Peanut Butter Pie

I really need to stop making desserts.

But then I ask myself, Why Sarah? Why deprive yourself? As I stuff myself with creamy delicious pie heaven. It goes back and forth. Pie 1, Sarah’s self control 0.


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Meyer Lemon Curd Tartlets with Coconut Crust

This is the follow up to my last post, if you probably didn’t notice.

Five Layer Dip

Coming from a background of being a completely socially awkward homeschooled girl, it amazes me how far I have come in the social world. In all seriousness, most people don’t even think I was ever homeschooled when they meet me because I can actually talk to them. It’s crazy.

Cheddar and Herb Beer Bread

Lately I’ve been very introverted. If I don’t have to be at class or talk to someone, I most likely won’t make any effort to do so.

I mean, I was homeschooled, I’m used to being at home a lot. I prefer it sometimes. Is that a bad thing?

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Planning a Trip to the Big Easy and Homemade Spanish Rice


 So how was everyone’s 4th of July?

Mine was pretty great, burgers and hot dogs and CAKE!

Ok, maybe i’m a little too excited about the cake, but it was so good. And the weather outside was just perfect. Sunny and beautiful but not scorching and unbearable. How did we luck out this year?

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A Fresh Start and Fresh Strawberry Lemonade


So these past 3 days have been busy busy trying to transfer all of my recipes and posts from my old website to this new one.

One by one, copy, paste, tag, post, cop that link, copy into the recipe page etc. There’s probably an easier way but that’s the only way I know of.


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S’mores Doughnuts

Who like’s firehouse subs? If you do keep reading!
Now let’s go back in time for a moment shall we?
Back to a time far far away before I got the hang of food blogging…
Psh, who am I kidding we could be talking about yesterday. I still have no idea what i’m doing when it comes to blogging. Half the time my pictures look horrible, and my ramblings make no sense, but hey I try.

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Simplicity Wine Bar

Another Tuesday another dine out. Tonight’s restaurant? Simplicity Wine Bar on Burnet. This place is a “Tapas” style restaurant, serving small plates and wine for cheap prices. This place has many alcohol selections, but since of course I am underage I paid no attention to any of that.

We arrived at 5, dining in style with the  old people, and were the only ones in the restaurant. From the outside the place looks kinda sketchy, but don’t be scared just go on in! While nowhere near fancy, this place has a rustic/eco friendly/modern look, going for the recycled look but still classy. We were the first ones there, so when we walked in the staff were all sitting around the bar watching some Soccer game on the flatscreen, waiting for business to arrive.
You pick wherever you want to sit, either inside or out on a patio. We sat inside, as it was very humid that day and sitting outside sounded horrible. The waiter was very friendly, happy to answer any questions and our drinks arrived shortly. We first ordered the Escargot and Potato wedges from the starter menu.

The Noble Pig

Finally! I was so excited to try The Noble Pig last week. After hearing about it from a friend, food network, everywhere in Austin and from my brother about amazing this place is, i’ve been eagerly awaiting the time when I would finally try it….
And now I have.
Sometime’s after hearing great reviews on something it tends to be a let down. I mean it has to be truly mind blowingly good if that’s what I hear about it all the time. The Noble Pig was not a let down.
It’s a very small deli several tables and usually a line out the door. When I went it was no exception. Me and my brother patiently waited in line in the Texas heat with everyone else trying to have a taste of one of, if not, THE best sandwhiches in Austin.
The menu varies from a familiar BLT to a Smoked Duck Pastrami sandwhich. The one that really caught my eye though was the Seared beef tongue sandwhich with smoked green onions, red pepper relish, and aioli. This sandwhich…. pure bliss. Served on whole wheat toasted bread, the simple combination of flavors worked perfectly together. And how they managed to get the bread from getting soggy I have no idea, but this sandwhich was a work of art.