Eating In // Mixed Berry Cobbler



You can never go wrong with a good cobbler, especially this time of year. Megan made this pie because she had a lot of extra fruit left over from a recent photo shoot. She normally makes her own pie crust but tried the one from Trader Joe's and it turned out great. Give this recipe a try, put some ice cream on top and enjoy with your friends. 

The Goods:
  • 1 cup blueberries
  • 1 cup sliced strawberries
  • 1/2 cup sliced pineapple
  • 1 cup raspberries
  • 1/2 cup all purpose flour
  • 4 tbls butter
  • 1-1/2 cup sugar
  • Pie crust (store bought or home-made)
Directions:
  1. Preheat the oven to 375 degrees. In a large bowl, mix the fruit, flour and sugar together. Pour into a pie plate or a square dish.
  2. cut butter into small pieces and dot the fruit with it. Lay the pie crust over the top. Bake for 30 minutes. Let it cool and enjoy!
Recipe by: Megan Forbes
Photos by: Christina Hussey

Be sure to check out all of our other recipes here!

Minty Melon Mojito // Weekend Cocktails No. 12


There comes a point in the year where my taste in alcoholic beverages changes. Typically I am a whiskey girl but when the weather turns warm suddenly all I want is some kind of fruity cocktail. I want something that's going to be sweet and refreshing and cold. I know this is a bit of a stretch, but this cocktail really and truly tastes better if it's been allowed to sit for a while. My suggestion is to make a pitcher the night before you intend to serve it and stick it in the fridge (leave out the seltzer). That all being said, celebrate the weekend and the weather with this Minty-Melon Mojito. 

Ingredients: 
Makes 4 servings 
  • 1 bunch fresh mint, chopped
  • 1 cup cubed watermelon 
  • 1 cup cubed cantaloupe 
  • 1 cup cubed honeydew
  • 3/4 cup raw sugar
  • 3/4 hot water 
  • 1-1/4 cup Rum 
  • seltzer water ( a splash for each serving)
Directions: 
  1. Mix the sugar and hot water together until the sugar dissolves. My tap water is hot enough for this but you may need to heat it in a saucepan. Pour the syrup into a pitcher and add all of the melons and mint. 
  2. Using a muddler or a wooden spoon, mash all of the ingredients together. Pour in the rum and store in the refrigerator for 6-12 hours or overnight (see above).
  3. Pour in glasses filled with ice and splash with the soda water. 


Also be sure to check out our other weekend cocktails here.

Words & Recipe by : Megan Forbes
Photos by: Christina Hussey

Spring Foraging


We are big fans of the outdoors around here. Why not get out and forage for some flowers and bring the outdoors in? Nature's magic.








Photos: Christina Hussey
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