roasted potato salad + chard + olives

Not to get to all down and depressing, but when you think about it, there just aren't many things in life you can truly depend on. Sure, most folks have a handful of warm bodies, to provide shoulders and ears as needed. But let's be honest, sometimes you're on your own. Those times when no one is answering, or worse, they picked up but they aren't listening. This is when you need your rock. Your special friend that never talks, only listens. They always know what you need to make you feel better. Never judging. Never unavailable.

I'm talking about potato salad. What else? I know you'd love to discredit me, and say some nonsense about how potato salad is a fair weather friend. I'm sure you'd try to say that as soon as it gets cold, they are nowhere to be found; and that I should have gone with the more sensible grilled cheese, or some shit like that. Well, that's not my thing. I don't give up when the going gets tough, and neither does potato salad. Life can be tough sometimes, but if you've got the right support, you will always come out on top.

roasted potato salad + chard + olives

• 5-6 medium golden potatoes, cut into 1 inch cubes
• 1 tablespoon coconut oil, melted
• 2 garlic cloves, minced
• 3 cups swiss chard leaves, cut into ribbons
• 2 tablespoons lemon juice
• 1/4 sliced green olives
• 1 tablespoon sesame seeds
• salt + pepper to taste
• freshly grated parmesan, to finish

Preheat oven to 350 degrees.

Combine coconut oil, potatoes, and garlic in cast iron skillet, dutch oven or casserole.  Liberally sprinkle with salt, the potatoes need it.  Place on rack in top middle third of the oven. Roast potatoes, stirring occasionally for about an hour, or until potatoes are fork tender.

Add chard leaves to potatoes and drizzle with lemon juice.  Return to the oven until chard begins to wilt.  Carefully mix greens into the potatoes until they are well distributed.  Return to the oven for another five minutes.

Remove from oven, season to taste ( they will probably need additional salt at this point ).  Add sesame seeds, olives, and parmesan.  Toss together. Serve warm.  Enjoy.

chocolate doughnut cookies + coffee glaze

It's a God Damn Donut Cookie! What else do you need to know? It's a cookie! It's a donut! It is chocolate! It is your breakfast, your next party contribution, and the perfect midnight snack all rolled into one. It is made of magic.It is a donut cookie, and you need it in your life.

chocolate doughnut cookies + coffee glaze

• 3 oz semi sweet chocolate chips
• 2 tablespoons hot, freshly brewed coffee
• 1/4 cup cocoa
• 3/4 cup AP flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 6 tablespoons unsalted butter
• 3/4 cup sugar
• 2 eggs 
• 1/2 cup plain greek yogurt

for the glaze:

• 2/3 cup powdered sugar
•  1 tablespoon coffee or coffee flavored liqueur

Preheat oven to 350 degrees.
Line two cookie sheets with parchment.

In a small bowl, pour hot coffee over chocolate chips.  Stir to combine. (if your coffee is not hot enough to completely melt chocolate chips, you can use a double boiler or the microwave until chocolate is just melted) set aside.

Combine flour, cocoa, salt and baking soda in a mixing bowl.  Whisk to combine.


In a stand mixer fitted with paddle attachment, cream butter and sugar and medium high speed.
Add eggs one at a time and beat until well combined.
Add greek yogurt ans mix on low until combined.

Add flour mixture and mix until just combined.

Fold in chocolate. 

At this point, you can either pipe the dough onto the parchment using a large round tip (this is what I did) or you can use a small cookie scoop.  Leave a half inch between each cookie as they will spread.

Bake approximately 8-10 minutes. My oven runs hot, so I pulled mine closer to the eight minute mark.  You don't want to over bake these.  They should be springy in the middle and hold their shape.  Pull them as soon as they get to this point.

Make glaze.  Combine powdered sugar and coffee or liqueur of your choice.  Spread over warm donut cookies. Enjoy!