And Here We Are

The Expat Experience
Travel
Food Adventures
Recipes
My Cookbook
Living Well
About

Community

Search

The Categories

The Categories

The Archives

The Archives

Book Talk

What You Mean to Me

Hurray!! Pruned: Blossoming Through Life’s Difficult Seasons is Here!

Hurray!! Pruned: Blossoming Through Life’s Difficult Seasons is Here!

A Gift Guide for Ladies

A Gift Guide for Ladies

30 Classy Gifts for Gentlemen

30 Classy Gifts for Gentlemen

8 Fantastic Cookbooks for Gentlemen

8 Fantastic Cookbooks for Gentlemen

« Go to Previous Page
Go to page 1
Go to page 2
Go to page 3
Go to page 4
Go to page 5
Go to Next Page »

Footer

Top Links

Recipes
Food Adventures
Travel
Expat Life

andhereweare

Just one more reason women deserve to have pockets

Just one more reason women deserve to have pockets in all our clothes— sometimes you need to pick a lot of herbs, but only have so many hands!
(Pockets full of mint.)

Ok, just ONE more food thought to share today...

Ok, just ONE more food thought to share today...

Za’atar spice blend on popcorn! Think thyme, oregano, toasted sesame, and a little tartness from the sumac, mixed with buttery popcorn. So good!

Here’s a favorite I’ve been making lately... R

Here’s a favorite I’ve been making lately... Roasted cherry tomatoes with onions, whole cloves of garlic, rosemary, thyme, and a splash of red wine vinegar, and a lot of good oil olive oil.

I roast these in the oven for a long time, stirring a few times, until everything is super soft, and then store it in a jar in the fridge.

It’s wonderful with cheese, on bread, on top of an arugula salad, or as a sauce for pasta. I’ll be enjoying it all week.

We are so excited about this new painting from loc

We are so excited about this new painting from local Sevilla artist, @sarahguldberg ! We just got it back from the frame shop, and it’s perfect in our bedroom.

Adorable, but savage. #ohamelia

Adorable, but savage.
#ohamelia

I don’t get to make dinner for my family most we

I don’t get to make dinner for my family most weeknights because of my work schedule (Jeff has take that over) so I am always looking for opportunities to really put in an effort in the kitchen for a great meal.

Today it was a rainy Sunday— the perfect time for me to do some cooking.

Greek Chicken Kebabs with pomegranate juice and lots of herbs,
Quinoa and Kale Tabouleh, Roasted Butternut Squash with Oranges, and a Whole Roasted Romanesco with a Green Tahini Sauce.

So good! I made more than we could eat of everything so that we can have leftovers for lunches or even another dinner this week. I am a HUGE fan of cooking big portion to maximize the returns on effort!

Have you been playing in the kitchen this weekend? What have you been making?
.
.
.
.
.
#andhereweareatthetable #andhereweAreinthekitchen #myspanishkitchen #paleo #primal #whole30 #wholefoods #foodgram #middleeasternfood #romanesco #tabouleh #grainfree #glutenfree

Even though I’m the only one in my family who ca

Even though I’m the only one in my family who can tolerate gluten, I just couldn’t take it any more, and had to get a sourdough culture going! I’m doing 100% whole grain rye, so my bread is very dense, but I like it hearty.

I really love the process of making and baking bread, even if I don’t eat a ton of it! I’m looking forward to learning how to get the loaf a little more bubbly— I did this while we were in England and did a SF style loaf that took a few days of fermentation— this one was just two.

It’s important to just have fun experimenting without too much investment in the result when we’re learning a new process!

My most-craved salad is one I call my “Pizza Par

My most-craved salad is one I call my “Pizza Parlor Salad.”

When I was younger and my friends wanted to grab pizza, I would just get a salad with pretty much anything they had back there on it.

Now my must-haves for this salad are salami (I get the “bio” kind from Aldi), shredded mozzarella or provolone, artichoke hearts, red peppers (preferably roasted), olives, and basil. Today I have all arugula as the green base, and I wish I had some peperoncini.

I always dress it with olive oil and red wine/balsamic vinegar, and it is just so good!

Once I get the craving, I usually have to eat it a few days in a row until I run out of the key ingredients and have really had enough. But it’s not long before I want it again!

Load More... Follow on Instagram

Love The Content?

Copyright© 2021 | About | Contact | Terms & Conditions | Privacy Policy | Disclaimer