raspberry, lime, and rum spritzer

This cocktail is made with muddled raspberries, lime, and rum for a refreshing drink you'll want to sip all summer long.

Hello, friend. It’s been awhile.

Over the past few months, I’ve been getting used to a different routine: waking early to move my body, heading to my new-ish job, writing and writing and writing, and then commuting home. Weeks pass quickly and it’s both exhausting and empowering. It makes me wonder where the time goes, and if things will ever slow down—but at least I’m making a life in that passing time. That’s a good thing.

This cocktail is made with muddled raspberries, lime, and rum for a refreshing drink you'll want to sip all summer long. Read more

hail mary (spiced iced coffee cocktail)

All week, I was set on making the ultimate bubble tea recipe. I bought the boba and those fat, colorful bubble tea straws. I researched how to cook tapioca pearls to chewy perfection. I tried cooking the boba for different lengths of time, with different amounts of water, over different temperatures. I tested ratios of tea to milk. I even made a gingery, spicy sugar syrup that would take the bubble tea into cozy autumnal territory.

Guess what?

It was a disaster.

Despite all my attempts, the boba never turned out right. Ooozing on the outside, starchy, hard, and unpleasant in the middle, I just couldn’t turn those tapioca pearls into the bouncy boba I saw in restaurants and cafés. I was disappointed and had to toss each batch I worked on.

But all was not lost: It occurred to me that there was one very successful part of this failed recipe—the spiced simple syrup. I realized it would taste damn good in another drink. I went back to the drawing board. I decided to veer away from tea and make the drink with strong iced coffee instead, for an extra-caffeinated buzz.

Oh, and rum. Because if there wasn’t going to be any boba in my beverage, there might as well be alcohol in it.

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watermelon-mint frozen daiquiri

Although we are inching our way into mid-August, summer kind of feels like it’s just kicking off. Last weekend we went to Brighton for the ultimate street party that is Pride, and at the end of this week we’re headed to Cinque Terre, Italy, to hike and sit on the beach and eat pesto. The past few months have been all about moving and adjusting and finding my feet, and it’s so good to have these little trips to remind me to stop and enjoy the summer while it’s still here.

Not that there hasn’t been copious enjoyment already: between binge-watching Stranger Things (poor Barb!), learning to make Vietnamese bun, and taking long, romantic Pokémon Go walks in the park with Leo, the summer has brought a lot of goodness. And my developing affinity for making frozen cocktails once 5 pm hits hasn’t hurt, either.

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turmeric, ginger, and banana smoothie

Greetings from Londontown!

It’s been about seven months since the last time I was in this glorious city, and it’s good to be back. I’m currently just visiting so that Leo and I can handle some visa stuff, but it’s the LAST time I’ll be visiting. That’s right: the next time I come back here, it’ll be for good.

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homemade oat milk

File “oat milk” under “things I am OBSESSED with.”

Then, file that last sentence under “how and when did I turn into a crunchy hippie with a pretentious homemade oat milk obsession?”

Just wanted you to know that I’m at least a tiny bit self-aware. Now back to my regularly scheduled oat milk fangirling. Read more