Here’s what My Everyday Life- Week 11 looked like:
California poppies are out!
A drive to wine country.
We took Cooper out to breakfast at Ad Hoc.
So cute.
Love these leaves.
Goals.
Life is beautiful.
To DO list making.
Painting things gold with this paint. I’m kind of obsessed.
Dying things!
I never use gloves…which is bad.
In my bath tub.
A little bleach adds the rust color.
Food from the archives for your weekend:
Things that caught my eye:
Instagram accounts that inspire me:
I have a thing for store-bought pizza dough. I like having some in our fridge because it means I can easily make pizza, garlic butter rolls, herb bread twists, pizza rolls or broccoli cheddar rolls if I feel like it. I can also turn the dough I bought for making pizza during the week into an impromptu Saturday morning breakfast because you can turn pizza dough into Brown Sugar Pecan Sticky Buns. See??!
All you do is roll some butter into the dough. Chill it. Fill it. Roll it. Bake it. Eat it.
The best part is that the bottom (or I guess top part?) gets crispy because the butter and sugar caramelize and the dough crisps up. Definitely putting this one on the MAKE FOR GUESTS lists. Totally making these for guests because Casey and I would eat an entire batch in one morning if we’re not careful.
#yolo
I’m always trying to take flavor combinations my child likes and apply them to other things. Like, my little man loves orange chicken and he also loves ribs. So, let’s turn ribs into an orange chicken hybrid with this Orange Soy Glazed Rib recipe. Seems like it will work, right?
Instead of starting from the ground up and making our own BBQ sauce, we enhance our favorite BBQ sauce with orange zest, fresh orange juice & soy sauce. Sesame seed addition to the end because we’re fancy.
In retrospect, I should have left a few pieces without sesame seeds, because the boy did not approve.
He loved it all except for the sesame seeds.
Life’s not fair, man. Sometimes you just have to eat them.
To be totally honest, I really just made these ribs because I CANNOT WAIT FOR WARMER WEATHER AND TO START GRILLING SEASON. There… I said it. I mean, I am glad we’re getting rain (we need it!), but I am kinda getting excited for the leisurely outdoor dinners coming up soon.
For now, I will turn on my oven broiler and pretend my feet are freezing and eat these while wrapped up in my fluffy robe. Anyways- make these! It’s a new/flavorful spin on an old favorite. Discerning husband & picky child approved.
Here’s what My Everyday Life – Week 10 looked like:
We celebrated Casey’s birthday this week. He wanted cheesesteaks for his birthday lunch.
Ugh. They were so good.
My 39 year old husband. I’ve known him since he was 19 <3
We spent the afternoon in the East Bay for Casey’s birthday… checking out salvage yards & record stores – just the two of us. It was so much fun.
That couch is something else.
The drive over the Richmond bridge.
The most colorful restroom.
A gray day with bits of sun.
YUM
A lot of you have tried the Turmeric Latte I posted this week!
I’m glad you’re into it too!
Welcome to I LOVE LISTS. It’s Friday! Let’s surf the internet together.
Food from the archives for your weekend:
Things that caught my eye:
Last year I went on a turmeric tea kick (thanks, Heidi!). You can see the base for it in this Turmeric Toddy recipe. I had a cup of the non boozy version every afternoon for a month straight. This year I tried the Turmeric Latte from Nutrition Stripped and was instantly hooked.
Turmeric is an anti-inflammatory power spice. When it’s paired with warm almond milk, coconut oil, honey, and cinnamon, pure magic happens. For the past three weeks I’ve been enjoying a cup in the afternoon when I’m feeling particularly crunchy/tired and in need of something sweet. The fat from the coconut oil helps satisfy me until dinner- something I thought was absolutely impossible.
