Somehow, today marks two years that I’ve been blogging here with all of you (!!), and I’m feeling rather romantic about a number of things. About the blog, yes. And also: every stitch of clothing in the latest Anthro catalogue. This sofa.
Chef Sean Brock.
Be still my beating heart, this is a crush I won’t be shaking any time soon.
I had the chance to dine at the original Husk restaurant in Charleston, South Carolina when my mom and I embarked on our unforgettable Southern Eats birthday road trip this time last year. We arrived for lunch just as the restaurant opened, my pulse as tickled with anticipation as my skin was tacky with the coastal Carolina humidity. The burger lived up the hype. The impossibly creamy grits a whimsical celebration of a cuisine that, as Sean insists in his season of The Mind of a Chef, really is rooted to the soil of the South and the fruits, veggies and heirloom grains it pushes forth. Of course there’s pig, and fried chicken, white gravies — all of which is slap yo’ momma good (I refrained, as she was to be my travel companion for a good week or more). But it’s so much more seasonal in story than my Calicentric self allowed me to imagine. And Sean talks about it with an infectious joy that my Samsung flatscreen is powerless to contain. That has found me stupidly grinning to the point of cheek strain, fists curled into balls, on the literal edge of my seat, on more than one occasion over the past couple of weeks.
Netflix, you matchmaker.
With Chef Sean Brock, I maintain, I am irrevocably smitten.
Or rather the wannabe chef within me, I suppose. The green-thumbed heroine of farm to fork persuasion that wields a paring knife as one might wield poetry, skillfully exposing one sun-ripened verse at a time.
She and Sean are a match made in heaven.
I can only try my best.
Hey guys, and welcome to Day Two of Street Corn Two Ways. It’s a pretty efficient series. Yesterday, we started things off with this classic Mexican Street Corn thingy and today we’re wrappin’ it on up with an islandy (I guess? For lack of better descriptor?) spin that’s sweet and salty and soy-y and scallion-y and best of all bests — SPAMMY.
SPAM is, no joke, one of my most favorite food groups ever. Like, remember that time I was like, “out with factory farmed meat!”
Um, canni tell you a secret?
I never ditched the SPAM.
(Shhhhhhhhhh, fancy people think this blog is clean and legit and whole foodsie and stuff.)
I’ve learned the key to time travel. It’s called get busy, stay busy and maybe stress-eat half a key lime pie. Also, suggest a blog collaboration that runs a whole week long right in the middle of summer. The hours will just drop right away, all Heart of the Ocean style. Just “oop” and it’s Thursday. That’s some magick-with-a-“k” stuff right there.
If you’re not picking up what I’m putting down, the last three days of #SoLetsPigOut have been a blur. We’ve got THREE giveaways going, and yesterday I forced a Mad Men reference right onto your Grilled Thai Beef Salad. Things are getting batty. (Check out all the #SoLetsPigOut recipes and giveaways HERE.)
And, you guys, the best is still yet to come, because tomorrow 25 blogger friends are coming over for a virtual potluck that’s gonna melt the internet’s face off.
And today we’re talking donuts. Yay!
Remember that time it was 1:30 in the morning and your #SoLetsPigOut Day 3 joint post with Gina was supposed to go live in 6 hours? But then you spent a good 40 minutes googling The Bachelorette spoilers? And eating too many handfuls of Chicago mix popcorn? But really you just picked out all the caramel ones?
Hello. Welcome to my now.
We should totally be talking about salad.
When Gina and I were brainstorming the menu for #SoLetsPigOut, she was stuck in the midst of some Whole 30 BS and I was in the process of shoving circus animal cookies in my face. So when it came time to choose a main course of sorts, naturally we both honed right in on salad. Her because, um, grass and twigs and whole stuff. And me because salad later = more cookies now, and that’s the kinda math I can get behind. I mean, it’s right up there with
you! + me! = us!
To the three people that got that, we’re officially BFFs. Let’s braid hair and compare retainers. Mines blue with glitter! Squeal!
Oh haaaay guys, hope you’re all doing dandy. Dunno about you, but it’s #SoLetsPigOut Day 2 over here and I’m feeling stoked. Not only did I LOVE meeting some of the new friends that Gina sent over yesterday, but we’re talking cock/mocktails in today’s post — and more freebies for youbies. Until I managed to muck things up with the word cock back there, things were looking pretty good, wouldn’t you say?
In case you missed #SoLetsPigOut Day 1, this week I’ve teamed up with Gina from So…Let’s Hang Out to bring you guys a virtual riot of summer fun: potluckable recipes, free loot and all the pictures of me and Gina doing the my-arms-are-your-arms thing that you
always never knew you never always wanted. Like this one:
A little over a year ago, I fell in love with a girl in stunner shades. It was on the internet and things got weird fast. She asked to see my kitchen. I made her some steaks. Chris was concerned.
Ya’ll have met Gina from So…Let’s Hang Out, right?
(If not, she let me pick her brain pretty good in fun interview below. If you want, you can jump there now.)
(Oh ok, giveaway people, here’s a jump to the free MightyNest stuff, too.)
Today I’m super excited because Gina and I are joining forces to celebrate summer with a collaboration we’re calling #SoLetsPigOut (because we’re just that clever). All week long, we’ll be bringing you jointly-tested recipes perfect for summer shindigs, pool parties and other alliterative awesomeness plus hefty giveaways for some of our favorite kitchen essentials. And because just two girls getting interweird 2gether can be kinda sad, we’ve roped 25+ of our closest bloggy friends into rounding out the week with a #SoLetsPigOutPotluck featuring dozens of brand spankin’ new recipes.
It’s all for you, guys. Janet Jackson even said so.
Before this post runs away from me, as so many of them do, I’ll just start by saying: if you’re here for the recipe, alone, I know this looks like a crapload of ingredients and steps, but I beg of you – don’t be intimidated. The allure of these bowls lies in their lovingly forgiving … Continue reading