Tag Archives: recipe


Brownies are good for two reasons. 1. They are a delicious chocolate treat. 2. When you cut them out of the pan, there are always little remnants. Bits of brownie stuck in the pan. Chocolate bits on the knife. These are the bonus bits that taste just as good as the actual dessert.


If I would have had walnuts, I would have thrown them in here. But in this case, mini chocolate chips were the lucky mix-in.



I love the crackly tops and deep craters the brownies make when you cut them. Its like they are really eager to show you whats underneath the surface.


I hear they are even good for breakfast, but I wouldn’t know from experience.

You can find the RECIPE here, except:

Use about 4 oz of unsweetened chocolate

Use cold coffee.

Remember to add the vanilla before adding the chocolate chips.

Use mini chocolate chips.

Be amazed at how many bowls are dirty.

Share with friends, and have a happy weekend.


Our farmhouse has a strict August rule: no oven between the hours of 2pm-sundown. No fresh baked cookies for after-school snacks. No lasagna for dinner. We are in the process of inventing dinner for breakfast, more details to come.

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But for now, I think we most lament pizza for dinner. We love pizza. Thankfully, we found a weekend loop hole. On the occasions where you have a late lunch, which leads to a late dinner, sundown comes before dinner. And the oven embargo can be lifted for a quick minute to make a simple pizza.

This pizza is the laziest. We find the pre-made french bread in the bakery section. The kind already buttered and everything. Then we add some mushrooms, cheese, and some arugula. Quick and delicious, and worth the couple extra degrees.

mushroom pizza 3 mushroom pizza1

I understand if you use your sundown oven time for dessert, but this is a worthy contender.


Heat oven to 425.

Slice a handful or so of mushrooms. Place mushrooms on top of pre-made french bread from bakery section.

Top mushrooms with handful of grated mozzarella.

Bake for 8-12 minutes, until cheese is melted and bread is warm.

While pizza is baking, dress 2 handfuls of arugula with a little bit of olive oil and salt.

Remove pizza from oven, slice if necessary, and top with mountain of arugula.


Happy Friday, farmer friends! Have we got a treat for you today. A super healthy treat.

America’s hottest superfood is purslane. Like the hipster it is, this weed is invading a farmers market near you. This plant has EVERYTHING- more omega-3 fatty acids than any other veggie, the eicosapentaenoic acid of a fishy, all the vitamins, minerals, and a bunch of antioxidants to keep your body running errands around town in workout clothes. And if that isn’t enough for you, its also classified as a noxious weed.

We had to get our hands on this stuff, so we took 3 steps out our front door, and turned towards the closest market. Only the most fresh and local for us.


Thank goodness we remembered our reusable bags. We chose to proclaim our Austin-ness with the free SXSW tote bag. We keep it weird by sporting a bag that 50,000 other people also have.


After a short walk, we arrived at the Driveway Market, which is even closer than the Garden Market. We chose the freshest bunch of purslane we could find that wasn’t flattened by tire tracks, so we could be sure to reap all those good health benefits.

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We filled up our reusable tote with superfood, and headed home.


Now comes the part of consuming vegetables without juicing them. Enjoy purslane: in a salad with flax chive dressing, with salsa verde and tortillas (everything tastes better with tortillas), in tomato and cucumber salad, and mushed up in pesto.

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Doesn’t get more local than that. Enjoy your super weeds.