Fridgg: What's For Dinner?

Friday Fridgg Favorites

{photo credit: Nikki from Tikkido}

a few of my favorite things on Fridgg this week:

rock that beet! {Crafty Cooking Mama}

all-american apple pie cupcakes {Samantha’s Kitchen Table}

fried melty cheesy deliciousness {Krumpli}

this stew sounds like comfort food! {The Spiced Life}

love these jasmine green tea macarons {Lisa’s Lemony Kitchen}

crispy potatoes for the win! {The Circus Gardener’s Kitchen}

adore the flavors in these popsicles {Cooking LSL}

can’t go wrong with cheese + potatoes + bacon {The British Menu}

this chocolate peanut butter mug cake is dangerous knowledge to have! {Sweet2Eat Baking}

adore these delicate flatbread crackers {The Circus Gardener’s Kitchen}

these savory hong kong-style crepes sound excellent {Estalystic}

watermelon may just be my favorite thing about summer {Tikkido}

chocolate and peanut butter, always and forever {Tikkido}

this tasty vietnamese tofu is definitely on my to-make list {The Circus Gardener’s Kitchen}

all over these sliders {Black Girl Chef’s Whites}

a beautifully-composed salad {The Circus Gardener’s Kitchen}

always love chinese steamed buns {Use Real Butter}

love these beautiful popsicles! {Blossom to Stem}

peach and passionfruit are perfect flavors for popsicles! {SugarHero!}

a beautiful rainbow fruit salad {Love Bakes Good Cakes}

beer-batter all the vegetables {The Circus Gardener’s Kitchen}

my Friday Fridgg Favorites are a very small selection of the photos and recipes on Fridgg that I’ve loved in the past week. this is by no means an all-encompassing list of what’s awesome on Fridgg this week. take a look, and find your favorites!

do you have a favorite that I didn’t mention? let me know in the comments!

Weekly Wanderings {week 21} {Austin edition}

This week, we headed off to Austin for a business trip.

When you’re tired and hungry from traveling all day, having a nearby grocery store with decent premade food is the best.

Our hotel was a few blocks away from the big river that runs through Austin, so we walked down there for a bit. Though the weather was warm and muggy, the breeze coming off the water made up for it.

A friend from high school lives and works in Austin, and her shop was very close to the offices where we were to be working. So of course, we had to stop by and visit!

You’d think, being in Texas, we’d try to find some good BBQ or Tex-Mex for our first meal, right? But we wanted something light and easy, so we headed to the Thai restaurant next to our hotel.

My pad thai was really good! … but totally NOT pad thai. Ah well. Son’s fish curry was pretty tasty, although it was SUPER spicy.

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The next day, the client had Tex-Mex catered for lunch. Not bad!

After we left the office, we headed down to the river again, and stopped by Burger Bar for a (really freaking delicious) strawberry shortcake milkshake.

We wanted to try their burgers, too, but we were meeting someone for dinner half an hour later.

We ended up at Gus’s Fried Chicken for dinner.

Holy mother of deliciousness, this was by far the best fried chicken I’d ever tasted.

And that coleslaw! And the sweet tea!

Don’t go for the mac n’ cheese, though. It was pretty gross.

And those fried green tomatoes were pretty darn delicious, too.

Later, I looked up Gus’s Fried Chicken online, and discovered that they’re planning on opening a location in LA soon! This is very, very exciting. I am going to eat so much fried chicken.

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Another fun, delicious discovery was this Caphin Vietnamese coffee. I’m kind of obsessed – it’s really good.

I took a photo, intending to try to buy more when I got back to LA, only to find that it’s a Texas-only product.

🙁

Anybody in Texas want to ship me a case or two? 😀

Lunch on our last day was BBQ from IronWorks BBQ.

Brisket, ribs, sausage… the works.

Good stuff!

Later, we met up with my high school friend and ended up at a Tex Mex restaurant for dinner.

Breakfast tacos!

Son got a taco plate – al pastor, shrimp tacos, a tamale.

I was really into his guacamole… I liked it way better than the California-style guac we find here.

Adios, Texas, see y’all next time!

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Links I’ve loved lately:

This article about mixed-up twins is really interesting.

I absolutely love this blog series about sweets at Trader Joe’s. Every week I look forward to their next post about it!

This article about people in tiny houses is pretty funny.

I kind of really want to do this to my jeans. Yes, I’m *that* much of a nerd. 😀

What happens when you put jell-o in an ice cream maker? The more you know. (And I totally want to try it.)

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Weekly Wanderings posts may include affiliate links. All opinions are my own.

Friday Fridgg Favorites

{photo credit: Nicky @ KitchenSanctuary}

a few of my favorite things on Fridgg this week:

a showstopper of a cake {Maison Cupcake}

a pretty, patriotic pie {What’s Cookin’ Italian Style Cuisine}

hot dog, banh mi-style. this my jam, yo. {Noshing with the Nolands}

ice cream, now 100% more patriotic {Tikkido}

love everything about these beanadillas {Create Mindfully}

vietnamese che is the most refreshing dessert for a hot summer day {Eat Munch Love}

katsu curry – my kind of comfort food! {A_Boleyn}

the most excellent wings {The Endless Meal}

jackfruit! in popsicles! {Estalystic}

cheesy soft pretzels are an automatic yes {Accidental Happy Baker}

oooey gooey decadent dulce de leche brownies {Maison Cupcake}

a magazine-worthy cherry cheesecake {Simply Stacie}

always love roasted potatoes {Cooking LSL}

the most decadent, over-the-top burger! {The Cozy Cook}

pretty blueberry tartlets {Cooking LSL}

adore these sticky sweet spicy drumsticks {With A Blast}

summer is made for noodle salads {Kitchen Sanctuary}

love the flavors of these thai fish cakes {Kitchen Sanctuary}

classic for a reason {Homemade Hooplah}

the perfect summer salad {Oh, Sweet Basil}

my Friday Fridgg Favorites are a very small selection of the photos and recipes on Fridgg that I’ve loved in the past week. this is by no means an all-encompassing list of what’s awesome on Fridgg this week. take a look, and find your favorites!

do you have a favorite that I didn’t mention? let me know in the comments!

Weekly Wanderings {week 20}

So. Johnnie’s Pastrami. Have you tried it?

Despite living in LA all my life, I had somehow never heard about it until now. (I don’t even know.)

Suffice to say, it was a life-changing experience when a friend brought one over for me to try. It’s one hell of a sandwich!

Fireworks reservations.

Crumble bars! These were so good. And so easy!

Can’t go wrong with a classic BLT…

My mom is a genius. My mom made chocolate ice cream, vanilla ice cream, strawberry ice cream… then combined them all into a neopolitan ice cream sandwich with homemade brownies.

They were freaking amazing.

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Links I’ve loved lately:

This art installation seems pretty cool.

So excited for Misty Copeland! I got to see her dance way back before she was at ABT, and even then she was amazing.

There’s always the fear that we already missed out as entrepreneurs, which is why this article is a must-read (and a must-reread-often, for me): You Are Not Late.

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Blueberry Strawberry Crumble Bars

Happy Independence Day!

Ever since making these strawberry rhubarb crumble bars, they’ve become a family favorite and I’ve found they’re very adaptable.

Since we have a vegan family member these days, I’ve also tried making these with coconut oil instead of the butter so she could have some too.

Best. decision. ever.

Son and I actually ended up liking the coconut oil version even better! Both versions are delicious, and it’s a super easy substitution to make.

Since these bars are so easy to make, it was a simple decision to make them for our 4th of July celebration! Instead of rhubarb, I used frozen blueberries and strawberries for a red, white, and blue theme.

They’re so easy to make, and so delicious, that if you’re like me and always have frozen fruit on hand, then you have absolutely no excuse not to make them!

Vegan Blueberry Strawberry Crumble Bars, adapted from Smitten Kitchen.

Ingredients

• 2 cups (160g) rolled oats
• 1.5 cups (190g) all-purpose flour
• 1 cup (190g) light brown sugar
• 1/2 tsp table salt
• 12 tbsp coconut oil, melted (or butter, if not vegan)
• 1.5 tsp cornstarch
• 1.5 tbsp lemon juice
• 1.5 tbsp granulated sugar
• 1.5 cups frozen blueberries, thawed and drained
• 1.5 cups frozen strawberries, thawed and drained

Cooking Directions

1. Heat oven to 375°F. Line an 8×8″ square baking pan with parchment paper, so they’ll be easy to remove.
2. Mix oats, flour, brown sugar, and salt in a large bowl. Add melted butter, and stir until medium-sized clumps form. (Mine ranged from pea-sized to grape-sized, and that worked wonderfully.) Press half of the crumble mixture evenly into the bottom of the pan.
3. Spread the blueberries evenly over the crust. Sprinkle with half of the the cornstarch, lemon juice, and granulated sugar.
4. Spread a thin layer of the oat mixture over the blueberries.
5. Spread the strawberries evenly over the crust. Sprinkle with the remaining half of the the cornstarch, lemon juice, and granulated sugar.
6. Spread the remaining crumble evenly over the fruit, and bake bars for 30-40 minutes, until the fruit is bubbly and the crumble is golden and smells delicious.
7. Let cool in pan; Deb recommends doing this in the fridge, so they’ll become crisp once chilled, and that worked out great for me. Cut into squares to serve. Store leftovers in fridge.
8. Enjoy!