{ Food for Thought } Wonderful & Peppermint Milkshake

Do wonderful things with your relationships, work, past-times, health, surroundings... Have you surprised yourself lately with some accomplishment? In which areas of life? I surprised myself recently with growing wisdom - despite human error - rebuilding a cherished relationship, rekindling a few old friendships and letting go of others.

peppermint milkshake

2 c ice cream (vanilla soy/coconut)
1/4-3/4 c coconut milk
1/4 tsp peppermint extract
1 cup frozen strawberries
1 frozen banana
1-1.5 c ice cubes
1. Blend until smooth. Serve.
(serves 2 because it's always more fun when there's enough to share or have seconds)

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image by natalie @ calliope | greeting card by Lizzy Stewart via missmoss

milkshake photo via herzallerliebst & recipe adapted from healthyhappylife

{ Food for Thought } Thank You Kindly

As our official day of giving thanks approaches, my thoughts wander to a few treasures that add such depth and breadth to life, coloring work, dreams, plans...

* creative inspiration & its fruit (even the everyday made beautiful)

* warm, sunny days & lush trees

* a comfortable, lovely place to call home

* genuine friends, great company & good food

* fascinating classes (Design, language, dance, science, craft... I'd take it all.)

* revitalizing travels visually rich, a little pampering, full of experiences

* love solid, comforting, cherishing, passionate, invigorating

pumpkin pie oatmeal
2/3 c regular oats
2 c almond milk
1 tsp pure vanilla extract
2/3-1 c pumpkin
1 tbsp chia seeds
pinch of sea salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
topping
2 tbsp almond milk (alternatives: oat or coconut milk)
2 tbsp pure maple syrup
pinch of cinnamon
2/3 pumpkin butter oat square, crumbled
1. Heat the oats and milk over medium heat in a medium sized pot until it comes to a low boil.
2. Stir in the pumpkin and seeds. Heat over low-med for 5-7 min, stirring frequently. 
3. Add the spices and vanilla and heat for 5-7 minutes, stirring frequently. Pour into two bowls and divide toppings. 
(serves 2 because it's always more fun when there's enough to share or have seconds)

Here's another awesome pumpkin pie oatmeal recipe.

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image by natalie @calliope | thank you art by Emily Winfield Martin

vineyard photo by OneLovePhoto via apartment34  | oatmeal photo by & recipe adapted from ohsheglows

{ Food for Thought } Thankful for True Friends

I am grateful for true friends, reserving that special nook in my heart for those who have made an effort to stay in my life and welcomed the same from me.

By the way, the photo on the bottom right is the work of the incomparable Mario Testino. Some photographers capture the soul. Testino captures energy like none other. Imagine an apprenticeship under Testino! I would need to be revived with paddles. ; )

lavender hot chocolate
2 c whole milk
3 oz dark chocolate (70% cacao)
1 oz milk chocolate
1/4 tsp lavender buds (fragrant so adjust per preference)
1/2 c cold heavy whipping cream
1/4 tsp vanilla extract or seeds from 1/4 of a whole vanilla bean pod
1/2 tbsp granulated white sugar
1. Whipped cream: Beat cream, vanilla, and sugar in a cold mixing bowl with a whisk or mixer until stiff peaks form. Refrigerate until ready to use.
2. Hot chocolate: Heat milk and lavender over med heat, whisking occasionally until begins to simmer. Remove from heat and set aside for 5 minutes to steep. Strain lavender and return milk to saucepan. Over med heat, add chocolate and mix until melted and incorporated. Whisk until frothy (10-20 sec). Serve with a dollop of whipped cream.
*Note: To make creamier, change ratio to 1 to 1 dark to milk chocolate.
(serves 2 because it's always more fun when there's enough to share or have seconds)

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image by natalie | quote adapted from words by Jennifer Aniston & Judith Viorst | hot chocolate photo & recipe by Rick Poon | hug photo by Beginning Boutique via theelectric | model friends photo by Mario Testino via ttimechic

{ Food for Thought } Be Strong, Count Wisely

macaroni & cheese

for breadcrumbs
3 slices white sandwich bread, crusts removed
1 tablespoons unsalted butter, melted
for pasta
Coarse salt
4 ounces dried elbow macaroni
for sauce and cheese topping
1-1/2 tbsp unsalted butter, plus more for baking dishes
1/8 c finely diced yellow onion
1/8 c all-purpose flour
1-1/2 c whole milk
1 oz Italian fontina cheese, grated (1/4 cup)
1-1/2 oz Gruyere cheese, grated (1/2 cup), 1/6 cup reserved for topping
3 oz extra-sharp white-cheddar cheese, grated (1c), 1/6 c reserved for topping
1 oz Parmigiano-Reggiano cheese, grated (1/2c), 1/4 c reserved for topping
Coarse salt and freshly ground black pepper
pinch of cayenne pepper
pinch of freshly grated nutmeg
for slow-roasted tomatoes
3 small tomatoes, sliced crosswise into 1/4-inch-thick rounds
1 tbsp extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 tsp fresh thyme, leaves


1. Heat oven to 375. Cook past 2-3 minutes less than instructions on package (the inside should be underdone), rinse under cold water and drain.
2. Bread crumbs: Tear bread into large pieces and pulse in a food processor to form very large crumbs. Add melted butter in a bowl and toss evenly to coat.
3. Butter four 6-oz shallow baking dishes or one quart baking dish.
4. Cheese sauce: Melt butter in a 2-quart pot over medium heat, add onion. Cook, stirring occasionally, until translucent (about 5 min). Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning (about 45 sec). Add milk and whisk to mix. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened (about 4 min). Add fontina, 2/3c Gruyere, 1/2+1/3 c cheddar and 1/4 cup Parmigianno-Reggiano, stirring until completely melted and smooth. Season with S&P, add cayenne and nutmeg, and stir to mix.
5. Add pasta to sauce and mix thoroughly. Pour into baking dishes and sprinkle evenly with the reserved cheese then the bread crumbs. Top with roasted tomato slices and thyme.
6. Tomatoes: Place tomato slices on rimmed baking sheets in a single layer. Drizzle with olive oil; season with S&P and sprinkle with thyme leaves. Roast until softened and browned in spots (about 20 min).
7. Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden (25-30 min). Let cool 5 min.
(serves 4 because it's always more fun when there's enough to share or have seconds)

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image by natalie @ calliope | words via middlechildcomplex | photo & recipe by Martha Stewart

{ Food for Thought } Halloween Pairing III

I love the thrill of the spooky. What was that noise? A sudden rustle. Creaking floors, moaning doors. A wind that whistles and an owl that asks "whoooooo". Paint an eerie canvas for your party guests with jet black, crimson red and a drop of Halloween orange against a gossamer grey. Don't forget scent (crackling fire wood) and sound (try my playlist after this post). Then eat, drink and be scary!

red & black candy apples
8-10 medium sized apples
8-10 wooden twigs, twimmed
3 c granulated sugar
1/2 c light corn syrup
1 c water
several drops of cinnamon flavored oil
1/4 tsp red food coloring
1/4 tsp black food coloring
1. Clean and dry the apples, removing as much of the wax as possible. Remove stems and leaves. Insert a twig into the end of each apple. (Sharpen the twig or use a candy stick to create the hole.) 
2. Heat and stir sugar, corn syrup and water in a saucepan until sugar dissolves. Boil until the syrup reaches 300F on a candy thermometer, careful not to go over 310. Remove from heat and stir in flavored oil and food coloring.
3. Dip one apple completely and swirl to coat in syrup. Drain excess over saucepan. Place apple, with the stick facing up, onto a baking sheet (greased or lined with a silpat). Repeat all process. If your syrup thickens or cools, briefly reheat. Cool apples completely before serving.
*For bright, glassy red apples, use lighter colored apples (Granny Smith, Golden Delicious)
*For dark black apples, use darker apples (Red Delicious), dip black or red apples a second time into black syrup


sunset cocktail
3 ounces tangerine juice
1 1/2 ounces white rum
3/4 ounce grenadine
Ice cubes
1. Combine juice and rum in a tall glass filled with ice. Top with grenadine and serve.
*It is beautifully two-toned when first poured; the ingredients then create an intense orange color.
(serves 1 so multiply for your party!)

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image by natalie @ calliope | spooky candy apple recipe & photo by Matt Armendariz | halloween sunset cocktail by MarthaStewart |

{ Food for Thought } Halloween Pairing II

Leave the orange for Thanksgiving and go red this Halloween with a vampire theme. (True Blood, Twilight or Vampire Diaries... whatever inspires you.) Your guests are sophisticated, so steer clear of the obvious horror and keep them intrigued with more subtle, suggestively "bad things". See how we did it last year. 

Both of these bloody good treats were big hits at our parties. The Piña Ghoulada, quite delicious, is far superior to the pre-made mixes - natural and less sweet. We didn't want guests to deal with sticky fingers, so we made one change: instead of dipping the glasses in "blood", we used an eyedropper to drip the red ooze along the inside of the rim. Our cupcakes turned out rather splattered, not nearly as perfect as Retro Bakery's cupcakes below. Hmm, maybe the original designers will give us a few tips to share with you. 

What are your Halloween culinary masterpieces?

piña ghoulada
20 oz organic pineapple juice
1 can (15 oz) cream of coconut
1/2 c organic heavy cream
1 c orange juice 10 oz high-quality rum
for the blood: 3 tbsp corn syrup, 1/4 tsp red food coloring

1. Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. 

2. Messy: Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Tidy: use an eye dropper to line the inside of the rim of each glass.

3. Whisk together drink ingredients. Place 2.5 c ice in a blender and add 1 c drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.
(makes 12)
maxine fortenberry's red velvet cupcakes
2.5 c all-purpose flour
1.5 c sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1.5 c vegetable oil
1 c buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
for the frosting:
1 lb cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 c sifted confectioners' sugar

for the blood: use mixture above, darkening with blue/green food coloring and liquifying with cranberry/pom/blueberry juice

1. Preheat the oven to 350 and line two 12-cup muffin pans with cupcake liners.

2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld mixer. Add the dry ingredients to the wet and mix well until smooth.

3. Divide the batter evenly among the cupcake tins, about 2/3 filled. Bake 20-22 minutes, turning pans once half way through. Test with a toothpick. Remove from oven and cool completely before frosting.

4. For frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla until smooth. On low, add the sugar until incorporated. Mix on high until very light and fluffy.

(makes 24 cupcakes)

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image by natalie @ calliope; true blood bottle image by Hannes Beer via oliphillips; bloody piña colada photo & recipe by marthastewart; bloody Twilight cupcake photo by Retro Bakery & recipe by Paula Deen

{ Food for Thought } Halloween Pairing I

It's no secret that Halloween is one of my favorite holidays. So is Stan's; he gets much applause for his outdoor décor and delights in giving pre-teen trick-or-treaters a nice little scare. (In fact, they return for more fright.) For us, it is simply an opportunity to be creative and recreate some of that light-hearted fun we had as kids trick-or-treating. We host Halloween parties every few years to give our friends that opportunity: to dress up, play and escape the everyday a little. 

For Halloween décor, we much prefer the suggestion of spook over gratuitous, stomach-churning horror. While we try to reuse our decorations from year to year, we do customize the overall design to our chosen theme. No one does spooky chic like Martha Stewart, often my source for Halloween inspiration; I've incorporated many of her indoor and outdoor projects and recipes. As a former event stylist, however, I create our own design for décor and menu. Last year, the theme was True Blood-inspired Supernatural. I dressed as a brunette Pam and designed the indoor décor with a touch of Pam's gothic-chic flair. We offer hors d'oeuvres, a signature cocktail, dessert, and make it interactive by asking our guests to bring their favorite autumn brew to share. The most popular dish is the Devilish Eggs (below).

What is your all-time favorite costume and most unforgettable Halloween experience?

devilish eggs
12 large eggs
3 jarred roasted red peppers, finely chopped
1 c mayonnaise
2 tsp Dijon mustard
1 tsp coarse salt
1/2 tsp freshly ground pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish
1. Prepare an ice-water bath; set aside. 
2. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
3. When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
4. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

ghost in the graveyard
2 oz black vodka
2 oz creme de cacao or coffee-flavored liqueur
1 scoop vanilla ice cream
finely grated nutmeg, for garnish
1. In a glass, combine vodka and creme de cacao, and set aside. 
2. Place ice cream in a highball glass, and slowly pour vodka mixture over ice cream. Garnish with nutmeg; serve immediately.

screwed-up screwdriver
1/4 c ice
1/2 c freshly squeezed tangerine juice
1 1/2 oz black vodka
1 black licorice twist, for serving
1. Place ice in a tall glass. Pour juice into glass. 
2. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice and creates a layer of black. 
3. Slice 1/4 inch off each end of licorice, and use as a straw. Serve immediately.

berry scary martini
1 c ice
1 oz black vodka
2 oz cherry juice
fresh raspberries and blueberries, for garnish
1. Combine ice, vodka, and cherry juice in a cocktail shaker; shake vigorously. Pour into a martini glass. 
2. Thread raspberries and blueberries onto a cocktail skewer, and place in drink. Serve immediately.

(eggs serve a party of 8, cocktails each serve 1)

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image by natalie @ calliope; typography by Kelly Thorn; photos & recipes of deviled eggs & Halloween cocktails by Martha Stewart

{ Food for Thought } The Storybook of Our Lives

Figs are so classically beautiful. They evoke images of woods and Vermeer paintings. They're also a foodie's dream fruit, because you can enjoy them so many ways: fresh, as jam, in prosciutto grilled cheese sandwiches, with hard cheeses like Manchego, as a belgian waffle topping, and on lovely tarts. Somehow, fig recipes are simultaneously elegant and home-y, which make them perfect foods for entertaining. There is a little magic when sharing a fig dish with guests - it seems to celebrate the sense that those guests are not just guests but friends.

The richness and intimacy of those images - a walk through the woods, Vermeer's dimly-lit domestic scenes - feel as natural a part of fall as do wool blazers, pretty scarves and crimson leaves dancing in the crisp autumn wind. It makes me feel home-y and inspires me to whip up a few cozy recipes (like this beautiful fig tart) and share them with a few special friends. Spring makes me restless for adventure and fall makes me especially thankful for my little family and true friends, as well as everyone else who has shared a fun memory with me, contributed something invaluable to my experience, or has welcomed the same from me.

fig, mascarpone, and pistachio tart

for the pastry
2 c all-purpose flour
2.3 oz shelled raw pistachios
4 tbsp sugar
7 tbsp cold butter
1 egg yolk
3-4 tbsp cold water

1. Finely grind flour, pistachios, sugar in a food processor.
2. Cut cold butter into the flour mixture in the processor or with a pastry cutter until mix forms crumbs the size of small peas.
3. Add the yolk and drizzle the water into the mix just until a dough begins to form when pressed between two fingers, careful not to overmix.
4. Form the pastry into a ball and refrigerate for at least 1h (or freeze for a shorter amount of time).
5. Preheat the oven to 425.
6. After refrigerated, press the dough into the tart pan. Prick the bottom of the dough with a fork, cover with parchment, and weigh down with dry beans or pie weights. (Freeze for a few minutes if the dough softens.)
7. Bake 13-15 minutes until the edges begin to lightly brown. Remove the weights and parchment, and bake another 3-5 minutes, until the crust is completely golden-brown. Cool on a rack.

for filling
2-1/4 c mascarpone cheese
1/4 c brown sugar
1/2 c heavy cream
1 tsp vanilla extract
freshly grated zest from 1 lemon

1. In a mixer bowl with the whisk attachment, whip the mascarpone, sugar, and cream on medium-high until soft peaks form.
2. Add the vanilla and zest and whip just until stiff peaks form, careful not to overmix.
3. Spoon into the cooled tart shell and smooth the surface with a spatula.

for topping
2 baskets of figs
2 tbsp honey
2 tbsp raspberry jam (alternatively, fig or apricot)

1. Quarter the figs and arrange on top of the mascarpone filling.
2. Warm the honey and jam together (stovetop or microwave). Brush over the figs.
(makes one 9" tart, or six 4.5" tarts... it's more fun when there's enough to share)

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image by natalie @ calliope; fig tart photo & recipe by dessertsforbreakfast; quote via lifesajournal; party photo via awelltraveledwoman

{ Food for Thought } The Kind of Girl

Do you tuck away memories to savor or reflect on later? I instinctively do this. In fact, I have a compulsively detailed memory for random moments. While it isn't quite "photographic", you can count on me to recall visuals, locations, topics of conversation and often specific comments. I may not be able to extract information on-the-spot, but my mind seems to shift into that gear once a formerly familiar subject comes up. I seem to automatically ride that momentum going through triggers until the right memory surfaces. Handy, right? Yes and no. It doesn't seem to work as magically for truly useful knowledge. Then there are things I prefer to forget. A good memory for random moments isn't always convenient for others, either.

I have tried to use my superpower for good, however, using it to recall moments that warm and inspire - jokes, the weird but fun, adventures, the fascinating, the beautiful, celebrations small and grand, touching gestures, moments of quiet intimacy, and simple things like happy, loving glances. So I'm the kind of girl who smiles at pretty memories and laughs at funny moments days later, drinking from the glass half full. Unexpected like waffle-shaped cookies, which seem like the product of a happy accident but are pure genius. "A secret genius... the best kind."* ;)

oatmeal chocolate-chip waffle cookies

1/4 c (1/2 stick) unsalted butter, melted
1/4 cup plus 1 tbsp firmly packed light brown sugar
1 large eggs
1/2 tsp vanilla extract
3/8 cup unbleached all-purpose flour (measured by weight, e.g. 1c = 4.5oz)
1/4 tsp baking soda
1/8 tsp salt
3/4 c old-fashioned rolled oats
1/2 c semisweet chocolate chips
nonstick cooking spray
1. Heat the waffle iron according to the manufacturer's instructions.
2. In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the egg and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.
3. Coat the grids of the waffle iron with nonstick cooking spray. Use a tablespoon or small ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1-1/2 to 3 minutes, depending on the heat of your waffle iron. Use a thin metal spatula to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.
optional: add 1/4 tsp cinnamon and a pinch of nutmeg for a more classic oatmeal cookie flavor 
(makes a dozen cookies, because it's always more fun with there's enough for 2 to enjoy)

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image/graphic design by natalie @ calliope

photo of woman with umbrella smiling in the rain via bliss; chocolate chip waffle cookie photo & recipe by finecooking via thekitchn; *DropDeadDiva

{ Food for Thought } A Good Day

I just thought this was funny. Admit it. You feel like this, too, sometimes. I don't feel like this most days (fortunately!), but recently I met someone who made me think of this quote... a little presumptuous and awkwardly "smooth" but not tempting enough to hit or bite ;), just enough to snicker. You know it's a good day when you can laugh at silliness... and bite into something worth chewing like this gooey sandwich.

caprese grilled cheese sandwich
4 slices of thick french bread
4 slices of mozzerella cheese
fresh basil leaves
tomato, thinly sliced (recommend juicy and sweet hybrid stramato, or roma)
balsamic vinegar
olive oil
salt and pepper
1. Brush one side of the french bread slices with melted butter. Place one provolone slice on the un-buttered side. Arrange fresh basil leaves on top of cheese. Layer tomato slices on top of basil leaves.
2. Drizzle lightly with balsamic vinegar and olive oil. Season with a dash of salt and pepper. Place another cheese slice. 
3. Top arrangement with the other slice of french bread with buttered side up.
4. Meanwhile, heat a wide pan over low heat. Place sandwich on pan with buttered side down. Toast, flipping once, until both sides are lightly browned and cheese melts.
*other filling options: provolone or swiss with arugula, and prosciutto or chicken, gruyere and smoked salmon
(makes 2 servings because it's always more fun when there's enough to share or have seconds)

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"You know it was a good day" quote via joann; sandwich image & recipe via cookmobile

{ Food for Thought } A Cup of Kindness

Words to live by. A soft place to land, a soft place to catch. Makes the difficult possible in the moment or in the long run. A cup of homemade pumpkin spice latte feels like a cup of liquid kindness.

pumpkin spice latte
1 c milk (recommend Earth Balance soy)
1/4 c (heaping) pumpkin puree, more if you really love pumpkin
2 tsp pumpkin pie spice blend (ginger, nutmeg, cloves, cinnamon)
1 tsp cinnamon
1 tsp vanilla extract
2 tsp organic brown sugar (or equivalent preferred sweetener)
optional: pinch of ground garam masala, cardamom, or other warming spices
1. Make 2 cups of coffee. 
2. Make pumpkin milk: Combine all ingredients in a small bowl and whisk well by hand or with blender.
3. Warm the finished pumpkin milk mixture in the microwave (1 min) or on the stovetop
4. Pour 1 c of brewed coffee into each mug and pour half the pumpkin milk mixture over the top of the coffee. 
5. optional: Top with homemade whipped cream (1/4 c organic heavy whipping cream and 1 tsp organic raw sugar beat to soft peaks) and a sprinkle of pumpkin pie spice/cinnamon.
(makes 2 servings, because it's always more fun when there's enough to share or have seconds)

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image & graphics by natalie @ calliope; photo & recipe by loveveggiesandyoga

{ Food for Thought } Wearing Your Smile

An ombre-pink rose. Sunny days and breezy nights. A potluck dinner and a movie. A gentle dog making a silent connection resting his chin on my knee. Kind relatives stopping by on their way back home. Above all, sweet, peaceful moments with my favorite kindred spirit. This made me smile. What made you smile recently? (The memory seems to linger longer when you recall and share.)

raised waffles

3/4  7-gram package active dry yeast
1-1/2 c warm milk
6 tbsp butter, melted
3/4 tsp salt
3/4 tsp sugar
1-1/2 c flour
1-1/2 eggs
(3/4) 1⁄4 tsp baking soda
1. Dissolve yeast in (3/4) 1⁄2 c lukewarm water in a large bowl and set aside until foamy, 8–10 min. Add milk, butter, salt, sugar and flour and beat with an electric mixer on medium speed until well combined, 2–3 min. Cover with plastic wrap and set batter aside, at room temperature, overnight.
2. The following day, preheat an electric waffle iron. Whisk eggs and baking soda into batter until thoroughly combined (batter will be very thin). Pour 1⁄2 c of batter into hot waffle iron and let batter set for 30 seconds, then lower waffle iron lid and cook until waffle is golden brown and crisp, about 5 min. Repeat process with remaining batter. Batter will keep for several days in the refrigerator.
(makes 6 waffles for 2 servings to be shared)

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I'm wearing the smile you gave me quote via sayingimages; stacked waffles and ice cream image and waffles recipe via saveur

{ Food for Thought } Here's to You, Summer

Coming to terms with summer's end doesn't get easier. Every year I wait until I see the first sign of fall - a bough of changing colors - before I accept summer's departure. In the meantime, I'll toast to summer and daydream about its virtues. We miss you already, summer. Thanks for gloriously long days of sunshine and summer-stormy nights. I look forward to next year's parade of summer dresses and floppy hats, ice cream runs, frisbee volleys, pretty cocktails and impossibly messy watermelons. What did you enjoy most this summer? (Comment below, if you care to share.)

watermelon ginger refresher

6 oz puréed watermelon*
2 oz light rum
2 oz domaine de canton ginger liqeuer
1 oz fresh lime juice
1 oz simple syrup, optional (depending on the sweetness of your watermelon)
watermelon slice, to garnish
1. Puree watermelon*: cut into chunks and purée in blender for 10 seconds or until completely smooth.
2. Combine all ingredients in cocktail shaker and fill with ice. Give it a good shaker, about 10 seconds.
3. Strain into a glass and garnish with the watermelon slice.

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long for salt air image via thewheatfield, watermelon refresher recipe & image via eatmakeread

{ Food for Thought } Life is Art

Life is so much more enjoyable not when you look at everything through rose colored lenses but when you color everything with a touch of rose. Everyone has their own hue; tint your own space and help others enjoy theirs. At the heart of our Live Exuberantly™ philosophy...

the perfect cappuccino

2/3 c coffee (Colombian medium-roast)

1-1/3 c organic milk (suggest Earth Balance organic original soy)

1 tsp raw organic sugar (or to taste)

cinnamon and chocolate shavings for garnish

1. Brew coffee per directions on package.

2. Heat milk (do not boil) and pour 1/3 c into each coffee cup.

3. Stir 1/2 tsp sugar into each cup. Pour 1/3 c coffee into cup.

4. Foam the remaining milk with hand frother and spoon it into each cup.

5. Sprinkle with cinnamon and chocolate.

(makes 2 servings, because it's always more fun to have enough to share or have seconds)

l  i  v  e    e  x  u  b  e  r  a  n  t  l  y™

quote image & recipe by natalie @ calliope,

photo unknown via bonchicbongenre and thisisglamorous; words via 4u-2 and polyvore

{ Food for Thought } Simply Happy

It is truly striking how much of one's happiness rests on one's perspective. What occupies your thoughts, how you feed your art, what you do to lift your spirits, how you interpret a situation, how you handle reality, your standards for yourself and others, how you treat others and yourself, how well you balance self-confidence and modesty, what fills your heart...

Take joy in the simple things. Milkshakes seem to be the best way (I dare say the right way) to toast happy simplicity.

salted caramel pecan milkshake

2 tbsp caramel sauce, plus more for glass

4 scoops premium organic vanilla ice cream
1/4 c organic whole milk
2 tbsp toasted pecans, plus more finely chopped for garnish
pinch of sea salt, plus more for garnish
splash of brandy (optional)
for caramel sauce
1 c sugar
3/4 c heavy cream
1 tbsp unsalted butter
1 tsp pure vanilla extract
1. (makes 1c of caramel) Combine sugar and 1/4 c water in a small saucepan over med-high heat. Bring to a boil without stirring. Wipe down sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming. Just as liquid begins to brown, swirl pan to color evenly. Remove from heat when liquid is dark amber. Slowly add cream, stirring with a wooden spoon. Add butter and vanilla; stir to combine. Let cool slightly.
2. Drizzle inside of two glasses with caramel sauce; set aside. Place ice cream, milk, pecans, caramel, and sea salt in blender; blend until smooth. Pour into glasses; garnish with pecans and sea salt. Serve immediately. 
(serves 2, because it's always more fun to have enough to share or have seconds)

l  i  v  e    e  x  u  b  e  r  a  n  t  l  y™

quote image by natalie @calliope based on think happy be happy quote via whatsmineisours; milkshake recipe via marthastewart

{ Food for Thought } Connect

Connect. Laugh, move, be still, listen, learn, feel... experience together. Trifle strikes me as something so fun to enjoy together, each creamy, crunchy, sweet and tart layer waiting to be discovered. Want to share a full meal? Pick a few favorite dishes, turn the kitchen upside-down and serve family-style.

lemon mousse strawberry trifle

for the cake

1 c + 2 tbsp unblanched sliced almonds
3/4 c + 2.5 tbsp sugar, divided
6 large eggs
2 large egg whites
1 tsp finely grated lemon zest
1/2 c + 1 tbsp white rice flour
1. Preheat the oven to 325. Line a quarter sheet pan with a sheet of parchment paper and slightly spray with cooking spray. Reserve.
2. Toast the almonds on a separate baking sheet until pale golden, about 7 minutes. Cool completely.
3. Pulse the almonds with 2.5 tbsp sugar until finely ground. Stop before the nuts start to form a paste.
4. Place the eggs into a 2-cup measure with a spout and whisk them just to break them up.
5. In a stand mixer fitter with the whisk attachment, beat the egg whites on medium low speed until foamy. Increase the speed and whisk until soft peaks. Gradually beat in the remaining cup of sugar. Continue beating until the meringue is thick and glossy. With the beater off, stir in the almond mixture until evenly incorporated.
6. Reattach the whisk and with the mixer on medium speed, add the beaten eggs to the meringue, 2 tbsp at a time, beating for 2 minutes after each addition. It should take a total of 20-25 minutes but be sure to beat for a minimum of 20 minutes. Add the lemon zest.
7. Sprinkle the flour over the batter and fold until completely incorporated. Pour the batter onto the prepared baking sheet and bake for 15-20 minutes until a knife inserted near the center comes out clean. 

for the lemon mousse

grated zest of 1 lemon
1/2 c lemon juice
1/4 c sugar
2 eggs
1 c heavy cream
4 cups fresh strawberries
1. Combine the zest, sugar, juice in a saucepan, and bring to a simmer.
2. In a small bowl, beat the eggs until light. Beat some of the lemon mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes. Strain and let it cool to room temperature, covered with plastic wrap until ready to use.
3. In a stand mixer, whip the cream to medium stiff peaks. Incorporate the cooled lemon curd in three additions. Place in a piping bag. 

assemble

1. Cut out rounds in the baked caked that will fit inside the glasses that you wish to use. I got enough rounds for 2 layers for six 3-inch wide glasses.
2. Place one round of cake at the bottom of the glass, position strawberry halves inside facing out on top, pipe some lemon curd in the middle and repeat the layers. Top with some extra whipped cream if desired.
(serves 6-8, enough for a party!)

l  i  v  e    e  x  u  b  e  r  a  n  t  l  y™

image by natalie @ calliope; photos: hands holding via whatsmineisyours, couple laughing via jennytea, quote graphics via michelleums, girlfriends shopping via wherethesidewalkbegins, woman laughing in ocean by unknown , recipe & trifle photo via tartelette

{ Food for Thought } Layers Bitter and Sweet

Layers, bitter and sweet.

chocolate truffle tarts

2 sheets pre-rolled semi-sweet chocolate 12x12 pastry

9 oz premium chocolate, finely chopped

2.5 tbsp unsalted butter, chilled & diced

11.5 oz cream

3 eggs + 2 yolks

1 tbsp Irish Whiskey or Amaretto

chocolate syrup

whipped cream: 1 c heavy organic whipping cream, 1/2 tbsp raw organic sugar

1. Grease 8x4 individual tart tin (loose bottoms, if possible).

2. Line with pastry. Prick bases with fork a few times. Fill each with baking beads in parchment. Bake for 10 min. Remove beads and paper. Bake another 10 min until shells are fully cooked. Fully cool.

3. Place chopped chocolate and butter into medium heat-proof bowl. 

4. Bring cream to boil over medium heat in small saucepan. Pour into bowl of chocolate and butter. Set aside for 30 seconds then gently mix.

5. Add eggs and mix to form glossy, smooth mixture. Add whiskey and mix.

6. Pour into shells, leaving 1 mm gap at top for syrup. Chill for 4 hours until filling is firm to the touch.

7. Pour thin layer of syrup and refrigerate until ready to serve. 

8. Whip the cream, adding sugar halfway through to soft peaks. Serve tarts with whipped cream.

l  i  v  e    e  x  u  b  e  r  a  n  t  l  y™

quote design by natalie @ calliope; quote words via bitsotruth; chocolate tart recipe & photo by whatkatieate via freshexchange