Happy Friday, y’all! We wanted to share with you some delicious photos taken by Amen Photography of our Summer Solstice Garden to Table Feast that was held last weekend!

These are our Proscuitto Pear Bites, and the Zucchini Crudo we made is below.

Rounding out our appetizers was a cheese, meats, olives, and veggie tray to die for!

For our green, we made a big garden salad with Becca’s famous dressing.

For the main course, we made Corelyn’s family Potato Salad recipe (coming soon!) and our very own Mac and Cheese recipe.

And, of course, the main course was Corelyn’s family’s barbecue sauce on delicious chicken.

Here is the menu by Very Sarie – so very adorable! And, below, a delicious blueberry and rosemary cocktail by Bourbon and Goose that hit the spot as we grilled the BBQ chicken.

This delicious dessert was made by Beyond Frosting – a mini mimosa cheesecake that really hit the spot!

These were the nametags that Amanda from Love Creative Blog made for us – how cute are they? This helped everyone learn all the new names and faces around, so we can stop calling ourselves by our blog names…

And now, the fun stuff – photos from the actual party!

Thanks again to everyone who came and to Farmhouse38 especially for hosting us all in your magical garden, and to Amen Photography for shooting the whole thing! Happy Summer – we hope you’re hosting some magical, locally source parties this summer!

Sherlock is back. Both from the grave and for our viewing pleasure. With Series 3 now on Netflix, we’ve hardly been doing anything else.

Except, perhaps, making tea. Because there’s just something about that perfect hot beverage that fortifies you for whatever lies ahead. Which, with Sherlock, could be nearly anything. So with that in mind (and for obvious other reasons that involve tea being wonderful) we’ve been making a lot of it.

To check out our recipes for both Sherlock’s Mint Peach Earl Grey and Moriarty’s Dirty Vanilla Chai, head on over to Fanboy Comics, home to all our nerdy recipes, and one of our fave podcasts, too.

We hope you love Sherlock – and tea – as much as we do! Happy drinking and watching, everyone!

Last weekend was the summer solstice and we had the chance to celebrate with some of our favorite blogger friends. The incredible Kate of Farmhouse38 put together a beautiful event at her home and invited a few of us over to enjoy the summer air with food, drinks, and plenty of shop talk.

Gorgeous invitations and menus were made by VerySarie

Jennie and I set out to plan the perfect menu for a summer party. Something that would feel fresh and summery while easily feeding twenty people. We stuck to the classics and relied on my family’s basic barbecue chicken and potato salad recipes.

And, of course BBQ chicken should always come with macaroni and cheese. That’s just a rule.

For a little more adventure, we made our prosciutto pear bites and an incredible zucchini crudo by kissmyspatula.

A fresh garden salad and a cheese and charcuterie plate rounded out the meal. Add a few gorgeous cocktails by bourbonandgoose and desserts by beyondfrosting, and you’ve got the makings of an unforgettable summer solstice party.

What do you think we should make next year?

Around these parts, we LOVE breakfast. LOVE IT. We don’t always have time for it on the weekdays, succumbing to breakfast of yogurt and bran cereal, but if we had it our way (and didn’t have to worry about our waistlines) we’d have breakfast sandwiches of egg & cheese on a toasted hard roll everyday. Add to that the fact that three seasons a year I coach soccer in Pasadena, running out the door six days a week instead of five, and I barely have time for a leisurely eggs & toast with avocado breakfast.

So when we came up with an easy, portable breakfast burritos that combine all the things we love into a freezable, delicious, filling breakfast? SOLD. Now, burritos can be very personal, so here’s what we did, and feel free to switch it up as you feel in your hearts. We used rice, spicy sausage, scrambled eggs, red peppers, onion, and spinach.

Ingredients:

1 cup rice, cooked according to the package directions
1 lb sausage, your choice
12 eggs, scrambled
1-2 red peppers, chopped
1 onion, chopped (your choice of color)
1 bag/bundle of spinach
tortillas of your choice
s/p
1/2 to 1 cup cheese, grated (optional)

Basically, think of it like this: cook your rice, cook your sausage, saute your pepper and onions, add your eggs to scramble, then turn off heat and add your spinach until it wilts, and grated cheese if you feel like it. Now, take a little rice and a little mixture, stick in the center of a tortilla, and roll up. Then, wrap each one in tinfoil, and refrigerate or freeze (or take to a brunch, or eat. Whatever you feel.) This recipe should make enough for 6-8 burritos, depending on the size of your tortillas and how much you stuff them.

Bring one to work every morning, heat, and feel happy down to your toes.

Happy weekend, y’all! Hope that you’re having big, delicious breakfasts all this weekend!

We think bread pudding is an entirely underrated food group – too often attributed to our grandmothers or simply never thought of at all. Which we think is kind of sad because bread pudding has a lot to offer us in the way of comfort, companionship and long-term commitment… I mean deliciousness and hunger-filling-ness.

This bread pudding recipe was originally meant to be sweet took a savory turn when we took that turn down the meat aisle. We just wanted bacon is all. So we adjusted accordingly. With simple ingredients and oh so simple itself to make (and store for breakfast throughout the week) we’re getting into old fashioned bread pudding again.

Ingredients

1 loaf gluten-free bread
5 eggs
2 ½ cups cheese of your choice
1 package bacon
2 cups milk
salt to taste

Directions

1. Preheat your oven to 350 degrees.
2. Grease a large baking pan and set aside.
3. Cut bread into 1-inch cubes.
4. Lay bread cubes in greased baking pan.
5. Grate cheese.
6. Precook and chop bacon.
7. Mix the egg, milk, cheese and bacon together.
8. Pour over the bread cubes and mix until each cube is well coated.
9. Cover with plastic wrap, refrigerate and let sit for anywhere from a few minutes to a few hours.
10. Remove saran wrap and place in oven.
11. Depending on your oven and how thick your bread is layered bake between 25-40 minutes. Keep an eye on it and remove when the top is golden brown and crispy.

This is great to bring along to a brunch, and no one will even suspect that it’s gluten free in the first place – rejoice! Enjoy, y’all.