Golden Brown and Delicious -

Strawberry Marshmallow S’mores

Ever since I posted those strawberry cupcakes, I’ve had strawberry marshmallow s’mores on the brain. The freeze-dried strawberries are one of the only ways (that I know of, at least) to get tons of flavor into the marshmallows without seriously changing their structural integrity. Why it took me so long is beyond me. We’ve discussed it before, but there’s just no question that homemade marshmallows are something special. Sure, you can buy flavored marshmallows at the store, but a s’more with dark chocolate and a light, springy, homemade strawberry marshmallow just can’t be beat.

Fish Tacos With Pineapple Pico de Gallo

July 10, 2016 / Jessi / 2 Comments

I’ve been sitting on this post for days. Once again the world is in turmoil and the words won’t come. #BlackLivesMatter. #BlueLivesMatter. #AllLivesMatter. It’s noise that distracts us from what’s really happening is our country: we’re killing each other and people are turning a blind eye. We must refuse to stand by and be ok with the violence that grips our cities and leaves mothers worried that their black children won’t come home. Yes, people of color aren’t the only victims of murder and senseless violence, but if you stay silent on the real issues of racism facing our country, you’re part of the problem. Don’t rant on Facebook or take to Twitter to spout 140-character diatribes. Have real conversations with the people in your lives and show compassion to those who are different than you. Have the hard conversations that leave you raw and wondering how in the hell it can get better. It’s the only way to step forward into a world where murder and violence and fear have no place.

Moscow Mules

July 5, 2016 / Jessi / 0 Comments

Whether we like it or not, we are officially in the midst of summer. The 4th of July has come and gone, meaning we only have so many days left to sit by pools, eat smores, and spend every possible second outside in the sunshine. With the gloomy weather and the fact that I was traveling for a lot of this holiday weekend (and the fact that my mother apparently doesn’t think it wise to keep marshmallows in the house…), I wasn’t able to indulge in any of the aforementioned activities this weekend. What little time we spent outside was under the seemingly constant threat of rain, but we enjoyed it nonetheless. On ideal (and honestly, not-so-ideal) summer days, I like having a cold cocktail in hand to keep the heat at bay. Moscow mules are the perfect summer drink to do just that.

Deviled Eggs

July 1, 2016 / Jessi / 0 Comments

I adore deviled eggs. It’s another one of those recipes that’s got such nostalgia for me. I remember standing in my grandmother’s kitchen the day before Easter every year, peeling eggs and mashing yolks. The whole family was there, debating whether the mix needed more of this or that while I debated how many egg whites I could get away with eating before any one noticed. Real deal deviled eggs (aka more than just hard-boiled egg whites) quickly became much more interesting than my swiped prizes, and I learned to wait until the finished product was assembled before sneaking a taste. Is a holiday really a holiday without deviled eggs? I’m sure a case could be made, but you won’t be hearing it from me.

Cherry Galette

June 29, 2016 / Jessi / 0 Comments

Hello from Indianapolis! I was just here last week for work, but I’m back again, this time for the Girls Junior Volleyball National Championships! The team I coach qualified back in April, and it’s finally time to show our stuff. Making it here means we’re one of the top 36 teams in the country in our division, which is a pretty remarkable feat. We had a long season (tryouts were back in November), but I’m excited to see how well they can do. And I’ll be glad to have my evenings back…for a little while, at least. I’ll be in Indy through Sunday night, which means prep for our 4th of July celebration on Monday needs to be short and sweet. Enter this gorgeous cherry galette. Tart and sweet with huge chunks of cherries and a kiss of almond extract in an incredibly flaky crust. I’m obsessed.