Prickley Pear: Mezcal Cocktail Recipe


This cocktail makes the most of peak ingredients right now- citrus, the limes are incredible, and pears.

I love a good crisp pear, but I can only eat our CSA supply so fast. When the going gets soft (which I can't eat), we toss them into the blender with a bit of water and whir up some pear puree. Now, from here, you can use them to what ever end you desire. Think some bourbon and lemon on a chilly night. Maybe a bellini for weekend brunch. Or add in some mezcal and lime, as we did, and enjoy.


The Prickley Pear

Makes 2



2 parts mezcal

1/2 part honey simple syrup

2 parts pear puree

1/2 part orange liquer (triple sec/Grand Marnier, etc)

2 limes



Juice limes into a shaker with the remaining ingredients. Shake. A lot. Pour into two glasses and serve over ice with a wedge of lime.

*Can be made by the pitcher too for game days. I recommend this.


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Fall 2015 Trends & Shopping List: Punk Princess




Since my fall fashion commentary is rather late, I'll leave you will the trend I love for fall 2015, and that I am shopping right now.

I somehow need to sneak that lipstick crossbody into the house......

It's fun. It integrates with my current wardrobe. And it's easy to find. Channel your inner punk princess. I dare you.


Clockwise from top:

Etoile Plaid Jacket

NLST Jumpsuit

Zoe Karsson Kisses Sweats

R13 I Used to Be Punk T-shirt

Saint Laurent Lipstick Crossbody

Isabel Marant Vadim Skirt

Nike Leopard Print Suede Hightops

Silver Oxfords Forever 21


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Spicy Roasted Eggplant Dip Recipe


We're a little past eggplant season to technically call this a CSA recipe- but it was born of my CSA surplus this fall. 

You can definitely adjust the heat to your taste, or just use plain roasted red peppers and don't add any heat at all- alternately, serve up with some red pepper flakes on the side in a pretty little dish to allow each guest to spice it up as they like. I also love this with some dates, they are an awesome sweet counter to the savory heat of the dip, some ying yang for your food.

Final amazing use for this? As a spread on a veggie sandwich. Picture more roasted veggies, piled up with some cheese, garlicky greens, and this zesty eggplant (which I taste tested and heartily approve of!).


Spicy Roasted Eggplant Dip

Makes about 2 cups (depending on the size of your eggplants)



1 large eggplant roasted (400 degrees for about 20 minutes/until soft and cooked through)

1/4 cup tahini

2-3 cloves garlic

1/2 tsp cumin

1/2 tsp spicy paprika

1/4 cup good olive oil

2 large roasted red peppers (hot or not)* if you can't find spicy red peppers you can use the jarred version and toss in a smaller hot pepper for heat



Add all ingredients to a food processor and blend until combined and desired consistancy reached. Taste, adjust, and serve as needed.


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