Open Faced Sun-Dried Tomato Pesto Breakfast Sandwiches

June 21, 2016

Open Faced Sun-Dried Tomato Breakfast Sandwiches

Open Faced Sun-Dried Tomato Pesto Breakfast Sandwich. Boy is that a mouthful!  One, hearty, savory, cheesy, delightful mouthful which may sound complicated, but is quite the opposite.

The Breakfast Sandwich

In my house, it’s all about the breakfast sandwich. I don’t know when that happened exactly, but it was probably because of our kitchen remodel. We had a panini press to cook on, and made scrambled eggs in it constantly, for either breakfast sandwiches or burritos. I know it sounds weird, but it WORKED!

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Spicy Pineapple Agua Frescas

May 31, 2016

Spicy Pineapple Agua Frescas with Shishito Peppers
I’ve known about agua frescas for a long time, but they’ve always been shrouded in mystery for me. I first learned of them after I’d lived in Riverside for awhile, and it wasn’t until recently that I had seen a recipe by Bobby Flay floating around on the Cooking Channel. I knew what it meant. “Fresh water” is the direct translation, but it seemed to have so much more meaning and nostalgia attached to it.

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USA Road Trip #6: Yellowstone

May 25, 2016

Yellowstone National Park - Old Faithful Geyser at Sunset

Hello, my cute little darkling! You may or may not remember that the hubs and I took a USA road trip back in 2014 to celebrate our 10 year anniversary. I published posts for every destination except two. Perfection paralysis much? Anyway, I never posted the photos from Yellowstone OR Yosemite National Parks. The two stellar destinations have not been done justice and it’s shameful! Below you will not only find gorgeous photos, BUT I’ll give you my tips on how to plan your trip to this amazing and wondrous natural destination.

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Vegan Goldenberry Tarts

May 10, 2016

Vegan Goldenberry Tart

We, as humans, are creatures of habit. We get used to certain things. As an example, the general human population believes that crusts should be comprised of butter and flour. Pastries and cheesecake should contain some kind of cheese. What if I told you that it’s possible to make a pastry with none of those things, AND have it taste just as good?

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