Swig Pumpkin Cookies from The Faux Martha

How realistic are your expectations of yourself? Hmmm. Do you over plan and underdeliver? Uh-huh. Are you met with the feeling of failure when you don’t live up to your expectations? Uh-huh, yes. How many hours are allotted in your day to complete these expected tasks? Hmmm. Do your expectations exceed or fit within that given timeframe? Ugh, you got me there. 

These Swig Pumpkin Cookies were on my list to-make last year. You know, October 2018. Here we are on the last day of October 2019, after a whole lotta cookie testing, and the cookie in my head finally slid out of the oven and onto the blog. Just in time. Expectation barely met after completely underdelivering last year. Hmmmph.   Read more

Make Ahead Banana Coco Carrot Muffins from The Faux Martha

I got the dreaded letter in the mail but deferred for 6 months because Hal was in preschool. And, like clockwork, as promised, the dreaded parcel came again, 6 months later. Jury duty. Duty. My duty, despite needing to be available to get Hal on the bus in the morning and off in the afternoon. Despite being self-employed with previously scheduled deadlines. Despite, despite, despite. So, I made muffins outta jury duty—wholesome make ahead banana coco carrot muffins made entirely from pantry staples, including Happy Egg Organic Free-Range Eggs™ to stock the freezer for breakfast this week. Because jury duty starts today. Read more

Vegan Mint Chip Ice Cream from The Faux Martha

I have a funny, sad story about how this Vegan Mint Chip Ice Cream came to be. It’s a story about Kev’s birthday this past year, when he asked for Frankie & Jo’s Ice Cream, a delicious gift that could be consumed, no long-term storage necessary. Kev fell in love with the plant-based creamery last fall while at a work conference in Seattle, when I tagged along and we ate pizza at Delancy’s (not vegan) and skipped a store-front over for a scoop of Frankie & Jo’s (vegan) afterward. It was love at first bite. Read more

Salsa Doña Tacodeli copycat recipe from The Faux Martha

When I hopped off the plane a couple weeks ago from Texas, I bought everything to recreate a cashew queso I fell in love with over lunch. I also bought everything to recreate Salsa Doña, a creamy jalapeño salsa from Tacodeli, that I fell in love with during another lunch. Between those lunches and recipe testing, I’m dubbing this the summer of salsa (and chips). Because I’ve eaten a lot of them.  Read more

Never have I ever been a night or morning person, run a marathon, or liked queso. Drippy cheese is not my thing despite growing up in Texas (home of the best Tex Mex and queso), despite growing up with a mom who made queso with Rotel tomatoes, despite marrying into a family that tops their tacos with white queso. After being away for two years, I flew to Texas twice in the span of two weeks, consuming a diet of chips and salsa like a bear before winter. Never have I ever liked queso until Austin, TX at Picnik over a bowl of creamy vegan queso and almond flour tortilla chips with my sister. That’s when it all changed. Read more

family style chicken gyro salad from the faux martha

Twice a year, on cue, I clumsily transition from winter to summer cooking and back again, as if I’ve never cooked through it all before. Fall and spring are such short blips, I count them out in the bulk of my mental meal planning, though I consume as many red ripe strawberries as a spring can produce. It’s June, and the amnesia of summer cooking is slowly wearing off. It’s that season where the majority of the meal can be eaten raw and served out of a single bowl to be passed around the table family style, like communion, like a bag of unnaturally yellow movie theater popcorn, like a tall bottle of opened red wine. It’s a holy time unless I forget to set the chicken aside from the Family Style Chicken Gyro Salad. Hallie, my tiny vegetarian, protests loudly. Maybe that, too, is holy. We say amen, cheers, and eat together outside on a 65°F evening. Read more

Homemade Corn Tortillas

It’s Friday. And by Friday afternoon, we have, what Daniel Tiger calls, mixed up feelings. Tired from the week yet excited for the weekend, with a nearly empty fridge, but an always stocked pantry. What will we make of it? Isn’t that always the question? We pull out the bag of masa from the pantry. Add a generous pinch of salt and some warm water. And somehow, we make something special out of our scraps, enough to yield a thrill, a delicious dinner, and homemade corn tortillas on a Friday night. Enough to remind me of my teenage weekends growing up in Texas—steamy tortillas, crispy chips, smoky salsa, and a hot sizzling skillet around the restaurant table with my family. Read more

 
 
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