Baking, recipes, new music, records, food porn.

Dead Man’s Town: A Tribute to Born in the U.S.A.

I love Bruce Springsteen, so when I heard that there was going to be a stripped down tribute to Born in the U.S.A. released I was psyched. I wasn’t looking for a replacement, but when you love something so much - it’s kind of cool to see a different take on it. (think red velvet cake…. turned into red velvet ice-cream??)

Anyway - the album isn’t out until September 16th but I couldn’t resist sharing the cover of Born in the U.S.A. by Jason Isbell and his wife, the super talented Amanda Shires. 


It’s almost hard to believe it’s the same song. 

Marinated Kale, White Bean, and Tomato Salad

  • ½ lb. pre-washed and chopped kale (or one large bunch) 
  • 2 Tbsp olive oil 
  • ¼ cup water 
  • 1 lb. ripe tomatoes 
  • 1 (15 oz.) can white beans (navy, cannellini, etc.) 
for lemon-garlic dressing:
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice 
  • 2 cloves garlic, minced 
  • ½ tsp dried oregano
  • ½ tsp salt
  • Freshly cracked pepper 
  1. Heat 2 Tbsp of olive oil in a large pot over medium heat. Add the washed and chopped kale, along with ¼ cup of water to help it steam. Cook and stir the kale for 3-5 minutes, or just until it has wilted and is soft, but still vibrant green in color. Use tongs to transfer the kale to a bowl (leaving any remaining water behind). Let the kale cool in the refrigerator as you prepare the rest of the salad.
  2. Empty the can of beans into a colander and rinse well under cool running water. Allow the excess water to drain from the beans. Dice the tomatoes.
  3. To make the dressing, combine the remaining 1 Tbsp of olive oil, lemon juice, minced garlic, oregano, salt, and a healthy dose of freshly cracked pepper. Set the dressing aside.
  4. Once the kale has cooled slightly, add the rinsed and drained beans, diced tomatoes, and dressing. Toss the ingredients together until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat. Give the salad a good stir to redistribute the dressing before serving.

Recipe and photo from here

Elliott Smith

Today would have been Elliott Smith’s 45th birthday, if he were still alive. 

Is there any other artist who could more accurately and melodically expose their inner turmoil than Elliott Smith? I haven’t found anyone who comes close. He’s perfect for the days you just hate everyone and want to tune the world out. There’s never an “it will be okay” forced your way, there’s just wallowing, and “i understand, i know, it sucks, let’s drown it out together.” I guess I should be thankful I only got into his music as a freshman in college - my teenage years did not need any more emotions. 

Drink up baby, stay up all night
With the things you could do
You won’t but you might
The potential you’ll be
That you’ll never see
The promises you’ll only make

I have a friend who would always shoot me a text or give me a call whenever he noticed I’ve been listening to a lot of Elliott Smith in one day - just to see if I was okay.

I made sure to text him this morning - “Elliott Smith’s bday. Going to be listening to a lot of his stuff. Don’t worry - everything’s okay.” 


I know you don’t think you did me wrong
And I can’t stay this mad for long
Keeping ahold of what you just let go
You’re just somebody that I used to know

Tomato Bruschetta with Ricotta and Basil

Bread - good.
Tomatoes - good.
Ricotta - good.
Basil - good.
Recipes that don’t require turning on the stove in 90 degree weather - thank you.image


1 pint grape tomatoes, quartered
Salt and pepper
1/4 teaspoon sugar
7 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 loaf ciabatta bread, ends discarded, sliced crosswise into 12 (1/2-inch-thick) pieces
1 garlic clove, peeled anad halved
1 1/2 cups whole-milk ricotta cheese
3 tablespoons chopped fresh basil


Combine tomatoes, ½ teaspoon salt, and sugar in bowl and let sit for 30 minutes. Transfer tomatoes to fine mesh strainer and allow to drain. Return tomatoes to bowl along with 3 tablespoons oil, vinegar, and ¼ teaspoon pepper;toss to combine.
Adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. Brush both sides of each slice with oil and rub with garlic clove. Season with salt and pepper to taste.
In the food processor, puree ricotta, ½ teaspoon salt, and ¼ teaspoon pepper until smooth, about 1 minute. With processor running, slowly add remaining 3 tablespoons oil until incorporated. Spread ricotta mixture evenly on toast slices. Top toasts with tomato mixture and sprinkle with basil. Serve.

Photo and recipe from here.

Zucchini Waffles with Lemon and Poppy Seed

Let me preface this by saying if you don’t already own a waffle maker - BUY ONE. It will NOT be a useless kitchen appliance, I promise. And they’re only about $30. (I suggest going with the Black & Decker brand).

I’m generally not a big fan of zucchini unless it’s in bread or muffin form. But I’ve been warming up to it after having some tasty grilled versions this summer. In any case - waffles are close enough to bread/muffins for me, and I’m ALWAYS looking for fun, new waffle recipes.

  • 1 1/2 cups shredded zucchini
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • A pinch of salt
  • 1 cup milk
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 2 teaspoons poppy seeds
  • Vegetable oil for waffle iron
  1. Preheat your oven to about 250 degrees and stick a cookie sheet in there, for keeping waffles warm as you cook.
  2. In a medium bowl, combine zucchini with a pinch of salt and toss to combine. Set aside while you measure and prep the rest of the ingredients.
  3. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  4. In a medium bowl, whisk together the milk, melted butter, eggs, lemon zest, and poppy seeds.
  5. Whisk wet ingredients into the dry ingredients until combined.
  6. Squeeze as much water out of the shredded zucchini as possible (it should have sat for 10-15 minutes, and the salt should have drawn quite a bit of moisture out). Stir zucchini into the waffle batter.
  7. Brush hot waffle iron with vegetable oil (or spray with cooking spray) and pour 1/4 cup of batter into each waffle mold. Cook until finished steaming, 3-4 minutes depending on the iron. Note that these have a bit of extra moisture from the zucchini, so give them an extra minute or so, and definitely wait until they’re golden brown. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. This makes roughly 8-10 waffles, and thus feeds about 4.

Pecan Pie Tarts

Pecan pie is WAY too delicious to only have during the holidays.Consider the smaller, easy to share, size a summer makeover. 

  • ¾ cup white sugar
  • ¼ cup light brown sugar
  • 1 cup corn syrup
  • ¾ teaspoon vanilla extract
  • ⅓ cup melted butter
  • 3 eggs beaten
  • 1 cup chopped pecans
  • 2 pillsbury pie crusts, or pie crust of choosing
  1. Preheat the oven to 350 degrees. Grease your mini muffin tin.
  2. Roll out the pie crusts and cut with a circle cookie cutter, or I used a child’s cup (from Ikea) about 3 inches in diameter. Press the pie crust circles into the mini muffin tin.
Pie Filling
  1. Add all ingredients except for the pecans into a medium size mixing bowl and stir until combined. Will be the consistency of a syrup.
  2. Add a small amount of pecans to each pie circle in the muffin tin. Pour about a ¼ cup serving of pie filling on top of pecans into each pie cup. The pecans will float to the top.
  3. Bake for 22-25 minutes. Mine were done at exactly 23 minutes but cooking time can vary based on your oven. Remove from the oven and allow to cool for about 5 minutes, remove gently, use a fork if needed and allow to continue cooling on a wire cooling rack.

Photo and recipe is from House of Yumm - one of my all-time favorite food blogs, you should follow her on instagram too!

Zucchini Gazpacho With Basil and Yogurt



  1. Puree the scallions, cucumbers, zucchini, oil, basil, and lemon juice in a blender until smooth.
  2. Add the yogurt and 1 teaspoon each salt and pepper and pulse to combine.
  3. Serve topped with additional yogurt, torn basil, and pepper. Drizzle with olive oil.

Picture and recipe from here.


A part of me definitely thinks posting sandwich recipes is a little silly. But if they’re good for one thing, it’s giving you ideas when you’re basically stuck in a pesto-smoked gouda-sundried tomato-kale cycle. Those are still my delicious go-to sandwich staples, but I have cans of chickpeas at home, I have avocado at home, I actually have scallions AND parsley .. so why not make something new? PLUS chickpeas get you that protein fix to keep you fuller longer. 



  • 1 avocado - pit removed and scooped from peel
  • 2 scallions roughly chopped
  • 1 large handful of parsley
  • 2 oz feta cheese 
  • 1 small lemon juiced - about 2 Tbs
  • 15 oz can of chickpeas
  • 2 stalks of celery - diced (optional - i hate celery -_- )
  • Bread / roll / baguette (multigrain is delicious!)
  • Cucumber slices and fresh spinach to add to the sandwich as topping.


1. In a large bowl, dump the chickpeas from the can and rinse them well. Take a fork (or whatever you think would work best) and start mashing - consistency is up to you.

2. Add in the scooped out avocado and the rest of the ingredients and mix well / mash some more. 

3. Toast your bread, spread a hearty serving, top with some cucumber slices and enjoy!

Picture and modified recipe from here

The Growlers - Big Toe

The Growlers are a California band that play jangly garage rock. They have a couple of releases, they’re all pretty good but nothing that made me too excited. What I’ve heard of the new record (…which is all of it) - this is the release that makes me change my beat. “Big Toe” was the first track I heard, after my Growlers-obsessed co-worker played it 6 times in a row in the office. It was enough to entice me… 

She’s a lost cause, so count your losses