i don't know about you, but my week was full and productive. now that i'm settling into my new teaching routine, i'm finding the times in my day where i can really get things done. so this week wes and i got down to business reorganizing our tiny kitchen for mass productivity and preparing the garden and side yard for shorter days and colder weather. 

wes really put in some work the last few days in addition to working full time. so after he tilled our garden he was handsomely rewarded with a cold cocktail.

this remix on the moscow mule is a great way to change it up if vodka isn't your thing or if you are a lover of whiskey.

cucumber whiskey mule
serves: 1 cocktail
prep time: 2 minutes
total time: 4 minutes
ingredients: 2 oz whiskey (i used a rye). 1 tsp simple syrup. .25 c ginger ale. 1 inch section of a cucumber. 5 mint leaves + extra sprig for garnish. 1 cup ice. copper mug optional but advised. pint glass. muddler. 

first slice a thin piece of cucumber to garnish your mug. then peel and half your cucumber. remove the seeds and dice the cucumber into tiny pieces. about .25 inches square. roughly chop the mint.

combine the simple syrup, cucumber and mint in the bottom of a pint glass. muddle the mixture together to smash the cucumber and release the oils from the mint.

pour the whiskey into the pint glass and mix well. 

if you don't like too much mint in your drink, you can strain your cocktail over a glass of ice. otherwise, pour your whiskey mixture straight into your mug.

fill the glass to the brim with ginger ale. 

garnish with mint and cucumber slice and serve. 

xo, a

cucumber whiskey mule
serves: 1 cocktail
prep time: 2 minutes
total time: 4 minutes
ingredients: 2 oz whiskey (i used a rye). 1 tsp simple syrup. .25 c ginger ale. 1 inch section of a cucumber. 5 mint leaves + extra sprig for garnish. 1 cup ice. copper mug optional but advised. pint glass. muddler.
first slice a thin piece of cucumber to garnish your mug. then peel and half your cucumber. remove the seeds and dice the cucumber into tiny pieces. about .25 inches square. roughly chop the mint.
combine the simple syrup, cucumber and mint in the bottom of a pint glass. muddle the mixture together to smash the cucumber and release the oils from the mint.
pour the whiskey into the pint glass and mix well.
if you don't like too much mint in your drink, you can strain your cocktail over a glass of ice. otherwise, pour your whiskey mixture straight into your mug.
fill the glass to the brim with ginger ale. garnish with mint and cucumber slice and serve. 

the older i get, the clearer it becomes to me that life just keeps getting crazier. the older i get, the more FULL life seems to become. but all i want to do is sit on my couch and eat delicious food.
my brother albert (the same brother that officiated our wedding) was in town from vancouver over the weekend and it was nearly impossible to get my immediate family all together in one place for even two hours. the only thing we could manage was brunch on saturday morning. after perusing many tasty looking brunch menus of restaurants in la i noticed a common theme. almost every menu featured a dutch baby. ironically, we chose the only restaurant that did not have one. sunday, i woke up feeling remorse over not getting to sample a dutch baby. so after teaching my morning yoga class i whipped up my own version of the breakfast dish. i would call it a cross between a pancake, crepe and popover. it's like nothing i've ever had really, but it is scrumptious. and even better, you can put anything on it to make it your own. 

whole wheat dutch baby
serves: 2-6 (you can serve it for 2 or slice it into wedges and served to many)
prep time: 25 minutes
cook time: 20 minutes
total time: 55 minutes
ingredients: .5 cup whole wheat flour. .5 cup whole milk. 2 eggs. 1 tsp orange zest. 2 tbs sugar. 1 tsp vanilla extract. .5 tsp salt. 1 tbs butter. .25 cup powdered sugar. assorted toppings of your choice (i had blackberries, maple syrup, nutella and coconut). 8-9 inch oven safe round pan. 

start by preheating your oven to 425 d F.
in the bowl of a food processor, or large bowl using a hand blender, blend together all of the ingredients except the butter, powdered sugar and toppings. 

blend until smooth. allow the batter to rest for 20-25 minutes. 

when you are ready to bake, place your butter in the pan and melt the butter in the oven.
after the butter has melted (should only take a minute or two), remove the pan, fill it with the batter and pop it back in the oven. bake for 16-20 minutes. 

the dutch baby will have puffed up. when you remove it from the oven the cool air will cause it to fall slightly. allow it to cool slightly. top with powdered sugar, your favorite toppings and serve. 

xo, a

whole wheat dutch baby
serves: 2-6 (you can serve it for 2 or slice it into wedges and served to many)
prep time: 25 minutes
cook time: 20 minutes
total time: 55 minutes
ingredients: .5 cup whole wheat flour. .5 cup whole milk. 2 eggs. 1 tsp orange zest. 2 tbs sugar. 1 tsp vanilla extract. .5 tsp salt. 1 tbs butter. .25 cup powdered sugar. assorted toppings of your choice (i had blackberries, maple syrup, nutella and coconut). 8-9 inch oven safe round pan. 
start by preheating your oven to 425 d F. 
in the bowl of a food processor, or large bowl using a hand blender, blend together all of the ingredients except the butter, powdered sugar and toppings. blend until smooth. allow the batter to rest for 20-25 minutes. 
when you are ready to bake, place your butter in the pan and melt the butter in the oven. 
after the butter has melted (should only take a minute or two), remove the pan, fill it with the batter and pop it back in the oven. bake for 16-20 minutes. the dutch baby will have puffed up. when you remove it from the oven the cool air will cause it to fall slightly. allow it to cool slightly. top with powdered sugar, your favorite toppings and serve.