raspberry basil gingerade fizz

raspberry basil gingerade fizz recipe (via thepigandquill.com) #drinkthesummer #summer #mocktail #recipe

You guys, I don’t know about your parts, but my parts are hot. My parts meaning both of the world and, um, of my bod. My parts are hot. Lana’s parts are hot. I feel like at the conclusion of each nursing session I’m peeling us apart like a sheet of stubborn cling wrap that just is not having it. Poor little clammy kiddo. We’ve been swaddling her nekkie at night (well, diped up but no jammers) in the lightest little muslin swaddle we’ve got and she’s been getting through it like a champ. Because lemme just put it out there right now: if you straightjacketed me with a burlap sack in a house that routinely remains 80+ degrees well into the evening, I’d be giving you The Stabbiest Look Ever with my eyes. But she just fusses once or twice kinda sleepy like and then gives into slumber like the precious babe she is while I use the nearest burp cloth to mop the sweat from ‘twixt my boobs. It’s. Fecking. Hot. Thankfully, today marks the start of a cool-down, but I swear I couldn’t have gotten through the last four days without a tall glass of icy, fizzy goodness, which is why … Read More

spiced summer squash quickbread (gf)

spiced summer squash quickbread recipe - gluten-free/paleoish (via thepigandquill.com)

I set out intending to leave this post free of any mammary references, but then I went for my first postpartum jog the other day and realized that HOLY JESUS Running With Boobs Hurts Like The Dickens and it just didn’t feel right keeping the lid on such an epiphany, so there goes that. And to think I actually wanted these things back in high school. Ouch. Also, how uncomfortable is the word mammary? I’m having mixed feelings about it, mostly because every time I hear it I picture whales swimming around with little storybook clusters of bubbles floating about, because obvi whales are my go-to mammal visualization (cute!). But then also: mammaries. Just ew. Let’s talk about less ew things. This quickbread situation fits the bill. It came about as a way to use up pretty much any and every summer variety of squash that came our way in last year’s CSA when I was battling a fierce case of Preggo No-Likey The Squash Things. Natch, all of our zucchini made their way into breads and muffins, but when I started turning up my nose at pattypans and crooknecks, too, momma had to get creative. Turns out, there’s not a whole lotta difference … Read More

glazed pineapple-banana loaf cake with walnuts + cherries

glazed pineapple-banana loaf cake with walnuts + cherries (via thepigandquill.com)

The past couple of weeks have been such a whirlwind. I know I allude to something of that nature every few posts or so, but I’m not sure I’ve ever experienced time moving at quite this rate of speed before. Isn’t there some convention that pregnancy flies by until you hit the last month or so and then everything suddenly stills while you wait…and wait…and wait…? I can tell you, I’m closing in on that last month, and I’m not sure there will ever be enough days between today and the day to tick all the boxes on all the lists. Waaah. One of the lists I’ve almost-barely-but-not-really managed to get under control is the meal prep and planning ‘majiggy I put together for our first few weeks back at home with the wee one. I’m thinking I’ll give you guys the quickie rundown either this week or next, but the main idea is to stock the freezer and pantry with a variety of meals that can come together with next to zero effort when we’re fighting the battles of cloth diapers and fatigue. Variety, I’m figuring, is key — so we’ve got a couple of casseroleish things and a couple of egg dishes. … Read More

“his n’ hers” panna cotta (coconut cream w/ cinnamon-bourbon whip + strawberry-sesame w/ matcha whip)

Two easy, perfectly romantic panna cotta recipes - Coconut Cream + Cinnamon-Bourbon Whip and Strawberry Sesame + Matcha Whip. Just 20 mins prep + chilling. Full recipes at www.thepigandquill.com. #recipe #sweets #valentinesday #dairyfree

Let’s talk about how I just spent almost half an hour trying to pinpoint the crackling sound coming from the freezer only to realize it’s coming from a wood-wick candle I left burning on the bathroom counter. And now my kitchen is littered with frozen food and I get to play my favorite-ever freezer game “hide the banana(s).” Except it’s not nearly as fun or dirty as it sounds and more like I really, really need to make banana bread some time in 2015. Yikes. A. Bee. Now (Bachelor spoiler) let’s talk about how Farmbeezy Chreezy almost totally redeemed himself this week by ditching not one but TWO girls in the Badlands and then flying away in a helicopter all double-oh-seveny!!! Those girls, though. Kelsey, though. How likely is it that she’s gonna pull a real life Gone Girl on some poor dude? I feel like VERY LIKELY is the only answer. She got that special kind of Calculated Crazy going on that you just don’t fuck around with. Super scary. Ok, now let’s talk about panna cotta. It might seem like kind of a goofy stretch to jump from The Bachelor to Valentine’s Day, but real life, Chris and I watch The Bachelor together every week, … Read More

grain-free mini persimmon spice cakes (+ eggnog parfaits)

Two recipes in one! Perfect little giftable cakes and festive parfaits perfect for the holidays. Full recipe at www.thepigandquill.com. #grainfree #holidays #recipe #baking #christmas #newyears #eggnog

It’s Christmas Eve! Around here, that means prepping for the in-laws’ annual tamale feast and perhaps the most competitive pirate’s gift exchange that ever was. Our particular version features plenty of red wine and tequila and a particularly obscene vase that makes a comeback every year. It’s a raucous good time and one of those small things I know we’ll enjoy savoring in its current glory before things like an unfortunate floral receptacle that seriously resembles a vagina and nothing else takes a backseat to our inevitably lovely little piglet. How well do you feel like you know my family right know? I’m just going to jump right into persimmons. Is it persimmon season where you are? (Super graceful.) We’re getting to the end of it here, but for the last few years, without fail, I’ve come home from Thanksgiving at my grandparent’s house with at least one hulking sack of hazy, fiery-hued Fuyus. For those unfamiliar with the persimmon family tree, those are the little flat guys that can be eaten while crisp, like an apple. I prefer them drastically to the more teardrop-shaped Hachiya that are eaten once the flesh becomes soft and almost custardy. They sound intriguing and even quite … Read More

Hawaiian Street Corn with SPAM + Pineapple (gluten-free)

Hey guys, and welcome to Day Two of Street Corn Two Ways. It’s a pretty efficient series. Yesterday, we started things off with this classic Mexican Street Corn thingy and today we’re wrappin’ it on up with an islandy (I guess? For lack of better descriptor?) spin that’s sweet and salty and soy-y and scallion-y and best of all bests — SPAMMY. *contented sigh* SPAM is, no joke, one of my most favorite food groups ever. Like, remember that time I was like, “out with factory farmed meat!” Um, canni tell you a secret? I never ditched the SPAM. (Shhhhhhhhhh, fancy people think this blog is clean and legit and whole foodsie and stuff.) I almost always eat SPAM the same way, which is browned with a little shoyu and sugar and served with hot rice, salty-sweet furikake and a drippy egg (optional but highly encouraged). Sometimes, it’s more than acceptable to swap the rice for, I dunno, RAMEN. And this summer — because that’s when genius epiphany happened to strike — it’s aallllll good to put that slivered SPAM all over some nutty grilled corn with sweet-tart pineapple, sharp scallions and mayo. It’s Hawaiian Street Corn, dudes, and you can (and should) … Read More

Sinless Superfood Devil’s Food Donuts + a Sambazon Giveaway — #SoLetsPigOut

I’ve learned the key to time travel. It’s called get busy, stay busy and maybe stress-eat half a key lime pie. Also, suggest a blog collaboration that runs a whole week long right in the middle of summer. The hours will just drop right away, all Heart of the Ocean style. Just “oop” and it’s Thursday. That’s some magick-with-a-“k” stuff right there. If you’re not picking up what I’m putting down, the last three days of #SoLetsPigOut have been a blur. We’ve got THREE giveaways going, and yesterday I forced a Mad Men reference right onto your Grilled Thai Beef Salad. Things are getting batty. (Check out all the #SoLetsPigOut recipes and giveaways HERE.) And, you guys, the best is still yet to come, because tomorrow 25 blogger friends are coming over for a virtual potluck that’s gonna melt the internet’s face off. And today we’re talking donuts. Yay! I should probably acknowledge that I think the name for these donuts sounds downright dumb. Superfood Devil’s Food? How many foods can you have in a donut before it starts sounding poetically challenged? I think one, but I’m gonna go ahead and own the food-food thing. Because accuracy, ok? Check it, these donuts are everything … Read More

Char-Siu Chicken Bún Bowls (gluten-free)

Before this post runs away from me, as so many of them do, I’ll just start by saying: if you’re here for the recipe, alone, I know this looks like a crapload of ingredients and steps, but I beg of you – don’t be intimidated. The allure of these bowls lies in their lovingly forgiving simplicity. And that is to say, you can do very little right with them and still do very little wrong, if you know what I’m saying. It’s a beautiful thing. And now for the detour. My love for swine is no secret — to the point that it’s represented here in titular glory (ha), though I’m never quite sure if I’m eating the pig or I am the pig — or maybe, in a move that’s as cannibalistic as it is poetic, it’s both. But that’s no matter. The bottom line: is porcine. And there may be no greater single expression of porky perfection than the Chinese barbecue variety known as char-siu. Growing up, no trip to the Chinese market was complete without a styrofoam container heavily laden with charred, fatty morsels of roughly chopped char-siu, freshly unhooked from its place in the butcher’s clear locker … Read More

Green Chili-Garlic Sauce (gluten-free, paleo, vegan variation) and our chapter on Ohio

This morning I woke up certain that I was still dreaming. A glimpse outside revealed a slate sky heavy with anticipation, a thick-striped greenbelt under the window screaming words like verdant and lush that have become few and far between on the West Coast. And then: the staticky buzz of cicadas, audible even over the light hum of the outer belt. Ah, yes. The midwest. Again. It's no dream. More years ago than I care to count, Chris and I packed up our tiny college apartment just outside of downtown San Luis Obispo and dove (or rather drove) into a new life -- a presumably grown-up life -- in Columbus, OH. We did it for our jobs, first -- and for the small thrill that accompanies decisions that are ultimately the result of late night brainstorms brimming with youthful proclamations: we're young! we're nimble! extra ranch and peperoncinis! Living in Ohio was both exactly and not at all what we expected. It was opportunity -- to advance our careers, to buy our first house, to explore a part of the country we had previously (perhaps selfishly?) ignored. And to forge incomparable friendships. But it was also isolation -- from our ... Read More

Pineapple-Mint Coconut Water Frappé (vegan, paleoish)

This morning I woke up with sunshine practically pouring out of ears, my heart lighter ‘an air and a serious spring in my step. It’s summer, you guys. Not almost summer or might as well be summer but the real thing. Warm. Glorious. And my day planner Google Cal is finally awash with long, sleepy weekends, fancy pants dinners and aeroplane travel to places near and far. Columbus, Las Vegas, Puerto Vallarta. Tahoe, Mammoth — and, if I can swing it, maybe even a late summer roadtrip through the Pacific Northwest. It’s a lot in a little time, and before I know it, I’ll probably be one big ball of whiney woeisme, but for now I’m just gonna go ahead and bask in the glow that is a proper summer vacation. And drink me a drink that is unapologetically literal in its celebration of the season. (Because it’s sunny yellow. Poetic, right?) Growing up in Sacramento, summer was sticky forearms on the counter at Vic’s Ice Cream. Long drips of mint chip, the sharp, puckery fizz of a lime ricky. Tall cups of pineapple sherbet passed across the counter — sweet, frothy and impossibly cold. Blissful on a hot day, for sure. But … Read More