Why should peaches and cream have all the fun? Each summer, when stone fruit season rolls around, I try not to play favorites—but sometimes I can’t help it. Something about a perfectly ripe apricot just perfectly encapsulates the sun-warmed feeling of hot days and barely breezy nights. They are the summer sun, melting down just past the farthest part of the horizon, in perfect fruit from. And when I’ve had my fill of them straight out of my farmers’ market tote, I turn to my kitchen for other ways of indulging in the apricot.
In the past, I’ve been a fan of neither breakfast nor oatmeal. But that all changed after a barista at my local Starbucks handed me an overnight oats one morning as a treat (side note: my Starbucks is the best). I happened to be starving that morning, so I took a bite…and then another, and then another. I was amazed at how delicious the cold, coconutty dish could be, and I decided right then to come up with my own take on the easy breakfast.
I’ve begun a love affair with pistachio milk.
I love it for its back-of-the-tongue nuttiness, its velvety viscosity and its pale green hue. It tastes delicious when mixed with matcha and served over ice—the way I first tasted it—or slightly sweetened and gulped directly from the fridge-cooled pitcher.
Can you tell that I’ve been watching an unhealthy amount of The Great British Baking Show? To be fair, at this time of year my mind is always on baked goods, but my recent Netflix binge has inspired me to a be a little more creative, a little more daring, a little more…extra.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ToraniSauceObsession #CollectiveBias
When I was a kid accompanying my mom on her morning coffee run, there was nothing I loved more than seeing a cafe well stocked with Torani syrups. My drink of choice at the time was the Italian soda and I loved having different flavors to choose from: raspberry, blackberry, blueberry—the world was my fruit-flavored oyster.