It’s currently the season of sweaty balls in Southern California right now so I’m imaging I’m still in that instagram with very short trunks and all the ceviche and a big ass michelada. Not that daiquiri though, that shit was nasty.

It’s starting to cool down but not enough for all the basics that have got their pumpkin spice lattes in hand, hashtagged on instagram and shit. My only wish is that someone comes and smacks it out of their hand and tells them to just say no. Too soon for that baby girl.

It might be really hot right now, but I’d turn the oven on for this vegetable loverz pizza except it would be meat lovers.

I guess I could also turn it on for these crazy pink beet and feta biscuits like whoa. You guys Megan is queen of pink bread.

Cindy has instant chill with these sour cherry italian cream sodas.

Also cute bois Matt and Beau have more chill with rosemary greyhounds.

I bet if I drank a lot of chocolate I would get sick. I also bet the opposite with Alana’s hot chocolate madeleines.

I luv doughnuts, I luv deep fried shit, I would luv these sweet potato fritters from Sarah.

I would make out for this corn chowder salad even if you didn’t pay me.

Here’s a not secret: I love mint with my tequila. Jessica knows what’s up.

Apple Jacks Cereal Milk Ice Cream Sandwiches becuz DREAMS DO COME TRU.

I’ve been known to really mess up a chicken rice casserole situation and by mess up I mean eat it all by myself.

These little mini baby pizzas from Stephanie are great because that means they’re basically a health food.

These blueberry pancakes are famous but I haven’t heard of them because they aren’t a housewife or a drag queen 🙁

And last but not least are these sesame peanut bars that I would gladly eat an entire pan of and they take v little time which is perfect because I’m a girl on the move.

For music this week we just need to take a second and talk about Carlie Rae Jepsen because I don’t know where she came from (I mean I do but you know) but her album has been on repeat all week. Specifically this gem where there’s a lot of spinning and running which leads to me spinning and running and scaring the dogs.

I’m just going to assume that if you read the blog you probably follow me on instagram which means you saw that last week I was trying to live my life in Mexico where the micheladas flow like a river into my mouth. What you didn’t see was that 5 days in I got food poisoning and had a very limited range in regards to travel because I didn’t know where to get a toilet that could be strapped to my body. But in not TMI news there’s a michelada post to school the children in the werks.

When I was able to move it was pretty much to the convenience store to buy 2 giant bottles of water and cookies and chocolate ¯\_(ツ)_/¯

Those Marias cookies above were definitely purchased and I just pretended they were saltines and good for me and had weird memories about my mom buying them for us when I was a kid. They’re basically those animal crackers but, you know, not shaped like animals. They’re not very sweet and have sort of a lemony flavor, and they’re perfect for something like an icebox cake/pie/excuse to eat whipped cream.

At it’s simplest form the icebox cake is just a bunch of cookies or whatever stacked up with whipped cream then it’s left in the fridge where the cookies or whatever softens from the cream and sort of becomes one with said whipped cream. It’s a glorious magical thing.

I thought I was going to be super cute and use dulce de leche with the cream and have it taste sort of like an alfajor, which is this cornstarch cookie with dulce de leche filling, but instead it just tasted really good with a gentle touch of the alfajor. We’re still living our life, it’s okay.There’s also cream cheese with the whipped cream because I’m a patriotic american and I like there to be a little more body-ody-ody to my icebox cakes. This cake itself is actually pretty rich so naturally I put just a little more dulce de leche over the top with a sprinkle of maldon then eat 4 pieces while listening to bitch better have my money.

To health and sugar!

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It’s officially that time of year where there’s a ton of fruit on sale and I buy 6 pounds with hopes to make a thousand cans of jam but in the end my body goes ¯\_(ツ)_/¯ and then I’m just the asshole with 6 pounds of fruit on his counter, all ripe and nowhere to go.

Last week I had a said yearly moment at Sprouts where peaches were 4 pounds for a dollar and I turned into some sort of thieving vulture where I swooped in and bagged as many as I could. It was like that cash wind box thing you got to go into in grade school if you sold enough magazines. I was never that kid because I knew at that age that instead of asking a bunch of my parents friends to subscribe to reader’s digest it would probably be easier to ask my parents to just throw 20 singles at me. I’m now sad I never tried for that.

It basically seemed just like those money hurricane box events except none of the peaches were going anywhere and I had a bag and none of the peaches went in my pants. I think maybe I was just high on the good deal, because you know, THE DRAMA.

I got my six pounds for a buck fifty with zero ideas for what I was going to do and told Steve that I couldn’t believe how good the deal was at least 10 times on the way home.

Once we made it home I had decided that I was going to make jam, this is the year, THIS IS MY YEAR. I tried two batches, and both failed semi-miserably. I anger threw them in the trash then tried a small batch with the last few peaches I had and here were are today putting alcohol in the jam.

One great thing I love about this recipe is that it comes together in about 15 minutes and only makes about a cup or so because we all know that a million jars of jam is kind of a pain in the ass. The other great thing is the addition of the rosé because rosé makes everything better. It’s not necessarily a smack of rosé, but more of a subtle flavor that sort of just balances everything. You put this stuff down with some ricotta and toast at a brunch and at least two of your friends are turning into dwayne the rock johnsons ready to fight. If rosé isn’t your thing because you’re a witch, don’t worry, I have you covered.

Now let’s pump up the jam.

Sunglasses guy emoji.

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HAPPY POPSICLE WEEK HUMP DAYYY!

Have you guys been following the drama that is Popsicle Week 2015? There’s already been 30ish that I want to make and there’s still 30ish more to come but idk if my body can handle it. Seriously though 65+ recipes is insanity and I’m so #blessed that there’s that many kewl bloggers that like popsicles as much as me.

For my appearance fee I decided to attempt pudding pop 2.0 by freezing burnt marshmallows that I mix with pudding because I have no shame. Broiler s’mores have practically been a food group over here because they’re fast and perfect and I luv everything about them, which means toasted/burnt marshmallows make up a decent chunk of my body.

I’m just adding to the supply.

These guys are pretty great with a barely sweet pudding base and all the toasted burnt bits that you love from marshmallow heaven. I could easily see these dipped in magic shell and coated with crushed graham crackers but then they’d be s’mores pudding pops and there’s something so great about the burntish flavor of the marshmallow going solo.

Do yourself a favor and make these then go over to the popsicle week page then GET YOUR LIFE AND MAKE ALL OF THOSE then thank me later.

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OH HI THERE HOW ARE YOU I PUT SOME MAKEUP ON MY BLOGFACE.

It’s actually just a light re-do to hold me over until I really want to get into it. Think of it as lipgloss and mascara, enough to make me look awake. Also there’s still some kinks so don’t try and click on my actual face because it probably wont go anywhere. Things were just getting so stale and I don’t like stale plus popsicle week is next week (!!!!!!) and I need to put pants on when company comes over.

This year is going to be even bigger than last year (65+ recipes) so your freezer shall never be empty. Also if you’re a blogger waiting for the second email it’s being sent today. Prepare your bodies, ring the alarm.

I don’t really ahve any plans for this weekend except for plan out popsicle week and actually shoot my ‘sicles soooo I can probably make like a quarter of these, but idk don’t hold me to that.

Coming in strong with drinks is Adrianna and these plum shandies. That’s actually my veiny handiwork in those photos so that means I definitely drank at least one of those glasses. They’re extremely good.

I have yet to let my body experience pimiento cheese for no reason other than the fact that I’m afraid I would eat an entire batch with a loaf of bread, #breadtomouth. Molly mayyy have just pushed me over the edge.

Sarah says we have to eat sundaes because it’s the weekend and I’m like yeah, okay, let’s not fight about it. (ALSO PEANUT BUTTER CARAMEL)

I secretly really love buckles because it’s basically cake that I think is healthy because there’s fruit on top. It’s science. Cindy probably know what I’m talking about with this cherry almond buckle.

The other day Steve mentioned he wanted to try cooking tofu and I said who are you what have you done with Steve tofu is not meat. If he is being serious then this tofu bahn mi from Megan might be a nice gateway.

I’m big on lime tarts so the boys at Probably This made me a thai inspired one! jk they didn’t know they made it for me but I’m still going to eat all of it.

Then I’ll wash it down with several of these watermelon slushies. But seriously I have a watermelon in my fridge right now that’s pretty much asking for this future.

Ceviche is my number one summer food craving because I can just lay out in the sun and eat a giant bowl and think it doesn’t have any calories. I like to think this shrimp cucumber salad from Sydney is like maybe a second cousin.

I’ve been craving shortcakes like crazy and these olive oil bebes smothered in whipped cream and sour cherries from Sarah sound crazy good.

Every day is taco tuesday in my house so obviously I need these roasted corn and crispy prosciutto cuties from Rachel and Lucy.

I despise frying but I love crsipy chicken wings and Stephanie has answered my prayers with spicy Thai oven fried chicken wings to eat with my thai lime pie.

I don’t really like the kombucha but I know my sister loves it. I think christmas will be a kit and a link to Tracy’s how to. I’m still intrigued/very scared by that scoby creature.

MORE SLUSHIES 4EVR, with Gab and his young coconut and dark chocolate slushie that’s just saying hey you, raspberry liqueur me.

Last but def not least is Erika with a very large plate of potato salad that I want all to myself. I am ashamed I’ve never put arugula in my potato salad now.

Music this week is the not super new Florence and the Machine that I’m still trying to get acquainted with, but it’s okay we keep going out and hitting it off. I actually haven’t watched this video but maybe there will be boobs.

¯\_(ツ)_/¯

Okay we need to be clear about one thing: This is a post about peach ginger ale and blueberry ginger ale. We’re not mixing the two, mainly because if I learned anything with my art degree it’s that peach and purple would make poop and I’m not even about to photograph that, but also peach and blueberry ginger ale is less of a mouthful.

I know, drinks two weeks in a row, but it’s hot as balls right now which means I want to be showered with all the cold beverages but gently, with a straw, in my mouth.

I’m very good good at making things weird.

This whole thing actually came about because I got so excited about blueberries being on sale that I bought approximately way too many and figured hey maybe I should make something for the blog. Pie bars happened for the 4th of July (v patriotic) and I still have enough for muffins so I thought I’d just make some ice cold drink that I can have constantly in the fridge for emergencies/empty glass syndrome.

Since we’re best friends and I’m being honest I really don’t like ginger in a lot of things. I definitely can’t do the palate cleanse with sushi because the straight up ginger makes my mouth feel like it’s chewing on a bar of soap. This is not on brand for my mouth, but I know what it tastes like because there were two instances where kid Billy thought it would be kewl to yell obscenities at his mother. Kid Billy didn’t learn the first time.

This ginger ale actually walks a fine line between regular store bought ginger ale and ginger beer, which is usually too strong for me. The fruit is a nice little addition, and gives it a nice vibe, but it definitely rides shotgun with the ginger. The cool thing is that you could pretty much use any summer fruit you wanted/had lying around because I will always be known as the gurl that forgot she bought those on sale nectarines.

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