I don’t know if 303 Day was just made up yesterday or if it’s been a thing for a while now.
But guys, with this blue-sky, sunny Colorado patio-weather day, I’m not complaining. We’ve got it pretty good here, and if Denver wants to celebrate, I say she’s earned it.
Let’s celebrate 303 style. Wanna crack open a beer with me?
Is there such a thing as too much passionfruit?
I think not.
A few weeks ago around Valentine’s Day, Jason and I booked a Brazilian cooking class at one of our favorite cooking schools in Denver. Though there are a few good options around town for cooking experiences, we prefer the shiny new facility, professional program – and let’s be honest, the easy parking – at The Kitchen Table Greenwood Village. They really set up a perfect date night, with a dimly lit, nicely-appointed dining room, welcome cocktails and fancy nibbles to begin your evening.
This is a smoothie for people who hate smoothies.
Usually relegated to punishment for an indulgent weekend, brief but fervent moments of health-consciousness or intensely regimented diets, smoothies are often boring, unsatisfying and unappealing visually. Not to mention they virtually ALL use bananas as a thickening agent. Blech. Don’t tell me you can’t taste them in a smoothie – YOU CAN TASTE THEM and they taste like bananas.
But the real problem for me is, they are just so… smooth. Like eating nothing. Or worse, like eating something that FEELS like nothing and that you’re being forced to eat because you are unable to chew or perceive texture due to a tragic injury.
Smoothie bowls fix this egregious error of viscosity by making the smoothie play support to a riotous parade of interesting, textural toppings. Teensy, crunchy chia seeds, creamy and toothsome cashews, bumpy berries or chewy dried fruit – the possibilities are practically endless to liven up the uninspired smoothness of smoothies. Join me in making this Tropical Smoothie Detox Bowl, and together we can fix what is wrong with the classic blended meal.
Artisan Chocolate Series, Part 3: Molded Chocolates
I’m not ready to let go of Valentine’s Day.
Really, it’s the combination of both the holiday and my birthday a few days earlier – I get spoiled with nearly a week of prolonged gifting and decadence, a chance to give back to the people I love and, of course, the perfect excuse to make a bundle of chocolates for gifting.
So whether you’re behind on your gifting, are just now getting around to seeing someone you love, or just aren’t prepared to cut off your chocolate supply cold-turkey, here’s another chance to impress yourself and others with newly acquired chocolate-making skills!
Artisan Chocolate Series, Part 2: Hand-Dipped Truffles
Are you ready for a visceral, tactile, get-your-hands-dirty chocolate experience?
Because I think you are.
Once you have mastered the art of tempering chocolate, it’s time to up your artisan game – with hand-dipped chocolate truffles. Delicate, crisp, tempered chocolate shells filled with creamy ganache, fruit paste, nut butters and even liqueurs, truffles are so much easier to make than you would think. Get your hands in that chocolate and make a mess – a mess that turns out gorgeous and impressive and delicious to eat!