During college, my absolute favorite lunch spot was a tiny neighborhood grocery and cafe called the Icebox. First of all, the owner was the most genuinely friendly woman and fantastic cook you ever did come across in a neighborhood grocery & cafe. Second, she made the best chicken salad I had (and have) ever tasted. Roasted chicken, Gorgonzola, walnuts, balsamic vinegar, and without mayonnaise. Don't get me wrong- I probably enjoy mayo more than the average person, but this chicken salad was what they call, somethin'. It was just dreamy.
In fact, dreamy enough that I am still dreaming about it three years later and decided that I had better improvise.

Thought I'd hearken back to my earlier blog days and post this super simple recipe that, tastes (amazingly) quite like the chicken salad I remember!


balsamic gorgonzola chicken salad

mix together in a bowl:

2 chicken breasts, cooked and shredded
3-4 T. good balsamic vinegar
3-5 T. extra virgin olive oil
1/3 C finely crumbled Gorgonzola
1/3 C toasted, chopped walnuts
fresh cracked pepper to taste

Serve it on salad greens or in a sandwich.

please note: This is definitely best served in a croissant, so you won't have to worry about missing out on those extra mayo calories.

enjoy!

/meringue nests

I hope everyone had a happy Easter!

This year I decided to accompany my annual coconut lamb cake with little nests. I had some chocolate & candy coated sunflower seeds, and had just made some delish lemon meringues, so this was the natural next step. I think they turned out pretty adorably, if I do say so myself! (They were tasty, too!)

As a bonus, these are great for gluten free people!  I was elated to see my gluten-free cousin throwing these back like I do malted milk eggs. I had to make sure and type up the recipe so I could remember what I did for next year, and the year after.

Really though, I'll probably make these again before Spring is over. Cute food is the best.

chocolate meringue nests
adapted from Joy the Baker


two large egg whites
pinch of salt
2/3 cup fine baking sugar
one tablespoon unsweetened cocoa powder
chocolate sprinkles
chocolate candy coated sunflower seeds


Preheat the oven to 200 degrees. Line one big baking sheet with parchment paper & set aside.

Use an electric mixer fitted with a whisk attachment to whip the egg whites until foamy (bubble bath status). Add the pinch of salt, then start mixing on medium/high speed. Add the sugar slowly, and continue beating the egg whites until they hold stiff peaks.

Fold the cocoa powder and two tablespoons chocolate sprinkles into the egg white mixture using a rubber scraper.

Fill a pastry bag fitted with your choice of tip (round or star). Pipe a dab of meringue, then the 'nest' around it, forming approximately two-inch circles. Decorate with chocolate sprinkles and chocolate candy coated sunflower seeds.

Place on the middle rack of your oven and bake for two whole hours.

Eat up.

/tea with coconut-infused milk

This morning, I drank the most delicious beverage. It's likely been done before, but is SO. TASTY.

Truth be told, I had made lemon macaron shells and was planning some coconut frosting for the insides. I simmered (then strained) sweetened coconut shavings in milk to use in the frosting, then realized we were out of butter.

Meh, the macaron shells weren't my best anyway. All wonky and sticky.
So I put the milk in my tea. Plain old PG Tips.

You get it.