I’m headed to Seattle this weekend to attend IFBC! This is the fourth or fifth food blogging conference I’ve attended, and my first time at IFBC – I can’t wait. Along the way I’ve picked up a few tips and learned a few lessons about how to attend a food blogger conference.
Despite what the thermometer says, summer is over…at least during the week; weekends still equal beach in my book. Over here we’re back to school, soccer and swim (I’m guessing you’re in a similar boat?!). But that doesn’t stop me from reliving our summer trip to London every chance I get.
Roasting vegetables is one of my favorite methods, no matter the time of year. I love the combination of sweet olive oil and earthy sea salt against crisp green stalks of asparagus. Or douse thinly sliced fennel with the same combination, roast a little longer, and you have a sweet, nearly caramelized treat that’s perfect for munching while prepping the rest of your menu.
Summer’s here, and we’re taking full advantage of every second … body boarding at the beach, paddle boarding at the lagoon, grilling sizzling steaks and fresh fish, and hanging out with family and friends. So I won’t miss a minute of the fun, I’m taking a break from the blog, but I’ll be back with a Labor Day menu that’s sure to please. Enjoy your summer!
Chimichurri sauce is one of the easiest ways to add some zing to grilled meats, from steaks to chicken to fish. Chimichurri sauce whips up in a flash – even faster if you’re using a food processor. This recipe, adapted from Williams-Sonoma, uses white wine vinegar, but if your pantry is stocked with red wine vinegar use that instead. To add a touch of California sweetness, I used basil instead of oregano. And to make this recipe just a hint lighter, I reduced the olive oil by a third. But whether you use my version or the original, you won’t be disappointed.
Lives are changed, every day. Weddings, funerals, first-place soccer championships … these are just a few of the life events that we expect and, in some cases, anticipate. But a nearby fire was the last thing I expected on Wednesday after spending the morning at a volunteer tea at school. Instead of clear blue skies and 92 degree weather, I, along with thousands of others in my community, saw smoke; what you see above is the fire right after it started. Scary. And yet I couldn’t smell the smoke, and so somehow I figured it was far enough away to not damage our school or our home.
To be gluten-free is to be messy. There are no graham crackers to hold our s’mores, no hamburger buns at In-N-Out to cradle our burgers. At least for my grandmother’s specialty, strawberry shortcake, there is, finally, gluten-free Bisquick to bring home that taste of childhood. In general, however, instead of politely dressed salads we have components, allowing others to indulge in croutons and dressings with soy while we shake homemade vinaigrette out of small containers that inevitably leak all over the gluten-free soy packets in our handbags.
Thanks to BuzzFeed Food for featuring my adaptation of Gwyneth Paltrow’s baked fries. This recipe couldn’t be easier and is definitely a family favorite.
What’s your favorite healthy version of fried food?
As a food blogger I hate to admit it, but I’m not much of a meal planner. My excuses include an ever-changing schedule charged with an impulsive appetite. Can I really know on Sunday what I want for dinner on Thursday? Continue reading