I've been inspired by pie, by combining my love of drawing and baking in freeform pie crusts. I've found freedom in the fraisage method of folding butter into whole grains. I've found mindfulness in carving pie crust into delicate, fleeting flowers. And of course, there's no reward quite like flaky pie crust, warm summer berries, and a scoop of ice cream.
As June came to a close, Dylan and I swayed in a hammock atop a tree-lined hill. The pups circled their leashes around our support trees while we schemed and dreamed how to fill the summer with intention. What would we do to embrace the heat? Where would we go to find quiet? What activities would we remember years from now? The Summer 2021 Bucket List emerged on the page. More poolside hangs? More berry crisps? More scoops of ice cream? Yes, please!
By the weekend, I sounded like a caricature of a chain-smoking granny. My voice was shot. Probably a white flag of surrender from my body amidst a whirlwind two months. There was a trip to Florida. A trip to Nola. A beach photoshoot. A decision on a puppy... and more!
It takes a LOT of coffee to fuel big dreams, and my cookbook was no exception. Fun fact: I put the finishing touches on my manuscript while caffeinating at the Commonplace Coffee in Pittsburgh's Squirrel Hill neighborhood, which is why I’m excited to partner with them on a giveaway.
I don't toss around superlatives like "game-changing" often, so believe me when I say this chocolate avocado frosting is worth trying. The almond-flour, avocado cake is so rich, creamy, moist, and chocolaty, I made it twice - once to celebrate my birthday in Florida and once to celebrate my birthday at a wintry cabin in Pennsylvania (I'm big on birthday celebrations).