I love dill you guys. I love dill, I love pickles, I love sour. LOVE IT. Corelyn did not like dill, which was a bummer, and I MIGHT have gone a little overboard making this dilly potato salad for a barbecue recently since she wasn’t there.

This potato salad uses sour cream instead of mayo, and equal parts vinegar and mustard to give it a little tang. The recipe is here, but it’s pretty loose – add more of whatever you like the most – if this is true dry for you, add more wet ingredients. Do what looks like a delicious creamy dish. I kind of just added equal parts vinegar and mustard then took the edge off with sour cream until Ana said it was OK. My friends get my need for constant taste-testers.

If you don’t like dill, you can make this without the dill, and add in some other herb you do like – parsley, or rosemary, even! I’m looking at you, Cor.

This is great served extra cold with a hot piece of BBQ chicken and an ear of corn, with some lettuce on the side for good measure.

What’s your fave kind of potato salad? Do you like dill? Tell me what your fave herb-potato combo is!

So a while ago I got a sample of teff from someone somewhere, I cannot remember where or who. And I was like, “WTF is this?” and then put it in my cabinet and promptly never looked at it again. Now, chickens, I’ve been cleaning out my pantry in the past few weeks trying to use stuff up that’s been in there for an embarrassingly long time, and here was teff, up in my face! And I still didn’t know what it was, so I took to the Internet.

Here is what I now know: Teff is a tiny brown grain from Ethiopia. It is gluten free. It’s nutty and mild, and it is easy to make. It’s full of calcium and it’s the base of injera which you maybe have eaten if you’ve ever been to an Ethiopian restaurant.

I made it into this porridge because I needed breakfast but honestly I cannot wait to use it again for something else (like maybe this polenta?) because it’s delish. It smells amazing while it’s cooking and it kept me full all morning long.

For this simple porridge, though, it was just teff, a few spices, a little mix, and whatever toppings I had around – you can add any nut of your choice and dried fruit (or maybe some dates or fresh apricots?!)

The full recipe is here, and I hope you get to make some of this soon – I might have to add it to my breakfast rotation!

What do you guys eat for breakfast? Do you switch it up, or eat the same ole thing, or (gulp!) skip it? Let me know – I am taking fall suggestions!

Happy Monday! Well, as happy as a Monday can be, amiright?!

For my last summer breakfast in bed post (don’t worry, there will be more!) I whipped up some breakfast that is the perfect representation of the Saguaro in Arizona. Located in Old Town Scottsdale, the Saguaro is colorful, vibrant, and steeped in the cultural heritage of the area. The hotel features amazing art from local artists, and the building itself is bright and vividly portrays the colors of Arizona’s beautiful desert flowers.

The food of the area is decidedly unique – featuring Mexican roots but also the traditions of the Native Americans from the surrounding region. So I decided that I’d meld the two together with some fry bread (with mesquite honey, of course), a healthy serving of frijoles de la olla, and some prickly pear cactus juice for good measure. I served up a side of figs to balance this rich breakfast, but you can use whatever fruit you’re keeping in your fridge this time of year!

For the full recipes, visit the Joie de Vivre blog, Joyride, right here!

Hi chickens! Happy Friday – what a quick four day week. We are juuuuuust past the heat wave in LA (it’s been 100+ for a couple days and our apartment has felt like the jungle) and I’m ready for big salads + iced teas this weekend.

I wanted to share a couple links for today – food for thought (chuckle, I crack myself up!) if you will.

1. We rarely think of who’s picking our food, but a lot of it is picked by hand – take a look at this article from the Salt about labor intensive crops and say a little “Thanks!” into the air for those picking peppers and the like for us.

2. Better yet, look at the Farmworker Justice non profit and help a farmer out, why don’t you. Most laborers are seasonal and migrate with the food crops, which can be a hard life – learn more and what you can do to help better circumstances for everyone.

3. The Salt is on a roll, and I love this piece about those who drive our food – another group of people out on the road for long periods of time, which is not very conducive to family life! Send up some more good vibes for these folks this weekend.

4. Unrelated to any of the above, here is a recipe for Pumpkin Doughnuts, because I really love the season of all things pumpkin-related.

5. I have heard some of you have already gotten colds this season – check out this immunity shot that I’ll be whipping up this fall on the regular to keep these colds out of sight, out of mind.

That’s it, chickadees! Happy Weekend, I hope you have a relaxing one!

It is literally 98 degrees inside of my apartment as I type this to you, so it is with much heat-induced desire that I bring back these Fig + Coconut Popsicles I made last summer. They are creamy, sweet, and more importantly, SO VERY COLD. I hope if you’re in LA, or wherever you’re enjoying the end of summer’s high temperatures, you can swing one more round of Popsicles.

*****

We know we sound like broken record when we keep saying how hot it is in LA, but you guys it’s like one thousands degrees here and we just can’t get enough popsicles. We love coming home from a hot, hot day at work and having a nice cold popsicle. And with a super-hot weekend on the way, we knew we had to get one more batch in the freezer or else we’d go insane.

We also love figs, and our friend Mike happens to have a fig tree, and Mary was nice enough to do some urban foraging and bring them right over to us! These ones are only about 150 calories each, too, so really it’s a perfect snack.

Look how beautiful these figs are – they are just asking to be made into popsicles. They were juicy, huge, and obviously FREE, so thumbs up to that. If you can’t find free figs, you should definitely go to TJs or your local grocery store and pick some up – they are in season!

For these pops, we wanted simplicity, so we stuck to a small amount of ingredients – figs, a little sugar, coconut cream, and milk. For the actual recipe, head over here.

As you can see, these got slightly melty by the end of the shoot but I’m here to tell you that they were delicious just a little melty and also delicious straight out of the freezer. What is your fave kind of popsicle? Let us know and we’ll whip up a batch!