Kitchen Adventures

I’m a pretty lucky girl in that my husband does most of the cooking in our house. Occasionally, if he’s stressed with work or I’m craving something really specific, I’ll dust off my rusty culinary skills and whip up a little something, but in general, the kitchen is his domain.

Sometimes, though, neither of us is in the mood to do anything after work except to flop on the couch and have someone hand us a meal. That usually results in a sizable Seamless order, but recently we learned about a new option.

I’d like to introduce you to Kitchensurfing, an on-demand personal chef service where you can have a professional chef come to your home, prepare a meal, and clean up before you even sit down to eat. The result? A healthy, often locally sourced dinner in about 30 minutes time, cooked entirely to order.

The view.

The view.

Our chef, Claire, was delightful. She arrived promptly (even getting there a few minutes before we did), and quickly set up and started cooking. Joey and I sat at the table nearby and caught up on our days while the aroma of steak started to fill the kitchen.

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The talented Claire.

Before we knew it, Claire was done, the kitchen was cleaned up, and dinner was served. And, you guys? It was gorgeous.




We had the Rosemary Beef Tagliata with Seared Polenta Cakes and an arugula salad with baby artichokes and a balsamic dressing. It was totally delicious.

The most amazing part of this service to us was that, besides being super quick and delicious, it’s not even insanely outside our price-range — at least as an occasional luxury. Weekly pricing (one meal per week) for couples is $59, for a young family is $79, and for a family of four is $95. If you consider what you would spend on an evening out with friends, it’s not that different (and you can do this in your pajamas!). Joey and I could also see using the service again for an anniversary or other special occasion.

My date.

My date.

Interested in trying it out for yourself? Click here to learn more.

Have you already tried Kitchensurfing? Can YOU think of anything fancier than having a personal chef for the night?

[Disclosure: All Kitchensurfing links used above are affiliate links.] 

How often do you cook at home each week?

When the hubs and I first got hitched, I cooked often. Joey hadn’t get discovered his love of the culinary, which meant it was either eggs every night or I take on most of the cooking duties. But while I enjoy cooking, I found myself often making pretty much the same thing every night. (This was a weekly staple.)

Fast-forward almost four (!) years later, and the roles have almost entirely reversed. And while I love (LOVE) how often and well Joey cooks, sometimes I miss it. But, to be totally honest, cooking had started to bore me. My veggie-loaded pastas were good, but not that exciting. And while I was pinning new recipes all the time, I rarely had the motivation to seek out new ingredients and learn new techniques.

I guess Joey must have been feeling stuck in a rut too, because a few weeks ago, we started using Blue Apron.

Blue Apron ingredients come prepackaged and proportioned and even labeled -- so you really can't mess this up.

Blue Apron ingredients come prepackaged and proportioned and even labeled — so you really can’t mess this up.


If you’re not familiar, Blue Apron is a service you can sign up for that will send you perfectly portioned ingredients and recipes so you can cook at home. We signed up to get three meals a week, and personally, I immediately loved the process. Every Wednesday night, we receive a shipment of super fresh produce, spices, and seafood (we didn’t want chicken, so that eliminated other meats from our plan as well), along with the recipes cards — complete with step-by-step photos — we need to create the meal. Of course, there have been a couple of recipes we weren’t as crazy about, but for the most part we’ve been pretty pleased with everything.

The best part for me? I’m cooking again — AND I’m learning new things all the time. I’ve cooked Thai food, Vietnamese food, and pot pies, I’ve experimented with new kinds of seafood (I’m making catfish this week!), and I’ve learned so much more about working with fresh spices. I’ve pickled my own raisins. I’ve grated my own horseradish. I’ve become an expert chopper. And I’ve kept all the recipes we loved, so I can create them again any time I want. It’s also surprisingly affordable — we’re not spending any more on groceries than we were before.

I didn’t really realize how much of an effect Blue Apron had had on my cooking until this past weekend. We took a trip to Vermont with a few friends, and I offered to cook dinner and lunch two of the days. My plan was to make venison chili with cornbread quiche for dinner and venison cutlets the next day for lunch. I had never cooked venison before, and I’m always nervous about cooking meat after the Meatloaf Disaster of 2011. But after reading over a couple of possible recipes, I realized that the skills I had picked up over the last two weeks would translate pretty easily.

And you know what? That venison turned out pretty darn good.

So, I’m curious: How do all of y’all learn new recipes? Do you tend to cook the same things over and over? Have you tried Blue Apron? What did you think?

(I feel obligated to clarify that this isn’t a sponsored post — I just wanted to share my opinion about a new service we’ve been trying!)


In general, I try to steer away from topics where I am basically giving you guys advice. Because, I mean honestly, I consider myself okay if I can get MYSELF through the day. I would never assume responsibility for your guys.

But, if you’ll indulge me, there’s been something on my mind lately that I’m curious to hear your perspective. And it has to do with DIETS.

Not like, Atkins. (Y’all know I hate a fad diet.) Diet as in the Webster version: food and drink considered in terms of its qualities, composition, and its effects on health.

I’ve said before that I believe in all things in moderation, but lately I’ve been experimenting with removing certain elements from my diet and then analyzing their effect on my mood and emotions.

Before I get into it, I feel obligated to remind you all that I am not, in fact, a medical professional. This is not meant to serve as advice of any kind. This is purely an examination of my own experiences and a request to hear your own. Do you need me to include an asterisk disclaimer? Because I will. I am not a doctor.*

As I was saying.

For the last couple of months, I’ve removed a couple of things:

1. Diet soda
2. Alcohol
3. Caffeine
4. Dairy

I mean, I’ve had the occasional glass of wine here and there, but in general, I’ve been trying to limit the amount of excess sugar I consume, and alcohol is obviously a big source of sugar.

One of the things that prompted me to start playing around with what I eat was my gut itself. I noticed that I was getting stomach aches often, or just feeling general discomfort. (GLAMOROUS!) When I went a week without drinking and tried to avoid desserts, I noticed, almost magically, these problems seemed to go away. It was especially helpful when I was training for a race or just working out a lot in general.

Not surprisingly, an hour-long spin class is much easier without a tummy ache.

I had a similar response to dairy, and as a result I rarely consume anything that come’s from cow’s milk. (The occasional Greek yogurt or scoop of ice cream is the only real exception.)

Beyond the purely physical benefits, I’ve found it kind of fascinating to see how limiting sugar has affected my mood. When I’m limiting my sugar, I feel more even-keel in general, rarely feeling anxious or overly sensitive. When I’m not, I have more stressful days or moments when I feel like my anxiety is harder to control.

The changes I noticed when I cut out caffeine were more predictable: Sure, that first week sucked, but since then, I feel like I’m sleeping better and I don’t feel any more tired than I did when I was drinking several cups a day.

Again, I’m not sharing these observations in an attempt to guilt or pressure anyone to do the same, I’m just curious: Has anyone else tried something like this and noticed similar results? Are there certain foods you don’t eat because you notice they contribute negatively to your mental well-being?

Basically, I find the psychology of food really interesting, and I want to know your experiences. SHARE WITH ME! (If you want…)

*No, seriously. Not. A. Doctor.


Healthy Chocolate Pecan Oatmeal Cookies

What? Two baking posts in one week? Who am I, you guys?

I guess this is me unofficially adding “bake more” to my fall bucket list.

Today’s recipe is technically a cookie recipe, but the health nuts out there will appreciate that it is flour-, egg-, dairy-, and gluten-free. It does have nuts, but those can easily be swapped out if you have an allergy.

I actually made a variation of these cookies a while back (recipe here), but this time around, I made a few substitutions and the whole process turned out a lot better. Here’s how to make them:


Healthy Chocolate Pecan Oatmeal Cookies

2 overripe bananas
1 cup gluten-free oats
1 1/2 Tablespoons cacao powder
1/4 cup pecans, chopped

Step One: Preheat the oven to 350 degrees F.

Step Two: Combine all ingredients, mashing the banana with a fork. Stir until the bananas are completely blended with the rest of the ingredients.

Step Three: Place 2-tablespoon clumps of the “batter” on a parchment-lined cookie sheet. These cookies don’t really spread, so you don’t have to worry about the cookies being close together. Bake for 15-20 minutes or until cookies appear slightly crisp on the outside. Let cool and enjoy!

Cacao is one of my favorite chocolate substitutes — it’s high in antioxidants, magnesium, and iron. It adds a rich, chocolatey taste without too much sweetness. (In this recipe, the overripe bananas make the cookies sweet enough.)

Next, I’d like to try a variation of these cookies with canned pumpkin instead of bananas. Stay tuned!

I’ve noticed a few bloggers making bucket lists for the seasons. You’ve probably seen them: In the summer, they want to go to the beach, try surfing, throw a BBQ. In the fall, they want to make s’mores, go camping, wear plaid, etc.

You all know I love fall. And you know I love making lists. So I figured, why not? Here’s what I would put on my fall bucket list:

1. Go apple picking.
2. Make an apple crisp.
3. Go camping.
4. Hike a trail through fall leaves.
5. Drink apple cider.

You may notice a propensity for the outdoors and, well, eating. I am who I am.

And what a coincidence, I’ve already checked off three of those things. Last Friday, Joey, Boges, a few of our friends, and I went apple picking at an orchard upstate.

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Bogey clearly loved it most of all, but Joey and I also had a great time picking our own apples and drinking cider. (Hello, Bucket List Items #1 and #5!)

Last night, I decided to check off item #2 by making apple crisp for the first time evah. Here’s the recipe I used, in case you have your own list to tackle this season. Bonus: It’s also gluten free as long as you use gluten-free oats.

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Whiskey Pecan Apple Crisp
(gently modified from this recipe)


For the filling:
6-7 medium apples, peeled, cored, and diced
1 tablespoon cinnamon
3 tablespoons honey
1 teaspoon lemon juice

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For the topping:
1 cup hazelnut flour
1 cup gluten-free whole oats
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup pecans, chopped
1/4 cup honey
4 tablespoons unsalted butter

For the garnish:
Cinnamon Whiskey (I used Fireball)
Cinnamon for sprinkling
Vanilla ice cream and/or whipped cream (optional…but recommended)


Step One: Preheat oven to 375 degrees F.

Step Two: Combine the apples, 1 tablespoon cinnamon, 3 tablespoons honey, and lemon juice. Stir until apples are coated evenly.

Step Three: In a separate bowl, whisk the hazelnut flour, oats, salt, remaining cinnamon, and pecans.

Step Four: Use a fork or your fingers to mix in the remaining honey and butter until the topping has a crumbly consistency.

Step Five: Pour apples into two 9-inch pie dishes or baking dishes. Cover with the crumble topping.

Step Six: Bake for 35 to 40 minutes, or until the top is golden brown.

Step Seven: Spoon half a cup to one cup of crisp into a bowl while still warm. Drizzle with 1 oz of the cinnamon whiskey. Top with ice cream, whipped cream, and cinnamon as desired. Enjoy!

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How to Plan an Anniversary Party

My parents celebrated their 30th anniversary this year. By any standard, that’s an accomplishment. My parents always had the kind of marriage that made me want to get married, too, so it was important to me to help them celebrate this milestone. I planned a party in my mom’s home state of Ohio for the whole family. Here are all the details of where and how we partied.

The Location






Their anniversary was in June, but the soonest I could get everyone together was August (close enough, right?). The party was in my aunt’s backyard (my mom’s sister), which turned out to be more than perfect. Not only is her backyard beautiful with giant trees and a huge hydrangea tree that created the perfect backdrop for photos, she also has a huge deck where we could put the tables. And, obviously, it was more budget friendly than renting a room at a restaurant — and it gave us a lot more freedom to customize the space.

We started the night on the patio where we had arranged cocktail tables and a drink table. On the deck, we arranged two long tables for dinner and hung string lights for a bit more ambiance.

The Flowers



To save money, I arranged my own flowers for the party. My friend Cynthia is an event planner, and from her I learned not only how to arrange flowers, but also about the company Global Rose, which will deliver fresh bulk flowers (for incredibly reasonable prices — free shipping!) almost anywhere. I ordered 50 peachy-pink roses, 10 white hydrangeas, and bulk greens to fill in the arrangements. That gave me enough flowers to create eight mason jar centerpieces and two smaller arrangements for the drink table. The flowers arrived in perfect condition and held up beautifully for days. I recommend having your flowers delivered at least a day in advance so the roses have time to open up a bit more. (Note: Hydrangeas aren’t as hardy, so don’t order them too far in advance and keep them in water constantly so they won’t wilt.)

The Stationery





I designed the menus in Photoshop and printed them on Kraft paper. For the gold “menu” at the top, I printed the original text in a light brown and then traced over it with a gold marker. I used the same marker to hand-write the place cards on Kraft paper tags.

To display the place cards, I made holders out of wine corks (I always save them). To create the holders, you’ll want to steam the corks for 4-5 minutes before using an exacto knife (or a bread knife if you realize you don’t have an exacto knife…that happens to some people). To keep the corks from rolling, I super glued a metal washer to the bottom of each one.

To finish off the tables, I printed black and white photos of my parents over the years and displayed them in simple white frames along with glass lanterns with candles.

The Food







The food came from a local caterer, BOSS Corporate Catering. And, you guys? My only regret is that this company is in Ohio and I can’t use them anytime I want to have a party in New York. The food was so good, and Crystal, the owner, went above and beyond, helping us move the food into our chafing dishes and arrange it for the party. She was also extremely responsive and accommodating during the planning process, which took a lot of stress off of me. We had Sicilian skewers and goat cheese bruschetta for appetizers, then dinner was chicken marsala, penne alfredo, zucchini and summer squash, strawberry arugula salad, and fresh dinner rolls with honey butter. Dessert was a lemon berry mascarpone cake and a chocolate espresso cake.

The Drink





The signature cocktail of the evening was an Elderflower Blush.

Fresh strawberries
Fresh basil
Elderflower Liqueur
Prosecco or champagne

To make by the glass, muddle strawberries and basil in a glass and add 1 oz gin and 1 oz elderflower. Top with equal parts of the bubbly stuff. (We made ours for a group, so Joey muddled the strawberries and basil in drink dispenser and added equal parts gin and elderflower and about two cups of seltzer. We filled the glasses half full with this concoction and then topped up each with Prosecco.) Garnish with a strawberry and basil leaf.

The night came together beautifully. It was so great to spend time with my family that I don’t see that often, and my sister took the loveliest photos of us all. Happy anniversary, Mom and Dad!



Photography by Figment Art Photo
Food by BOSS Corporate Catering
Flowers from
Glass lanterns from World Market
Paper and frames from Michaels
String lights from Target
Rentals from Sun Rental