Hey there, it’s been a while.


My holiday weekend was a little hectic , so I didn’t get a chance to post on Friday, but here are some Instagram snippets to fill you in.


We went to the Museum of Science on Sunday for a behind-the-scenes interactive visit with the animals that live there.  We got to feed almonds to porcupines (who are very gentle) and Luke made a friend at the butterfly garden.


My first galette, my Nana’s rings, and my Christmas decorating endeavors

Yep, the Christmas decorations (sparing as they may be) are up because holy moly, it’s already December.

I’m the kind of person who compulsively plans out menus, schedules, rabbit feedings…so it should come as no surprise that I like to be on top of planning when it comes to Christmas presents.  I hate scrambling at the last minute for anything, but unfortunately, my family contains some people that are seriously difficult to shop for.


The last thing I want to do is get my father-in-law yet another tie or set of dress socks. I don’t care if that new argyle pattern is really trendy this year, I just feel guilty giving cliché presents.

This desire is sadly coupled with the fact that I’m not the most crafty individual, and have steered away from the kitchen as a source of gift inspiration, but this year I think it’s time to shake things up and push my comfort level.


If there’s a person in your family who’s obsessed with sriracha or another hot sauce (every family has one, right?) this is the perfect gift.  Basically, what you’re doing is making spicy salt.  Because who doesn’t want their food to simultaneously become saltier and spicier?!?


I rest my case.

Two Years Ago: Toasted Marshmallow Ice Cream

Homemade Sriracha Salt

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Makes 1/2 cup


  • ½ cup coarse kosher salt (make sure it’s coarse, not fine)
  • 5 tsp sriracha, or your favorite hot sauce


  1. In a medium bowl, combine the salt and sriracha and mix thoroughly to evenly coat the salt.
  2. Spread the mixture evenly on a baking sheet and set in a warm, dry location. Let the mixture dry for 12-24 hours. (Yes, it will make the room smell like hot sauce.) The mixture is ready once it’s no longer wet to the touch. Mine usually takes somewhere between 18-24 hours.
  3. Scrape into a glass jar, or, if it is sticking together in clumps, process for a few seconds in a food processor and then transfer to a jar.

Adapted from Braised Anatomy

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