and way too pretty for this shit...
April 5th
23:17 CST


I have no idea how I’m going to top Max’s 3rd birthday. Obviously it was the highlight of his life. -_-

23:11 CST


Oh, the joys of packing. I found a photo album from 2006, complete with faux hawks and pizza face.

I was a strange teenager.

 my FAVORITE human.

March 15th
00:38 CST

Today I marry the most wonderful person I’ve ever known, become legal bound to the kindest humans I’ve ever known, get to party with the best friends I’ve ever had, and then get to come home to the best city in the world, at the best job in the world, with the best family I could have ever chosen (aka each and every one of y’all). Thanks for being witness to this cool thing we’re doing. Thanks for loving us, putting up with my manic social media-ing, and having such open, beautiful hearts. I love you kids.

March 14th
10:14 CST

Also: I am getting fucking married tomorrow. So that’s a thing.

10:14 CST



We’re not quite sure how we got this far in life without realizing you can make churros at home. All it takes is a little dough, a lot of chocolate, and a few inches of oil, and it’s like you’re at the fair.

Our dough of choice for Churros is a Pate a Choux. This tender, flaky, versatile pastry is responsible for most of our favorite French desserts, like Eclair and Profiterole. It works here because it crunches up like a dream, while staying tender and chewy in the middle.

Even though Pate a Choux isn’t at all hard to make, we always fuck it up but, with Churros, flubs don’t really matter. The sizzling hot oil and inherently delicious crispy brown carbs cover all of your sins. Deep frying is a goddamned miracle. So, if you encounter some catastrophe, just get the dough into uniform sticks by whatever means necessary (real talk: we ended up rolling and cutting these motherfuckers), fry it, and stick it in chocolate/your face.


  • One batch of Mark Bittman’s Pate a Choux
  • 3/4 cup Granulated Sugar
  • ¼ cup Brown Sugar
  • 4 tbsp Cinnamon
  • a pinch of Salt
  • 1 cup Cornmeal, on a plate
  • 4 inches of fresh Frying Oil— we go halfsies with Peanut and Coconut
  • 1 ½ cups Heavy Cream
  • 3/4 cups (or one 4oz bar) Chocolate Chips— we go for hella dark chocolate, but Milk and White are great choices, too another pinch of Salt

You will also need:

  • Big heavy pan
  • Frying Thermometer
  • Metal tongs or another sane getting-shit-out-of-hot-oil utensil

Make the Pate a Choux according to Mark’s obviously perfect directions, and place the dough into a piping bag fitted with a medium star tip (Wilton’s 1M is perfect). Mix together the Sugars, Cinnamon, and Salt in a shallow baking dish.

Place the Oils into a sturdy pan (think: cast iron skillet or dutch oven, not Ikea saucepan from college, ok?) and, using your best common fucking sense, heat the Oil to 360°.

While the Oil heats, pipe the Pate a Choux into 4-6 inch lengths on the plate of Corn Meal. Give each Churro a gentle toss so it’s very lightly coated.

After the Oil reaches temperature, drop in 3-4 Churros at a time. Fry them for about 2 minutes, or until they are crispy and puffy and brown and perfect. Carefully fish them out of the hot oil, give them a little shake, and drop them into the Cinnamon Sugar. Lather, rinse, repeat.

When your last batch of Churros are bubbling away, heat the cream in a small saucepan. Once it’s just steaming, add the Chocolate and stir. The Chocolate should melt pretty quickly and, in just a few seconds, you’ll have sauce.

Serve the Churros with sauce on the side (or drizzled on top, whatever, we’re no chocolate fascists), with a cup of milky coffee.

10:12 CST
throw back thfriday.

throw back thfriday.

March 6th
20:47 CST



We made this pizza for the pun, not even sure that it would work, and it ended up being one of our favorite recipes yet. The garlicky crust, stained magenta with earthy and sweet slices of beets, is the perfect foil to funky, salty Sheep’s milk cheese and bright, astringent beet greens.


  • 1 batch Pizza Crust
  • 2 tbsp Olive Oil
  • 2 Beets, with Greens
  • 1 clove Garlic
  • 3 tbsp Balsamic Vinegar
  • a few ounces of a hard, funky Sheep’s Milk Cheese like Ricotta Salata or, on our case, Pecorino Romano- Shaved

Preheat your oven to 450°

Get your Pizza Crust ready— or just buy some dough from the store. Roll it out to 1/2in thickness on a foil or parchment lined baking sheet. Brush with Olive Oil

Peel and thinly slice the Beet Root and arrange on the Pizza Dough. We recommend using a mandolin if you’ve got one. Stick it in the oven and bake until the crust is golden on the edges, about 18 minutes.

While the Pizza bakes, thoroughly wash the Beet Greens and tear into bite size pieces.

Once the Pizza is done, rub the crust with the clove of Garlic. Top with the Beet Greens, a drizzle of good Balsamic, and Cheese.

March 2nd
16:06 CST



In a little less than two weeks, I (Rachel) am marrying Tanner. It’s fucking awesome but making me a little more sentimental than is my typically stoic Capricornian wont. I’ve spent a lot of time reflecting on big milestones and influential people in my past. Childhood heroes, and other events I’ve had to shave my legs for. Most recently, I’ve been thinking about my exes.

When I was 23, I dated a guy who shared a one bedroom apartment about the size of a wheelchair accessible bathroom with another dude and that guy’s oppressively goth girlfriend. We ended up spending a lot of time with the (actually pretty lovely) chain-smoking couple, on the futon mattress that doubled as their bed and our couch. Somewhere between complaining about Lost and listening to John Vanderslice, his roommate introduced me to Tom Robbins’ “Jitterbug Perfume,” and I have been obsessed with beets ever since. If you’ve not read the book, stop reading on the internet and do your brain the favor. If you have: you obviously love beets, too.

Beets are just about the only vegetable left in this shitty Chicago winter. We’ve put them in a cake, made them into a salad, and have a pretty great pizza recipe still up our sleeve. But, given the air of desperation perfuming the landscape and my twenties, Borscht seems like an apt way to honor my exes.

Borscht isn’t something you want to eat every day. It’s a food that evolved out of famine; mismatched scraps stuck together trying to make the best of an unsavory situation. It is, at once, bland and intense. But it’s can be pretty satisfying when you’re cold and need a little color.

So, Brian the Vegan, Lord of the Rings Back Piece, Cum Pants, the endless list of Drummers, philosophy-majors-turned-performance-artists-turned-podcasters, and graphic designers who are really into bicycles, Dude who wanted me to throw up on him (sexually), and White Guy with Dreadlocks: While I was too good for most of you, not good enough to a few of you, and we’re all much better off today, this soup’s for you. Like our time together, it’s kind of a mess but, given the conditions, it’s the best we could do with what we have, and it even has the capacity to be pretty charming, if you hold it in the right light.


  • 1 large Sweet Onion
  • 3 tbsp Olive Oil
  • 4 fist-sized Beets
  • 4 Carrots
  • 2 cloves Garlic
  • 1 Potato— waxy or stachy, doesn’t matter
  • 1 qt Mushroom Stock
  • ¼ tsp Caraway Seeds
  • ½ tsp Celery Seeds
  • 4 cups Mushroom broth
  • Salt, to taste
  • Crème fraîche
  • Fresh Dill

Without shredding your knuckles, great one large Sweet Onion. Discard any liquid it leaves behind. Start to sweat it in a big, heavy bottomed pot or dutch oven over low heat.

Peel and grate the Beets and Carrots; chop the Garlic finely, and dice the Potatoes with or without their peel, dealer’s choice. Once the Onion has become translucent and tender (about the time it takes to grate everything else), add all of the other vegetables and crank up the heat. Cook the vegetables until most of the moisture has evaporated and the Onions have browned on the edges.

Add 1 qt of Mushroom Stock, along with the Caraway and Celery seeds. Simmer until the Potatoes are tender and your world is stained a deep magenta.

Serve hot (cold borscht is for monsters), topped with a dollop of Crème fraîche, sprinkled with fresh Dill, and a big hunk of crusty bread.

February 20th
11:09 CST


Chocolate Beet Cake

Chocolate is so much more than the heart shaped buttery sweetness of the season. There’s also a weird malty, smokey thing happening just under the surface. It’s tannic and bitter and, more than anything, Chocolate tastes like minerals. Which, if we’re honest, is just the nice way of saying dirt. But, like, really fucking good dirt. Dirt with chocolate in it.

While we’re sure that there’s some hiply post modern, even nihilist, allegory in the inherent dirt flavor of the patron sweet of romance (something about how we never really know anyone or whatever the Valentine’s industrial complex, man) it mostly just reminds us of beets. Because beets also happen to taste like delicious clods of dirt.

Putting beets in a cake sounds like a terrible idea, but it’s actually a fucking great one.

Just like carrots in a carrot cake, beets hold on to moisture, giving you a perfect crumb. They add fiber and bonus vitamins, while the beet’s mellow, earthy sweetness brings out everything dirty and delicious in the chocolate. What you end up with is a weird but charming, kind of purple dessert that’s way more special than saccharine flourless fudge blobs we’ve been (happily) suffering through all winter long.

Not making anything worse: we top this cake with a bourbon-cream cheese frosting. You could put this on a brick and we’d ask for seconds, but it does make things pretty— obviously— rich. If you tend to like your sweets on the less ostentatious side, a simple sprinkle of powdered sugar will suffice quite nicely.

Chocolate Beet Cake

  • 5 medium Beets
  • 2 oz Unsweetened Chocolate
  • 1/4 cup Cocoa Powder,plus more for dusting
  • 2 sticks Butter, at room temperature
  • 1 1/2 cups Dark Brown Sugar
  • 3 Eggs
  • 1 Vanilla Bean
  • 2 tbs Bourbon
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1/2 tsp Salt

In an oven heated to 400°, roast the Beets until tender. About 20 minutes. Once out of the oven, the skins should slide off. Use a paper towel if you need a little extra grip. Regardless: it will look like you just handjobbed the Koolaid Man. Set the now nude Beets aside to cool until hardly warm.

Grease, stick a parchment round on the bottom, grease again, and dust two 9in cake pans with cocoa powder. If you’re feeling twee, drop liners for 24 cup cakes instead. Bring your oven down to 350°.

Sift or Whisk together Flour, Baking Soda, and Salt in a small bowl, set aside

In a blender, add your peeled, roasted Beets, Chocolate, and Cocoa. Also set aside.

Cream butter and sugar well in a large bowl, using an electric mixer or stand mixer. Add the eggs, 1 at a time, mixing until well incorporated. Add vanilla bean scrapings and bourbon.

Add 1/3 of Flour Mixture to butter and sugar, mix until just combined and follow it up with ½ of the beets. Add half of the remaining flour. Then all of the beets you’ve got. Last thing in the bowl will be the last of your flour.

Divide the batter evenly into your cake pans. Bake until a toothpick comes out clean— about 20-25 minutes.

Cool the cakes on a wire rack. Frost with the easiest icing ever: Bourbon Cream Cheese Frosting.

Bourbon Cream Cheese Frosting

  • 1 block Cream Cheese, at room temperature
  • 1 stick Butter, at room temperature
  • 1 ¼ cup Confectioners Sugar - sifted
  • 2 tbs Bourbon

Beat. Spread. Lick the bowl. It’s not rocket surgery.

February 9th
16:14 CST
These flowers just keep getting prettier.

These flowers just keep getting prettier.

February 8th
20:22 CST
Pics or it didn’t happen.

Pics or it didn’t happen.

February 2nd
11:45 CST
this remains the best thing I’ve ever seen.

this remains the best thing I’ve ever seen.

January 22nd
09:40 CST
I forever have the most interesting bed head.

I forever have the most interesting bed head.

January 16th
11:29 CST

it’s my 30th birthday. it’s amazing.

please take a moment to tell me a thing about me that you find amazing and also listen to a LOT of Robyn.

January 14th
01:05 CST

Outtake - bagels at Reno for Bon Appetit’s Logan Square Navigator - October 2013

this is why I choose work with this tiny baby idiot


Outtake - bagels at Reno for Bon Appetit’s Logan Square Navigator - October 2013

this is why I choose work with this tiny baby idiot