Category Archives: recipes

a summer picnic with francis ford coppola winery | recipes for travel-ready hummus + pesto

With the summer season here at the vineyard in full-swing, it has been a little challenging to take a break, let alone plan a getaway. This past week has entailed thinning excess shoots within the vines, repairing a downed fence post, untangling stray guide wires, and getting the house ready for a visit from a close Denver friend. Even these exciting moments, albeit invigorating ones, can prove a little taxing.

I’ve partnered with Drizly, the online beer, wine, and spirits marketplace, and the Francis Ford Coppola Winery to share with you one of my favorite wines from their new premium wine series, Diamond Collection Cans, along with two wine-friendly, travel-ready recipes I routinely make over the summer that are the perfect complement to an impromptu picnic, afternoon hike, or camping excursion.

Steve and I decided to come in a little early one afternoon and pack a quick picnic to catch the sunset. Instead of scouting out a new hiking spot, we chose to simply drive over to the west side of our property, open the newly installed back gate, and just enjoy the gorgeous western Colorado scenery already around us. We chilled down the wine, made our go-to pesto recipe, whipped up a batch of hummus, and packed up the necessities into the back of the Gator.

Work was happily set aside for the next few hours.

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negroni d’pampe | on that extra slice of cake, making room for beauty + the war on bunnies

I woke up this cloudy morning to the loveliest of sounds, a sound I hadn’t heard here in nearly two months. Slow, steady, peaceful rain, falling outside my open window. And the SMELL!! Isn’t it wonderful? That moisture-filled aroma of damp earth is both calming and invigorating all at once. I snoozed my alarm another 30 minutes and closed my eyes just to lull myself back asleep to this beautiful scene.

As someone who works the land, I view every moment of daylight as an opportunity to get work done. I can’t prune vines or thin shoots in the dark, so each moment of sunshine counts. Whenever I’m forced indoors, which is a rare event, I seize that moment of fortuity to either relax or sleep in or get caught up on postponed computer demands. Today, I chose to catch a few extra minutes of rest, lounge over breakfast on the front porch, and get after a blog post. Writing – and sleeping in – are two things I’ve missed this season.

No guilt on taking this one day to indulge just a little.

I know I’ve referenced a lot about self-care this year, and it’s a concept you’ve probably heard a lot of buzz about in the media, as well. It’s something I’ve been working through and promising myself to integrate into my daily thoughts and routine. I find it so easy to just throw myself out of bed, slap on sunscreen, don my sunglasses, and get after the day’s chores, but that’s so unfulfilling. And it leaves me tired, feeling like a robot moving through the motions.

So, I’m slowing down, even when it’s hard. And I’m intentionally embracing beauty in the little things, like thrifted glassware {these cocktail glasses were $2 apiece at the Habitat for Humanity Restore!}, earlier mornings, and lazier Sundays. Another thing that I did this year, since we don’t have time for a serious garden, is sign up for a flower CSA. Each week, I already have to drive our recyclables to the recycling center, so I brightened up the chore by swinging by Zephyros Flower Farm and collecting a bouquet for the week. This past week’s assortment of blooms was a showstopper {isn’t that yellow and black lily INSANE!?}, and I knew I had to match it with a cocktail.

I’ve also tried being more conscious to get up earlier in the mornings, so that I can take time to stretch or write or read. Or make that second round of French press and just breathe before the day’s pulse starts to dictate my steps. It’s my moment of quiet, where I can call the shots and start my day with peace and intention. Are you the same way?

As the clouds gathered in the late afternoon yesterday, I gave our potted plants on the porch a little water and then gathered the essentials for a riff on one of my favorite classic cocktails, a summer-influenced Negroni — citrusy gin, gentian-forward Suze, and a favorite, new indulgence of mine, Vin d’Pampe Vermouth Rosé. It’s a brightened up, punchy-hued, citrus-floral version of the bitter, rich classic.

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the grassed word | diy celery cordial + lemongrass-infused gin

If you follow a few cocktail-centric Instagram accounts, you’ve most likely seen several riffs on the classic cocktail, The Last Word, popping up in your feed this week. That’s because Mike Yoshioka, a cocktail enthusiast based in Los Angeles, CA created a global online event that celebrates the beloved cocktail.

The event, aptly named We Have the Last Word, encourages Instagrammers to replicate the original recipe or create an iteration on the classic. It is an event that inspires you to dig deep into your creativity. It truly and deliciously brings cocktail enthusiasts and creators together. The Last Word is one of my favorite cocktails both to make and enjoy, especially over the summer months, so I knew I had to come up with something fun as a contribution.


“What was truly inspiring was how the cocktail community came together. New relationships were formed. People started to bond. They began to inspire one another, sharing information, collaborating on projects, and supporting and encouraging one another. They showed that the world is indeed much smaller when we can come together and unite. Even if it is just over a cocktail.”

— Mike Yoshioka of mmydrinks, via a recent post in Difford’s Guide


The original specs on the cocktail call for equal parts gin, green Chartreuse, maraschino liqueur, and freshly squeezed lime juice. It’s light, refreshing, and a perfectly balanced amalgam of sweet, herbaceous, and acidic notes. I decided to do something creatively challenging for my contribution to this event that celebrates one of my favorite liqueurs, Chartreuse, and bring in some early summer flavors to the mix — celery, lemongrass, and cucumber.

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petals + blooms beauty punch | celebrating jules aron’s pretty zen book releases + a giveaway

I’ve been on team #treatyoself before it was even a hashtag. At some level, we all have. I mean, giving yourself a present just feels good, right? And when we get better at giving ourselves presents, we are better able to give others presents. It all comes full-circle. While some might associate the reference with getting a mani-pedi, calling in a personal day and going on a solo hike, finally buying those fancy jeans, or simply taking the time to bake a scratch-made, decadent cake, I’m talking about treating yourself in the form of a cocktail break.

A healthy-ish cocktail.

One that’s sparkling and filled with pomegranate juice, rosé, and the most delicious floral syrup.

Along with a long tub-soak in some DIY herbal rose bath salts.

I have your attention now, right?

Now that I’ve set the tone, I’ll share my inspiration. My friend Jules Aron just released TWO books that match perfectly together: Fresh & Pure: Organically Crafted Beauty Balms & Cleansers and Nourish & Glow: Naturally Beautifying Foods & Elixirs. I thumbed through Jules’ combined Pretty Zen collection of 150 recipes for healthy, natural body care and delicious drinks, meals, and small bites, and I’m sharing two of my favorites from Jules with you today.

And I’m giving away a copy of each to ONE lucky individual over on Instagram! Continue reading

sparkling spiced blackberry negronis | adding flavor with fruits + infusions

Writing this post has gotten me excited about planning our new garden this spring. I’ve missed all of the fruits, vegetables, and herbs growing just outside my backdoor. Granted, we have some amazing farms out here on the western slope, so I haven’t gone without, but there’s nothing like tending and growing your own. Cocktail gardens included.

This past fall, we tilled up the yard around our house, and we ordered some no-mow, low-water grass seed to fill in the almost dust-bowl-like terrain we’ve got going on now. I’ve got a couple of “wish list” plants bookmarked over at High Country Gardens, and those, along with some seeds I’ve either saved or been gifted, are going to colorfully make their way into our lives in a few months. I can’t wait!

Let’s talk about naturally adding flavor in cocktails for a moment.

Did you make any resolutions to eat healthier or drink less? Or maybe your goal is to make healthier versions of your favorite cocktails? This line of thought is on the radar of many home bartenders {myself included} and mixologists around the country. In fact, the appearance of healthier cocktails is one of the projected trends for 2018, according to publications like Supercall and Industry Juice. I’m definitely excited to make and drink more juice- or kombucha-based cocktails and see more low-ABV or alcohol-free drinks available whenever I go out.

I’ve always been a proponent for cocktails flavored with fresh fruits and vegetables, infusions, and less sugar — or even none at all. Drinks simply taste better, when they’re made with fresh ingredients. Think about those florescent-hued, cloyingly sweet drinks you’ve had before. They might be pretty, but their headache is never worth any temporary “enjoyment.”

Two of my personal favorite ways to add flavor to cocktails without adding extra, unwanted sugar is by using fresh fruits and vegetables and by making infusions. I’ve also been enjoying adding Zevia’s stevia-based mixers to my drinks, like the Ginger Apple Swizzle from a few posts back. This sparkling spiced blackberry Negroni gets its flavor from fresh blackberries and Zevia blackberry sparkling water. I’m happy to share another cocktail that’s on the lighter but more flavorful side with you.

Any way I can add flavor without the calories or unwanted chemical substitutes, I’m in.

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