This July we completed two years of marriage. At times it seems so natural like it’s been a lifetime. At others, it’s really hard to believe our wedding wasn’t just last month.
To celebrate, we planned a little getaway within our vacation to Brazil. Continue reading
On Tuesday evening, August 14, Vini and I arrived home after 44 days away. It had been two years since we had gone to Brazil, and boy was it time for us to visit.
It’s hard for me to explain what it’s like to go back. It brings me so much healing—physically, emotionally, mentally, spiritually. As my brain switches out English for Portuguese, everything else switches a little bit too. Going back centers me, and I am so thankful we had a chance to go when we did. Continue reading
versão em portugues abaixo
SUMMERTIME! It’s almost here! I can feel it. We’re planning loads of fun trips and big changes for this summer. The sun comes out and it feels like we all come alive and become braver to try new things, go new places, get moving…
Maybe you’re not going far away this summer, or maybe you’re waiting for the day to take off to arrive. Here’s a recipe to make and bake in the meantime. It’ll give you a taste of a faraway land. It’s quick, easy, and tastes sweet and summery.
Introduction to Guava Paste
For this recipe we’re using Guava paste or guava marmalade. It’s made from guava, native to South America. The guava paste is a thickened jelly that is so firm you can slice it. Its strong sweetness complements deliciously with savory. The deep guava-red hue adds a beautiful flair to dishes. It has a flexible texture meaning you can slice it and pair it with queijo fresco (or probably any cheese; it’d make an excellent addition to your cheese board), or melt it with a few teaspoons of water and use it as a cake filling, or cut it up and use it as a filling for rolls and other pastries. Buy it. Open up the packaging, slice it, throw it on a cracker, welcome to a new world. Continue reading
A long time ago I pinned this amazing, easy recipe for fluffy, quick, and vegan pancakes. I am so glad that I saved it on an index card in my recipe box, because I looked for it again online, and it has
vanished! The pin linked to a website called “mylittlecelebration“, which apparently doesn’t exist anymore.
I am going to share the recipe here below. It is not mine, but I do enjoy it immensely! It’s my go-to recipe for fluffy deliciousness for brunch (or dinner sometimes…shh). You need a trusty pancake recipe in your culinary repertoire. So here we go…
1 cup flour*
1 Tbsp sugar
2 Tbsp baking powder
I’ve been wanting to share this recipe for so long. Really. It’s one of my absolute favorites. I’ll post the recipe here first, but if you’d like to know why I love it so much, just scroll on through!
Yields: About two dozen (24) cookies
Time: Fast. 8-10 minutes baking
- 1 cup brown cane sugar
- 1 cup sugar
- ½ cup vegan butter or margarine
- ½ cup oil
- 2 ripe bananas (mashed) or 1 cup (or a flax egg)
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. vanilla
- 3 cups AP flour
- 1 1/2 cups milk chocolate chips or 3/4 cup carob chips