NEWNESS // VINTAGE BOW TIES

June 4, 2012

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photo by Tucker Friend

photo by Tucker Friend

photo by Tucker Friend

photo by Tucker Friend

I will begin posting new ties this week!

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Lunch. *Recipe below* Black eyed pea fritters with lemony hummus and homemade pico. So tasty! I haven’t had much of an appetite lately so I’m eat smaller meals more frequently to get all my calories in. .
. .
.
. .
.
.
.
RECIPE
2 cans Black eyed peas
1/4 cup chopped cilantro/parsley
1/4 cup chopped green onion
1 jalapeno diced
juice from 1/2 a lime or lemon (about 1 tablespoon)
1 cup flour (I’ve used all purpose or almond)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon Cumin
1/4 teaspoon Porcini mushroom (optional)
Splash Worchester sauce
2 eggs beaten
1/4 cup milk (skipped this time and they were still good but not as moist, meant to sub with broth but forgot)
2 tablespoons Coconut oil
zest of one lemon or lime
1 large garlic clove mince .
.
. Drain peas and add to a bowl. Mash them a bit so you have creamy bits and some whole and small bits. Add everything else and mix well. If you have time let the mixture chill in the fridge put to overnight. Spoon mixture into a skillet with the oil of your choice and cook until golden on each side. #womeninfood #recipe #healthyrecipes #healthyish

This light was too good to walk by. I feel really good this morning. How are you all feeling?

Brought in the last of the herbs from my garden. Bitter sweet, this is one of my favorite parts of the process. So beautiful.

At #home. Taking snapshots because she’s getting an update soon!

This time last week out in nature! Who what’s to go camping with me? I was unplugged for he most part but wanted to share some moments with you guys especially what I cooked! I knew there would be limitations so I cooked some things ahead to make things easier and cut down on time. —- We had two cast iron skillets and one pot. —
Lunch:
Our first meal I make charred portobello mushroom and bell peppers on a brioche bun. The fire took a minute to get going so I roasted right over the flames and kept them warm in the cast iron. Once everything was cooked I scraped off most of the char and sliced in strips.
Remember that refrigerator pesto I made with that bag of herbs? I brought some of that and made a spread with avocado and toasted the buns. We ate that with chips and salsa. Oh and how can I forget the spiced cider.
Dinner:
I recreated a simpler version of that healthy stir fry with kale, a bag of @traderjoes precooked brown rice, roasted butternut squash and topped with pickled onions

Breakfast:
I precooked steel cut oats and we at some of the dinner leftovers. We but brown sugar, bananas and some trail mix on top of the oatmeal. Oh and coffee too!
Snacks:
Apples, banana, chips and salsa, trail mix, water. Pretty much everything is from @traderjoes

I’m cooking again y’all and we have a seat for you. Your ticket includes a cocktail hour, three course dinner with wine pairings hosted by @sincerelyssquared as part of her #ASATT dinner series. Well also have live painting by @heriwatu. Click the link in my bio for more details and ticket info

Good morning 🔮♒️ ph: @wyssio

I’m cooking! Join me for Pass the the plate potluck this Thursday at @woodlawnandpopeleighey. I’m serving up two appetizers during the cocktail hour. The dinner will feature a variety of cultural dishes and features @thecookinggene, he’ll be there in the flesh y’all 😵. Tour the house and check out art by local makers including my boo boo @nicolemcrowder. Head over to @woodlawnandpopeleighey bio for tickets! 📸 @wyssio

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DRINK THIS

Lunch. *Recipe below* Black eyed pea fritters with lemony hummus and homemade pico. So tasty! I haven’t had much of an appetite lately so I’m eat smaller meals more frequently to get all my calories in. .
. .
.
. .
.
.
.
RECIPE
2 cans Black eyed peas
1/4 cup chopped cilantro/parsley
1/4 cup chopped green onion
1 jalapeno diced
juice from 1/2 a lime or lemon (about 1 tablespoon)
1 cup flour (I’ve used all purpose or almond)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon Cumin
1/4 teaspoon Porcini mushroom (optional)
Splash Worchester sauce
2 eggs beaten
1/4 cup milk (skipped this time and they were still good but not as moist, meant to sub with broth but forgot)
2 tablespoons Coconut oil
zest of one lemon or lime
1 large garlic clove mince .
.
. Drain peas and add to a bowl. Mash them a bit so you have creamy bits and some whole and small bits. Add everything else and mix well. If you have time let the mixture chill in the fridge put to overnight. Spoon mixture into a skillet with the oil of your choice and cook until golden on each side. #womeninfood #recipe #healthyrecipes #healthyish

This light was too good to walk by. I feel really good this morning. How are you all feeling?

Brought in the last of the herbs from my garden. Bitter sweet, this is one of my favorite parts of the process. So beautiful.

At #home. Taking snapshots because she’s getting an update soon!

This time last week out in nature! Who what’s to go camping with me? I was unplugged for he most part but wanted to share some moments with you guys especially what I cooked! I knew there would be limitations so I cooked some things ahead to make things easier and cut down on time. —- We had two cast iron skillets and one pot. —
Lunch:
Our first meal I make charred portobello mushroom and bell peppers on a brioche bun. The fire took a minute to get going so I roasted right over the flames and kept them warm in the cast iron. Once everything was cooked I scraped off most of the char and sliced in strips.
Remember that refrigerator pesto I made with that bag of herbs? I brought some of that and made a spread with avocado and toasted the buns. We ate that with chips and salsa. Oh and how can I forget the spiced cider.
Dinner:
I recreated a simpler version of that healthy stir fry with kale, a bag of @traderjoes precooked brown rice, roasted butternut squash and topped with pickled onions

Breakfast:
I precooked steel cut oats and we at some of the dinner leftovers. We but brown sugar, bananas and some trail mix on top of the oatmeal. Oh and coffee too!
Snacks:
Apples, banana, chips and salsa, trail mix, water. Pretty much everything is from @traderjoes

I’m cooking again y’all and we have a seat for you. Your ticket includes a cocktail hour, three course dinner with wine pairings hosted by @sincerelyssquared as part of her #ASATT dinner series. Well also have live painting by @heriwatu. Click the link in my bio for more details and ticket info

Good morning 🔮♒️ ph: @wyssio

I’m cooking! Join me for Pass the the plate potluck this Thursday at @woodlawnandpopeleighey. I’m serving up two appetizers during the cocktail hour. The dinner will feature a variety of cultural dishes and features @thecookinggene, he’ll be there in the flesh y’all 😵. Tour the house and check out art by local makers including my boo boo @nicolemcrowder. Head over to @woodlawnandpopeleighey bio for tickets! 📸 @wyssio