recipe box

favorite broiled brown sugar salmon

We’ve got a new staple around here and it’s not what you’d expect. We’re newly obsessed with broiled brown sugar salmon and I’m pretty sure we could eat it, like, 4 times a week. I know, I know. Not that obsessed but close. The best part: its easy and quick!


Here’s whatcha do:

Gather a 2 pound salmon filet (skin on or off, doesn’t matter), 1/4 cup brown sugar, and 1/2 tsp each of paprika, garlic powder, salt, pepper, and crushed red pepper flakes.

Then you’re gonna heat your broiler to high and move the oven rack to the highest position it’ll go. Mix the brown sugar and spices and rub it onto your salmon. Place the filet onto a baking sheet and broil for 5-7 minutes. *If your salmon is thick (more than, say, an inch at the thickest part) you may want to move it down a bit lower after 6 minutes and continue broiling for 3 or 4 more.

Now, what are you waiting for?! Eat!


my mom, nostalgia

May 12, 2013

It’s mothers day today. A day for celebration, love, and appreciation for mothers everywhere — the women who raise us, the women who love us, the women who give us a spoon and a pint of bluebell and tell us everything is going to be okay. There are not enough hours in the day or characters per page to share the many special memories and stories I cherish about my mom and the times we’ve spent together.


It’s funny too how the memories at the fore of my mind can change drastically depending on the capriciousness of the day — you know, whether I got the yellow plate or the blue plate; chose chocolate or vanilla; drank coffee or tea.


Right. So a few memories of my mother on my mind today:

There were the big tee shirts she bought me as a child that I played in at night and slept in amongst many, many stuffed animals. Minnie mouse tee shirts, a colorful San Diego Zoo tee shirt, a Pocahontas tee shirt. I loved those big tee shirts – so large I’d never grow out of them. They lasted for years. We named stuffed animals together and let them ride with us in the van.

There were the trips we took together. Disney world, of course was a big one. Trips to Colorado and a visit to San Diego that are hazy with the passing of time. But also there were day trips and little adventures throughout the years. Roaming Austin on the hunt for beanie babies, leisurely afternoons in bookstores, warm summer nights at the country club pool because we would get too sunburned if we went earlier in the day. Yes, the country club where we’d cart our noodles and towels in, order cheese sticks, and, sometimes, my cousins and I would conjure up excuses to meander down to the golf course simply because we weren’t supposed to.

Growing up it was always my mom who understood the importance of playing barbies and horses, of playing vet and teacher and doctor and lawyer, of singing along at the top of my lungs to blaring music or just making my own in the bath tub. Oh, the baths! With big foam letters that stick to the side of the tub and my favorite over-sized thin blue towels that I’d wrap around my body and make a tent with the space heater as I dried off.

I remember eating cherry ice cream with Nash Bridges or Northern Exposure on in the background. There were happy meals and “crispies” and the fun grocery store with all the random soaps shaped like butterflies and animals. We played skipbo and “danced” and stopped by starbucks after school for coffee frappucinos.

Basically my mom is the best. I’m getting all nostalgic and sentimental about my childhood today and fear this could go on forever… Perhaps is the chocolate coffee I had earlier today. Suffice it to say, Happy Mother’s Day to moms everywhere — especially mine. I hope your sons and daughters remember the wonderful things you did for them as children and show their appreciation to you all today and always for continued love and support. Moms make the world go round.


recipe box

easy gluten free key lime “pie”

Pretty tasty, but very rich and dense. And just about the easiest dessert ever. Instead of using a graham cracker crust I lined a baking pan with a box of GF S’moreables. Have you had these?! They’re ah-mazing. Anyway, on top of those I poured a mixture of:
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
and the zest from 2 limes
I baked it for about 10 minutes at 350 and then chilled in the refrigerator until we were ready to eat it. I highly recommend whipped cream or cool whip to balance it out a bit. Seriously, just make it tonight. You won’t regret it.
the great outdoors

right. cause I need another reason to hate spiders.


Here’s what i know:

1. something bit me.

2. it wasn’t a tick. and it’s not Lyme disease because it lacks the ‘bulls-eye pattern’.

3. it was most likely a spider.

4. it gave me a gnarly bite with a big, solid pinkish red ring around it.

5. it itches. a lot.

6. sometimes, though, it doesn’t itch much. like when I’m distracted by other things.

7. a regular paste of baking soda and water seems to help. evidenced by the big, solid pinkish red ring diminishing greatly over time.

8. neosporin helps too.

9. pictures don’t do it justice.

10. this town has too many creepy, crawly, slithery, slimy creatures. we should probably consider moving.

Baby Shower!, crafty, recipe box

Jungle Cookies

IMG_1059 I made two different types of jungle cookie prize jars for my friend’s baby shower last weekend. They were easier to fill, more fun to decorate, and way cuter in the end than I’d anticipated. They were a great hit, too! Since everyone who won one has asked for the recipes, I’ve decided to share ’em. ;)


Each of the cookie jars  with a 8-10 minute bake time had:

1 and 1/8 cup all purpose flour

1/2 cup rolled oats (these are the best ever)

1/3 cup packed brown sugar

1/3 cup white sugar

1/2 tsp each: baking soda and salt

1/2 cup dried cranberries

1/2 cup white chocolate chips

1/2 cup pecans


Each of the cookie jars with an 11-13 minute bake time had:

1 and 1/3 cup all purpose flour

1 and 1/3 cup rolled oats

1/2 cup packed brown sugar

1/2 cup white sugar

1 tsp each: baking powder and baking soda

1/4 tsp salt

1/2 cup chopped pecans

1/4-1/2 cup semi-sweet chocolate chips


I had some cute labels printed from the fronts of the jars along with matching scallop tags.  I tied fun fabrics overlaid with tulle for added shimmer and sparkle around the tops with the scallop tags attached. Then, with a hot glue gun, I adhered fluffy, flowery tulle ribbon around the edge in alternating fushia and lilac.