One of our favorite things about living in California is our proximity to so many fun places. San Diego, Joshua Tree, Wine Country, Palm Springs, and Sequoia National Forest are all a few hours drive away and we love taking advantage of it on the weekends. When we found out Jennie’s sister had been shopping for gambling trip on sites like https://www.bestuscasinos.org/legal/texas/ and was most likely going to be in Las Vegas with a few of her friends, we casually invited ourselves and hopped in the car to join them for a quick 24 hour trip. That’s how we ended up spending our Saturday night in Vegas.

In addition to giving Jennie and Nikki some quality sister time, we enjoyed the desert heat, some cucumber mojitos, amazing Mexican food, and a little gambling. Sunday morning found us lounging poolside at Mandalay Bay, staring up at the Palm trees and soaking up the sun. When the time finally came to head back to LA, we refueled with some Dunkin Donuts, grabbed some beans to take home with us, and braved the Vegas to LA traffic for a few hours while chatting and listening to some of our favorite tunes.

All in all, it was a perfect weekend. How was yours?

Sometimes, in the life of a geek, you don’t just have a TV show or book series that you love, but you also have a favorite person to share it with. For months, Jennie and I have wanted to make a Tardis cake in honor of my love of Doctor Who. And when the time finally came to plan our Whovian confection, I couldn’t stop thinking about my favorite fellow Doctor Who lover, my good friend Oren.

Among other talents, Oren is a masterful baker of pies, and something of a connoisseur of new pie flavors. He and I discovered buttermilk pie in a hole-in-the-wall diner in middle Tennessee when we were on a cross-country road trip last year, and I’ve been telling everyone who would listen about this pie ever since.

One thing led to another, and somehow my plans for a Tardis cake evolved into a Tardis inspired buttermilk pie. It seemed the most fitting Doctor Who tribute I could manage, given the pie-loving proclivities of my favorite Who watching partner.

Now, for some background: First, if you don’t watch Doctor Who, you should probably start. It’s on Netflix. You’re welcome.  Second, the Doctor travels around in a time machine that is also a space ship called the TARDIS. It stands for Time And Relative Dimension In Space, and it ‘s really massive on the inside but outside, it looks like a blue police call box. Because why not?

So how does one make a Tardis pie? Well, good question. We are not entirely sure, but here is what we did.

Step one. Start with blue pie crust. Apparently blue is our favorite food coloring option, because in order to create this blue dough, I had to use the last few drops of three separate blue food coloring bottles.

Step two. Cut out some tardis windows, and maybe a little light for the top of your Tardis.

Step Three. Bake. Text your friend, Oren about how delicious your buttermilk pie smells in the oven.

Step four. Add whatever flourishes you see fit. We added a little “Police Public Call Box” sign and the “Free for Public Use” placard on the doors. Plus some stars, because why not?

Step five. Serve to four hungry friends who’ve been waiting to eat this pie for several hours on a Saturday afternoon.

Read this post and other nerd-tastic delights at Fanboy Comics!

When Melissa found this recipe for stuffed mushrooms, I knew they needed to be made immediately. We left the breadcrumbs out, substituting the stems of the mushrooms, which proved to be a good choice.

All you have to do is drizzle on some olive oil, throw in some rosemary, and roast at 400 degrees for about 30 minutes. Easy, peasy.

Then, just let cool about 15 minutes, and stuff with goat cheese and top with chopped up mushroom stems. I dare you to eat only one. You won’t be able to – these are the most superbly delicious appetizer that soon you’ll have eaten ten and will have forgotten to offer any to the rest of the waiting crowd.

Definitely add these to your next party list as an easy recipe that takes scant a moment to through together!

What’s your fave easy app?

This is important: did you know that it’s asparagus season? Right now, this very minute. But not for much longer. If you’re not already taking advantage of this delightful green vegetable being fresh and available, you should go out and buy some right now.

Asparagus season is a cause of celebration in the local eater’s year. Not only is the window for fresh asparagus fairly short, it also tends to mark the beginning of the spring and summer growing season. These earthy green shoots require several months of cold before they emerge, and an asparagus bed requires at least three years of careful tending before you can harvest it. Yes, asparagus is both delicate and stubborn, so the few short weeks of early spring when you can buy it in abundance are a bit exciting for us.

Growing up, I can only remember ever eating asparagus one way. Steamed with hollandaise sauce. And it was delicious, let me tell you, just not very practical as a versatile side dish for a quick weeknight meal. If you’re struggling with how to prepare it, here’s a tip.

All you need is lemon, balsamic vinegar, olive oil, and an oven.

Arrange some asparagus on a baking sheet and drizzle with olive oil and balsamic vinegar. Despite what you’re seeing in this picture, take it easy on the balsamic vinegar. A little goes a long way.

Then just roast at 400 degrees for 15 or 20 minutes.

Top your roasted asparagus with fresh lemon zest and devour immediately, possibly while standing in the middle of your kitchen, camera still in hand, like some people I know…

It was the first truly hot weekend of the season here in LA. The only reasonable response to temperatures in the upper 90’s is of course to drink lemonade, wear sundresses, and absolutely do not turn on your oven. Unfortunately, Jennie and I had a baking project that could not be put off to a later date, so Saturday found us juxtaposed between desperately seeking relief from the Southern Californian heat and peering into a 425 degree oven. Such is the life of food bloggers.

We coped by making slightly boozy basil infused lemonade and having some fun with our baking project. Details will be revealed in time, but it involved blue pie crust and a blueprint made out of magazine clippings.

In other news, we finally got some new business cards! Aren’t they pretty? We recommend gazing upon them while enjoying a Sunday breakfast of eggs, tomato, and feta cheese.