Iced coffee makes me happy
On our way to a scorching day at the beach, hubs and I parked our cruisers outside this lovely coast side “cakery” called Lee & Marie’s. Shabby chic decor with an abundance of sweets and southern charm. This place makes you feel at home.
I enjoyed a simple citrus salad with strips of apple, mandarin oranges, nuts and wait for it…. mushrooms. Seemed odd at first to throw mushrooms in there but it paired quite nicely.
The couple also owns Bar Crudo, a raw bar next door, which has been getting a lot of good buzz.
I’ve been wanting to get back into sandwich making. There is just something so comforting and satisfying about your favorite ingredients nestled in between two slices of fresh-baked bread. So I stopped be PAUL a franchise bakery out here on Lincoln Road for their signature baguette. Here is what went down:
Green Sandwich Pt 2.
Curry Egg Salad Sandwich
And with all that left over bread of course I HAD to make french toast. Duh.
Sunday evening I also had a friend’s birthday party in which I was on duty to make dessert. I made a Tres Leches. It was my first time and I chose an Alton Brown recipe based on a delicious one my mom made a while back. I think my measurements were a bit off because the cake was still dense and not as moist as it should be. The flavor was all there, but I like my Tres Leches good and soggy.
Not Soggy Tres Leches
This past weekend my husband, Nick, and I went to hang with my mom and step-dad at their Keys home in Big Pine Key. Weekends there generally consist of full breakfasts, packed lunches for the boat and dinners using the catch of the day. My mother, who is equally gourmet took on most of these tasks, but here are a few I pioneered.
Peanut Butter Pecan Biscotti’s
Recipe c/o @joythebaker
This recipe was easy and fun, given it was my first time making biscotti’s. I also under baked them a little since I prefer them to be not so tooth-braking.
Mediterranean Pressed Picnic Sandwich
Recipe c/o @food52
I made a traditional Pan Bagnat recently for another boat trip and it was delicious, savory and kept really well. However, something about eating fish while out at sea was sickening. So, for this go-around I went for a different recipe. While still a pressed sandwich, this one offered Mediterranean flavors such as artichokes, olive tapenade, roasted red peppers and artichokes, and lovely prosciutto.
And this photo is just for fun. It also makes me feel like my parents are bad asses.