Despite living next door to Baltimore practically my entire life, I have a long, long list of places I still have yet to explore . . . While it’s an ongoing struggle to find the time (and the funds!) to experience all the Charm City spots on my list, one place was never in question – Sacré Sucré.
This past weekend was filled with all kinds of Galentine’s Day celebrations, and one of the more unique things we did was a tour and tasting at the Winecream facility in Baltimore.
What is this Winecream, you ask? Oh, dear reader. I am about to blow your mind, because Winecream is the unicorn of foods.
On my most recent trip to New York City, per the recommendation of my lovely friend Nelly, I decided to visit the Starbucks Reserve Roastery. It just opened in December 2018, and even those too-cool Manhattanites are still flocking in to check it out.
I recently hosted some friends for New Year’s Eve apps and drinks, movies, and catching up.
I wanted easy, foolproof recipes that I could make in advance and just pop in the oven right before everyone came over.
I’ve eaten my way through most of Baltimore’s foodie spots, but when I signed my mom and myself up for a cooking class at Schola, I wasn’t really sure what to expect.
Let me just tell you: we went, we ate, we conquered, and we immediately signed up for another class.
Hey everyone! I spent last week in New York’s Finger Lakes (travel guide coming soon!), and am definitely missing vacation mode.
As I’ve mentioned before (probably ad nauseam), I adore brunch. I nearly always choose savory over sweet (eggs are nature’s perfect food for a reason, duh!) and while a variation on Eggs Benedict (**cough** Lobster Benny **cough**) will always reign supreme, I do love a good quiche!
I’m known for a few things: my love of Harry Potter, cats, and traveling; my excessive consumption of coffee; and my #ShireMargs.
And while any good margarita can stand on its own, we all know that margs are best when paired with guac, and that guac is best when it’s homemade.