Bruschetta – Classic, Cannellini + Avocado, Roasted Corn + Poblano


I had quite a productive Memorial Day weekend, if I do say so myself.


I stayed indoors for 72 hours and discovered my one, true talent.


Scrabble. I was born to play Scrabble.


Like, I am soooooooo good at this game. At least 8 games of Scrabble were played and I am the undefeated, grand champion of the world and also of my family. I was snagging those triple word scores like it was going out of style!! 20 points here, 30 points there. My opening word in game three was “zinc” with like 42 points and it really solidified that this is my calling. Let’s break it down – it typically takes place in the comfort of a home, wine can be had while playing, and minimal human interaction is necessary (“quiet, please, I’m focusing!!!!”). Scrabble is me!


There were also about 14 rounds of Yahtzee played, but that game is for big, dumb imbeciles and I am boycotting indefinitely.



Time: 1 hour (prep + cooking) | Serves: 16-20 lil bruschettas


  • 1 loaf of whole grain bread, toasted


  • 1 cup of red cherry tomatoes, halved
  • 1 cup of yellow cherry tomatoes, halved
  • 1/2 cup of fresh basil, chiffonaded
  • 1 tbsp. of balsamic vinegar
  • 1 tbsp. of garlic, minced
  • 1 tbsp. of olive oil
  • S+P, to taste

Cannellini + Avocado:

  • 1 can of cannellini beans, rinsed + drained
  • 1 avocado, chopped
  • 2 roma tomatoes, chopped
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of olive oil
  • 1/4 cup of fresh basil, chopped
  • S+P, to taste

Roasted Corn + Poblano:

  • 1 ear of corn, out of the husk + silk removed
  • 1 poblano pepper
  • 1 can of black beans, rinsed + drained
  • 1 onion, sliced thin
  • 1 tbsp. of olive oil
  • 1 serrano pepper, minced
  • 1/4 cup of cilantro, chopped
  • S+P, to taste

How to:


  • Heat olive oil in a skillet over medium heat
  • Add garlic, cook 1 minute
  • Add oil + garlic to a bowl
  • Add tomatoes + balsamic vinegar, toss to coat
  • Add basil + S+P, toss, refrigerate until ready to serve on toasted bread

Cannellini + Avocado:

  • Heat olive oil in a skillet over medium heat
  • Add garlic, cook 1 minute
  • Add cannellini beans + S+P, cook 4-5 minutes
  • Add to a bowl with tomatoes + basil, toss + let cool slightly
  • Add avocado + basil + S+P, refrigerate until ready to serve on toasted bread

Roasted Corn + Poblano:

  • Roast your corn + poblano either on a grill or a gas stove burner, turning often to avoid burning – about 4-5 minutes for each
  • Once cooled, remove top + skin of poblano, roughly chop + add to a bowl
  • Remove corn kernels + add to a bowl
  • Meanwhile, heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 7-8 minutes or until caramelized to your desire, add to corn + poblano
  • Add serrano + cilantro + some more S, serve warm on toasted bread


  • Be like me + mix a lil bit of each together + put in mouth + be a happy lil clam

Spicy Dan Dan Noodles


Actual Google search of mine: is it possible to fall ill from too much socializing?


I’m at my home base for a bit before the move to NC.


I almost need an assistant to keep up with my social calendar. Packed, I tell you!


I’m not complaining, I love bee bopping around with my pals. I’m just simply unsure if my homebody brain can handle all of these interactions. It’s like sensory overload. *Humans, everywhere, cannot compute* Brain and I are used to quiet evenings studying food and trying to complete our 1 novel a week challenge. Now I’m out on school nights until 10:00 pm like a daggum LA socialite! It’s catching up to me, though. I’m developing an itchy throat and utter fatigue.


Brain and I are ready to get to NC where we know 0 living creatures and can rot in peace.


Time: 45 minutes (prep + cooking) | Serves: 4-6


  • 1 package of rice noodles
  • 1/2 cup of walnuts
  • 4 green onion + more for serving, sliced thin
  • 1 tbsp. of fresh ginger, minced
  • 1 jalapeno, sliced thin
  • 4 cups of packed spinach leaves
  • 1/2 English cucumber, sliced thin
  • 2 tbsp. of garlic, minced
  • 2 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 1 tbsp. of toasted sesame oil
  • 2 tsp. of crushed red pepper
  • Juice of 1 lime
  • 2 tbsp. of olive oil
  • P, to taste

How to:

  • Cook noodles to package directions, reserve a cup of the cooking liquid, drain noods
  • Meanwhile, toast walnuts in a dry skillet over low-medium heat for 3-4 minutes
  • In a food processor, combine walnuts + ginger + jalapeno + garlic + crushed red pepper, pulse to combine
  • Now add soy sauce + rice vinegar + sesame oil + a splash of water, combine until smooth + add some pepper to it
  • Add oil to pot you cooked the noodles in + heat over medium
  • Add green onion, cook 2-3 minutes
  • Add sauce you made, cook another minute
  • Add spinach, noodles + reserved cooking liquid, tossing to coat
  • Turn off heat, squeeze in lime juice + add cucumber
  • Serve warm
  • Slurp the dang heck out of these bad boys and annoy your table mates


Recipe from here!

Pozole Rojo


God has truly blessed me.


By shrouding me in a veil of fog making me immune to the horror that is moving.


I’m just calm as a cucumber, man. Nothing has phased me.


Moe was my lead mover. Honestly, as soon as I saw “Moe” stitched on his coveralls, I was like k this is going to be fine my man, Moe, is in charge. Things with Moe just kept getting better and better, truly. Soon enough he was sharing tales from yesteryear and calling me Becky, Becca or Rebecca (when he was feeling formal). I didn’t have the heart to correct him. Even when Moe and his crew broke a bookshelf and took extra long smoke breaks, I didn’t get riled up. Just rolling with the punches, babay!


Now someone punch me in the face because I never want to do this again.


Time: 1 hour (prep + cooking) | Serves: 4-6


  • 1 onion, diced
  • 4 tbsp. of garlic, minced
  • 1 zucchini, chopped
  • 1 package of soyrizo
  • 2 tbsp. of unsweetened cocoa powder
  • 1 can of hominy
  • 5 cups of vegetable broth
  • 1 tbsp. of cumin
  • 1 tsp. of oregano
  • 1 tsp. of crushed red pepper
  • 1 tsp. of agave
  • Juice of 1 lime
  • 5 dried chiles
  • 2 tbsp. of olive oil
  • Avocado, for serving
  • Cilantro, for serving

How to:

  • Toast dried chiles in a pot over low-medium heat, stirring often, about 2-3 minutes
  • Add these to a bowl of warm water for 20 minutes
  • Once rehydrated, remove from water, chop off tops + seeds (unless you like the heat like muah) and chop ’em up
  • Add chiles + garlic + water the chiles soaked in to a food processor, pulse until smooth
  • Meanwhile, heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add soyrizo, cook 5-6 minutes, remove from pan
  • Heat remaining olive oil
  • Add onion, cook 3-4 minutes
  • Add zucchini + hominy + cumin + oregano + crushed red pepper + S+P, cook another 2-3 minutes
  • Add in chile garlic sauce, coat veggies in that good stuff
  • Add broth, cover + cook for 20 minutes
  • Add soyrizo, cook another 5 minutes
  • Turn off heat, add agave + lime juice
  • Serve warm topped with avocado + cilantro
  • Throw away spoon, take bowl of soup in both hands + go to slurp town on this baby


Adapted from Thug Kitchen