and add the fruits. Let the fruits soak in the wine overnight in the fridge. The longer the fruits soak in the wine, the stronger and sweeter the drink will become. Be sure to try a slice of the grapefruit and orange before adding to the wine– a sour citrus fruit can ruin the sweetness of a sangria pretty quickly! (I learned this the hard way last summer…)
Last step: Add the lemon/lime soda to the chilled wine and fruits immediately before serving.
Can you tell why this is one of my favourite drinks ever? It’s so simple to make and really yummy! Hope you guys enjoy a glass (or two) in the next couple weeks!
Disclosure: I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
In an attempt to reduce the number of times I’ve been dining out, I’ve been trying to replicate some of my favourite dishes from restaurants I’ve been to in the past few months. The original version of this salad was ordered at the Walrus and the Carpenter and adapted to be a light, summer dinner.
What you’ll need:
– mixed greens (I went with a premade spring & spinach mix)
– precooked blue crab (you can get an 8oz container for $5.99 at Whole Foods, good for 2 servings)
– crumbled feta cheese
– 1 tbsp of olive oil per serving
– 3 slices of grapefruit per serving
– salt & pepper to taste
– optional: 3 slices of blood oranges (to complement the grapefruit), and pistachios for topping
1. Portion out a serving of salad; wash and dry leaves
2. Toss the salad in olive oil, a handful of feta, and add salt and pepper to taste
3. Portion out ~4oz of crab meet and mix with the salad
4. Top the salad with slices of grapefruit (remove the skin!), blood oranges, and pistachios
The mild flavour of the olive oil and cheese dressing pairs perfectly with the sweet citrus and light crab meat. This is definitely one of my go-to dinners on busy nights because of how easy it is to make!
Taking my sweet, sweet time to edit photos from London means that I’m crying less on the inside about the fact that this vacation ended as quickly as it did. One of our days was spent doing nothing but the typical touristy things. We visited the Big Ben, St. Paul’s Cathedral, and managed to run into the Real Street Food Festival after running from one part of the city to another. Who could say no to yummy street eats between sight seeing?
Looking at the photo set from this day makes me realize that I need to get back into the habit of taking more photos. There were only a few key frames at each of the touristy locations and none of us were in them! Haha oops. I swear we visited these places! The day was filled with so much walking and being to busy taking in the sights and sounds to remember to whip out the camera at all opportunities.
The coolest part of this day was running into the Real Street Food Festival. It just so happened that this food festival was happening on the weekend we were in London (perfect for us foodies!) and we divided and conquered all the booths to get a taste of everything that caught our eyes.
Our favourite food truck? Bunnychow. I may be a little biased from the name… will not confirm or deny. haha
The packaging of their food is absolutely genius! A gutted bread bowl stuffed with chicken chili (pictured above) came conveniently boxed for easy toting around the festival. When we found somewhere to sit, lifting the tab made the sides of the box pop open and display the food so beautifully! I really want to high-five whoever came up with this packaging because I couldn’t stop fawning over it.
The bunnychow itself was incredible! So many flavours packed into the stuffing of a bread bowl. Who would’ve guessed? If you’re ever in London, I highly recommend trying to chase down this food truck. You won’t regret it!