photo op: RETURN

RER 10.18

Time does this funny thing. It moves without you really knowing or even noticing. It moves with or without you. Sometimes it feels like time is on your side, while other times you are grasping for it, and it eludes your fingertips with a smug smirk and all-knowing bravado. But time is neither friend or foe-- it is fact, ephemeral fact, inevitable.

RER 10.18

RER 10.18

A lot has happened. I feel like I say this a lot. But, we bought a house, closing nearly a year ago. Our house was far from perfect, but it was ours, something that we did. We quickly began renovation, some labor our own, some others'. There were tears from hundred-year-old hog hair plaster, but also from frustration and time lost. After hard work, many decisions, and the inconvenience of having no kitchen for months on end, we are now enjoying our new home. I continue to marvel in the transformation and fall in love with all our details over and over. It was hard, but now it feels like it is ours. And I can play in the kitchen again!

RER 10.18

RER 10.18

Time is funny, but it is also quantifiable, and results are only tangible with time. Look for more of me here, hopefully. Continue to follow the food on instagram.

RER

4.26.19

RER 10.18

photo OP: dinner DATE in a different light

RER 8.15.15

We have been before. Maybe a number of times. Just for pizza really and desperate measures. This time, we saw Porta in a different light. It was dark and dinner. It was pizza and more. The atmosphere light cast dark banded, tangible shadows on our dinner things, making our pasta dramatic and our pizza dance.

RER 8.15.15

Follow the food on instagram, facebook, and yelp.

RER

8.15.15

RER 8.15.15

photo OP: SUNDAY dinner

RER 7.5.15

Although unpleasant, heartburn can be the residue of lovely things. I know that sounds nuts, but it’s true. That burning, tingling feeling like some monster is trapped and clawing at your throat is a reminder of the delicious night you had before. This time, it is a memorial of too much red wine and pepperoni, too much dancing and laughing with my cousin and sister during a good old Sunday dinner.

We shredded a thick zucchini and combined all our favorite mix-ins to create our morning breakfast treat—zucchini bread.

RER 7.6.15

RER 7.5.15

We doctored up some Yellow Tail Sangria to our liking with soaked bright citrus and tangy green apple, and topped it all off with crisp ginger ale.

RER 7.5.15

RER 7.5.15

RER 7.5.15

We diced up some fresh white onion and sliced a vibrant orange pepper, plopped on some creamy ricotta and layered our pizzas high with spicy pepperoni.

RER 7.5.15

RER 7.5.15

RER 7.5.15

RER 7.5.15

RER 7.5.15

We threw together some Bisquick, brown sugar and cinnamon for shortbreads topped with sweet canned peaches and too much vanilla ice cream.

RER 7.5.15

We sipped and stirred, sliced and baked, chatted and belted our hearts out. It was a perfect end to the holiday weekend and the best way to start off what needs to be a productive week. Despite all of this, heartburn should not be an indicator of happiness.

RER

7.6.15

RER 7.5.15

re.CAP: weekend FUN

RER 5.2.15

This is was one of the first warm weekends we have had in what feels like ages. Spring is here and we are excited. That means almost sunshiny brunches sitting outside and soaking it all in at Amelia’s Bistro with too many mimosas or peach bellinis and tasty savory sweet meals. It means chatting over breakfast burritos with bright guacamole and warm sour cream and sunny side up eggs resting on a heap of over cooked potatoes and under cooked veggies.

RER 5.2.15

RER 5.2.15

That means too-late dinners, and cool evenings with clear dark skies, and long wait times for fancy artisanal pizza and limited specialty cocktails at Razza. It means spring specials are abound like beet salads with almost tempting pea shoots filled with earthy aromas and pizzas topped with not enough and browned and comfortable.

RER 5.2.15

RER 5.2.15

Follow the food on instagram, twitter, and facebook!

RER

5.2.15

RER 5.2.15