Let’s Go To Portland // Solo Parking

by Megan on June 17, 2015

Portland // take a megabite

Can you even believe that the dude who owns that green car owns a donut shop?! Portland life seems really dreamy. And cars are cute even on rainy days.

Portland // take a megabite

I wonder if a lady sold a bunch of Mary Kay make-up to get that hip car. I wonder if they bought it because it the color compliments their house so nicely.

Portland // take a megabite

Bikes are people too, especially pink ones parked outside a bakery, ya know?

Portland // take a megabite

This van makes me think of road trip vacations with a hottie and a pup where we get carry-out breakfast and eat it picnic style in our oldie van.

Portland // take a megabite

I saw this gold luxury vehicle right before I ate the best Thai food. Where I dropped a chicken wing on my dress and while I was slightly concerned about an oil stain, I was way more concerned about dropping the chicken wing. (I caught it in time. I ate it.)

Portland // take a megabite

The person with this car loves summer, cut-off tees and jorts.

Portland // take a megabite

I think this would be the perfect food truck sitch for me to sell veggie burgers or for my boo to store his drums on tour. Let’s have it!

(Keep an eye out for Portland FOOD and PLACES posts to come! Check out the FLOWERS post, tho.)

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Let’s Go To Portland // Flowers

by Megan on June 10, 2015

Portland // take a megabite with VSCOcam with f2 preset

I went to Portland! And man-0-man, did I love it. I arrived and got a bloody mary for dinner with peach pie and chicken pie for dessert. (I realize now that that sounds totally wack, but I was so hungry from flying next to a couple that was giving each other massages and then the dude asked if his lady was ok when she sneezed… I was straight-line eyes and mouth emoji about it. She might’ve brought a baggy of things to turn an airplane chicken sandwich into a bahn mi? Still unacceptable.)

Portland // take a megabite

But can I just say that calling this trip magic doesn’t even do it justice?! That everywhere I walked or ran and tripped there were roses to smell?!

Portland // take a megabite

That there were roses taller than me, that lined yards, that encouraged the city to have a 10pm parade New Orleans style?!

Portland // take a megabite

I’d go for runs to see the flowers. (And because I knew I had major donut-eating plans.) I’d pause and take pictures and I just never could get over that there are people who live on these streets! That see these flowers every day! That draw sidewalk chalk brides and grooms on their garage doors. (Saw it.)

Portland // take a megabite

It’s like, hey, there’s a garbage tube, but it’s hanging near a balcony wearing a flower crown, so no bigs.

Portland // take a megabite

And I saw this purple poppy. Which is totally the unicorn of flowers, don’t you think? Like… it even had purple poppy friends. I was all, “Cindy! I saw a purple poppy. Have you ever seen one?!” She hadn’t. I texted a photo to my bff who’s daughter is named Poppy and they thought it was totes magic too.

Portland // take a megabite

You see, I woke up smiling every day knowing there were a million flowers prettier than you can even believe just out the front door! On the way to lunch! Near the coffee shop, on the way to our drivable jelly bean (Car2Go, sitch).

Portland // take a megabite

I wouldn’t put it past me to walk up to porches, near mailboxes, by windows to get photos of ombré roses. Whew. Portland’s a dream.

Portland // take a megabite

But for real… Let’s pack up our favorite jeans, platform clogs, vintage tables, Elliot the pup, and move there.

(Keep an eye out for Portland FOOD and PLACES and SOLO PARKING posts to come!)

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Vegan Zucchini Snack Cake (revisited)

by Megan on May 27, 2015

Vegan Zucchini Snack Cake // take a megabite

I made this snack cake in 2010! When I first moved into the flat I live in now. Life is completely different now (hell yes), but this cake (and Elliotto) have stayed awesome. SO! Since I made this cake before, I’ve dealt with a broken fridge, mini ant families x 3, flooding through my windows, flooding in the basement, quit one job, got another one, cut my hair, fell off my bike, broke probably like 19.5 glasses, made a bunch of ice cream, gotten more tattoos (valentine mermaid, s’mores campfire, lighting bolt, XO, arrows, popsicle & ice cream cone), started running, started therapy, figured some things out, didn’t figure some things out and here we are! With cake! Cool.

Anyhow! This time when I made this cake, I cut down on the sugar and used some graham flour. Tastes like a breakfast dream, if you ask me. I’m all “NO DESSERT ‘TIL PORTLAND!” But I’ll eat zucchini cake and call it a breakfast and not a dessert and will sample cookie dough, but not eat the cookies and I’m going to Portland tomorrow and I CAN’T WAIT!

Vegan Zucchini Snack Cake // take a megabite

Vegan Zucchini Cake
Adapted from The Post Punk Kitchen via this post

Ingredients:

  • 2 small/medium zucchini, grated
  • 2 ripe bananas, mashed + smashed
  • 1 cup canola oil
  • 1 t vanilla
  • 1 1/2 cups graham flour or whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 1 heaping cup of brown sugar
  • 1 t salt
  • 1 t baking soda
  • 1 t cinnamon

Directions:

  1. Preheat oven to 350°F. Grease and lightly flour a bundt pan, set aside. In a medium bowl, beat zucchini, bananas, oil and vanilla with an electric mixer or vigorous stirring. Stir in remaining ingredients.
  2. Pour into the prepared bundt pan and bake in the preheated oven for 45-60 minutes, or until a knife inserted in the center comes out clean. Cool upright for 15 minutes before inverting onto cooling rack or cake stand. Allow to cool for at least 30 minutes before slicing. Serve with slivered almonds.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

Elliot and Ben are BFF. Backyard beers.
Popsicle tattoo and new shoezzzz! Carry Bradshaw drinks.

 

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Mum Visit (a recap)

by Megan on May 18, 2015

Mom visit // take a megabite

I hung up decorations in my room so my mom had a party room while I couched it. Elliot made sure it was comfy and fun in there. I gave her some Frank body scrub and we got manicures and brunch and sprinkled confetti on the sidewalk and took Photo Booth pictures and had such a nice time!

Mom visit // take a megabite

So last Friday, I picked her up from the airport and we headed straight to dinner! We split a salad, gobbled up arancini and bruschetta and even split a pizza at Ottava Via (one of Ben and my favorites).

Mom visit // take a megabite

Saturday we got coffee and a snack at Red Hook with my boo and then we popped over to Eastern Market. My mom bought me flowers to plant. (This was the first time there was ever real confidence in my plant-care. I’m kinda the worst at them.) Then we made hibiscuits for shortcakes and bourbon chocolate cake for these parfaits for a lil party I threw Monday evening.

Mom visit // take a megabite

Sunday was Mother’s Day! I made us chai at home before we headed to Gold Cash Gold for brunch. We started off with a lemon bar/cinnamon roll appetizer. My brother got a dreamy burger. My mom and I both got waffles. I opted for the chicken & waffles tho. The chicken was a crispy dream that had a pickle brine. They were all “It’s half of a chicken, so it’s a lot.” “I was all ‘WHOA’ and then I finished it because I’m a real champ.” I’ll split a large pizza with you right now for bonding.

Monday

Monday we ate macarons (cookies & cream, birthday cake and s’mores) for an appetizer and omelets and stuff for brunch at Commonwealth. My mom was pretending to drink my Americano through the window. Can you believe it?! We tried on lots of shirts and purses at Anthropologie after.

P.S. Check out this recap from before, if you want!

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Vegan Cinnamon Rolls

by Megan on May 13, 2015

Vegan Cinnamon Rolls // take a megabite

I made these a couple weeks ago. Since then, I’ve felt good, bad, tired, awake, tipsy, distracted, worried, fine, super happy, super anxious, lucky, weird, cold, hot, fast and slow. I invested in high-waisted pants because what if I died tomorrow?! I’d want to die in cute pants. I put some nail business on my credit card, ate sliders like cookies, drank pink wine, bonded with my mom, bought a “werk it” bracelet, slept to pass the time, and had worrisome dreams where my favorite antique store closed and I cried. So things have been happening! But right now, at this moment, in this second, things are good and great and ok and cool and I can’t wait to get ice cream tonight with Elliotto (since it’s his birthday).

But about these cinnamon rolls. This vegan remix of my mom’s cinnamon rolls is JUST as good as the buttery ones. It’s just as good as the one with real eggs in it. It’s freckled with flax meal and nobody’s mad about it. Make them! Love them! I have total confidence in you being all, “What’s the problem with eating vegan for awhile if you can eat cinnamon rolls, ya know?!”

(I’m not vegan, but I like to eat vegan now and then to get back on track, ya know? And I promise you I won’t eat things that are totes gross, so it’s cool and fine, and hell yeah.)

Vegan Cinnamon Rolls // take a megabite

Vegan Cinnamon Rolls
Recipe adapted from my mum’s recipe

Ingredients:

proof the yeast –

  • 1/2 cup warm water
  • 1 t sugar
  • 1 pkg. active dry yeast

dough f’sho –

  • 1/2 cup sugar
  • 1 t salt
  • 1/2 cup coconut oil, melted
  • 1 cup boiling water + 1 cup cold water
  • 2 flax eggs (2 T ground flax meal +4 T water)
  • 7 cups all-purpose flour

roll up in it –

  • 1/4 cup olive oil
  • 1 cup brown sugar
  • generous amount of cinnamon

Directions:

  1. Whisk together 1/2 cup warm water, 1 t of sugar and 1 package of active dry yeast in a small bowl. Allow to sit for 10 minutes, until all puffy and bubbly. Meanwhile in another small bowl whisk the flax meal and water together to make flax eggs.
  2. In a large bowl stir together 1/2 cup sugar, 1 t salt, coconut oil, 1 cup boiling water, 1 cup cold water and flax eggs. Add yeast water, and lastly flour. Stir, stir, stir. Cover with plastic wrap and let rise in the fridge over night, or 8 eight hours.
  3. Prep pans by grease one 9×13″ dish and one 8″ cake pan or a few cake pans.
  4. Place the dough on a LARGE floured surface and roll out (until about 1/4 inch thick). Brush with olive oil. Sprinkle generously with brown sugar and cinnamon. Rub into dough. Roll up, slice with a serrated knife and place in prepared pans. Cover with a towel and allow to rise for 30 minutes.
  5. Meanwhile turn the oven on to 350 degrees F and bake the rolls for 22 – 30 minutes, rotating positions in the oven. Drizzle with glaze (recipe below) while warm. Serve!

Vegan Cinnamon Rolls // take a megabite

This recipe makes this many swirly twirly dreamz.

Almond Milk Glaze

  • 2 cups powdered sugar
  • 1 t vanilla
  • 2-3 T almond milk
  • generous sprinkling of cinnamon
  • pinch of salt

Directions:

  1. Whisk together 1 1/2 cups powdered sugar with vanilla, cinnamon, salt and 1 tablespoon of almond milk. Add more sugar + almond milk until it’s a thick pourable glaze. Pour over warm rolls. Serve!

Yay! Click HERE for a printable pdf of the recipe above.

Elliotto turns 10 today!! // take a megabite

Today is Elliot’s 10th birthday! Can you even believe it?!

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Shortbread Three Ways // take a megabite

Because it’s spring, cherry blossoms are blooming, avocados have been on point, naps have been doable, lady friends have been the best, lipstick choices have been nice and dark, daffodils are blooming, the clouds have been real Simpon-y, walks to dinner have been happening, late night hummus is what’s up, sprinkles on everything is real unnecessarily good, fries have been shared, cookies have been baked.

Matcha Shortbread  // take a megabite

So have a shortbread cookie in the morning instead of a coffee! Or with a  coffee.

Strawberry Shortbread  // take a megabite

Maybe some fruit would be nice. Keep your cookies pink, naturally. Or send your boyfriend food messages like you do. (Like I do.)

So beware (in a good way) these cookies are strong in a good way. In a tuff, workin’-out way. In a POW with flavor. In a hell yes way.

Chocolate Shortbread  // take a megabite

Shortbread Cookies (Matcha // Chocolate // Strawberry)
Recipe adapted from Use Real Butter

Ingredients:

for matcha: 1 1/2 T matcha green tea powder
for strawberry: 1/4 cup freeze dried strawberries, pulsed in a food processor
for chocolate: 1/4 cup Dutch process cocoa powder

  • 3/4 cup confectioners’ sugar
  • matcha, strawberry or cocoa powder (see above)
  • 10 T butter, room temperature
  • 1 3/4 cup all-purpose flour
  • 3 large egg yolks
  • 1 cup granulated sugar, to coat
  • 1 big pinch kosher salt
  • 1/4 t vanilla extract

Directions:

  1. Whisk the confectioners’ sugar and either matcha, strawberries or cocoa together. Add butter and beat until smooth and combined. Add the salt and vanilla. Mix until combined. Pour onto a sheet of plastic wrap. Knead a bit, form into a ball, pat into a disc. Wrap completely in plastic and chill in the fridge for at least 30 minutes.
  2. Preheat oven to 350 and line a couple baking sheets with parchment paper. Roll dough until about 1/4-inch thick. Cut out with a small 1-2 inch cookie cutter. Coat in granulated sugar. Bake for 10-15 minutes depending on cookie size. Cool completely and then place in an air tight container. Share with everyone you think is magic.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

At least there are blue clouds, pink drinks, cute salads, and daffodils!

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Veggie Chili Sweet Potato Fries

by Megan on April 23, 2015

Veggie Chili Sweet Potato Fries // take a megabite

The last time I remember eating chili cheese fries was carry-out style when I worked at Caribou Coffee. I was all, YOLO, let’s get chili cheese fries and eat them at the tall tables by the windows and live our lives like the mocha-serving girls we are with 2 braids and chocolate on our arms. So, not much as changed? I still have chocolate on my arms or face, but I’ve upped my chili fry game. I’d pick this over that other stuff any day. (No judgment, I mean, dat stuff has a place in my heart f’realz, but I can eat this and feel ok about things after, ya know?)

P.S. Rumor has it anyone who says you can have as much of their fries as you want is lying I guess? I didn’t realize. If someone says that to me, I’m all, “Slide the whole basket over then, plz.” But come to think of it, I’ve probably never said anyone could have as many of my fries as they wanted… and if I did, I didn’t mean it. Life lessons.

I used up a bunch of Door-to-Door Organic business in here. So do it up! Customize your next order with sweet potatoes, beans and avocado! Lunch is served.

Veggie Chili Sweet Potato Fries // take a megabite

Veggie Chili Sweet Potato Fries (serves 1)
Recipe from my friend Katie who has SUCH GOOD IDEAS

Ingredients:

  • 1 cup veggie chili, leftovers*
  • 2 sweet potatoes
  • 3 T olive oil
  • 2 pinches salt + a pinch of pepper
  • pinch cayenne
  • half an avocado, to serve
  • goat cheese, crumbled
  • cholula

*Or just make this one because it takes an hour only and is da bomb. It’s what I’m using here.

Directions:

  1. Cut 2 sweet potatoes into fries. Place on a foil-lined baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cayenne. Place in a 400F oven for 20 minutes. Toss. Place back in the oven for 20 more minutes. Meanwhile reheat your chili.
  2. Serve chili over fries with avocado, goat cheese and hot sauce. Celebrate lunch!

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

These cones are my best friends. Oatmeal is cute.
Rose petal beer! FTW! Bao lunch has my heart.

Full disclosure: I was given payment in the form of fruits and veggies from Door to Door Organics in order to partner with them. While this is true, all the opinions above are my own. I’ve been eating this chili for lunch and dinner and love it on these fries! So, thanks so much for supporting the sponsors that help make this blog of mine possible.

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Sweet & Savory Pierogi

by Megan on April 21, 2015

Sweet & Savory Pierogi // take a megabite

When I’m feelin’ down or maybe just in need of edible comfort, I opt for pierogi. Normally I pop by the market on my home, buy a pack of locally made dumplings and drink a beer while they sizzle and tell myself I’ll only eat some of them them and then I eat all of them. But mostly, just know that these can be made at your house, or at your lady friend’s house while sipping a bunch of pink wine.

Sweet & Savory Pierogi // take a megabite

What I’m trying to say is that a couple Saturdays ago, Nicole and I got together to muster up our inner Polish grandmas and made some pierogi! We made sweet and savory goodness. They were similar but different, separate but equal, springy and bacon-y. My fillings are below (potato, cheddar, blue cheese and bacon or strawberry and goat cheese.). Pop over to her blog to learn about roasted scallions (game-changer) and a super casual-quick strawberry rhubarb jam you need (and I need) to make soon.

Sweet & Savory Pierogi // take a megabite

Sweet & Savory Pierogi
Recipe adapted from Serious Eats

Ingredients:

pierogi dough –

  • 4 1/2 cups all-purpose flour, plus extra for dusting
  • 2 t kosher salt
  • 2 large egg, beaten
  • 2 cups sour cream, plus more for serving
  • 8 T (1 stick) unsalted butter, softened

savory filling –

  • 1/2 lb red skin potatoes
  • 1 T sour cream
  • pinch salt
  • 1 cup extra sharp cheddar cheese, shredded
  • 1/2 cup blue cheese, crumbled
  • 1 cup bacon, cooked and crumbled
  • butter for crisping in skillet

sweet filling –

  • 1/2 lb. strawberries, diced
  • 1/4 cup sugar
  • 1/2 cup goat cheese, crumbled

Directions:

  1. In the bowl of a stand mixer with the hook attachment, mix together flour and salt. Add eggs, sour cream, and butter. Stir/knead until well combined and the dough pulls away from the bowl. If dough is too dry, add one tablespoon of water at a time until it comes together. Cover and chill for at least 30 minutes or up to 48 hours.
  2. Remove the dough from the fridge and turn out onto a lightly floured work surface. Roll the dough out to a sheet about 1/16-inch thick. Using a 3-inch circular cookie cutter or the top of a glass, cut the dough into circles. Repeat with the rest of the dough until it’s all used up.
  3. Make savory filling by scrubbing potatoes and boiling in for 6-10 minutes or until softened. Mash and mix with sour cream, salt, bacon and cheeses. Fill half of the pierogi (with 2 teaspoons each) and seal by pinching with mad class.
  4. Make sweet filling by tossing strawberries with sugar. Set aside for 10 minutes or until syrupy. Place 1 teaspoon of macerated berries and 1 teaspoon of goat cheese in the other half of the pierogi. Seal by pinching with more class.
  5. At this point, freeze on a baking sheet and then transfer to a plastic bag. OR boil for 3 minutes, then fry in a hot buttered skillet until browned. Enjoy with sour cream, goat cheese or nothing!

Yay! Click HERE for a printable pdf of the recipe above.

Sweet & Savory Pierogi // take a megabite

Rosé is just the thing two girls making pierogi need, right?

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Watermelon Mint Julep

by Megan on April 19, 2015

Watermelon Mint Julep // take a megabite

Whoa. This is what it looks like when granites, snow cones, mint juleps and bourbon collide. And it’s delicious. I’d recommend handing one of these to everyone with a summer birthday. Put a candle in it! Top it with sprinkles! Sip it in the backyard in your pajama’s best while your dog lounges in the sun. Sip it on the porch while you wait for a ride. CHUG it when your car is in the shop and you feel weird about it. But mostly just do your thing and include this drink which is having a little first-day-in-a new-school moment summer-cocktail-style.

Watermelon Mint Julep // take a megabite

So, I’m totally entering this pink snow cone into a Mint Julep contest with Maker’s Mark. Follow Maker’s Mark on Pinterest and keep an eye out for the special #JulepOff board! If you think mine is cool, pin it! Whoever has the most repins wins a giant Kentucky Derby hat! JK, but maybe? I’ll post the link here and all over social channels when it’s up. XOXO

Watermelon Mint Julep // take a megabite

Watermelon Mint Julep (serves plenty!)

Ingredients:

granita –

  • 1 medium-sized seedless watermelon
  • 1 cup strawberries, hulled and quartered
  • juice from 1 lemon

per drink –

  • 1 oz. Makers Mark
  • mint leaves

Directions:

  1. Make granita! Cube the watermelon in large bowl. Meanwhile cook the strawberries in sugar until berries can be smashed slightly. Add to watermelon with the juice from 1 lemon. Blend all of this together and then strain through a fine mesh strainer into a large sealable plastic container or a 9 x 13 inch baking dish with a lid. Place in the freezer overnight or for 8 hours.
  2. Scrape mixture with a fork to break it up. Fill cups with watermelon pink granita snow cone business. Pour 1 oz. of Maker’s Mark over it. Garnish with mint. Serve!

P.S. This can easily serve a small party. If you’d prefer to make less, simply use half a watermelon, 1/2 cup strawberries and 3 tablespoons sugar. Taste the mixture before freezing and adjust as needed.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

This weekend has been mostly “whatever” cookies, moscow mules, bao steamed bun dreams, painting mini horses, boozy snow cones and car trouble. More awesome than not!

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Vegan Sprankle Blondies

by Megan on April 15, 2015

Vegan Sprankle Blondies // take a megabite

I bet these blondies will make up for the time you used up the rest of your neighbor’s laundry soap, and when you wrote “donuts” instead of “donate” on the bring-your-own-bag raffle slip at Trader Joe’s, or when you picked napping over cleaning and drinking beers instead of water or when you didn’t do the dishes for 4 days. And by you, I mean me, and by blondies I mean one big cookie.

So whip these up and feel all casual Martha Stewart because you don’t need to let butter soften. You simply use olive oil! No waiting, no pressure, no problem. Cut them up into small square or large marges and pass them out to everyone who appreciates a sprankle! Or even to those who don’t. (WHO doesn’t appreciate a sprankle tho?!)

Vegan Sprankle Blondies // take a megabite

Vegan Sprankle Blondies (makes one 8×8 pan’s worth)

Ingredients:

  • 2 cups all-purpose flour
  • 2 t baking powder
  • 1 t baking soda
  • 3 big pinches of kosher salt, plus more for garnish
  • 1/2 cup brown sugar
  • 2/3 cup maple syrup
  • 4 t pure vanilla extract
  • 1/2 cup olive oil
  • 1/3 cup almond butter
  • 1/2 cup bittersweet chocolate chunks
  • 1/2 cup rolled oats
  • to top: sea salt, sprinkles, pearl sugar!

Directions:

  1. Preheat your oven to 350F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, soda, salt, and sugar. In a 2-cup measuring cup whisk together the maple syrup, vanilla, almond butter and olive oil. Add to the dry ingredients and beat until almost together. Add chocolate chips and oatmeal. Mix until combined.
  2. Scoop the dough using a 1/4 cup measuring cup or ice cream scoop. Place on the prepared baking sheet. Flatten slightly and sprinkle with salt. Bake for 20-25 minutes or until set.

Yay! Click HERE for a printable pdf of the recipe above.

Vegan Sprankle Blondies // take a megabite

Blondies have more fun.

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