Art What You Eat

05/10/2026

Hot take: OJ should be measured in mL only!🥂🍊

Happy Mother’s Day to all the mamas, but especially to my mom!

We’re having brunch at my mom’s house to celebrate, and this is how my mom stocked the mimosa bar. She’s a brilliant woman.

04/17/2026

At what point do we ask: how much ube is too much ube?

The limit does not exist! Ube bagel and ube cream cheese is an appropriate amount of ube for me. 💜

04/05/2026

Happy Easter! In your Easter baskets, you'll find my newest Substack Article! Go read it!

Link:

And other outrageous food-related mom stories.

03/28/2026

Happy zeroth birthday to my Substack!!! Celebrating with a look back on an old favorite.

The link to the article is in the comments!

03/28/2026

I posted my first article on Substack! Go read it! Follow along and subscribe for more!

03/27/2026

Long time, no see! I'm back, and I've created a Substack, so I can send you my delicious recipes directly to your inbox!

02/14/2022

the breakfast I make for my husband v. the breakfast I made for myself. 💛

Happy Valentine’s Day!

07/04/2021

Cornbread cookies, because ‘Merica. 🇺🇸

These soft and chewy cornbread cookies are finished off with a kiss of honey butter on top. Still tweaking this recipe some, but let me know in the comments if you’d like the recipe once it’s perfected! 👇

06/23/2021

Oh, açaí you. 👀

Down in Florida doing a TON of creative stuff for Wild Coconuts. Had to make a cute smoothie bowl to celebrate!

05/11/2021

As if Chicken N Dumplins Soup couldn’t get any better, I topped mine with some homemade Chicken Cracklins. Total. Gamechanger.

On Sunday I got my second dose of my COVID vaccine, so yesterday I made my favorite comfort food in case I felt some side effects. I was feeling run down enough to crave some chicken soup, but not enough to keep me from making it from scratch.

Anytime I make chicken soup using a whole chicken, I skin the bird first, so the broth doesn’t become too oily. Rather than throw the skins out or feed them to my dogs, I realized I could always use them as a topping. I oven-baked the skins at 325°F until golden-brown and deeply crispy, and let me tell ya, the crunchy texture mixed with the silkiness of the dumplins and the comfort of the broth is just... *chef’s kiss.*

Stay healthy, my friends!