look who’s back y’all

May 9, 2015

forage + fodder

let’s be honest folks. the posting here has been slim to none recently, and for that we apologize. in our defense, i was finishing up graduate school, an internship, and if you follow us on social media, you know that i’m also building a tiny human at the moment. a lot has been going on in our household but we’re back with LOTS of new recipes, collaborations, travel adventures, and even a few pregnancy guides and reflections for our fellow future parents-to-be. thanks for sticking out the radio silence folks. that was real cool and we appreciate the hell outta you for it.

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a mindful wine tasting // floral tips

March 13, 2015

hello again! welcome to our third and final installment of our fall bloom series shoot! you’ve seen the beautiful photos of this dreamy afternoon, so we wanted to share this video that so perfectly captured the experience of our mindful wine tasting. then of course, we’ll tell you how to create a similar atmosphere for your own guests!

Forage + Fodder // Fall Bloom Series from Stringer Productions on Vimeo.

the tablescape for this event was intentionally simple and muted. the white plates, neutral linens, and smooth textures from the serving boards allowed the food and florals to catch the eye of our guests and whet their appetite. we purposely avoided blooms for the table, for something deeper, that invoked the idea of community and curiosity.

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oh, and don’t think we were going to leave you without some fantastic floral tips from sweet samantha, because let’s face it, she killed it on the florals for this event.

a mindful wine tasting // floral tips

a mindful wine tasting // forage + fodder

the idea of using exposed roots resonated with us all because they remind us that during the cold months and throughout the holiday season, we want to be with those who know us the deepest and keep us rooted. yet, they also remind us of the longing we all feel for spring and new growth. who or what keeps you rooted?

a mindful wine tasting // forage + fodder

to achieve this aesthetic, use any plant with a good root system, like ferns or ivy. if you change the water regularly, your root exposed centerpieces will last a week or longer. after this shoot, i kept these on my kitchen window sill for almost two weeks! these clear, understated vessels are simply repurposed jars found around the house. we love the way the roots catch the eye and how the sunlight makes its way through.

we chose wild, foraged, inspired arrangements in planters rather than vases. in this way, we simply paid an ode to the colors of the season and the tasting: deep greens, rich burgundy, smooth browns and beiges and bright white… all while staying true to the aesthetic of the vessels and stands that displayed these pieces. each unique element speaks for itself, but they work in harmony to create an incredible balance.

a mindful wine tasting // forage + fodder

the bloom series is an ongoing collaboration between forage + fodder, bricolage curated florals, and photo by betsy. each season we will bring you seasonally curated experiences along with simple floral tips and recipes. you can view more of our bloom series here.

our mindful wine tasting features cheese and charcuterie hand-selected by antonelli’s cheese shopthe serving boards and planters are handmade by local rockstar kelly dewitt from kkdw.co.

a mindful wine tasting // wine pairing guide

March 10, 2015

a mindful wine tasting // forage + fodder

the process of hosting a wine tasting can be difficult and overwhelming to say the least. there are so many things to consider when choosing your wine selection, and an endless number of options on what kind of experience to create for your guests. so we’re here to simplify the process for you.

a mindful wine tasting // forage + fodder

step one // set your limits

as far as the  types of wines you’ll be sampling, let the season dictate that for you. in the cooler months, we like to stick with a nice selection of reds. it’s best to offer a range of intensities and flavor notes, but be sure that your choices still complement one another. we began with four basic reds: a merlot, a sangiovese, a cabernet sauvignon, and a malbec. if you don’t already have a few favorite labels in mind, head to your local wine shop, and ask for recommendations of each type that are complex enough for tasting, but not so distinct that they cannot be paired with food. another limit to consider is price. we kept all of our bottles under $10, because you can get some pretty phenomenal wines at this price point.

a midnful wine tasting // forage + fodder

step two // food pairings

in our humble opinion, there’s no better pair to wine than cheese and fruit. it’s not too filling, and versatile enough to work with most people’s food aversions or allergies. it’s also wise to incorporate a variety of textures that will enhance your guests’ experience of savoring each bite. we created a spread of dried figs, apricots, pears, apples, blackberries, almonds, olives, dark chocolate, baguettes, charcuterie, honey and marmalade. we are lucky enough to live in a city that has amazing cheese shops like antonelli’s, so once our wines were purchased, we had their cheese mongers hand select the perfect pairs for each one, including a variety of goat, sheep, and cow’s milk cheese. i mean, how beautiful are these cheeses?

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we presented each wine’s pairings on its own serving board so that guests had some guidance. they were invited to taste the wine on it’s own, and then with the designated pairings to see what new flavors they detected and how the wine changed on their palate.

a mindful wine tasting // forage + fodder

given that we’re hosting an afternoon of wine sampling, it’s extremely important to have actual food on hand too. we kept it simple with roasted cauliflower and a few savory galettes. whatever you choose, just ensure that your guests are not drinking on an empty stomach.

step three // guide your guests

we opted for a blind tasting, because it allows guests to simply enjoy the wine, and not be influenced by the label or price tag. we hid our labels by wrapping each bottle in twine, but numbered them so that guests could pick their favorite and we could reveal the type of wine at the end. each guest was given a notebook to jot down their thoughts of each wine – noting flavors that jumped out at them, the intensity, color, aroma, and finish of each wine. we also wanted a truly intentional experience, so we guided the process by using instruction cards that invited our guests to look, swirl, sip and savor.

a mindful wine tasting // forage + foddera mindful wine tasting // forage + fodder

we also set the tone for a distraction free event by banning cell phones from the table. this allowed guests to truly engage with one another and be present in the moment. it also made for great conversation and lots of laughter.

a mindful wine tasting // forage + foddera mindful wine tasting // forage + foddera mindful wine tasting // forage + fodder

this is just glimpse into our process, but we’d love to hear from you! any questions you have about hosting your own wine tasting? let us know in the comments!

the bloom series is an ongoing collaboration between forage + fodder, bricolage curated florals, and photo by betsy. each season we will bring you seasonally curated experiences along with simple floral tips and recipes. you can view more of our bloom series here.

our mindful wine tasting features cheese and charcuterie hand-selected by antonelli’s cheese shopthe serving boards and planters are handmade by local rockstar kelly dewitt from kkdw.co.

a mindful wine tasting // bloom series

March 6, 2015

a mindful wine tasting // forage + fodder

it’s cold just about everywhere. so what better time to recall the sunshine and autumn breezes that set the tone for the mindful wine tasting we hosted this fall for the second installment of our bloom series?

a mindful wine tasting // forage + foddera mindful wine tasting // forage + foddera mindful wine tasting // forage + foddera mindful wine tasting // forage + foddera mindful wine tasting // forage + fodder

rather than share recipes, we wanted to emphasize the act of slowing down, and truly savoring the flavor of a spread that’s handpicked to match your wine. today is simply an introduction to the experience with a few words from yours truly, but stay tuned for floral tips, as well as tips on how to create your own mindful wine tasting, no matter the season.

a mindful wine tasting

If your weeks are anything like mine, then you’re all too familiar with that revolving door sensation that comes from five consecutive days of multi-tasking, ticking down checklists, meeting deadlines, and somewhere in the madness creating minimal space for meals, hygiene, and sleep…in that order. Showers feel like an obligation you have to check off your list and meals turn into what you can shovel down at red lights in between destinations. Somewhere in this hectic momentum we create for ourselves, we lose something. We lose the ability to be still – to stop, to notice, and most importantly to be present. This sense of presence lives in the absence of ‘how will this translate into the perfect instagram shot?’ or ‘what needs to be done when we get home?’ The presence I’m talking about opens our awareness to the small, but priceless pleasure of the everyday.

With this in mind, we chose to create an experience for those close to us, and for ourselves, to slow down, lift our eyes and focus our gaze on those experiences we’ve been missing since we’ve been on autopilot. A mindful wine tasting set in a familiar backyard was just what we needed to bring ourselves out of the haze.

When our friends arrived and saw the spread, the initial instinct was to dig in. To consume the beauty of the table without giving it a second thought. This is how we operate when we don’t have the luxury of time on our side. But we wanted to do things differently. Phones were tabled for the night; music was replaced by laughter and the sounds of autumn. We sat together, and we let our eyes feast before our stomachs for once. In this focus, this delayed gratification of sorts; we were setting ourselves up to enjoy these everyday pleasures on an entirely new level. Guests took turns reading invitations to look, swirl, sip and savor; each step of the process swallowing up several minutes. We took notes on the color, texture, aroma, and flavor of the wines. We closed our eyes and let our imaginations wonder. We were curious for what seems like the first time in a long time.

After initially tasting each wine and comparing impressions, we paired them with the bounty of a simple spread; blackberries, assorted cheeses, figs, honey, and more. Again, we tasted, we sampled, we took our time, and we studied items that we’d previously consumed with reckless abandon time and time again. There’s almost something childlike about dining in this way because the experience is akin to tasting flavors for the very first time.

The roots of our friendship run deep, yet we were all hearing stories untold, learning details of one another that were once muffled by the hum of our own internal chatter. Somehow this felt different. We’d created a new experience from the familiar, and it changed us. It gave us a hunger for slowing down and being intentional with one another – a hunger that will eventually dissipate if not fed often. A hunger that will surely get lost in the weekly revolutions if we do not make time to satiate it. If anything this afternoon was a reminder that enjoying the simple things is allowed to be a priority. This is not a call to burn your checklists, but an invitation to re-evaluate what’s important and perhaps find priority in the curious, intentional, and slow-moving gift of pausing.

the bloom series is an ongoing collaboration between forage + fodder, bricolage curated florals, and photo by betsy. each season we will bring you seasonally curated experiences along with simple floral tips and recipes. you can view more of our bloom series here.

our mindful wine tasting features cheese and charcuterie hand-selected by antonelli’s cheese shop. the serving boards and planters are handmade by local rockstar kelly dewitt from kkdw.co.

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.

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