Hello my darlings! Today I am thrilled to share a guest photographer, my dear friend Hannah Wahl. Labor Day weekend we enjoyed a foursome camping trip with Hannah and her fiance, Will, at gorgeous Baker Lake. It was the perfect final getaway of the summer, complete with breathtaking mountain views, a milky blue alpine lake, massive, mossy trees, copious amounts of good food and good company, even an impromptu raft adventure. Our two friends brought an entire chicken to spit roast over the fire, which inspired me to feature Hannah’s gorgeous photography along with Will’s recipe for the chicken. To that end, please enjoy our interview style conversation below (with my notes in italics). May it be an inspiration to future camping expeditions!
Q. Tell me a little bit about your philosophy as a camper.
A. Always remember the #1 rule of camping: “We’re roughin’ it.” My dad always said … Continue reading
As summer’s heat begins to warm our bodies, it is nice to have a cooling dessert to turn to in the evening. This simple recipe is easy to make in advance for a get together, or just whip together in a moment’s inspiration.
Choose your melon carefully, as a ripe, fragrant specimen is what really gives this dessert depth. Similarly, fresh ground cardamom is far superior to pre-ground.
Cantaloupe in Rose & Cardamom Coconut Cream
- 1 ripe cantaloupe
- 1 cup coconut cream
- 1/4 to 1/2 tsp fresh ground cardamom powder
- 1 tsp rose water (Should just be rose oil and water. Avoid alcohol-based varieties.)
- 2 Tbsp agave nectar or honey
- A handful of pistachios, crushed
- Small bundle of fresh mint leaves, chiffonade or chopped
Using a melon baller, scoop out the flesh from cantaloupe into a container with a lid. Refrigerate for a bit to cool.