Two Red Bowls

drinks

rose lassi

As it turns out, sleep training is a thing that actually works.  Who would have thought?  (Probably, you know, all the experts.)  After four months of having a baby with a college-freshman-style late night sleep schedule -- and an especially interesting month having a baby who did his best to boycott sleep altogether -- we have one who, somehow, ...

blood orange hibiscus spritzers

Thank you to Sanpellegrino for sponsoring this post and providing the products used in this recipe!  All statements and opinions are solely my own. It's been hot again this week!  I love it.  Just as I was getting sad about the end of the summer and the evenings were getting seriously cool and crisp, the heat and humidity is back for just a little ...

aunt beru’s (grown up) blue milk // may the fourth be with you!

Happy Monday, friends!  How was your weekend?  I'm all fuzzy inside from a visit from my bridesmaids!  Our weekend was filled with squishy sofa chats, pork buns and hibiscus doughnuts, ramen and peach jelly sake (so weird but so great), and a lot of pretty dress-shopping -- so, pretty much the best low-key bachelorette I could have asked for.  I'm ...

carrot cake horchata & regular horchata

Black walnut scoop and spoon: Polder's Old World Market; vanilla extract: Oh, Ladycakes; ceramics: Speck & Stone, The Fortynine Studio, Akiko Graham via The-Commons; tea towel: Fog Linen. So I'm pretty sure I never really knew what horchata was for the longest time.  It was just a drink that sounded vaguely delicious and that I suspected I was ...

homemade pumpkin spice latte syrup

So, first week of work down and I’m still alive! It’s true that it’s a little overwhelming, but lots of things make it more than okay -- foremost that I’m lucky to be working with great people who don’t mind that I have no idea what’s going on yet. But also -- what gets me excited in any situation, of course -- food. Like ordering food on the firm. ...

watermelon strawberry sangria

OK, so I have two confessions to make.  One, I have to admit that I don't know what exactly makes sangria sangria. Does it have to use wine?  Citrus fruit?  Liquor?  This uses ... none of that.  So I'm not really sure if it's sangria at all.  (But I promise that whatever it is, it's still delicious.) ...

iced coffee from cold brew concentrate

So, it's really hot outside. (Evidently, it's fry-an-egg-and-bacon-on-the-sidewalk hot outside. Wow.) In light of that, I think it's the perfect time to share the recipe for cold brew concentrate that we've been using this summer for homemade iced coffee. (Take that, Starbucks! I'll wean off you yet.) Apartment Therapy saved my life last month ...

mint watermelon juice

We aren't doing much to celebrate this year, but one thing there's always time for is a good summer cocktail. I don't even know if this needs a recipe -- blend about 4-5 cups (a blender-full, basically) of watermelon cubes with a few leaves of mint, some ice if not chilled, ice cream if you like it (I added a few tablespoons of strawberry ice ...

milk-stout-shakes!

A few weeks ago, I came upon this ingenious idea for porter milkshakes on Yellow Brick Home, and was so floored. Beer milkshakes! Why did this never occur to me before? We're not frequent porter drinkers, but we are huge fans of Left Hand Milk Stout, and usually have it in constant supply. So it was an easy step to go out and buy some vanilla ice ...

Instagram

  • A little video! Red curry kabocha soup with @kitchenaidusa’s K400 Blender to get us through the no-man’s-land stretch between holidays and during kitchen renovations. It’s been slow but so exciting to see our house re-emerge from under tarps and ram board, and the transition has been easier because we’ve had KitchenAid small appliances like this one to tide us over. All you need to do is simmer a bit of Thai red curry paste with velvety coconut milk until it smells amazing, add in kaffir lime leaves and Thai basil, a little brown sugar and fish sauce, a touch of salt if you want, and blend it all up with roasted kabocha until smooth. It ends up complex and nuanced, sweet and savory and spicy, in 10 minutes of hands-on time. The full recipe and more about the K400 Blender is #ontheblog this morning! 📹 AND 🎶(!!) by the most talented @bowl_n2 a bowl_n1 could ever ask for 😭✨❤️ #marksofmaking #sponsored
  • What the first Sunday of December looked like four years ago: sleeping in and baking 🍪 What it looks like this year: a toddler doing a dance while eating peanuts, a chubby baby probably napping way too late, a tree hastily and triumphantly purchased (and now, partially trimmed before I decided to sit on my butt and Instagram). Two way more tired, but ever happier bowls. 🎄
  • There is construction just to the left of this and construction to the right 😜but in this five foot stretch only, peaceful fall things making my heart happy. 🍂✨ Happy Friday eve!
  • Honey sesame corn pudding up #ontheblog this morning in the ramp up to Thanksgiving! I’m a bad child of the South and am new to corn pudding, but what I lack in history I’m now making up for in fervor—a crisp edge but a soft pudding center, creamy but studded with corn, sweetly decadent but just one savory note shy of dessert. Sesame oil and sesame seeds (borrowed from the sesame cornbread in my book 😬) add a nuttiness and a tiny bit of crunch. It ends up somehow reminiscent of toasty kettle corn and chawanmushi at the same time, and if you need me on Thanksgiving you can find me with a casserole dish of it all to myself 🌽 Recipe is on the blog this morning! What do you guys plan to make? Two weeks to go!! 🦃 #f52wrappedup
  • Partnering with @kitchenaidusa to share a fall pesto recipe #ontheblog this morning! We’re working with KitchenAid for my entire kitchen and it’s one of the most exciting parts of our renovation 😱 but until the kitchen is ready, I’m sharing a few recipes made with the equally amazing small appliances that we’ve been using to cook in the meantime--like this 7 Cup Food Processor. More on the blog along with a Sriracha & roasted broccoli pesto recipe✌🏼#ad #partner #marksofmaking
  • The start of my favorite season: Thanksgiving Side Season. 🤓🤓🤓🤓 Googling Thanksgiving menus from now until the 28th bye!!!!!!! (And also posting this recipe soon 👏🏼)
  • One more birthday this week!! One year after #acommontablecookbook came into the world, I’m still overjoyed every time I see one of its recipes in another kitchen, or when I hear that our multicultural family is like yours, or that a recipe from my childhood is reminiscent of one from yours. It’s more wonderful than I could have imagined when I began to write this book. Thank you! 🙏🏼✨
  • Our newly-minted three-year-old. (Wait, what?) Loves saying something wrong just so he can correct us—it’s blue! LOL it’s not blue, it’s greeeen. Loves ordering “crackuhs” (fries) from the kids’ picture menu but is mystified when broccoli usually appears instead (“where da crackuhs?”) Now knows birthdays mean cake and parties and has been chirping all week, “Lukie birday! Let’s go birday party! Everybody birday!” Is hilarious and maddening and tiring and wonderful, and the greatest, sweetest joy (or, one of two) we could ever have imagined. Thank you so much for making us parents, Lukaboo. Big camera smiles courtesy of his favorite person in the world, @bowl_n2 ❤️(more of which are on the blog this morning!)