Hello friends! Just a quick note to tell you little piggies that I’m jetting off to Mexico to join a mariachi band for the next week. Rumor has it they need someone to play that stick fish thing, and if second grade music class is any indication, I’m quite possibly the world’s best stick-fisherer. Who knew? (I knew.)
Ok, that’s not entirely true. But I am headed off for a few days of tacos and tan lines, so it might be a little cricketsy around these parts. A better blogger would have had posts prepared weeks (months?) in advance with this little summer vacay in mind, but that’s just not my game. Flying by the seat of my pants and all that.
If you can’t bear the absence of dated pop culture references and izzle-isms, maybe check out that time Gina interviewed me over on So…Let’s Hang Out. If you’ve already been there, done that, and you’re still here reading along — well, thanks. There was some scary stuff in there, so you’re a rockstar (and-a-half)(and a bag of chips?) in my book.
Speaking of rockstars, I think I hear a stick fish thing calling.
Back in a few!
xo and margs cheersies,
You guys! It’s Friday! How excited are we! We made it!
I mean, not like Gaga playing Madison Square Garden made it, but you know — the rough equivalent in the world of food blogging. Or something. Sort of. You’ll have to excuse me. It’s been a long week. I blame donut brain. And donut tell me that isn’t a thing, because it totally is. It can happen when you eat roughly all the donuts in two days, supplemented only by thick wedges of key lime pie. To keep the scurvy at bay, of course. That’s real life.
Around these parts, #SoLetsPigOut week has been off the chizzain. It started with introducing all of you to my cohost Gina from So…Let’s Hang Out. (She’s the one on the right up there with the unmistakably how the eff did I agree to this look on her face.) We’ve spent the past four days grilling up chicken wangs, sipping on mocktails, steaking over your salad and sneaking superfoods into your sweets, all in the name of summer — and it’s only gonna get better.
In a #SoLetsPigOut Summer Potluck grand finale of sorts, we’ve invited 25+ bloggy friends ‘over’ to share their favorite summer recipes and they are majorly blowing my mind in a way that commands all the confetti pops that ever were. I mean srsly, if you’ve got a shareable eats shindig on your schedule this summer, BOOKMARKING THIS PAGE IS PROBABLY A GOOD IDEA.
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.
You guys are going to think I’ve become completely unhinged with this one, and that’s ok. Because maybe I have, a little. I blame far too many episodes of The Mind of a Chef — or just a complete and utter devotion to forcing as much browned butter as possible into a dessert that, scientifically speaking, is kind of anti-browned butter. (I’ll explain later.)
A few months ago, Chris and I had the most spectacular meal at Manresa, included in which was a browned butter panna cotta, AKA Mindsplosion Central. I died, you guys. Ok, I didn’t die (clearly, jeesh, I don’t give you guys enough credit), but I think I uttered something alone the lines of “I could die at this moment and have no regrets” as soon as the first spoonful graced my lips. It was utterly silky, nutty and essentially browned tasting. It was nearly outside my realm of comprehension.
The single most delicious bite of food I’ve had in recent memory, in fact. And that is no small statement.