Cherry, Rhubarb, & Rosemary Galette

one 12” galette

New photo by Quinn G / Google Photos

It’s cherry season, folks, and as I mentioned here, there’s a cherry tree in my driveway. Sooooo, that means I made something even easier than pie. AKA a galette, which sounds way more complex because it’s a French word, but it’s even easier than pie, and pie is pretty darn easy. I think of a galette as a rustic hand pie, but galette sounds cooler, so yeah, I’m going to go with that.
Anywho, cherries + rhubarb + rosemary = sweet but not too sweet happiness. The rosemary in this confection totally makes it. It was honestly a last minute idea, but man was it ever a good one. I think the dessert gods whispered to my unconscious telling me I will think of myself as a genius if I added rosemary.

New photo by Quinn G / Google Photos
New photo by Quinn G / Google Photos

I made this galette for Father’s Day because my step-dad is the ultimate cherry lover. Anything with cherries is pretty much fair game for that guy. And the fact that I picked these cherries a mere 24 hours before making them into a crunchy, chewy, sweet confection made is 100x better! Who doesn’t love free produce they can pick literally out their front door? It’s totally a dream come true.

New photo by Quinn G / Google Photos
New photo by Quinn G / Google Photos

Enough writing because at this point I’m babbling away as I do/I think my college writing skills have gone into hibernation after getting out of school for spring. That is BAD NEWS, so I’ll try harder next time. Just go on and make this galette (hopefully with local cherries if you live in an area with them!). Maybe even go around wherever you live and hunt for cherry trees! Eeee so exciting, I tell you!
OH, also…invest in a cherry pitter if you want anything to do with turning fresh cherries into treats/just need to pit large quantities of them. It will make you a happy human.

Let’s get a pittin’!

Read more Cherry, Rhubarb, & Rosemary Galette

Rhubarb & Lavender Scones

makes 8 scones


I’m pretty passionate about rhubarb, and if you’ve followed my blog you may have noticed that at this point. Luckily there’s a bunch of rhubarb ripening in the garden I’m working for and I’m stoked to say the least. The rhubarb I used in this recipe sadly was not from the gardens, but it needed to be used. I think a lot of people are intimidated by rhubarb because it isn’t sweet or savory, it’s just really really sour. I, for one, love eating little chunks of raw rhubarb, but people look at me with concern when I tell them that. So, since no one is into that, I tend to use rhubarb in sweet concoctions all sugared up and tasty! I’ve put rhubarb into a lemon curd, pies (my favorite), and even pickles, plus lots more (like here and here!

Rhubarb is one of my favorites because I think it’s super versatile. Its a great ingredient to throw into a pie or a cake or whatever to give it a springy taste. It always puts a lil’ smile on my face. Hopefully I’ll be getting a lot more rhubarb into my kitchen from the gardens soon because I have some ideas a’brewin’, my friends! Oh, and the lavender in these scones make me swoon. I hope it does the same for you!
Side note: HAVING A KITCHEN AGAIN IS THE GREATEST. I’m not sure if I could have gone much longer without. Putting love and fun into the food that I eat makes me so much happier than plopping it onto my plate from a buffet. Mmmm I just could not be more excited right now!
I hope this scone recipe makes your Monday bright and summery, friends!

Don’t forget to follow me on Instagram and Pinterest!

Let’s get back to it!

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Skiing, solo road trips, finding unexpected fruit trees, and other ventures

Well friends, it has been six whole months without blogging on here for me and I feel like a lazy BUTT at this point. However, I have been doing multitudes of other activities that strike my fancy just as much of this hobby of mine does. Where in the hell do I even start? From mid-January to now, things have been a’changin’ in some of the best ways. I guess I’ll just give you a list as I do. Ehhhem folks, here you go:

Read more Skiing, solo road trips, finding unexpected fruit trees, and other ventures

The Importance of Cooking with Loved Ones


Being out of school for three weeks, I thought, would leave me with copious amounts of time to create recipes, take beautiful photos of the food I created, and then blog, blog, blog about it all. However, I worked more than expected, and took more time to ski and hangout with close friends, who I had not seen in months. Although I wish I had more recipes to share with all of you, I enjoyed my break to the fullest and was able to cook with some of my favorite people. Read more The Importance of Cooking with Loved Ones

Roasted Tomatillo & Pasilla Chile Salsa

makes about 2 cups of salsa

It’s a new year, I’m a whole year older, and that means it’s time for some spicy salsa! Then again, who needs to ever justify eating spicy salsa? Not this lady.
Ever since I was a little youngling, I’ve been a fiend for all things spicy. I put hot sauce on almost every meal I eat because…why not? Cholula, Sriracha, and Clancy’s Fancy are a few of my favorites, but nothing beats a really outstanding homemade salsa. I don’t make salsa enough for how easy it is, but maybe this recipe will change that. I’ve been criticized many times for putting so much hot sauce on my food that I can’t even taste what the actual food tastes like, but their my taste buds and let me do what I want with them, please.
This salsa is both easy to make and doesn’t take a long time. As you’re sautéing or grilling your veggies for taco night, the chiles and tomatillos can be roasting away. All you have to do is blend everything up and eat the salsa right when it’s done blending. Yes, it is superbly tasty when it’s still hot.

Let’s get spicy! Read more Roasted Tomatillo & Pasilla Chile Salsa

Brussels Sprouts w/ Preserved Lemon & Goat Cheese

I hope you all are recovering from fun and wild New Year’s Eve festivities. Are you excited for 2016? Scared? Relieved that 2015 is over?  I know I’m excited for the new year, but also nervous because my school load is increasing and new years tend to be a bit daunting. I’m always weary about making New Year’s Resolutions because, like most of us, I stick with them for a few weeks, then when I don’t keep them, I feel like an unaccomplished dingus. I don’t like feeling like an unaccomplished dingus.

So for this year? I “resolve” to have an open heart, say yes to new experiences, and love myself. All of those are vague as hell…and I guess that’s the point. All the resolutions are already parts of me, but I want to accentuate those qualities. The most important thing we can do is to love ourselves and not hold back. The world is a daunting place, but the only way we will truly experience anything is to try new things. I’m not the best at this because I get scared I won’t be good. But why in the world do we think we have to be good at everything?!
I think we should all strive to accept ourselves and send love to the people and things around us. Also, we shouldn’t be afraid to ask for help when we need it. Or else, we may become huge bodies of rage that will explode at some unforeseen moment. Now I definitely don’t want that to happen!
I hope everyone reading this, and everyone who is not, strives to love themselves and live with an open heart in 2016 and all the following years!

On a different note, 15 is my favorite number and I’m somewhat distraught that I won’t be able to write a date with 15 in it ever again. OMG.

Happy New Year! Read more Brussels Sprouts w/ Preserved Lemon & Goat Cheese