Allison Day
Allison - Subscribe RSS Subscribe RSS
Son -

Archive for September, 2015

Friday Fridgg Favorites

{photo credit: I bake he shoots}

a few of my favorite things on Fridgg this week:

i do love real bacon, but i’m also fascinated by this eggplant “bacon” {The Spirited Spoon}

always love the combo of peanut butter and bananas {The Spirited Spoon}

this photo is BEAUTIFUL {A Saucy Kitchen}

helloooooo, ooey gooey! {Homemade Hooplah}

egg rolls, always {Omnivore’s Cookbook}

it doesn’t get better than cheese + potatoes + eggs (though maybe if you add bacon?) {The Texas Peach}

an excellent use for all that zucchini {The Circus Gardener’s Kitchen}

orange and chocolate is such a classic combo {Charlotte’s Lively Kitchen}

this sounds like the most amazing way to eat avocados {Create Mindfully}

these butternut squash fries sound fantastic {Create Mindfully}

bring on the fall flavors! helloooo, pumpkin and maple doughnuts {Marsha’s Baking Addiction}

this photo has such beautiful colors {Eatwell 101}

fried grits and peaches sound like a wonderful breakfast {MJ’s Kitchen}

i’ve been loving lavender lately, and i’m intrigued by this peach lavender soda {Eatwell 101}

fall feels like chili season to me, and this recipe sounds like an excellent one to try {Shrinking Single}

more lavender, this time in cookie form! definitely want to try these {My Cosy Kitchen}

i’m not ashamed to say i’m totally ready for all things pumpkin spice {Simply Stacie}

orange sweet potato doughnuts? they sound strange, but wonderful. {Lisa’s Lemony Kitchen}

ohmygoodness, this minty chocolate butterscotch lava cake sounds amazing {Ladurray}

totally into the sweet-salty flavors of these peanut butter cup pretzel blondies {Ladurray}

so snackable! {Priya Kitchenette}

a perfect fall crockpot dinner {Kitchen Sanctuary}

trying to get into a smoothie habit, and this recipe sounds especially delicious 😀 {Blender Happy}

son is obsessed with mapo tofu, and has already asked me to make this recipe for him {Omnivore’s Cookbook}

loved the breakfast tacos when I went to Austin, and now I’m craving them again! {Domestically Blissful}

very intrigued by this hatch chile smoothie {The Devil Wears Parsley}

these chocolate-topped toffee bars sound really good {A Life With Garnish}

i do love me a good maple bacon doughnut {I Bake He Shoots}

beautiful brownies {The Hedge Combers}

i would eat allllll the apples if i had this dip {Homemade Hooplah}

it’s almost fall! time for pizza! {Hello Little Home}

such a delicious-looking lemon bread {Peanut Butter and Peppers}

summer is still holding on, and this pasta is perfect for it! {Vintage Kitty}

this creamy pasta sauce sounds fabulous {CaliZona}

yes to all the apples, especially in pancakes {Adventures of Mel}

but i can’t quite let go of summer (especially with this heat!), so bring on the watermelon sorbet {Easy Baby Meals}

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 28}

I skipped last week’s Weekly Wanderings because I literally had not taken a single photo all week. Not one.

But I had a good reason for it! The last few months, Son and I have been working on a relaunch of Fridgg, with a brand-new design and whole new backend (using React and Node.js, for anyone who cares). The last week was a huge push to just get it finished and released to the public, so it was a whole week of nothing but coding for clients and coding for Fridgg in every single free moment.

But we did it! IT’S ALIVE!

Fridgg relaunch!

We celebrated by cooking Korean BBQ. By ourselves. At home. We’re party people like that.

Korean BBQ

I finally finished a second potholder! It only took me like half a year.


Eating as much caprese salad as we can before tomato season ends.






Custard imagawayaki (kind of like a grilled sort of mochi-ish cake, filled with custard. very delicious), from Mitsuwa.

Custard imagawayaki

We went to our favorite Chinese restaurant again, and for some random reason this time they had a dessert soup that just happened to be ready while we were there, and they served it to all the tables on the house. The soup itself was not bad, but not really my thing (I’m not much of a chrysanthemum fan), but those purple balls? Little mochi balls filled with a sweet black sesame paste. I was OBSESSED. (Seriously, I think I ate as many as Son and his mom combined.)

Chinese dessert soup with sesame mochi

Happy Labor Day, and have a wonderful week!


Links I’ve loved lately:

This is soooo good… and also made me cry.

Libraries are important! At one point in time, it was my life goal to read every single book that my little local library had… and I’m pretty sure I probably got through just about the entire kids/young adult fiction section. So many of my childhood memories are at the library, and I would be devastated if my someday kids didn’t have that opportunity.

This made me laugh… because I’ve totally been there.

Who wants to move to Tokyo and take katana lessons for exercise? This girl (*points at self*), that’s who! Who wants to come with me?

I’ve recently started reading more travel blogs (I can’t go anywhere, so I’m living vicariously through others), and this one is one of my favorites. She’s HILARIOUS (her recent post about The Princess Bride also cracked me up), and her posts both temporarily satisfy my wanderlust and also really make me want to go back to Europe.


Friday Fridgg Favorites

{photo credit: No Spoon Necessary}

a few of my favorite things on Fridgg this week:

these scallops sound amazing {Homemade Hooplah}

adorable birthday cake popcorn! {Tikkido}

these everything bagel flax crackers sound soooo tasty {Create Mindfully}

son is always asking me to make him flan, so this recipe is going on the must-try list! {Kawaling Pinoy}

just love these cute peach and basil pies {Peonies and Pears}

i really want to try this white balsalmic and roasted strawberry ice cream {The Endless Meal}

this prawn recipe is to die for! {The Yummy Journey}

it doesn’t get much better than brownies and ice cream {Kokidoo}

i’d love one of these maple walnut scones with my morning coffee! {Worth Whisking}

this cheesy kimchi pancake sounds addictively good {Omnivore’s Cookbook}

love the summery feel of this pina colada photo {Vintage Kitty}

i’m all about all the caprese this summer, and this crostini version sounds delish! {No Spoon Necessary}

a hearty vegetable soup perfect for summer {Bowl Me Over}

this heirloom tomato pie is so beautiful! {Wozz Kitchen Creations}

this thai cucumber salad is the best use for a spiralizer i’ve seen all year! {The Spiced Life}

in love with these blueberry cream cheese pastries {What’s Cooking with Jim}

i adore banana cream pies, so a cake version sounds fantastic! {Bakken Zonder Mix}

i’d love a big bowl of this beautiful sweet corn gazpacho {The Endless Meal}

definitely want to try this hoisin chicken noodle soup {Krumpli}

this looks like such a deliciously munchable snack! {Ranjani’s Kitchen}

these carrot cake smoothies sound amazing! {Homemade Hooplah}

fabulous-looking grilled szechuan cornish hens {No Spoon Necessary}

a delicious, flavorful side dish {The British Menu}

the most elegant summer dessert {Vanilla and Bean}

definitely want to try this hearty, delicious indian baked eggs recipe {The Spiced Life}

this beef curry sounds so good {Kitchen Sanctuary}

i adore brownie brittle, so knowing how to make it at home is definitely dangerous! {Noshing with the Nolands}

i love everything about this chanterelle galette {Use Real Butter}

fascinated by the flavors of this black pepper and pistachio ice cream {The Endless Meal}

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!

Potato Salad with a Vegan Maple Mustard Dressing

With the Labor Day weekend coming up, picnics and barbecues are on my mind. This weekend feels like summer’s last big hurrah, before school really starts to get under way and temperatures start to cool down.

(Of course, I have no kids and temperatures in LA are going to stay hot for another month… but that’s beside the point. I’m still ready for all the apple and pumpkin-spice things that fall will bring!)

One of the dishes that is always a must-have for barbecues and picnics both, is potato salad. And this version ought to make an appearance at your Labor Day celebration this weekend! While I’m all for mayonnaise-heavy potato salads, this version is great because it’s a little lighter (who wants to go swimming in the ocean after feasting on heavy potato salad?), it won’t go bad like mayonnaise-based potatoes will in the hot sun, and (if you leave off the bacon and eggs) it’s vegan, too!

The tangy-sweet dressing is addictively good, and this goes great with whatever meat (or non-meat) you’re grilling or serving alongside. I made this potato salad for my family’s Fourth of July celebration, and it was loved by vegans and carnivores alike (seriously, there were no leftovers).

Potato salad

Potato Salad with a Vegan Maple Mustard Dressing, from Cooking and Beer.


  • 1.5 lbs Yukon Gold potatoes, cut into 1″ cubes
  • 3 tbsp whole grain mustard
  • 2 tbsp white wine vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 1/2 cup extra virgin olive oil
  • salt and pepper
  • optional toppings:
    • chopped green onions
    • chopped parsley
    • diced hard boiled eggs
    • crumbled bacon

Cooking Directions

  1. Put the potatoes in a large pot. Fill with just enough water to cover the potatoes, and salt the water generously. Turn the heat to medium-high, and cook the potatoes until just tender, but not mushy. Remove from the stove and drain. Immediately transfer the potatoes to the refrigerator to chill.
  2. In a small bowl, whisk together the whole grain mustard, vinegar, dijon mustard, and maple syrup until completely smooth. Continue to whisk as you start drizzling in the olive oil, and don’t stop whisking the dressing until it is perfectly smooth.
  3. Toss the potatoes with the dressing and add salt and pepper to taste. Garnish with the optional toppings, or leave them on the side for everyone to garnish their own potato salad. Eat immediately, or refrigerate until you are ready to serve!
  4. Enjoy!