Nectar

I've really been trying to mix up my breakfast as of late. I got into the habit of eating a bagel with more cream cheese than bagel represented on my morning plate and thought it was time to lighten it up. Most mornings for us begin at home and I'm able to linger over my 3-4 cups of coffee - but some mornings are a little hectic and this pick me up does the trick - it both fills my belly and fuels my body. I keep bananas sliced in serving sizes in the freezer ready to go...

PICK ME UP

2 bananas (sliced and frozen)

1/2 c. almonds (sliced and roasted)

1 t. salt

1 T. honey

1/2 c. brewed espresso (chilled)

1/4 c. half+half

5-6 ice cubes

Combine all ingredients in a blender and process until completely smooth - you may need to stop, stir and start it again as those frozen banana slices can be stubborn little things. Pour into a tall chilled glass and enjoy! Do you have a favorite morning pick me up?

And a few notes…

- My new title Gem and Stone is now available for pre-order - lots more exciting news about that title coming soon.

- I’m thrilled to start contributing to Design*Sponge on a regular basis. Ashley’s column has always been one of my favorites and I’m so happy to be working with her on it now. Our first post together is up today right here!

- So my birthday was last week. I was pretty lucky to have Ashley and friends throw me a ridiculously amazing Southern potluck – you can see the menu here – I felt more than a little spoiled by it all and so blessed by new friendships.

- And a little someone is turning six today so you might see a triple chocolate cake on the blog next week – if all goes as planned!

Have a beautiful weekend…

 

Two of my favorite people in New York are Carrie and Andrew Purcell. Not only are they both fiercely talented (Carrie is a food stylist who's work you've seen all over the place including Bon Appetit, In Style, Sweet Paul, Rachel Ray and Fine Cooking; and Andrew's beautiful photographs can be found regularly within the pages of Martha Stewart and Everyday Food among others) but some of the sweetest people I have the privilege of calling friends. And I happen to believe they work their most exquisite magic together... like on their lovely blog Pictures & Pancakes. Please welcome Carrie and Andrew...

Carrie & Andrew say:

"We wanted to come up with bright fresh flavors that you could throw together quickly to entertain friends - now that it's staying lighter later, it's nice to gather for early evening cocktails and a nibble. We've had an urban family Easter tradition for the past 7 years or so and made delicious chilled pea and mint soup shooters one year. This is kind of a take on that but in crostini form. Fresh green herbs and veggies really signify Spring and renewal to us. After years of not truly experiencing Spring (everything blooms year round in AZ and CA!) we now really appreciate the change of season - the feeling of excitement when tiny green buds and shoots begin to appear and the city has a revived energy outdoors on each beautiful, sunny Spring day. We thought the mint in the cocktail complimented the mint in the crostini, while the bite from bourbon cuts through the sweetness of the peas. Early evening cocktails during the week or an afternoon treat on a lazy Spring weekend… enjoy!"

 

PEA & FETA CROSTINI (makes 10)

This is great with peas any time of the year and the vibrant color screams Spring. It's also great with fava beans and pecorino cheese! Use your best olive oil and preferably one that's nice and peppery.

1 1/2 c. peas (frozen defrosted or fresh, cooked and drained)

2 T. lemon juice

1/2 t. kosher salt

1/4 c. olive oil (plus more for garnish)

1 small multi-grain baguette (sliced 1/4" thin and broiled until crispy)

1/2 c. feta

black pepper

1 bunch mint

Combine peas, lemon juice and salt in a food processor and pulse until coarsely chopped. With the processor running, slowly add olive oil and puree until almost smooth. Spread about 1 T. on each crostini and garnish with crumbled feta, a crack of pepper, a few torn leaves of mint and a nice drizzle of olive oil. Serve immediately or make a day ahead and refrigerate pea puree - bring to room temperature before serving.

 

46 & MINT (makes 1)

5 thin slices of cucumber

10 mint leaves (plus more for garnish)

1/2 T. agave syrup

1.5 oz. Maker's Mark 46 Bourbon

1/2 oz. St. Germain

2 oz. soda water

In a cocktail shaker, muddle cucumber, mint and agave. Add ice, bourbon and St. Germain and shake well. Strain over ice in a low ball glass and top with soda water. Garnish with a sliced cucumber and mint.

And Andrew's perfect playlist for a casual Spring gathering over cocktails...

SPRING MIX

Mrs. Cold : Kings of Convenience

True Love Will Find You In The End : Daniel Johnston

Simple Song : The Shins

Gravity Rides Everything : Modest Mouse

On My Way Back Home : Band of Horses

Run : Ben Kweller

As I'm Leaving : David Gray

Back Down South : Kings of Leon

Bowl of Oranges : Bright Eyes

I am Trying To Break Your Heart : Wilco

California : Rouge Wave

I'll Try Anything Once : Julian Casablancas

Shadow People : Dr. Dog

Sylvia Plath : Ryan Adams

How Come You Never Go There : Feist

I Buried A Bone : Blind Pilot

Soul One : Blind Melon

Overdue : The Get Up Kids

Stray Age : Daniel Martin Moore

The Wilhelm Scream : James Blake

Keep Me Awake : Tarkio

I'll Be Yr Bird : M. Ward

Kids On The Run : The Tallest Man on Earth

Listen here.

(Recipe by Carrie Purcell and photography by Andrew Purcell)

Hello - I hope you're still with me. I disappear sometimes. It's simply the reality of freelancing, homeschooling three young daughters (who will be going back to school in the Fall because Mama has had to sadly admit that I'm not the superwoman I thought I was, and I'm okay with that), and snuggling little ones who are absolutely knackered from perpetual allergy attacks. And I really haven't been cooking or baking too much over the last two weeks. Do you get like that? It ebbs and flows - I know the desire will return - but those rare moments when cooking is the last thing I want to do always scare the hell out of me. So let's ease back into it, shall we?

Last time I was in New York, my friend Marissa and I had brunch at Whitehall in the West Village; and there a dish was served that has graced my breakfast table often since. It's simple, and wildly delicious. Simply spread half of a ripe avocado onto a piece of toast, top with spring greens, a fried egg and your favorite artisan sea salt and pepper. This savory delight has also been a great way to get my girls to eat their greens!

 

Coming this week... another special Be My Guest from my some of my favorite New Yorkers and another simple breakfast... my favorite smoothie.

Have a lovely evening.