I Think Thursday 7.20.17

Thursdays come and go so quickly this time of year.  How about some links, hm?

  1. A no-cook meal I want right now: Sweet Melon, Cucumber & Goat Cheese Salad.
  2. 2-ingredient summer drinks!
  3. Do you read theSkimm? I love it for catching up on the news every morning.
  4. hahaaa
  5. This cheesecake looks so baller.
  6. Well, dang.
  7. An interesting read.
  8. Well, oops!  (I’m definitely guilty on most counts.)
  9. Yum!  This looks so good.
Posted in I Think Thursday, Series | 2 Comments

Cool Blackberry Basil Smoothie

Summer is feeling HOT here in Seattle, and as a result we’ve been on a smoothie kick in our house lately.  Give us all the frozen fruit!  (And all the pancakes, too, because it’s actually more like a smoothie-and-pancake-kick, if I’m honest, because #balance (and also #toddler), and it’s kind of my favorite thing.)

Aside from being a generally healthy and cooling treat, I’m loving the smoothie life because have you ever watched a one-year-old with very minimal hair growth slurp smoothie from his tiny cup and then look at you and go “mmm” very matter-of-factly?  Hot weather or not, I will keep make smoothies as long as I get to watch this happen.

I love all manner of frozen fruit for smoothies (we’re generally big on peaches, strawberries, blueberries and cherries over here), but when The Oregon Raspberry and Blackberry Commission challenged me to come up with a blackberry smoothie recipe with an unexpected flavor twist, I jumped at the chance. And given the lovely fresh herbs available this time of year, my mind went immediately to basil. I kept it simple, letting the berries and basil shine through, and the result is one of the most refreshing cupfuls of frozen goodness you’ll find — sweet, tart, and very slightly herbaceous, not to mention the most gorgeously gorgeous shade of purple.  (Does it exist in lipstick and nail polish form?  Beauty experts, please say yes.)

Something in me suspects that, frozen in little cups or molds, this smoothie would transition pretty perfectly into popsicles, too.  Popsicles and pancakes for breakfast? Works for me.

Oh, hey!  While you’re blending your own smoothie, head on over to Instagram, where the ORBC and I are doing a fun little giveaway — all you have to do to enter is follow our accounts and tell us what you’d do with your own shipment of beautiful Oregon blackberries!

The Oregon Raspberry and Blackberry Commission provided reimbursement for the ingredients in this post.  All opinions are my own. wait! there’s more…

Posted in Beverages, frozen, Recipes, Smooth & Creamy | 1 Comment

I Think Thursday 7.6.17

Happiest of Thursdays to you!  I’ve got a new recipe coming for you tomorrow, but in the meantime, enjoy some tasty links for the week:

  1. It’s totally time for a Grilled Cheddar, Peach & Arugula sandwich.
  2. You Did Not Sleep There. Hah.
  3. So good! 😂
  4. Craving this on these hot summer days!
  5. Well yikes.
  6. Hahah this is either super weird or super badass, I think.
  7. How to raise a reader.
Posted in I Think Thursday, Series | Leave a comment

Orange Yog-sicles

Happy #popsicleweek, peepsicles! If you’ve yet to discover the wonder that is this weeklong, summer blogosphere holiday (started by Billy of Wit & Vinegar five years ago 🙌🏼), you’re in for a treat (or, like, a few hundred treats, once the week is through).

The week is basically just a celebration of popsicles and blogging and sharing and probably Mariah Carey, and it’s a brain-freeze-filled good time, so find your favorite pop and get chilling!  In years past, I came to the party with Dark Chocolate Pudding Pops (a personal favorite), Date Shake Pops (crowd-pleasiest of crowd pleasers), Honeydew Agua Fresca Pops (real refreshing), and Brown Sugar Roasted Strawberry & Coconut Pops (longest-named pop ever)!

This year, I bring you light yet creamy, tangy and faintly sweet, gorgeously pale-yellowy ORANGE YOG-SICLES.

….Yes.  Yog-sicles.  Just go with it.

They’re mostly yogurt and OJ, with a splash of cream and vanilla (because balance!), both toddler and grownup approved.  If we’re being honest, I threw these together without much thought during nap time (after a very appropriate and on-trend for #popsicleweek toddler meltdown), using ingredients I had on hand, and I’m proud to say they’re some of my favorite pops yet.

So, what do you say?  Should we make yog-sicles a thing?  ENJOY! wait! there’s more…

Posted in frozen, Recipes, Smooth & Creamy, Snacks | 1 Comment

I Think Thursday 6.29.17

Hey! The long weekend is alllllmost here. Here are some links for your reading pleasure!

  1. I went strawberry picking last week, which can only mean Strawberry Not So Shortcake!
  2. Speaking of cake, this makes a lot of sense, actually.
  3. Haha.
  4. Is it weird that I’m sort of excited for this?
  5. Yikes! Am I the last person to know not to feed bread to ducks?!
  6. Is this real though?
  7. A really important article.
  8. Do you read Allison’s GBBO recaps?  They’re the BEST.
  9. Who knew there were so many options?! 😂
  10. I enjoyed reading this!
Posted in I Think Thursday, Series | 1 Comment

Spatchcocked BBQ Glazed Chicken

So, yeah, I’ll admit it: I developed this recipe purely for the opportunity to say spatchcock a bunch of times.

Spatchcock!  Spatchcock.  Spatchcock.

…Alright, I think it’s out of my system now.  (But how fun is that to say?)

Have you ever done this to a whole chicken?  Have you spatchcocked?  (Sorry.)  Have you butterflied a bird?  Consider this post Part 2 of my “Fear Not Whole Bird Cooking” series!  (Part 1 is here.)

It’s a fancy-looking affair, but I promise, you’re just one sturdy pair of kitchen shears (and a small mental pep talk, maybe) away from your own gorgeously-glazed, juicy butterflied chicken.

Aside from looking cool, spatchcocking a chicken flattens out a whole bird so that it cooks more quickly and evenly, whether in a pan or on the grill.  I actually had summer grilling in mind when I set out to cook this dish, but I found that an oven proof skillet (such as cast iron), used either in the oven or on the grill, helps to catch all of the lovely cooking juices, saving our bird from drying out and creating a nice little pan sauce, to boot.

A tender, juicy bird with a sort of sweet, kind of tangy, definitely sticky glaze.  How’s that for SUMMER?  Add a quick corn salad on the side!  Or a few slices of watermelon?  Either way, let’s just get to spatchcocking, shall we?

In partnership with Draper Valley Farms.  All opinions are my own.  Thanks for supporting the brands that support Dunk & Crumble!

wait! there’s more…

Posted in Dinner, One Pan & Done, Recipes | 4 Comments

I Think Thursday 6.22.17

I’m writing today’s post while eating a slice of toasted baguette with an inordinate amount of jam (which I think we can all agree is the correct amount), and I hope your week is going well.  For you, some links!

  1. I feel like it might be time to revisit these Almond Milk Pancakes.
  2. A fun read — hooray, Joy!
  3. Social media and the great recipe explosion — so fascinating.
  4. Summer reading lists!
  5. This is pretty awesome.
  6. I mean... 😂
  7. Are you feeling any “downmarket angst?”
  8. Yum.
  9. Millenials!  Interesting.
Posted in I Think Thursday, Series | Leave a comment

I Think Thursday 6.15.17

We’re well into June now!  The news continues to depress, so let’s get after some cheer with a few links for the week:

  1. Date. Shake. Popsicles!
  2. Every time, it’s so good.
  3. Whoaaa this pizza.
  4. I just really ❤️ Dorie Greenspan.
  5. This is kind of cute.
  6. Are you all caught up on AEIT? We’re up to 62 episodes!
  7. A lovely post, and some lovely looking waffles!
  8. If you want to save the ACA, this is helpful.
  9. Haha!
Posted in I Think Thursday, Series | 1 Comment

Roasted Potato Salad with Arugula

Are you a potato salad person?  Or do you just ask for the french fries and be done with it?  (I mean, I get it.)  But let’s at least give the potato salad a chance, okay?  It just might be the perfect food.  Hear me out!  It’s bright but also deep and roast-y, filling yet packable, and supremely picnic-ish, which I think we can all agree is a top rate quality.

Are you on board yet?  Great!  Because this weekend marks the official start of potato salad season.  And yeah, fresh berries and probably popsicles too, but the potato salad!  With mayo or without mayo but definitely full of herbs, and probably eaten on the patio.

This one can be enjoyed warm or cool, and is sharp with a zingy vinaigrette and lots of peppery greens.  Potato salad people, unite!

Roasted Potato Salad with Arugula

I had some leftover roasted broccoli and cauliflower hanging around the fridge, so I added it in here — if you’d like to do the same, go right ahead!  Though if you don’t want to bother, there’s no need.


For salad:

  • 2 lbs fingerling potatoes (or baby Yukon golds or red bliss)
  • 1/4 cup olive oil
  • good pinch kosher salt and ground black pepper
  • 1/4 cup chopped fresh dill
  • 2 tablespoons chopped fresh tarragon
  • 3 scallions, thinly sliced
  • a few big handfuls baby arugula

For dressing:

  • 2 tablespoons Dijon mustard
  • 1/4 cup fresh lemon juice
  • 1/4 cup champagne (or white wine) vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


Preheat oven to 375 degrees F.  Line a sheet pan with aluminum foil.

Slice the potatoes in half, lengthwise, or into quarters if yours are on the large side (the pieces should be big-bite-sized), and toss them onto the prepared sheet pan.  Drizzle with olive oil, salt and pepper, and shake to lightly coat.  Roast the potatoes for about 25 minutes, or until golden brown and tender.

While the potatoes cook, make the dressing: combine all ingredients into a jar with a lid, and then shake like the dickens until smooth.

Pour about 3/4 cup dressing into a large bowl, and top with the dill, tarragon and scallion.  Add the warm potatoes, once cooked.  Toss the (still warm) potatoes with the dressing to coat.  (You can do this a few hours ahead of serving, and let the potatoes sit at room temperature, soaking up the dressing.)

As soon as you’re ready to serve, add the arugula and toss the salad to coat with dressing, adding more if necessary.  Enjoy at room temperature (or as leftovers, cold from the fridge).

Serves 4-6.

Posted in Dinner, Salads | 1 Comment