Category

food

Lucky Number 13

By | design, food, happy | 3 Comments

  Ladies and Gentlemen. The future. It’s coming! Once again, we’re in the lucky position of being able to make a fresh start with a brand spankin’ new year. 365 whole days to do it all right this time. Clean slate. Tabula Rasa. Square One. Woo! And how do we celebrate? That’s right, friends — say it with me — with Collard Greens! And what kind of friend would I be if I left you hangin without a great recipe for Collards? No kind of friend. So here it is: The best collards recipe ever. Seriously — people who swear…

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Twenty Twelve’s a Comin’

By | design, food | No Comments

Well. Here we are again. The new year approaches. And quickly. It’s time for fresh starts. Renewed energy. High hopes. Our annual New Year’s Day bash (back after taking a reluctant year off). And most importantly: Collard Greens. And as my annual gift to you, the awesome people who live in my computer, I bring you once again my recipe for Collards, which, along with Black Eyed Peas and Pork (hog jowls, ham, bacon, whatever), are the law down here in the South. They’re supposed to bring you luck and fortune, which you can’t say you don’t want at least…

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Twenty Twelve’s Got it Goin On

By | food, house, thoughts | No Comments

Well. Here we are again. The new year approaches. And quickly. It’s time for fresh starts. Renewed energy. High hopes. Our annual New Year’s Day bash (back after taking a reluctant year off). And most importantly: Collard Greens. And as my annual gift to you, the awesome people who live in my computer, I bring you once again my recipe for Collards, which, along with Black Eyed Peas and Pork (hog jowls, ham, bacon, whatever), are the law down here in the South. They’re supposed to bring you luck and fortune, which you can’t say you don’t want at least…

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This Year Goes to Eleven

By | food | No Comments

It’s a wrap, y’all. Adios 2010, hello 2011. Here in UpsideUp land, we’re usually getting ready for our annual New Year’s bash, but this year we’ve got the plague and are looking instead at ringing this one in with a string of movies. One thing’s for sure, though, we will still be making collards and black eyed peas. I’m even looking forward to seeing how the recipe works for 4 people as opposed to  the 180 I usually cook for! And as my annual gift to you, the awesome people who live in my computer, I bring you once again…

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Chocolate Avocado Cupcakes with Avocado Buttercream Frosting

By | food | 6 Comments

I had to include the entire name in my post title up there because I cannot get it out of my head. And I’m not even much of a sweets person. Which is probably why I’m so excited about these — because I am very much of an avocado person. And also a chartreuse person. And also a cupcakes with not too much icing on them person. Also I love the word Buttercream. It’s on my desert island list of words. As if all that weren’t enough for me to tell you about these intriguing cupcakes, get this: the idea…

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Zoku Pops!

By | color, design, food | 2 Comments

Have you seen this yet? The super speedy popsicle maker called Zoku? Zoe and Lucy got one for their birthday and we are in LURVE with it. Seriously, you can make a batch of homemade fancy pops in less than 10 minutes. And because of the super fast freezy magic, they can even be well designed pops! Rad, right? So far we have made Strawberry Cherry, Raspberry Lemonade, and Chocolate Milk pops. On the horizon are Cucumber Chili, Avocado, and Watermelon Mint. What else should we make? What kind would you make?

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snow day

By | food, go outside | 4 Comments

We got a sweet little snow last night — about 3 inches worth, light and packable — that coated our world with a crisp, bright frosting. And now it’s Saturday — the perfect time to make Snow Cream with the kids! Here’s our recipe: 1 1/2 cups Milk 2 tbs Sugar 1 tsp Vanilla Whisk together in a measuring cup. Pour a little bit over a bowl of snow (we use cereal bowls) and stir until it resembles the thickness of ice cream (not too soupy). Makes 4-6 bowls, depending on how much snow you use. Yum. And fun. It’s…

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