posted by on Cooking for 1, guilty pleasure, portions, quick

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mac and cheese for one

I have the worst kind of obsession for mac + cheese. I’ve been on what seems like a life long mission to find the cheesiest, tastiest mac + cheese out there. I’ve had a lot of disappointments and a lot of pretty decent finds (shout out to Mrs. White’s Golden Rule Cafe!).

Super quick and easy and I think shells are the best to use! I use whatever cheese I have in my fridge and pantry already. If you’re going to the store, by a nice cheddar block you can finely shred or buy a good cheddar shredded cheese mix. I like mine sprinkled with cayenne + parsley and salt and pepper but that’s up to you. You can always season once it’s all put together.  || Read more

posted by on baking, portions

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double dark chocolate chip cookies

A recipe card that resides in my handmade cookbook for chocolate chocolate chip cookies is one of my favorites. It also makes up more dough than I have patience for these days. This is my take on a true small batch recipe that makes only four cookies and takes very little time to put together. || Read more

posted by on Cooking for 1, healthy, leftovers, pasta, portions, Vegetarian

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spicy shells + veggies

Last year, I made a major announcement on my Twitter account that I’m proud to confirm still rings true.

This is meant to be a quick + easy dish that’s easily customizable and the perfect comfort dish during a busy work week. || Read more

pancakes for one


posted by on breakfast, Cooking for 1

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New Year's Day pancakes

Well. Here goes nothing, 2018! After a few days of fun in the world of hellish flu, I woke up today finally feeling somewhat normal. Oh, and with a craving for pancakes. You’ll need to prep a mix of self rising flour for this recipe that you can store for future pancake cravings.  || Read more

posted by on baking, quick

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Katharine Hepburn Brownies

I remember vividly, watching an interview a few years ago between Katharine Hepburn and Dick Cavett on his show in 1973 and being completely inspired and mesmerized by this amazing woman who gave zero shits about what anyone else thought.

As she sat awkwardly in the chair across from her very first on-TV interview, the one reason that will always stick with me as to why she decided to do the interview was that “she likes to do things that challenge her”. Watch it if you feel interested or skip ahead to the part with delicious, gooey, dark chocolate. And no. Katharine was not related to Audrey.   || Read more

posted by on CSA, Local, Steadfast Farm

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Steadfast Farm CSA

As a girl born and raised in the Midwest, it is of my humble opinion that farmers make the world go ’round. Even though I now reside in the sixth largest city in the United States, I find myself still looking for ways to continue to support all things local, including where my food comes from. One of my favorite books on this subject is Plenty: Eating Locally on the 100-Mile Diet. If you’ve never really paid any mind to where you food comes from, this read is an eye opener.

I’ve been wanting to be a part of a CSA (Community Supported Agriculture) for a while now, and this Spring I finally joined a local one via Steadfast Farm in Queen Creek, Arizona. Every other week, I walk down to my local coffee shop and pick up my box of fresh, certified organic fruits, vegetables and eggs direct from Steadfast Farm.

What is a CSA? Steadfast Farm‘s website says it best:
CSA stands for “Community Supported Agriculture”.  Developed in the 1960’s in Japan, CSA programs are designed to build a relationship between the farmer and community.  Members (that’s you) buy shares in the farms output before the season starts, and then reap the benefits of the harvest each week as the season progresses.  CSA members agree to share in the fluctuation and variations inherent in farming, and understand that their produce will be grown with organic, sustainable farming practices. Members are, in essence, shareholders in the farm, thus becoming invested in its successes and failures.  This joint venture allows the farmer to receive capital before the season starts when they need it most and allows them to be in the field during the growing season instead of worrying about selling their produce.

There are other benefits to supporting local farms and CSA programs.  As consumers, we have become accustomed to buying fruits and vegetables shipped from all over the world, regardless of the season.  This is a waste of resources and energy. This also means that food is harvested before it has ripened in order to make the journey.  This long journey sacrifices the nutritional value and flavor of the produce.  By choosing locally grown food, you ensure that you are eating the freshest, most nutrient dense and best tasting food possible and being environmentally responsible at the same time.

I look forward to coming up with new recipes and continuing to learn about new fruits and vegetables that have all been locally grown right here in Arizona. And honestly, I’m looking forward to fewer trips to the grocery store! Follow along with me as I’ll be blogging about each week’s box + recipes.

posted by on baking, cookies

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small batch lemon cookies
Good Pup

My pup, Duke, being a good boy with my makeshift photo shoot.

Lemons! One of the five C’s of Arizona, citrus can be found just about everywhere this time of year. Lucky for this girl, my aunt + uncle have a lemon tree in their yard so I have an abundant supply of one of my favorite kitchen staples.

This cookie recipe uses both the juice + zest from lemons and the result is a soft + almost cake-like sugar cookie. Tip: Using cold butter/margarine and the 4 minutes of creaming the butter + sugar is a must. || Read more

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