Whenever I go back home to NYC, I always stay with family or friends but this trip we stayed at @walkerhotels in Greenwich Village and lemmetellyou it was fabulous. Felt like a tourist and a v. chic New Yorker all at once. 😍😍😍 #walkerhotelgreenwichvillage
Whenever I go back home to NYC, I always stay with family or friends but this trip we stayed at @walkerhotels in Greenwich Village and lemmetellyou it was fabulous. Felt like a tourist and a v. chic New Yorker all at once. 😍😍😍 #walkerhotelgreenwichvillage
Whenever I go back home to NYC, I always stay with family or friends but this trip we stayed at @walkerhotels in Greenwich Village and lemmetellyou it was fabulous. Felt like a tourist and a v. chic New Yorker all at once. 😍😍😍 #walkerhotelgreenwichvillage
Whenever I go back home to NYC, I always stay with family or friends but this trip we stayed at @walkerhotels in Greenwich Village and lemmetellyou it was fabulous. Felt like a tourist and a v. chic New Yorker all at once. 😍😍😍 #walkerhotelgreenwichvillage
Whenever I go back home to NYC, I always stay with family or friends but this trip we stayed at @walkerhotels in Greenwich Village and lemmetellyou it was fabulous. Felt like a tourist and a v. chic New Yorker all at once. 😍😍😍 #walkerhotelgreenwichvillage
Whenever I go back home to NYC, I always stay with family or friends but this trip we stayed at @walkerhotels in Greenwich Village and lemmetellyou it was fabulous. Felt like a tourist and a v. chic New Yorker all at once. 😍😍😍 #walkerhotelgreenwichvillage
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Good Day Sunshine, indeed! Instagram is a weird place, birthdays can be tricky and emotional things, sharing private moments publicly has never really been my bag BUT I had an especially great birthday thanks to so many (some of whom are in this vid and many others too who aren’t) and I’m just bursting at the seams with gratitude and today I felt like sharing that. Thanks for all of the sweet messages on here as well – I was smiling the whole weekend long. 💕💕💕
weird choice of numbers for a kid’s ride but okay
rude of them to take a cute photo while I’m clearly belting my heart out
What a gush! What a guy! 😍😍 now can you get rid of that hat already plz @zuckermanjosh ?
An Apple galette I made awhile ago. ☺️ Thinking about making it with strawberries this weekend! 🍓🍓🍓
greens garlic red pepper flakes 🍋 somethin’ creamy good olive oil = you’ve got yourself a banger of a good time.
A peek at my first time baking sourdough! If you’re wildly into bread content like I am and would like to watch the step by step process of creating this loaf, check out the “first sourdough” highlight on my page.
How I make fluffy, frothy milk at home! I’ve had this one cup French press hanging out in my cabinet for awhile and rarely used it because who is making French press for one cup? Not me. However, it works great for frothing milk! Warm up some milk on the stovetop (used oat milk here), add in some things to perk it up (my current fave combo is cinnamon, cardamom, a tiny drizzle of maple syrup and a wee little pinch of Himalayan sea salt), pump it up and pour! Some things to note: Turn the pour spout to the side while pumping so the warm milk doesn’t bubble out. After frothing, tap the French press on the counter a few times to knock out the extra air and get smaller, finer bubbles. 🫧 Enjoy! ☕️☕️☕️
Snapped this goodie at @ocmamuseum Got to visit this beautiful museum during its opening weekend extravaganza. It is fantastic. Big congrats to @heidizuckerman ! 👏👏👏 If you’re in the area or visiting, go for a visit. It’s a special place. (And recreate this photo for yourself!)
Let’s make granola! Granola is a fantastic thing to have on hand and couldn’t be simpler to make. Throw in whichever nuts and dried fruit float your boat and don’t stress about exact measurements here. • 4 cups old fashioned oats • Approx. 1/2 cup of nuts (I used walnuts here) • 1/2 tsp of cinnamon • 1/4 tsp of salt • 1 tsp of vanilla extract • 1/4 tsp of almond extract (can totally be omitted, I just love the little boost it gives in the background) • 1/2 cup of oil (I used coconut oil but also recommend splitting it half and half with olive oil to bring out a little savoriness) • 1/3 cup of maple syrup / honey • A good mixture of toppings – about a 1/4 cup of each. I used shaved coconut, dried cranberries, raisins and some ground flaxseed Pre-heat oven to 350 degrees F. Combine your oats, nuts, salt, cinnamon, vanilla extract, oil and sweetener in a large bowl and stir until well mixed. Spread onto a large parchment lined baking sheet. Bake for 20 minutes, rotating your baking sheet halfway through for even browning. Remove from oven and toss on your toppings. Let everything cool for about 15 minutes before stirring together. Enjoy by spoonful, bowlful and handful! 🙂
Sourdough Starter Time! – Day 1 – I used 60g (1/2 cup) of whole wheat flour 60g (1/4 cup) of filtered warm water The whole wheat flour helps to jumpstart the fermentation process but we’ll use unbleached AP white flour for our subsequent feedings. Mix together and stick your jar in a warm spot to hang out for 24 hours. Stay tuned for more info and I’ll be putting a play by play or day by day of the process in the Sourdough highlight section on my page in case you’d like to go on this bread baking journey with me!
Life lately
A go-to meal, I make this several times a month! It is super punchy with flavor, very riff-able based on what you have on hand and comes together pretty quickly! I used cauliflower here since it was hangin’ in the fridge but I love this with broccoli too. I’ve used roasted fennel, tossed in rice, swapped the sweet potatoes for squash…you get it, it works however you work it. • Prep your vegetables (wash/peel/chop). Drizzle with olive oil and sprinkle with S P. Start with your heartiest veggie first. (Sweet potato here at 400 degrees F) Roast until forkable. I gave my sweet potatoes a head start since they take a little longer to roast up than cauliflower but adjust based on which vegetables you’re using. To spare myself having to wash 3 sheet pans (this will make sense when the chickpeas come into play), I swap out the cauliflower once the potatoes hit their sweet spot and toss them in at the same 400 degree temp. •Chickpea time! Drain a can of chickpeas (garbanzo beans, whatevs), rinse, pat dry, transfer to a sheet pan to further dry out. (I always save my aquafaba for vegan bakes later.) *Do not toss with any olive oil, we want them dry!* Once the cauliflower is tender and browned to your liking, crank the oven temp up to 450 degrees (I know! Why?? It’s summer! But this is how you get the chickpeas super crunchy…sorry!) Roast for about 12 – 15 mins, until browned and crisp. •While the chickpeas are getting their tan on, make the dressing. Approx. 2 tablespoons of miso paste 3 tablespoons of rice vinegar 2 teaspoons soy sauce 1/4 cup of olive oil A dash of water to thin it out. Shake or stir! We want a thick but smooth and creamy consistency. •Grab some green onion or something bright and fresh (I’ve sautéed up some shallots before, thrown in cilantro here, a squeeze of lime…etc.) Give it a little chop! •Assembly time! Spread some greek yogurt out on your dish Top with your roasted veggies Toss in your crunchy chickpeas Sprinkle the green onions Drizzle the dressing! If I had ‘em, I would’ve thrown some toasted sesame seeds on here too at the end. Eat and enjoy!
Don’t judge my “latte art” – it’s meant to be abstract. 🤷♀️
Rye Biscuits! These biscuit babes were ultimately used for strawberry shortcake 😋 and the leftover ones were used for egg sandwiches. Biscuits are just so versatile and buttery and fabulous! Shall I make more this week and document the step-by-step?
