TGIF

Peace out November.

Ringing in November with these 

Mezcal Guava Palomas inspired by the Ace Hotel's Fire in the Hole 

via Parsley Health.

TGIF

Happy Friday :)

Hope you're outside somewhere. 

Check out this Berlin converted church in T Magazine. 

"Brutalism: Family Style"

Image via T Magazine

Tonight we're trying to bake these 

Blueberry and Lemon Curd Pop Tarts. 

Looks pretty complicated, so this is gonna go GREAT!

Image via Broma Bakery

Monday.

This is how you'll find me all week.

T-10 days until dissertation doomsday.

In the meantime, homemade vanilla chai coffee creamer

via Jelly Toast.

You're welcome.

Cooking with Ali Larter

I'm a little late to the party discovering Ali Larter's 

new cookbook Kitchen Revelry, but better late than never

because it is soooo good. The book consists of two 

themed recipes (complete with cocktails!) for each month 

of the year - including Guinness infused chili (game over). 

I love the saturated jewel tones in the book's opening 

editorial (above). Her Reddi Whip days are long gone.

Check out Ali's 10 hosting must-haves here and 

find some sneak peek Revelry recipes on her blog here.

All images via Kitchen Revelry

Happy Sunday

It's Sunday.

Eat breakfast in bed. On today's menu:

Roasted rhubarb and blueberry crepes with honey and butter

via Naturally Ella

Image via Naturally Ella

• Filling: 1 cup diced rhubarb, 1 cup blueberries, 2 tablespoons,
• honey, ½ teaspoon cinnamon | Crepes: ¼ cup whole wheat pastry
• flour, ⅛ teaspoon salt, 1 egg, ¼ cup + 2 tablespoons milk, 
• 1 tablespoon butter, melted | Topping: honey, butter, greek
• yogurt, whipping cream, ice cream

"Preheat oven to 400˚. In a bowl, toss together blueberries,

rhubarb, honey, and cinnamon. Place on parchment and roast until

soft, 15-20 minutes. Remove from oven and lightly mash. Whisk

together flour, salt, eggs, milk, and melted butter until smooth.

Heat 8″ skillet and lightly grease with butter. Place a scant ¼

cup of batter in pan. Tilt the pan so that the batter covers the

entire pan and cook for about 30 seconds. Flip and cook for

another 15 seconds. Place done crepes on a piece of parchment

paper (be sure not to fully stack crepes.) To serve, smear

roasted fruit mixture in crepes and serve with favorite toppings

(these had honey and butter on top!)"

Mood Board for a Non-Existent Party...

...that I feel like throwing. You're all invited.

Images via

Blackberry Thyme Sparkler via The Effortless Chic

(Makes 4 Cocktails)

1 c. blackberries + 8 more for garnish

1 c. Water

1 c. sugar

1 bottle of champagne

4 ounces or 1/2 c. gin

4 long sprigs of thyme

1 c. ice

 gold baking sugar for the rim

"In a small saucepan, bring blackberries, water, and sugar to a
boil. Reduce heat and simmer for 10 minutes, until the blackberries
are soft and the simple syrup has turned to a bright pink/reddish
color. Remove from heat, drain blackberries, and allow to cool. 

This step can be done well in advance as the syrup will keep for at
least a week in the refrigerator. Prepare your champagne glasses.
Okay, so here is a dirty little secret of getting those beautiful
salts and sugars to stay atop the rim: butter. It adheres perfectly 
and you honestly never taste it. Place the tiniest amount between
your fingers and rub just around the rim of the glass before dipping
the glass into the gold baking sugar. Next, begin by adding 1 ounce
of gin to each champagne glass. Next drop two blackberries in each
glass, followed by 2 ounces of homemade blackberry simple syrup.
Fill the rest of the glass with champagne and top with 
a sprig of thyme in each glass. Voila!"

Image and recipe from The Effortless Chic

Sick Day

I haven't been this sick in a LONG, long time.

Where's your mom when you need her?

If I could get out of bed, I would definitely 

give this a try.

Blood Orange

Images via

Blood oranges are my favorite fruit. 

Mainly because they have an awesome name.

Also because I can trick myself into thinking

I'm eating fruit when I add them to, say, margaritas.

I stumbled across this collection of blood orange

recipes on The Everygirl this morning...might have to

give some of these a try.

Images via The Everygirl

Recipes by Lara Matos