Once upon a time I was falling in love (with these cookies), now I’m only falling apart (because we ate them all)…
Monday is the GREAT AMERICAN TOTAL SOLAR ECLIPSE and folks here in St. Louis (including us) are PUMPED. People are taking off work, scrambling to find stores that are still selling eclipse glasses, and some schools even called off. Our house is in the path of totality, and we’ll get about 1 minute and 33 seconds of darkness. So of course, to celebrate, I made cookies! These cookies are super simple to make, and you can use store-bought ingredients to make them if you’re in a pinch for time. Since the eclipse is tomorrow, that might be a good option. If you have time to make sugar cookies from scratch, we recommend this recipe.
This summer Neil and I traveled to New Orleans. I had been a few times, but Neil had never been. Since we both enjoy good food and music (and with Neil’s jazz background), we decided it was time to journey down south and as they say, let the good times roll. We stayed in an Air B&B just off Magazine Street, away from the touristy French Quarter, and close to public transportation so we could take the bus or streetcar wherever we’d like. It was the perfect location. For six days, we explored the city, eating and drinking our way around the unique historic town. At the end of each day, we wrote down every place we visited that day. Below you’ll find that list, along with our thoughts on the place and a few pictures.
Disclosure: The Newlywed Chefs were paid for this post, however, as always, all opinions are our own.
Socially Jen + Co invited us to check out The Kranzberg Arts Foundation and the innovative work they are doing to help the Grand Center Arts District flourish in St. Louis. The Kranzberg Arts Foundation believes our artists, communities, and cultural experiences represent the heart and soul of our city—and they are committed to providing the opportunities and resources necessary for the arts to thrive, now and in the future.
Disclaimer: This post was sponsored by GiftAMeal. The Newlywed Chefs were paid for this post, but as always, all opinions are our own.
Taking a picture and posting it to social media during a meal has become commonplace in the culinary world. As foodies who want evidence of our tasty adventures, I used to feel the need to sneak a quick photo with my phone before restaurant staff noticed my bad manners. However, in recent years it has become a welcome gesture in most restaurants and a mindless act for patrons to snap a shot before digging in. But what if the act of snapping a pic of a dish wasn’t mindless? What if you made a conscious decision when taking a picture of your food in order to make a difference in someone’s life? What if your post doesn’t just benefit your buddy looking for the latest and greatest meal, but a stranger in need, looking for any meal? We are excited to partner with a local startup company who is turning those “what ifs” into reality, and making a difference in a unique, delicious way: GiftAMeal.
Disclaimer: This post was sponsored by Vero Pizza and Pasta. We were compensated for this post, but as always, all opinions are our own.
We are excited to write about a new pasta and pizza meal kit company that has taken the St. Louis area by storm. If you live in the area, surely you’ve heard of Katie’s Pizza & Pasta Osteria. Chef Katie Collier and her husband Ted own the popular Italian restaurant and she’s continually winning awards for her outstanding cooking and innovative approach to bringing traditional Italian dishes to the modern restaurant scene. Their latest endeavor is bringing those delicious dishes from the restaurant straight to your doorstep for you to prepare with your family and friends. After trying one of these delicious kits, we learned that Vero Pizza and Pasta is truly more than just a meal kit.
These kits go beyond the act of meal preparation and focus on bringing people together through the cooking and dining experience. Chef Katie clearly desires to pass along the tradition of Italian cooking to her customers. Novice chefs, seasoned home cooks, and professionals alike can learn something new from the techniques Katie includes in the recipes.
We’re hooked on blueberries this summer. They’ve triumphantly burst on the scene and made their way into our smoothies, salads, and baked goods. With an abundance of blueberries in the house and more time to bake, I decided to make blueberry bread. As I was developing this recipe I realized that several other similar recipes call for milk or buttermilk. So, I opened the fridge and peered inside: no milk, no buttermilk. Huh, lots of almond milk, though. I didn’t know if almond milk would work in baking since the consistency is closer to water than milk, and there’s no dairy in it. But I thought, what the heck, let’s see what happens. For those of you that followed this experiment on our Instagram story, you know it turned out beautifully.