Category Archives: recipes

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.

Continue reading

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.

Continue reading

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.

Continue reading

winter persimmon margaritas | making self-care a priority

How much healthier could I be in six months, if I made self-care a priority today?

That’s the question that’s been on my mind the past several days, but before diving into that topic, I wish you all a happy 2018! I seriously can’t believe that we’re already two weeks into the new year. Our Christmas tree is still up, and we are still nightly turning on the outdoor lights that span our rooftop and front porch. We technically haven’t even had our traditional holiday dinner, so we’re keeping it festive until we do. Hopefully, we’ll enjoy that before April.

How was your NYE celebration? Did you pop something fun? What intentions and goals do you have? I’m still fleshing out my ideas and strategies for 2018. I’m never actually “on time” for traditional resolution-making, but it is one of my favorite things to do. List-making and planners and all.

If I were to ask my mom what one of my biggest personal challenges has been, she wouldn’t even hesitate: prioritizing. I tend to fervently say yes to an interesting project or agree to meet someone else’s needs without fully filtering the pros and cons. I want to please. Others. I over-commit, and even though I might deliver, I pay a harsh cost. My physical health suffers, my relationships wilt, and my sanity takes an unfortunate and uncomfortable ride in the backseat.

When I was little, my mom would drive me and my sister down to Arcadia, Florida to visit our grandparents over Christmas. It was an hour-and-a-half ride through twelve small towns. I still have their order memorized. Before we’d pile in our brown Corolla, my mom, adjusting her glasses, would raise her eyebrows, give us the stern eye, and tilt her head, “Girls, go to the bathroom before we leave.” When I’d protest that I didn’t need to go, she’d insist and quickly respond, “Preventive maintenance!”

I think I hear her words anytime I’m gearing up for a long road trip. Preventive maintenance. She didn’t want to stop along the way and slow us down. When I didn’t adhere to her advice, I paid for it with childlike embarrassment, as there weren’t many bathroom stops along the country roads we took.

I’ve struggled to write this post for nearly three weeks now. Just before Christmas, I started experiencing severe stomach pain. It was so crippling that I stayed in bed for nearly three days straight. I googled every symptom I was experiencing and gave myself a pretty solid WebMD diagnosis of either an ulcer or a possible hernia or even, perhaps, gallstones.

I still have yet to see a specialist, but my symptoms have slightly lessened in severity, mostly due to some lifestyle changes. It was ones of the worst holiday seasons I’ve ever experienced, and I’d planned it out to be the most sparkly BEST. This was the first year that both Steve and I were no longer working in the service industry. We didn’t have to pop bottles for 700 people or clean up puke in a bathroom or wait until 3:00AM for the last guest to leave the restaurant to finally drag our beleaguered selves back home.

Despite the scenario I described above, this year’s experience was still worse than any of the holidays spent at the restaurant. And I can say that it was partially a result of not adhering to my mom’s simple advice. I hadn’t adequately prepared. I’d run myself into the ground. I’d pushed myself too far, and as soon as my body had the chance to relax, it decided to shut down and cry for mercy. And, go figure, I was actually mad at my own body for that cry, even though some unwanted and inconveniently timed rest was what I truly needed.

Continue reading