Minimalism. Mindfulness. Munchies.
I’ve been Bullet Journaling for about two years now. If you’re not familiar with the practice, it’s a way of keeping a paper planner / journal that is totally customizable because you start with a blank notebook. You can watch the video from the creator of the system here to get a better feel...
Summer is the peak season for fresh, local produce: peaches, cherries, plums, corn and more! Eating local this time of year is easy and tasty – and it will also help your community and the environment. Whole Foods Market is really promoting its commitment to supporting local producers this summer, and sent these benefits of...
One of my favorite ways to use up fruit that’s just this side of the compost bin is in simple syrups. Even strawberries, raspberries, blueberries, peaches (or just about anything else) that aren’t quite good to eat fresh and raw any more, will lend their flavor to a simple syrup — and from there...
When we were invited by Whole Foods Belmar to be their guests at the 2015 Slow Meat Fair held in Denver June 4-6, well it was one of those questions you just don’t even have to think about. Yes of course – we’re there! We are both huge proponents of the Slow Meat credo: better...
We’re always glad to partner with Don’t Panic Mom, and her new #LoveHealthy campaign is just tops. You can find #LoveHealthy ideas via Facebook or Pinterest – It’s all about making vegetables accessible, fun, and delicious for any and every family. We’re no strangers to Veggie Love here at Laughing Lemon Pie – check...
You’ve been to SALT the Bistro, right? In Boulder? Super yummy? Where Tom’s Tavern used to be, at the west end of the Pearl Street Mall? SALT has long been a remarkable place for its very Boulder farm-to-table focus, but now Chef Bradford Heap is pushing further forward – pioneering a GMO-free restaurant. The Daily...
Didja know you can freeze avocados? I garnered that tidbit many moons ago from Martha Stewart. Avocados have such a high fat content so, like butter, they freeze superbly. Now, she and everyone else on the internet suggest freezing them in bags without the skin or pit – either halved or pureed/smushed like for...
Confession — I can’t make rice. I can cook you Beef Bourguignon, great scones, posole, and even stellar Chinese food (thanks Grace Young!) — but rice? Nope. Maybe that’s because I have a rice cooker? If I didn’t I would have figured it out by now…right? Maybe. I’m doubtful. Maybe my stovetop rice isn’t that...
Howdy ho, Laughing Lemons! If you’re a regular reader, you might have noticed that I took the last few weeks off and invited some amazing guest bloggers in to talk to you guys. The reason for that is because I’ve been going through some very deep thinky thoughts about my life and the future...
by Maya Gaddie This is a guest post from Maya Gaddie, the creator of This is How You Tech and a vegan foodie, who loves making busy lives easier. She helps you open your mind, own your value and take action. In this post, she gives you the low down on exactly how she...