Sometimes you don’t need a real pumpkin patch for a Fall photo shoot…
Pumpkins outside the grocery store can be the perfect backdrop.
Don’t ya think?
We’re actually going to a real pumpkin patch this week. It will be Cooper’s FIRST field trip!
To say I’m excited is an UNDERSTATEMENT. I’ve always LOVED field trips!
STAY TUNED.
If you’ve been listening to me on the Joy the Baker Podcast, you already know that I have an inner hippy and I like to make my own granola. You also know that I’m absolutely smitten with coconut oil and find any excuse to use it. What you may not know is that this granola is the first time I’ve used coconut oil as a replacement for my favorite granola lubricant, olive oil.
This Coconut Maple Granola is the perfect snacking granola. Sure you could add some to a bowl of Greek yogurt or replace your regular breakfast cereal with it, but when you pour a little in your hand and take your first bite, you might bypass a bowl completely. This is the kind of granola that begs to be eaten directly out of the jar. Perhaps it’s the crunchy roasted almonds mixed with golden oats and coconut or maybe it’s the salty/savory vibe that fuels the addiction. All I know is that this granola is dangerous and I think it’s the coconut oil’s fault! Go ahead, embrace your inner hippy and make some.
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A food related photo everyday until 2012. Here’s week 40:
290/365 Lunch with my mom! I got the farmer’s market plate (my favorite) at Hillstone.
There was a scene in the recent episode of Parenthood that left me deep in thought. When John Corbett pretends to be the: I’m an ex-rocker who’s fallen off the wagon again. I’m back in Berkeley with my vintage leather jacket showing everyone who’s boss character… where does he go to get to that place? Does he pull from the time he was spending Northern Exposure money, getting absolutely toasted with girls from the Meyer’s Rum demo at that roach infested hotel in the Caribbean? I imagine the words DARK & STORMY pop into his head and he’s there.
Dark Rum. Ginger Beer. Lime. Like a Moscow Mule got introduced to Weekend at Bernies & The Perfect Storm.
Trust me on this one.
New recipe alert! Pumpkin Gingersnap Ice Cream
I have a history of not letting things set. This means I’m the worst at letting my nail polish dry, but that’s because the second I finish painting my last nail something urgent comes up and I’m frantically trying to navigate through my life with wet polish! An important phone call, a scratch that needs scratching, a knock at the door, my son jamming bread up his nose, or picking up a bowl’s worth of Cheerios off the floor are all things that would happen the second I’m done painting my nails.
The reason why I don’t often make ice cream is that I’m totally impatient when it comes to letting ice cream set. About 2 hours after I put this ice cream into the freezer for its big deep chill, I dipped a clean spoon in to taste. To my dismay, it wasn’t finished but it DID taste totally awesome. Why didn’t I just let it set??!
OK so I let it set. Then I scooped out some ice cream, plunked in a lone gingersnap and got right down to business. Creamy pumpkin ice cream studded with gingersnaps and perfumed with hint bourbon? You know you want it! This is the ice cream recipe that made me realize that ice cream really is worth the wait. Perhaps after 32 years of living I will finally figure out patience?
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I didn’t have to buy much for Halloween this year. Just some creepy black faux flowers & a big spider.
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