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Peach, Pineapple & Grapefruit White Sangria

2 Aug

Summer refreshment: cold and delicious sangria, scroll down for a recipe…

1 Apple (we used Fuji)

1 Large Grapefruit

2 1 Peach

1 cup of pineapple

2 Bottles of white wine (we used )

1.5 cups of ginger ale (optional)

Clean and cut all fruit into small cubes/chunks and place into desired container, add wine and place in refrigerator to cool for at least 30 minutes. The longer it sits, the more time the fruit has to soak in the wine. Add ginger ale last. Serve cold and enjoy!


Louis Vuitton’s Guide to Paris Pâtisseries

20 Feb

Sweet treats fit for Marie Antoinette herself!

Red, Like My Hemoglobin

14 Feb

Today is February 14th, just like any other Monday. We all secretly know what “holiday” it is, but we’re not going to talk about that… instead, we present a little red inspiration that’s deathly fun. Romantic? We’ll let you decide…

Above: Soft Typographic Pillows | Anatomy Heart Necklace | Strawberry Tart

Above: Rose Wine by Sofia : Photos by Jamie Gold

The best part about Sofia Rose Wine, besides the gorgeous packaging, is the enjoyable drink within. It’s subtly sweet and refreshing, especially when slightly chilled. Highly recommended!

A collection of Anti-VDay Cards.

Gloomy Bear has his one story. He’s also pink, cute, cuddly, and oh-so bloody! What’s not to love?

What’s your favorite?

Charoset, Any Time Snack

24 Jan

Every year for Passover, we make Charoset which is an amazing little part of the whole meal. Every year I tell myself to make this throughout the year since it is so healthy, delicious, and easy to make. Plus, it has wine in it… what more can you ask for?!


Serving Size: About 5-6 small servings

Ingredients: 3 apples (varied in your favorite type – I use granny smith and fuji), 1/2 cup wine, 3/4 cup walnuts, 1/3 cup sugar, pinch of cinnamon to taste

1. Dice the apples. Some like to put them in the food processor for a quick “chop”, but I like my apples just like my pico de gallo – large, fresh chunks of apples instead of paste.

2. Chop up the walnuts semi-fine (I know, that’s probably not a real word). Add them to the apples.

3. Pour a mixture of cinnamon and sugar over the apples and walnuts. Stir until all is coated. Taste and make sure it has a good amount of cinnamon, if not, now is a good time to add some more.

4. Best for last: Pour the wine! This is also to taste, so start with a little and add more as you see fit.

That’s it! Simple yea?

Serve on crackers or Matzoh with horseradish. (I like the pinkish horseradish that is mixed with beets)

A warning to all who have not eaten horseradish… it is very very strong. Great for clearing your sinuses! Seriously, a little goes a long way.


A little background on the meaning of Charoset: The word actually means “clay” or “mortar”, and in the meal it represents the mortar that the Jewish people used to help build Egyptian cities. It represents hard work. Also, the “ch” is not like the word “chair”, it’s like an “h” sound with a nice throat clearing.

While it may represent some tough times, we can thoroughly enjoy this snack with great ease!

September is a month for feasting

24 Sep

Although I always have a hard time letting summer go, good food always helps ease the pain. What’s great about this time of year is that there’s still a ton of great produce available and for the first time in a while, its cool enough that I don’t feel like a crazy person for turning on the oven. There are a lot of fall foods that I love, but throughout the fall and winter one thing that I can never get enough of is roasted vegetables. I just made my first batch of the season and it went something like this:

2 beets

5 large carrots

5 medium sized red potatoes

5 medium sized parsnips

2 red bell peppers

1 large red onion

2-3 medium sized cloves of garlic

olive oil

fresh thyme, rosemary, oregano and basil

fresh ground sea salt and black pepper

1. Chop the vegetables in whatever size chunks you prefer (the beets and potatoes should either be cut into smaller pieces than the rest or boiled until slightly soft for even cooking time).

2. Roughly chop the garlic and herbs

3. Combine vegetables, garlic and herbs and mix adding olive oil until the vegetables are evenly coated.

4. Add salt and pepper to taste and mix until evenly seasoned

5. Spread vegetables on a baking sheet or pan

6. Bake at around 400° (check occasionally and flip if needed) for about an hour or until vegetables are browned and crispy.


Sweet Guilt Trip

20 Sep

While you may not be able to buy a 5 cent candy from the corner store, there are still some ways for your taste buds to celebrate the nostalgia of an earlier decade. Items like salt water taffy, lemon drops, fudge, caramel, or the alluring bright red wax lips create that warm and fuzzy feeling of being a child again.

Above: Fudge, Taffy, and Molasses Paddies from Douglass Fudge.

Above: Classic Gum from Tiddle E. Winks.

Many local vintage stores may carry a variety of candies, as well as online, and even larger chain stores (I’ve even seen some options at World Market). I would highly support the small-time local stores for these finds!

Summer Refresher: Ode to Exedus

5 Jul

This summer pick-me-up is refreshing with a kick! Perfect for a hot day at the beach… too bad we aren’t in Jamaica…

This drink is packed with ginger, which is considered a stimulant and good for digestion (as well as other medicinal uses). Plus, it tastes great!

Ode to Exedus – Recipe Serving Size 4

In a large cocktail shaker combine the following ingredients:

1/2 cup freshly chopped ginger

2 squeezed limes (the juice and all!)

1 squeezed lemon (the juice and all!)

5 shots of dry gin

Handful of fresh spearmint (grind or chop into very fine pieces – maybe even stick in a food processor)

1/4 cup cane sugar

Splash of Ginger Beer (If ginger beer is too strong for you, can be replaced with ginger ale)

1/2 cup water

*Tip: If you have a mortar and pestle, grind the spearmint and sugar together before adding to shaker

Shake it all up and fill 4 glasses halfway with the mixture. This gives a little freedom to fill the rest with ice and more ginger beer – maybe a little more gin?


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