Raspberry Pops!

As summer arrives I'm looking for new types of cold desserts to enjoy. I normally turn into a complete ice cream addict, but will have to limit myself this year due to my newly discovered daily intolerance. There are days where I crave the real-deal ice cream, but most of the time I just want something cold and sweet. I remember loving pops as a kid, and wandering around with my mouth matching whatever the flavor was of the pop I just ate. 

There are lots of great non-dairy options out there, especial coconut based desserts. I decided to try out a homemade almond milk version of a pop. These are great because they are super easy to make and only have three ingredients. When the almond milk freezes it has an 'icy' texture vs a creamy texture. So if you'd like an all natural italian ice style of pop, this is pretty close. 

Recipe

1 3/4 cups vanilla unsweetened almond milk

1/8 cup honey

1 cup raspberries

Put all ingredients in powerful blender (I used a magic bullet) and blend until super smooth. Pour into popsicle holder and freeze. I used fancy sticks, you can see my Instagram tip here for getting them to stand up correctly (and straight if you are lucky). 

Have a wonderful holiday weekend!

Alt For Everyone Give Away

This Thursday we are teaching a styling class at Alt For Everyone. Each year we attend Altitude Summit in Salt Lake City and love connecting with the blogging community in real life and the amazing educational resources Alt Summit offers. They truly look at blogging as a business and profession, which I am passionate about. 

One of the challenges with attending Alt Summit is the travel. It's not always easy to get away, so when I heard about Alt for Everyone, I thought genius! It's Alt Summit but online, so everyone can attend! There is the same great content, key notes and networking, but online. 

To say the least, we are more than excited to teach a styling class. I'll be sharing all my tips and tricks, plus some behind the scenes of us shooting for House of Brinson.

Here's the fun part: we have 10 tickets to give away to Alt for Everyone! The first 10 commenters on this post will get a ticket. 

I believe our class is sold out, however there are many great classes to sign up for, plus people can change classes until the 15th, so a spot might open up. 

May: Sunday Snack

We were more than excited to see a box of figs at the market and thought what better to pair with a lonely fig than honey and prosciutto? Simple and sweet. Figs are by far one of my favorite fruits, and as soon as they go into high season, I will begin my annual fig jam making. I normally make about 15 jars since it is William's favorite.

We were excited to attend AIGA talk with Michael Chernow who shared his know how on Hacking the System with his company the Meatball Shop.

Check out the new app Bondsy. It's like Craigslist, but you only have connections that are your 'friends', so you don't get the creeps. Great way to get rid of stuff you don't need, or trade items.

I can't wait for summer days like this. These two boxer dogs are too much fun.

I just took a great class at the Institute of Culinary Education. They have a great program in food media and I can't wait for the recipe writing class this summer.

Have you heard about the Equals Project? I was more than thrilled to hear they are working on their first print edition. Some talented ladies are putting together this publication. Check it out and show your support.

I can't wait for BlogFest by Kravet later this month. I almost passed out when we received an invite to a party at Jonathan Adler's Manhattan flagship store. I'll be there, with bells on (after I pass out).

I just watched the documentary about Diana Vreeland and loved it. I was excited to see an outspoken woman with original ideas celebrated. She seemed to understand the seductiveness we need to create in visual industries, which is very overlooked in our current state. There is a need to play it safe, and I appreciate her not playing anything safe, but being conceptual and unique. I could talk about this for hours.

“When I arrived in America I had these dark red nails which some people objected to but then some people object to absolutely everything.” DV

Check out my Instagram photos from my trip to Canada. Some photos are from my Aunt's farm which is so quiet, I had a hard time sleeping!

Audrey's 74 "Be My Guest"

Recently we were asked to contribute to "Be My Guest" with Giulia Doyle of Audry's 74. We both made one of our favorite recipies for shrimp and grits. It was kind of a cook off, but a friendly one! Drop on by to Audry's 74 to see what happened and to get the recipie.

Enjoy!

New Comfort Foods: Chicken Wings

Before I start this post, I'd like to clarify: this is in fact Susan writing. Since becoming gluten and dairy free, I have been on a quest to find my new comfort foods. You know the kind of food you have a memory about and they warm your soul. No gluten and no cheese makes that challenging to say the least. 

A few months ago I found myself in a basement bar in the village. Squeezed in with jocks and suburban wannabe NYers and city newbies as they watched football together. Bad style, cheap beer and sports was the name of the game. Oh, let's not forget the grunting. I actually heard two guys grunt at each other as a way to communicate. 

I did learn one thing during this traumatic afternoon. Chicken wings are good, and they have no gluten or dairy. They get my crunchy, saucy love on. My relationship with my husband has improved since my new love of chicken wings. No really, when I suggested chicken wings for dinner the other night, William turned and looked at me and said, "Seriously?" Yes, I was serious. 

Chicken wings are legit and take some skill to prepare them properly. Texture and sauce are king. I like my chicken wings a little crispy and my sauce spicy but sweet. This recipe is great because you can make your own sauce and can it in advance, or buy your favorite store bought sauce. Come peach season, I promise to post my peach BBQ sauce recipe. If you are going to be mildly healthy, bake your wings. Yes, I love the fried wings. Who doesn't? My ass told me to put the wings in the oven rather than the fryer. Here's how to make some delicious baked chicken wings. 

Step 1: Trim the wings and discard the tip. 

Step 2: Toss with vegetable oil, salt and pepper to coat.

Step 3: Place on a rack over a cookie sheet.

Step 4: Bake at 400 degree oven for about 40 to 50 minutes, turn wings over half way through. 

Step 5: Sauce the wings and put them back in the oven for 5 minutes.  

Enjoy!