Pom Pom Pow // Wit & Vinegar

So I guess the best way to start this off is by announcing to the world that I. AM. WRITING. A. COOKBOOK.

Writing/photographing/designing because I want to have my grubby hands in all of it?

I’ve known about this whole shebang since February, when I got an email from Hardie Grant (Izy and I will be book sisters, heyyy) asking if I was interested in doing a book and I ramona eyed the email for about 5 minutes before replying back with a yes let’s talk (hidden excitement and heavy breathing).

Fast forward a few months and a contract and this journey known as birthing a cookbook had begun. I think there’s still a part of my brain that grasps that it’s actually happening, even though shit’s definitely getting real and there’s still work to be done. Maybe it’s because I haven’t had a meltdown, maybe it’s because I haven’t written this post.

Hardie Grant’s been beyond great to work with and supportive of my crazy brain/use of colors/maybe glitter and acrylic nails. I’ve still got some recipes to finish up, but my goal is to have a piece of work that gets people excited about cooking. Fun and easy food for fun not so easy people. I don’t want to give too much away but there’s definitely a taco night road map situation, alcohol, ice cream, and a dog section because I think we all know how I feel about dogs.

Until I get a full frontal for you I’ve compiled a basic super professional mood board for your eyes to get what I’m going for:The book’s due out in July, just in time for a summer party with all the ice cream, and I’ve only got a few more months to finish up. I’ve been helping Adrianna with her book, which has been super helpful for me to see, and I’m super excited to have Jon helping out with the shooting of the book/wrangling the crazy. Teamwork!

Before we move on from the ramblefest I just wanted to give a huge thank you to all of you that read and give me the good vibez and all the feels. Also keep your eyes peeled for #wvcookbook over on instagram. It’s like keeping up with the Kardashians but instead of Kris Jenner’s dominance it’s just my book.

Now we can get to drinking.

This cocktail is great because there’s only a few ingredients. I’m not a fan of cocktails that take too many steps for me to get from zero to tipsy, and this one delivers with pomegranate juice, tequila, sparkling water, and pomegranate seeds that kind of act like crunchy boba.

Here’s to not exploding over the next few months!

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BBQ Roasted Chickpeas // Wit & Vinegar

Look how nail painting emoji I’m being with a BBQ theme in October. I feel totally fine because truth is it still still feels like a perfect toaster here in Southern California and truth is I couldn’t not share this recipe from Jessica’s new book.

I’m showing up fashionably late to the party because Jessica’s book came out a few weeks ago but it’s fine because I’ve got these chickpeas and a copy for you to win! Plus maybe I just needed to make sure I looked extra good in my party dress.

BBQ Roasted Chickpeas // Wit & Vinegar

This book is everything you’d expect from Jessica. It’s funny, bright, semi trashed up and it feels like I’m sitting there talking with her drinking some sparkly ass drinks. It’s fabulous. I do this nerdy freak thing when I get new cookbooks or magazines where I post it note all the recipes I want to make asap. Those up there were just noting the recipes I could make and shoot for you guys.

Obviously there’s more now.

BBQ Roasted Chickpeas // Wit & Vinegar

Now we can move on to what I’m calling faux-rn nuts because I can, plus that shit was big in middle school and it’s all I could think about while eating these. Camp BBQ/Ranch/Nacho Cheese if I was feeling good that day.

These chickpeas are crunchy and addictive and a little spicy, like me, and there’s bonus points for the little bit of leftover spice mix that I want to maybe throw on some tater tots. Sexy, sexy that’s all I do.

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Grocery List 39 // Wit & VinegarYou guys, summer is OVVERRRR according to a calendar but my constantly sweaty forehead is just like LOL NOT, especially when I put heat hot sunglasses on my face that were left in my car. That automatically shoves the pumpkin spice cute sweater train back at least a month, probably two.

Lately when it comes to meals it’s like what can I do that takes no effort/heat/energy because seriously it’s summer and eating an in-n-out burger outside under a plastic umbrella is so much more romantic than getting sweaty trying to make a salad.

I’ve got hopes in the next few months though that will get me back in the kitchen eating all my own food + tacos and ice cream sundaes. Until that happens though, let’s talk grocery list:

First up this week is Adrianna with some PRETZEL DOUGHNUTS and real talk on living vicariously through single friends dating and I love all of it.

Megan casually whipped up a pie sundae social and nobody can stop me from eating every single one of those combos.

Jon went and made dark chocolate zucchini waffles and reinforced why he’s one of my favorites.

Sarah drew a chocolate orange bath for RICOTTA FRITTERS and I’m going to join them.

Molly has some kewt pistachio cream cakes with all the sprinkles and a giveaway for Jessica’s new book! (I get to host some of that goodness next week!)

Michelle has some serious swirl game with this matcha marble pound cake. #swirlswag.

There’s still corn happening at the grocery store so Gab says braid the husk, roast and slather in chimichurri butter.

Graham is also holding onto summer with these coffee & beignet ice cream sandwiches like whoaaaa.


I’m completely fascinated on this avocado and banana chocolate pudding that Tracy made.

I could polish off 2, maybe 3 batches of this yakiudon from Stephanie because I am a noodle monster.

Melissa made butterscotch pudding and I want all of it with all the banana whipped cream.

And then we’re washing all this down with 2 or 5 super refreshing coconut gin and tonics from Dana and John the end.

For music this week it’s straight up discohnoshebetterdon’t to summer leaving. I love me some Kimbra and this song makes me want to hot shorts it up and rollerskate everywhere yelling summer don’t leave us.

Also don’t forget! I’ve got a giveaway good until midnight tomorrow for a copy of Stephanie’s book, Easy Gourmet.


carrot cake pancakes + a giveaway // Wit & Vinegar

Peek-a-boo I’m still alive here I am with pancakes plus a giveaway!

Stephanie Le from i am a food blog and there’s a bunch of us that are shooting all the confetti emojis out to celebrate it. I love everything Stephanie does and this book is no exception. So much good, so much pretty . Did I make out with the book when it came in the mail? Maybe just a gentle kiss.

Seriously every recipe in here is a winner. Simple, easy, awesome food that’s great for all skill levels. On top of all the food goodness it’s filled with her insane photos and graphics (xtra luv) and it’s just all the best.

You’re baby is beautiful, Stephanie.

carrot cake pancakes + a giveaway // Wit & Vinegar

I get to share the carrot cake pancake recipe with you today and it’s crazy crazy good. Basically we’re eating dessert for breakfast and I’m really excited about it and I have Ramona eyes any time I do that thing where parents trick their kids with hidden vegetables except we’re tricking myself with hidden dessert.

And before the recipe: We’re giving you a copy! All you have to do is leave a comment below letting me know what other desserts I can make that I can pretend are breakfasts and I’ll randomly choose one of you! Giveaway is open until midnight on Saturday and is open to US residents only.

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Grocery List 38 // Wit & Vinegar

Since Steve and I have been down here in Southern California we’ve decided to go on the tostada/taco/frozen treat/burger diet. It’s almost a weekly visit for us to the Mexican supermarket where we buy a hunk of carnitas, some tres leches, all the pan dulce, and approx. 1000 fresh tortillas.

I like to call this place heaven.

The trip to heaven usually ends with a trip to the strip mall neighbor paleteria and then I consume a pan dulce appetizer in the car then like 3 tacos when we get home. It’s my favorite.

Since I’m thinking maybe it’s time to eat tacos only 5 times a week, I decided to round up this week’s not taco goodness on a super long overdue grocery list:

First stop is Dana with the carb dreamz and this roasted red pepper pasta that sounds insanely fabulous. I mean, it’s vegan and I’m totally okay with that. via Minimalist Baker

Raspberry Mango Ice Cream Caaaaaaaake! The fact that I can utilize half melted ice cream when I get home from the grocery store is a dream come true. via Shutterbean

I’m not going to lie, I’ve stopped myself from making these french silk pie bars on a couple of different occasions just because I know I could plow through the whole batch in one sitting. via Take a Megabite

Curd is the word and it’s slathered on some pancakes and topped with some raspberries and I’m in love. via The Sugar Hit

Also for breakfast even though maybe it’s a dessert: Red Current Clafoutis. Just saying Clafoutis makes me feel like such a cultured fancy bitch. via A Cozy Kitchen

Saveur turned 20 which means cakes were made and eaten, obviously my favorites were this buttermilk cake with rhubarb buttercream, this pony cake, and  this Chocolate & Cherry Meringue Stack Cake. All three cakes say hey you, let’s go make out but don’t get too freaky. via The Vanilla Bean Blog, my name is yeh, and Top with Cinnamon.

Also on dat cake train is Gab with an ultra sexy timez chocolate meringue cake with fresh berries. I mean, SERIOUSLY. via Artful Desperado

I’ve actually wanted these fried green tomato and shrimp sliders ever since Jon posted them and I’m extremely disappointed he hasn’t just shown up on my doorstop with a plate of them. via The Candid Appetite

Samesies with these blackberry thyme muffins. I super love thyme and want to know what they’d bring to the party. via The Faux Martha

PULLED. PORK. FRIED. RICE. I don’t need to say anything else except get in my mouth. via i am a food blog

BBQ EMERGENCY 911 RIGHT NOW for this blue cheese potato salad bacon scallion make out sesh. via Dinner Was Delicious

For dranks this week we have Sara with some blueberry mojitos for all the color and Ashley with some great styling and a couple margaritas because sometimes those fuel me through a plate of nachos. via Cake over Steak and Local Haven

For music this week we have Pharrell and Miley because I can’t stop listening to this song and because I started following Miley on instagram and it’s probably the best decision I’ve made in a while #rainbowbraidthing.

You hear that? It’s us twerking in the kitchen this weekend.

Raspberry Fluff

Raspberry Fluff // Wit & Vinegar

A few weeks ago I got an email from Emily and Gina aka Gily about a virtual #soletspigout potluck gathering where a bunch of us bloggers pitch in a dish and give all of you some fabulous potluck things to take to your next sunhat toting extravaganza.

This is my contribution. Because whenever I hear the word potluck all I can think of is church and old ladies and cool whip and jello and maybe those god forsaken canned mandarins. and probably some cat hair.

I thought about doing a drink, but that turned into a tripfall down the hill known as ambrosia salads. I even did the research on pinterest where I searched ‘marshmallow cool whip jello’ and cried and pulled out all my eyelashes from the pain and anger.

I wanted it to taste similar to the pink mass that would line the tables but not involve the artificial jello or cool whip so I use fresh whipped cream and a quick raspberry compote. Of course ‘caring about the artificial’ took a running leap out the window when marshmallows are involved because LOLOL at me attempting that + I like the way they sort of melt in the whipped cream mixture. The end product took a little direction from the gorgeousness known as the purple cloud from the guys over at the bitten world and it gives me enough of a reason to practice my ‘yes bitch, I just showed up to your potluck with a bowl of pink’ face.

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