lemon + thyme fruit galettes & a tasty lillet cocktail

February 13, 2015

galette 2

looking for a last minute treat for the weekend? whether you’re celebrating valentine’s day or just enjoying saturday – celebrating your boo, your bestie, or simply how awesome you are, these lemon thyme fruit galettes are where it’s at y’all. love is all about finding your perfect pair, so naturally, julie of olive + rye, created this sparkling gin + lillet cocktail to sip alongside these beauties.

the mister and i had our first date on february 7th so we’ve never really been in the habit of celebrating valentine’s day. it’s no secret that i’m a fan of date nights at home, but for this year’s anniversary (celebrating 9 years since our first date, woah) we took an afternoon for a progressive lunch, starting at hillside farmacy and ending with beignets and coffee at épicerie. so tomorrow we’ll be laying low at home, starting with breakfast in bed with these galettes and cooking up a nice dinner with my parents later that night. how do you celebrate valentine’s day?

lemon thyme fruit galettes // forage + fodderlemon thyme fruit galettes // forage + fodder

keeping with our style of simplicity, these recipes are easy, even if you’re new to baking. the best part is you can make a batch of dough, and fill it with any fruit your heart desires. i couldn’t choose, so i made an assortment. the peach was my absolute favorite. if you’re a fan of tartness, then the raspberry galette is right up your alley. i can only do so much tartness, so if i made the raspberry again, i’d probably add a layer of whipped cream on top to cut the flavor a little. other great options are figs, strawberries, apples – really the skies the limit!

lillet cocktail 1lemon thyme fruit galettes // forage + fodder

lemon thyme fruit galettes

2 cups all- purpose flour
1/2 ts salt
13 tbs (aka 1 stick plus 5 tablespoons) cold unsalted butter, diced
6 tbs Greek yogurt
1 tbs white wine vinegar
juice of 1/2 a lemon
3/4 ts lemon zest
2 thyme sprigs, washed with stems removed
1/4 cup ice water
thinly sliced fruit of your choice (we used peaches and pears)
washed fruit of your choice (raspberries, blackberries, or blueberries)
1 egg, beaten with 1 tablespoon water, for egg wash
honey (optional)

lemon thyme dough

combine flour, salt, and butter, using a food processor or your fingertips, until the flour mixture has the texture of uncooked couscous. in a small dish, whisk together the sour cream, vinegar, lemon juice, zest, thyme and water, and combine it with the butter-flour mixture. using a spatula, stir until a craggy dough forms. knead the dough into a large ball while still in the bowl. pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour (it can last up to 2 days). recipe makes enough dough for six small galettes or 2 large ones.

galette assembly

preheat oven to 400 degrees and line a baking sheet or pizza stone with parchment paper and set aside. in a small bowl, whisk together egg and water. on a well floured surface (i use my counter), separate and roll the chilled dough into a 6-inch circles, and transfer dough to the lined baking sheet. leaving a 2-inch border, either spread the berries or lay the fruit slices evenly over dough. fold over the edges of dough, so that each fold overlaps the previous one. using a basting brush, coat each fold before making the next one, being sure to pinch the overlapping dough together so that it seals.if you want to sweeten your galette, drizzle a little bit of honey over the top before baking.

dough recipe adapted from here.


sparkling gin + lillet cocktail

1.5 oz gin
1 oz lillet blanc
.5 oz thyme simple syrup
cava (or any sparkling wine / champagne)

place gin, lillet blanc, and thyme simple syrup in a mixing glass. top with ice and stir until jet cold. strain mixture into a champagne flute. top with cava and garnish with a sprig of thyme.

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gift guide // for your leading lady

December 14, 2014

gift guide // forage + fodder

this year’s gift guide is about embracing simplicity. i’ve been on a real mission of self-care lately, thus this gift guide for the leading lady in your life is centered around slowing down, feeling nourished, and seeking inspiration.

slowing down // the holidays are sort of a whirlwind for us – family reunions, photos, epic meals, stories, and of course a little bit of traffic everywhere we go,  so i relish in the chance to create a sense of calm and comfort when i can. this easy-going striped jumper travels well and lends itself to layers, because christmas weather is always a wildcard here. and these cozy moccasins are the perfect travel companion. this time of year, i am constantly burning candles, and this teakwood & tobacco scent has become a staple in our home. it’s perfect for curling up on cloudy days with a good book.

feeling nourished // first and foremost, these products from beautycounter are sort of a dream come true for me. they’re entire line is composed of safe and natural products whose ingredients contain the essentials – that means no fillers, no unnecessary scents, and most importantly they follow some of the strictest guidelines, so you don’t worry about what you’re actually putting on your skin. right now, their sugar scrub and hydrating body lotion are at the top of my list. to keep with the theme of natural pampering, i’ve come to love butter nail polish. although i don’t paint my nails often, when i do, i stick to a few choice shades, this union jack black being one of them. being a fairly no frills gal, i maintain a minimal to no make up routine. so this lip & cheek stain is easy to keep in my bag, and whip out when i want just a pinch of color.

seeking inspiration // it shouldn’t be news to you that i’m a big fan of kinfolk, so obviously their cookbook makes the list for dreaming up meals to share with those we love. i’ve also become recently smitten with stella maria baer’s incredible moon prints. there are a few i would love to hang above my bed and just gaze at for hours. seriously, they’re incredible. these brass gems would be a welcomed addition to my workshop, and i think there’s an endless number of ways to style them. lastly, these coconut palm hair sticks are a must for when these curls need to go up and away so i can get some serious work done. and let’s just say that those adorable earrings are my ‘just because’ gift idea. i mean what woman wouldn’t love them?

one // two // three // four // five // six // seven // eight // nine // ten // eleven

roasted squash + carrot soup for whiskey + honey

November 12, 2014

roasted squash + carrot soup // forage + fodderi recently created a roasted butternut squash + carrot soup for the whiskey + honey journal. never heard of them? well then you’re in for a treat. whiskey + honey is a seattle/austin based, family run, and home to a careful curation of vintage goods and wares. if you want to learn more, follow them on instagram and keep an eye out for their weekly sales.

roasted squash + carrot soup // forage + fodderroasted squash + carrot soup // forage + fodderroasted squash + carrot soup // forage + fodder

visit their site for the full recipe!

blackberry thyme crepe stack

October 23, 2014

blackberry thyme crepe stack // forage + fodder

so if there’s anything you should know about me, it’s that i often get on what i call a ‘crepe kick’ during which i’ll make every variety of crepe under the sun. i’ve got a savory crepe combination headed your way in a few weeks, but why not start off with something sweet shall we?

this blackberry thyme crepe stack is surprisingly light and not overly sweet. it’s also a very versatile recipe. not feeling whipped cream? substitute mascarpone, ricotta, or a buttercream icing. personally we didn’t want this to be too sweet so we layered in a basic no frills whipping cream. again, if you want to sweeten it up a bit, add some vanilla or honey to your cream before whipping it.

blackberry thyme crepe stack // forage + fodderblackberry thyme crepe stack // forage + fodder

if a blackberry thyme sauce is a little bit too hands on for you, this stack would be just as delicious dusted with cinnamon and sugar, or paired with powdered sugar, honey and a spritz or two of lemon juice. if you haven’t figured it out yet, we’re encouraging you to be a champion of your own taste! figure out what you like, and tweak our recipes accordingly.

blackberry thyme crepe stack // forage + fodderblackberry thyme crepe stack // forage + fodder

blackberry thyme crepe stack

 crepe recipe

4 tbs butter, melted and cooled slightly
1 cup milk
4 large eggs
1 cup all-purpose flour
few pinches of salt
a few shakes of cinnamon
4 tablespoons honey

mix all ingredients by hand with a whisk, or keep it easy by mixing it in your vitamix on level 1. the batter can also be made ahead of time and stored in the fridge. lightly butter a medium sized pan on medium/high heat and pour in about 1/4 cup of batter. you’ll want to tilt the pan to get a nice even thin coat of batter. cook for about 2 minutes until the top side has set and then flip and cook for about 10-15 more seconds. crepes can be stacked on a paper towel-lined plate until ready to eat. if you wrap them well they’ll keep in the fridge for about 2 days.

blackberry + thyme sauce

6 oz blackberries
1-2 tbs brown sugar (to taste)
1/2 c water
1 sprig of fresh thyme
1 oz cognac

bring blackberries, brown sugar, water, and fresh thyme to a light boil in a sauce pan. crush berries in the pan to release more juice and flavor using the back of a spoon or a cocktail muddler. lower heat and add cognac (or brandy) and continue to cook at a low simmer for about 5 minutes. at this point taste your sauce and see if it fits your desired flavor. you may decide to add more thyme or sweeten it with sugar or honey. remove pan from heat and allow to cool. remove thyme, and transfer sauce to vitamix (or blender). blend until smooth and store in a sealed container in the fridge to cool.

whipped cream

it’s best to wait to make your whipped cream until right before you assemble your crepe stack. using an electric mixer, whip 8 oz of heavy whipping cream until stiff peaks form. we prefer the subtle sweetness of the cream on it’s own, but you can always add vanilla extract or a little bit of powdered sugar if you’d like to sweeten up your whipped cream.

crepe stack assembly

on a cake plate or serving platter begin stacking your crepes with a thin layer of whipped cream between each crepe. if your crepes vary in size, be sure to layer the larger ones on the bottom of the stack. crepes should be room temperature so that the whipped cream will hold them together and not melt under the heat. once your crepe stack is assembled, dust with powdered sugar and pour your blackberry + thyme sauce over the top, allowing it to drip down over the edges.

crepe recipe slightly adapted from here.

roasted spaghetti squash // two ways

October 10, 2014

spaghetti squash two ways // forage + fodderthis is the time of year where we like to be very intentional about eating healthy, in anticipation of the onslaught of holiday casseroles, treats, and marathon snacking that are sure to ensue in the coming months. so our next few recipes will include lots of fresh produce and gut-friendly ingredients.

as you may know, we eat a lot of pasta in this family, but when we’re not in the mood to carbo-load, spaghetti squash is the next best thing. keeping our unpredictable weather in mind, we’re sharing roasted spaghetti squash two ways today – so you’re sure to be pleased whether you’re in flip flops or flannels.

for you warm weather folks, we recommend simply dressing your ‘pasta’ with olive oil, fresh herbs (we chose parsley), salt and pepper.

spaghetti squash two ways // forage + fodder

for those of you who want to bundle up with something a little more decadent, we’ve got a damn good ‘cream’ sauce for you. did i mention both of these recipes are completely vegan?

spaghetti squash two ways // forage + fodder

roasted spaghetti squash

1 spaghetti squash
1 tb olive oil

preheat your oven to 375 degrees and line a baking sheet with foil or parchment paper. cut your squash in half length wise and use a spoon to scoop out the seeds. place halves on the pan, cut side up, lightly brush with olive oil, and place in the oven. bake time will vary depending on your oven and the size of your squash, but on average they should take about 45 minutes. If a knife glides easily into the squash, then they are done.

spaghetti squash two ways // forage + fodder

spaghetti squash two ways // forage + fodder

remove from oven, and using a fork, scrape the squash lengthwise. it should shred easily and look similar to spaghetti. transfer to a bowl and toss with olive oil.

spaghetti squash two ways // forage + fodder

roasted garlic cashew cream sauce

1 cup raw, unsalted cashews
1-2 garlic cloves
1-2 thyme sprigs
juice of 1/4 a lemon
olive oil
sea salt & fresh black pepper

in your blender (or vitamix) soak your cashews by adding enough water to cover them by about 1 inch. ideally you want to soak them overnight, but if your crunched for time, a few hours will suffice. after soaking, drain the cashews and refill the blender with fresh water again to an inch over the cashews. blend until smooth. if your cream is more the consistency of a paste, just add a little water at a time to thin it.

slice and roast your garlic cloves in a pan with olive oil on low heat. Once garlic is golden brown, remove from pan and set aside on a paper towel. add your roasted garlic cloves, thyme (not the stem), lemon juice, and just a touch of olive oil to the cashew cream and blend on high until smooth. finish with sea salt and fresh pepper to taste.

the basics of cashew cream can be found here.

the southern gentleman // sips + whistles

September 30, 2014

southern gentleman // forage + fodder

i know it’s fall in the rest of the country, but we’re still rockin’ 80 degree temps here in texas, so i thought i’d get this cocktail in just under the wire. the sweetness lends it self to summer, but my good friend bourbon can definitely carry any cocktail into sweater weather.

southern gentleman // forage + fodder

this latest sips + whistles cocktail, the southern gentleman, comes from one of my favorite cities, new orleans. and just like nola, this drink is sweet and sultry. i’m normally not a blackberry fan – i love the flavor but hate the seeds, so for me, this drink requires a quality strainer. another important tip is to taste your blackberries before you make the drink. are they particularly sweet? if so, maybe add a little less simple syrup. if you’re using larger berries, you may only need two for a perfectly balanced cocktail.

southern gentleman // forage + fodder

 the southern gentleman cocktail

1 ½ oz bourbon

½ oz simple syrup

3 blackberries

3 mint leaves

splash lemon Juice

toss your blackberries and mint in the shaker and muddle until berries are juiced well. add in simple syrup, bourbon, and lemon juice and fill with ice. shake vigorously until the shaker begins to condensate. using a collins strainer, strain into an old fashioned glass with an ice cube. garnish with a small lemon wedge and mint leaf and enjoy!

suggested album pairing:

the dock of the bay // otis redding

september juice recipe

September 6, 2014

september juice recipe // forage + fodder

september is a strange time in texas. by definition, this month signifies the start of cooler temps and long anticipated sweater weather, but it never quite looks like that here. this september juice recipe is refreshing enough for the 90 degree heat, but still has a hint of those savory fall flavors that we simply cannot wait to see.

september juice recipe // forage + fodder

september juice recipe // forage + fodder

i realize that most of the time my measurements are pretty subjective – a handful of this, a pinch of that, and that’s because our tastes are subjective too! we truly want to encourage y’all to play with flavors and amounts til you find what you love. isn’t that the whole point really? this is also the case with our september juice. it can be as sweet or as savory as you’d like. not a fan of pineapple? swap it with an apple or two. and the ginger amount is a mild suggestion that is easily palatable. if you love ginger, then really go for it! if parsley doesn’t do it for you, try some fresh mint in it’s place.

september juice recipe // forage + fodder

september juice recipe

1 small pineapple

12 carrots

2″ piece of fresh ginger, peeled

2 handfuls of fresh parsley

quarter and core your pineapple, and be sure to rinse all of the produce before processing through your juicer. we recommend starting with the pineapple and carrots, and then adding the ginger and parsley to taste. juice what we recommend, taste, and see if you want more of that flavor. other than that, juice it, stir it, and enjoy!

*makes 1-2 quarts because we like to juice a few days worth at a time

lazy breakfast in bed // bloom series

August 20, 2014

although it’s already august, the summer heat is only just beginning here in texas. so why not skip the humidity and mosquitos and enjoy a lazy summer breakfast in bed? for the first of our bloom series, we wanted to capture the wildness of summer blooms alongside the laziness that those balmy august mornings can bring.

our weeks are a whirlwind, so we absolutely cherish those saturday mornings where we can stay in bed a bit longer and soak up one another’s stories from the week. there’s a sort of playfulness that can only be found when you just wake up. somehow i think we lose that as the day goes on, and we tackle our to-do lists and venture out into the world. why not set aside one morning to relish in that feeling just a bit longer?

lazy breakfast in bed // forage + fodder

our pjs were hand picked vintage finds from local designer kellie wheeler over at material. material specializes in custom fit vintage items along with perfectly tailored retro clothing with a modern twist.

a breakfast in bed can be both beautiful and delicious without complicated recipes and meticulous plating. here we used everything we already had in our home. the recipes require little to know measurements, so just put on a good record, make some coffee, and whip up this sweet little breakfast tray so you can head back to bed!

lazy breakfast in bed // forage + fodderlazy breakfast in bed // forage + fodderlazy breakfast in bed // forage + fodderlazy breakfast in bed // forage + fodderlazy breakfast in bed // forage + fodderlazy breakfast in bed // forage + fodderlazy breakfast in bed // forage + fodder

floral tips

the concept behind the bloom series is simplicity. you can find plenty of inspiration in your own backyard or by taking a stroll through your neighborhood streets. look for clippings of different leafs, twigs, or vines that catch your eye and that represent your home well and then you can simply display them in a pattern on your wall above your bed. yes they will eventually wilt, but that makes it fun – a revolving piece of art in your home, or better yet, an ever-changing “headboard”!

lazy breakfast in bed // forage + fodderlazy breakfast in bed // forage + fodder

for a not so traditional bedside arrangement, go to your local floral supply store or even amazon and get yourself a “floral frog” (pictured below) and a shallow, wide vessel. place the frog in the bottom of the vessel, fill 1/3 of the way up with water and then stick different blooms you picked up from the grocery store or gathered from your yard into the frog. the fun thing about this, is there is no wrong way to arrange the clippings – make them all flow in one cohesive manner, or stick out in all different directions, whatever you’re feeling that week. whatever you do it will be way more intriguing then throwing 10 stems of the same flower in one vase. 

lazy breakfast in bed // forage + fodderlazy breakfast in bed // forage + fodderlazy breakfast in bed // forage + fodder

for a simple breakfast in bed tray – keep it small and dainty, you don’t want anything to get in the way of eating your amazing breakfast! we used a vintage ink well to place a few blooms in and did the trick perfectly!

lazy breakfast in bed // forage + fodderlazy breakfast in bed // forage + fodder

recipes + such

now for the food. we recommend not ruining your lazy morning with complicated recipes and tedious preparations. thus, we’re sharing two of our favorite go to dishes that are both beautiful and simple… and of course, delicious.

lazy breakfast in bed // forage + fodderlazy breakfast in bed // forage + fodder

these toasted croissants with minted goat cheese, figs and honey are a must. if you’re looking for something slightly less indulgent, swap your croissants for some rustic bread. we find that the figs and goat cheese pair pretty perfectly together, however any summer fruit will work.

lazy breakfast in bed // forage + fodderlazy breakfast in bed // forage + fodder

and the baked eggs are as simple or as complex as you’d like them to be. we’ve included a few guidelines below for the first timers, but we make these so often that we don’t even measure anything out anymore. you’ll notice that this recipe doesn’t call for salt, and that’s because the prosciutto is going to add all of the saltiness you’ll need. if you prefer your baked eggs with just fresh veggies and herbs, then we’d recommend salting to taste.

lazy breakfast in bed // forage + fodderlazy breakfast in bed // forage + fodder

croissant with minted goat cheese + figs

croissants or rustic bread

goat cheese

handful of fresh mint, chopped

fresh figs, sliced


toast your bread or croissants until lightly golden and set aside. in a small bowl, stir goat cheese and chopped fresh mint until well blended. the goat cheese should be fairly smooth and close to room temperature. lather on a nice layer of your minted goat cheese to each slice, top with sliced figs, drizzle with honey and enjoy!


baked eggs with kale + prosciutto

2 slices prosciutto

¼ onion, diced

handful of kale, chopped

½ tbsp butter

2 eggs

¼ cup heavy cream

shaved parmesan reggiano

fresh black pepper

preheat your oven to 350. next, in a small pan, preferably cast iron, saute your prosciutto until slightly crispy on the edges. remove prosciutto and set aside. in the same pan with a touch of olive oil, saute the onion along with a spring of fresh thyme, or any garden herb you may have on hand. once onion becomes translucent, add the kale to the pan and cook until bright green. return prosciutto to the pan with the other ingredients and remove pan from heat.

add a small dab of butter to the bottom of each ramekin (we recommend no more than 1/4 tbsp per ramekin). next separate the prosciutto + kale mixture between the two ramekins, and with a splash of heavy cream. crack an egg over the top, sprinkle with fresh pepper, and finish with a few large shavings of parmesan reggiano.

place the ramekins on a baking sheet and bake for 15-20 minutes. if you like your yolk runny, check the ramekins at 15 minutes to avoid overcooking. remove pan from oven and let sit for a minute before serving.

*this is a very basic recipe, but you can swap the prosciutto for pancetta, or incorporate your favorite cheese. we highly recommend fresh herbs, and this dish is also quite nice with fresh peppers or mushrooms. get creative with it!

styling & food: forage + fodder // florals: bricolage curated florals // photography: photo by betsy // clothing: material

bloom series // a simple floral design guide

August 13, 2014

we are so incredibly happy to finally share with you a new project that has been months in the making now, our seasonal bloom series! the bloom series is an ongoing collaboration with two of my local favorites, bricolage curated florals and photo by betsy.

throughout this series we will be sharing simple tips to adorn your everyday. each season will feature beautiful photos, simple floral lessons, and of course recipes, to inspire, and more importantly straight up show you how easy it can be to create special moments in the everyday madness of life. now meet the dream team:

bricolage curated florals

bricolage curated florals has created some of the most striking and whimsical arrangements i’ve ever seen. they specialize in dramatic florals that beautifully capture the romantic wildness of nature. yet their process is simple and organic, often using floral finds from the landscape around them. samantha is also just a doll to work with, so there’s that too.

photo by betsy

betsy of photo by betsy is the most down to earth and personable photographer you could ever ask for. i’ve been on the other side of her camera a few times now, and it usually just ends up feeling like a few hours of laughter, with absolutely beautiful results. bets has a knack for capturing the genuine moments between people because she is natural and effortless in her photography style.

the bloom series will also be highlighting some hand-picked local makers along the way. the series will launch next week with a lazy summer breakfast in bed, so stay tuned!

simple summer ravioli recipe

August 9, 2014

simple summer ravioli // forage + fodder

my man is out-of-town. in france to be precise, so as i write this, i’m in an oversized hoodie on the couch shoveling peach cobbler into my face. yes, every time i’ve missed him this week i’ve gone straight for the cobbler. i guess everyone’s got their ways of coping. now that confession time is over, let’s talk about this simple summer ravioli recipe. sometimes we do beautifully curated recipes and sometimes we do real life on-the-go recipes… this is the latter.

i threw this little dish together for lunch the other day and it was too good (and too easy) not to share. we’ve been eating a lot of fresh pasta this summer, and i honestly can’t recall the last time we used sauce. here’s a little rule of thumb: the best pastas don’t need sauce. we almost exclusively do fresh pasta with just some quality olive oil and a few sautéed veggies and herbs. this combination was especially delightful though.

simple summer ravioli

pancetta, diced
¼ onion, sliced
cherry tomatoes, halved
fresh ravioli of your choice (i used foraged mushroom)
fresh mozzarella, cubed
olive oil
fresh basil

get a pot of slightly salted water boiling. meanwhile, in a non-stick pan (no oil necessary), sauté the pancetta until crispy on the edges. transfer to a plate lined with a paper towel to cool. in the same pan, sauté the onion until translucent. once you’ve added your fresh ravioli to the boiling water, toss the tomato, fresh mozzarella and a splash of olive oil into the pan with the onions.

once the mozzarella is warm, but not fully melted, add the reserved pancetta. remove from heat and tear a few fresh basil leaves on top of the mixture. drain your pasta, and return it to the pot with a little drizzle of olive oil. serve pasta onto your plate, top with the pancetta mixture, and voilà!

this was a packaged ravioli, but i’ve been meaning to dust off the ol’ pasta maker. anyone have a great pasta recipes out there?