This week has been absolutely crazy. A million projects on my list, baskets full of dirty laundry, ballet practice, soccer practice, all awhile getting ready to head to Portland for a long weekend to attend Feast Portland! And did I mention I think I am getting sick. Drinking turmeric honey tea as I type. Because I cannot be sick this weekend, there is too much good food and drinks coming my way. I will not be sick.
But before I go finish last minute packing my bags, I wanted to let you know that I have a guest post up on With Food + Love, with the ever so lovely Sherrie. Whose blog I simply adore. Her recipes are fresh, creative and focus on gluten-free vegetarian cooking. Like her Avocado Toast with Cilantro Lime Cashew Cream, or my favorite Super Green Quinoa Salad with Fresh Basil + Pistachios, and of course I love this Blackberry SAGE Jam Cocktail.
For my guest post I shared my new obsession: BEET BALSAMIC SHRUB! You guys, it is so good. I could drink it straight. Mix it with seltzer. Use as salad dressing with a little olive oil. And of course, of course, make a mean fall time cocktail with it. Beet Balsamic Shrub mixed with whiskey and lots of freshly squeezed lemon juice. Head on over to Sherrie's blog for the recipe.